The Fundamental Cause: Vitamin C Deficiency
Scurvy is caused by a severe, prolonged lack of vitamin C (ascorbic acid). Humans must obtain vitamin C through their diet as they cannot produce it themselves. A continuous deficiency for at least three months depletes the body's stores and leads to scurvy. Vitamin C is essential for collagen synthesis, a protein crucial for connective tissues. Without adequate vitamin C, the body cannot form strong collagen, resulting in various scurvy symptoms affecting skin, blood vessels, and bones.
Who Is at Risk of Developing Scurvy?
Though less common than historically, scurvy still occurs, particularly in vulnerable populations. Several factors can increase the risk due to poor dietary intake, malabsorption, or higher bodily needs. For a detailed list of populations at increased risk due to these factors, including the elderly, those with alcohol or drug dependency, infants on restrictive diets, and individuals with malabsorptive conditions or eating disorders, please see {Link: Medscape Reference https://emedicine.medscape.com/article/125350-overview}. Smokers, individuals with food insecurity, and pregnant and breastfeeding individuals also face higher risks.
The Progression of Symptoms
Scurvy symptoms develop gradually over one to three months of deficiency. Early signs are often non-specific, while advanced symptoms are more recognizable. Early symptoms may include fatigue, irritability, joint pain, and loss of appetite. For a comprehensive list of advanced symptoms like bleeding gums, various skin manifestations, severe musculoskeletal pain, poor wound healing, anemia, dental issues, and the potential for internal bleeding in severe cases, refer to {Link: Medscape Reference https://emedicine.medscape.com/article/125350-overview}.
Comparison: Vitamin C Deficiency vs. Scurvy
For a detailed comparison of features such as severity, duration, key manifestations, underlying cause, prevalence, and treatment between Vitamin C Deficiency and Scurvy, please refer to {Link: Medscape Reference https://emedicine.medscape.com/article/125350-overview}.
Prevention and Treatment
Scurvy is both preventable and treatable by ensuring adequate vitamin C intake through diet and supplementation when necessary. For high-vitamin C food sources including citrus fruits, berries, peppers, cruciferous vegetables, potatoes, and tomatoes, refer to {Link: Medscape Reference https://emedicine.medscape.com/article/125350-overview}. Treatment involves high doses of vitamin C, usually leading to symptom improvement within 24-48 hours, though full recovery takes longer. Addressing the underlying cause of deficiency is vital to prevent recurrence. Note that vitamin C is heat-sensitive; consuming some foods raw helps maximize intake. For more information, you can refer to resources like {Link: National Institutes of Health https://www.ncbi.nlm.nih.gov/books/NBK493187/}.
Conclusion
Scurvy is a preventable disease resulting from severe and prolonged vitamin C deficiency. While primarily caused by poor diet, factors like alcoholism, smoking, malabsorption, and social isolation contribute to its modern appearance. Early symptom recognition is key for diagnosis and treatment. With proper nutrition and medical care, scurvy can be reversed, preventing its debilitating and potentially fatal effects.
