Nutrition Diet: Which disease is caused due to the deficiency of vitamin C?

October 29, 2025 •

4 min read

According to research published on the National Institutes of Health website, vitamin C deficiency can affect a significant percentage of populations globally, with some studies showing prevalence as high as 73.9% in certain areas. The disease caused due to the deficiency of vitamin C is scurvy, a condition resulting from insufficient intake of this vital nutrient.

Quick Summary

Scurvy is the disease resulting from a severe lack of vitamin C, leading to symptoms like fatigue, bleeding gums, and poor wound healing due to impaired collagen synthesis. It is a serious but preventable condition that can be treated with dietary improvements and supplements.

Key Points

Scurvy is the disease: Scurvy is the specific disease caused by severe and prolonged vitamin C deficiency.
Collagen synthesis impaired: The core issue in scurvy is the body's inability to produce stable collagen, which weakens connective tissues, bones, and blood vessels.
Symptoms include fatigue, bleeding, and skin issues: Common signs of scurvy involve weakness, bleeding gums, easy bruising, joint pain, and rough or bumpy skin.
At-risk groups exist even in developed nations: Populations with poor dietary habits, alcoholism, and certain medical conditions like malabsorption are at higher risk.
Preventable and reversible: Scurvy can be prevented by a healthy, balanced diet rich in fruits and vegetables and is treatable with vitamin C supplementation.

The Link Between Vitamin C and Scurvy

Vitamin C, also known as ascorbic acid, is an essential nutrient that humans cannot synthesize on their own. Its importance was historically proven by the experiences of sailors on long voyages, who developed scurvy due to a lack of fresh fruits and vegetables. This deficiency impairs the body's ability to produce collagen, a crucial protein that forms connective tissue, blood vessels, and bone. The subsequent breakdown of these tissues and structures throughout the body is what causes the wide range of symptoms associated with scurvy.

The Role of Collagen

Collagen is the most abundant protein in the body, providing structural integrity to everything from skin and cartilage to bones and blood vessels. Vitamin C acts as a necessary cofactor for the enzymes that stabilize collagen's unique triple-helix structure. Without enough vitamin C, the body produces unstable collagen, which weakens the body's tissues and leads to the fragility seen in scurvy.

Recognizing the Symptoms of Scurvy

The symptoms of scurvy can start subtly and worsen over time. Early signs can often be mistaken for other conditions, but as the deficiency progresses, more specific indicators appear.

Initial Signs

Fatigue and Weakness: Lassitude and generalized weakness are often the first symptoms to emerge after several weeks of low vitamin C intake.
Irritability and Aches: Patients may also experience irritability, muscle pain, and joint aches in the early stages.

Advanced Symptoms

Bleeding Issues: Gums may become swollen, purple, and spongy, bleeding easily. This is often accompanied by easy bruising and small, pinpoint red-blue spots on the skin known as petechiae.
Skin and Hair Changes: The skin can become rough, dry, and scaly. Hair may grow in a unique coiled or "corkscrew" shape due to defects in the protein structure.
Musculoskeletal Problems: Joint pain and swelling are common, sometimes severe enough to cause limping. Poor wound healing is another hallmark sign, and old wounds may even reopen in severe cases.
Anemia and Weakened Immunity: Since vitamin C also aids in iron absorption, deficiency can lead to iron-deficiency anemia. The immune system is also compromised, increasing susceptibility to infections.

At-Risk Populations

While scurvy is rare in developed countries, certain populations remain at a higher risk.

Individuals with restricted diets: People with very poor eating habits, due to mental health conditions like anorexia, substance abuse, or food insecurity, are at significant risk.
The elderly: Older adults who live alone or have limited diets are more vulnerable.
Smokers: Smoking increases the body's vitamin C requirements by as much as 30%.
People with malabsorption conditions: Individuals with diseases such as Crohn's or ulcerative colitis may have impaired vitamin C absorption.
Patients on dialysis: This process can filter out water-soluble vitamins like vitamin C from the body.

Prevention vs. Treatment of Scurvy


Aspect	Prevention	Treatment
Primary Goal	Maintain adequate dietary intake to prevent deficiency.	Replenish depleted vitamin C stores to reverse symptoms.
Method	Diet: Regular consumption of fresh fruits and vegetables. Lifestyle: Avoiding risk factors like smoking.	Supplementation: High doses of vitamin C (ascorbic acid) supplements, typically 300-1000 mg per day for a few weeks. Diet: Incorporating a nutritious diet rich in vitamin C.
Duration	Lifelong healthy eating habits.	Symptoms often improve within days or weeks of starting supplementation. Continued dietary improvements are necessary to prevent recurrence.
Effectiveness	Highly effective in preventing scurvy.	Extremely effective, with most symptoms resolving quickly. Complete recovery is possible, but severe dental damage may persist.

Dietary Sources of Vitamin C

To prevent or treat scurvy, increasing your intake of vitamin C-rich foods is essential. Consider adding the following to your diet:

Citrus Fruits: Oranges, lemons, limes, and grapefruit are classic sources.
Berries: Strawberries, blackcurrants, and raspberries are excellent options.
Leafy Greens: Spinach, kale, and turnip greens provide a good amount of vitamin C.
Peppers: Red and green bell peppers are exceptionally rich in the vitamin.
Cruciferous Vegetables: Broccoli, Brussels sprouts, and cauliflower are all great sources.
Other Fruits: Kiwi fruit, papaya, and mango also offer substantial vitamin C.

It's important to remember that vitamin C can be destroyed by heat. Eating raw fruits and vegetables or lightly cooking them can help preserve the vitamin content.

Conclusion

Scurvy is the debilitating disease caused by a severe and prolonged deficiency of vitamin C. Its historical association with long sea voyages and malnutrition has made it rare in most developed countries today, but it remains a risk for certain vulnerable populations. Fortunately, the condition is both preventable and treatable through dietary intervention and supplementation. By ensuring a consistent intake of vitamin C-rich foods like fresh fruits and vegetables, individuals can safeguard their health and maintain the essential functions that depend on this vital nutrient. For more information, please consult resources such as the NIH Office of Dietary Supplements.

Frequently Asked Questions

The primary cause of scurvy is an insufficient intake of vitamin C (ascorbic acid) from dietary sources, particularly a lack of fresh fruits and vegetables.

Early signs often include vague symptoms such as fatigue, generalized weakness, irritability, and muscle or joint aches. These can progress if the deficiency is not addressed.

Yes, vitamin C deficiency can severely impact oral health, leading to swollen, bleeding gums, weakened dentin, and eventually tooth loss in advanced stages.

A doctor can typically diagnose scurvy based on a patient's symptoms, dietary history, and by observing an improvement after starting vitamin C supplementation. Blood tests for vitamin C levels may also be used.

Severe vitamin C deficiency leading to scurvy is rare in developed countries due to access to fresh produce and fortified foods. However, milder deficiencies are more common, especially in at-risk populations.

Scurvy is treated with high doses of vitamin C supplements and a dietary plan that includes plenty of vitamin C-rich foods. Symptoms often improve quickly once treatment begins.

Good food sources include citrus fruits, strawberries, red and green peppers, broccoli, kiwi, tomatoes, and leafy greens. Cooking can reduce vitamin C content, so consuming some raw produce is beneficial.