How Easy Is It to Get Scurvy?

December 7, 2025 •

3 min read

While severe vitamin C deficiency is rare in developed countries, a recent study noted that the incidence of scurvy in the inpatient pediatric population in the US more than tripled between 2016 and 2020. This surprising trend raises the question: how easy is it to get scurvy in the modern world?

Quick Summary

Scurvy is typically rare but can occur in modern times, particularly among vulnerable populations with limited access to fresh produce. It develops from a prolonged and severe lack of vitamin C, leading to symptoms like fatigue, bruising, and gum problems. Prevention relies on a balanced diet rich in fruits and vegetables.

Key Points

Scurvy is Rare but Still Occurs: While uncommon for most people, scurvy is on the rise in vulnerable populations like the elderly, alcoholics, and individuals with restrictive eating habits.
Cause is Severe Vitamin C Deficiency: Scurvy results from a consistent and severe lack of vitamin C over at least one to three months.
Recognize Early Symptoms: Be aware of initial signs like fatigue, weakness, and joint pain.
Classic Signs Indicate Advanced Deficiency: Later symptoms include swollen gums, bruising, and poor wound healing.
Prevention is a Balanced Diet: Regular intake of fresh fruits and vegetables is key.
Treatment is Simple and Effective: Scurvy is treated with vitamin C supplements and diet changes.

Scurvy Today: Rare but on the Rise in Specific Populations

Contrary to popular belief, scurvy is not just a relic of maritime history. While widespread cases are uncommon in most developed nations due to widespread access to vitamin C-rich foods, it has seen a resurgence in specific, at-risk groups. These include the elderly, people with severe dietary restrictions, and individuals with alcohol dependency or certain mental health conditions. Getting scurvy is not 'easy' for the average adult with a varied diet, but it is a risk for those with impaired intake or absorption of vitamin C over at least one to three months.

Understanding the Root Cause: Severe Vitamin C Deficiency

Scurvy is defined as a severe deficiency of ascorbic acid (vitamin C). The human body cannot produce its own vitamin C, making dietary intake essential. Scurvy develops when the body's vitamin C stores drop significantly below 350 mg, typically due to a diet severely lacking in fresh fruits and vegetables. Since vitamin C is water-soluble, consistent intake is necessary. Cooking can also degrade vitamin C content.

Who is Most at Risk? The Vulnerable Populations

Several groups face a higher risk of developing scurvy. {Link: Medscape Reference https://emedicine.medscape.com/article/125350-overview}

The Progression of Scurvy Symptoms

Scurvy symptoms develop gradually over a few months of inadequate vitamin C intake. Early signs are often subtle.

Early Symptoms (1-3 months):

Fatigue and weakness
Irritability
Muscle and joint aches
Loss of appetite and weight loss

Later, More Severe Symptoms:

Swollen, bleeding gums
Easy bruising and petechiae
Dry, rough skin
Dry, brittle hair
Poor wound healing
Joint pain and swelling
Anemia
In severe cases, complications like jaundice, neuropathy, convulsions, and death can occur.

Comparing Modern Scurvy with Historical Scurvy


Feature	Historical Scurvy	Modern Scurvy
Prevalence	Extremely common, especially on long sea voyages.	Generally rare, but increasing in vulnerable groups.
Cause	Complete lack of access to fresh fruits and vegetables.	Inadequate intake, poor absorption, or increased requirements.
At-Risk Populations	Sailors, explorers.	Elderly, restrictive diets (including autism), substance abusers, chronic diseases.
Presentation	Often severe and dramatic.	Can be subtle initially, delaying diagnosis.
Diagnosis	Clinical signs and dietary history.	Clinical signs, dietary history, and blood tests.
Treatment	Ingestion of citrus fruits.	Vitamin C supplementation, diet changes, and treating underlying causes.

Scurvy Prevention and Treatment

Preventing scurvy involves consistent vitamin C intake. The recommended daily allowance for adults is 90 mg for men and 75 mg for women. Excellent sources include citrus fruits, bell peppers, and broccoli. Treatment for diagnosed scurvy is vitamin C supplementation, which can be given orally or intravenously. Symptoms often improve within days, with full recovery expected in weeks to months. Early diagnosis is vital to prevent severe complications.

Conclusion

While not easily developed by the average person, scurvy is a real risk for vulnerable populations. Its modern re-emergence underscores the need for nutritional awareness, particularly for those caring for at-risk individuals. Recognizing symptoms and risk factors is key to timely diagnosis and effective treatment. Scurvy is preventable and treatable with proper diet and care. For more information on vitamin C, consult {Link: National Institutes of Health https://ods.od.nih.gov/factsheets/vitaminc-consumer/}.

Frequently Asked Questions

Individuals at the highest risk include the elderly living alone, people with alcohol or substance use disorder, those with mental health conditions like anorexia, children with certain eating disorders (e.g., autism-related picky eating), and people with malabsorptive conditions like Crohn's disease.

Symptoms typically begin to appear after one to three months of a diet lacking or severely low in vitamin C. The body's natural vitamin C stores are depleted over this period, leading to the clinical manifestations of scurvy.

While cooking, especially boiling, can destroy some of the vitamin C in fruits and vegetables, it is highly unlikely to cause scurvy alone. Scurvy typically results from a consistently poor diet that completely lacks fresh produce, not just from consuming cooked foods.

The earliest symptoms of scurvy are often non-specific and can include fatigue, general weakness, irritability, and muscle and joint aches.

A diagnosis is typically made by a healthcare professional based on a combination of a physical exam, a detailed dietary history, and confirmation via a blood test to measure vitamin C levels. A positive response to vitamin C supplementation also helps confirm the diagnosis.

The recommended daily intake of vitamin C to prevent scurvy is relatively low. For adults, a diet providing at least 10 mg per day is sufficient, though the standard RDA is higher (90 mg for men, 75 mg for women) to maintain full body stores and overall health.

With proper vitamin C supplementation, many symptoms begin to improve within days. Bleeding stops within 24 hours, and skin lesions heal over a few weeks. A full recovery is typically expected within a couple of months.