Scurvy: What diet lacking in leads to the development of a disease known as scurvy?

October 25, 2025 •

3 min read

Historically, scurvy decimated naval crews on long voyages, but today, modern cases still highlight what diet lacking in leads to the development of a disease known as scurvy. This debilitating condition arises from a severe and prolonged deficiency of a single, crucial nutrient: vitamin C.

Quick Summary

Scurvy is caused by a severe, prolonged deficiency of vitamin C, typically from not eating enough fresh fruits and vegetables. Untreated, it can lead to bleeding gums, bruising, joint pain, fatigue, and other serious health issues.

Key Points

Vitamin C Deficiency is the Cause: A severe lack of dietary vitamin C causes scurvy.
Collagen Synthesis is Impaired: Insufficient vitamin C hinders collagen production, weakening tissues.
Lack of Fruits and Vegetables: A diet low in fresh produce is the typical cause of vitamin C deficiency.
Symptoms Affect Multiple Systems: Manifestations include bleeding gums, bruising, hair changes, fatigue, and joint pain.
Prevention and Treatment are Simple: Scurvy is preventable with a diet rich in fruits and vegetables and treatable with supplements.
Risk Factors Exist in Modern Times: At-risk individuals include those with poor diets, dependencies, or certain illnesses.

Understanding Scurvy: A Historic and Modern Perspective

Scurvy has a long and infamous history, primarily associated with sailors during the Age of Exploration who spent months or years at sea without access to fresh produce. While many consider it a disease of the past, it continues to appear in modern times, particularly among vulnerable populations with poor nutritional habits. The root cause is a severe deficiency of vitamin C, also known as ascorbic acid, which the human body cannot produce on its own. This makes a regular, sufficient dietary intake of vitamin C an absolute necessity for health.

The Critical Role of Vitamin C

Vitamin C is a water-soluble vitamin that plays a vital role in numerous bodily functions. Its most critical role in relation to scurvy is as a cofactor for enzymes essential for synthesizing collagen. Collagen is the most abundant protein in the body, forming the structural framework of connective tissues, skin, blood vessels, cartilage, and bones. Without adequate vitamin C, collagen production is impaired, leading to a breakdown of these tissues and the widespread symptoms characteristic of scurvy. The vitamin also protects cells from free radical damage and supports immune function.

The Diet Lacking Vitamin C

For a person to develop scurvy, they must maintain a diet severely lacking in vitamin C for an extended period. A primary cause is a lack of fresh fruits and vegetables. Individuals consuming a diet of processed or pre-packaged foods are particularly vulnerable. Historically, this meant sailors at sea, and today, it includes those with restrictive diets or limited access to fresh produce. Vitamin C is heat-sensitive, and cooking can reduce its content in foods.

Who is at Risk for Scurvy?

While rare in many modern societies, scurvy can affect specific groups. Those at risk often include individuals with poor dietary habits, those struggling with alcohol or drug dependency, or those with eating disorders. Low socioeconomic status and certain chronic illnesses can also increase risk. Additionally, infants fed unsupplemented milk, smokers, and pregnant or breastfeeding women may have increased vulnerability or requirements.

Symptoms and Complications of Scurvy

The symptoms of scurvy develop gradually. Progression occurs if left untreated.

Early and Advanced Symptoms

Early symptoms can include fatigue and muscle aches. Advanced symptoms include swollen, bleeding gums, skin hemorrhages, dry hair, impaired wound healing, and musculoskeletal pain.

Comparing Early vs. Advanced Scurvy Symptoms


Symptom Category	Early Scurvy	Advanced Scurvy
General	Fatigue, weakness, malaise	Profound weakness, lethargy, significant weight loss
Oral/Dental	Minor gum sensitivity or discomfort	Swollen, bleeding gums; loose teeth; possible tooth loss
Skin	Easy bruising, subtle petechiae	Widespread bruising, perifollicular hemorrhages, corkscrew hairs
Musculoskeletal	Vague muscle and joint aches	Severe joint pain, swelling, potential hemorrhages
Healing	Slow wound recovery	Reopening of old wounds, very poor healing

Prevention and Treatment: A Practical Guide

Scurvy is preventable and treatable with proper nutrition. Prevention involves consistent intake of vitamin C-rich foods, and treatment requires replenishing levels.

Prevention Through Diet

A balanced diet rich in fruits and vegetables prevents scurvy. Sources include citrus fruits, berries, and peppers. Eating these raw or lightly cooked preserves vitamin C.

The Path to Recovery

Treatment involves vitamin C supplements. Improvement can be rapid, with other signs resolving over time. Addressing underlying causes helps prevent recurrence. Additional health information is available from the NHS {Link: NHS https://www.nhs.uk/conditions/scurvy/}.

Conclusion

Scurvy is caused by a persistent lack of vitamin C, crucial for collagen formation. A diet lacking fresh fruits and vegetables is the main cause, affecting various at-risk groups. Recognizing symptoms is vital for prevention and recovery. A balanced diet with daily vitamin C intake protects against this nutritional deficiency.

Frequently Asked Questions

Scurvy is primarily caused by a severe, chronic deficiency of vitamin C, usually from not eating enough fresh fruits and vegetables over several months.

Vitamin C is essential for producing collagen, which maintains connective tissues, skin, and blood vessels. Its absence leads to tissue breakdown and scurvy symptoms.

It generally takes at least one to three months on a very low vitamin C diet for scurvy symptoms to appear.

Yes, scurvy is effectively cured by restoring vitamin C levels through supplements and dietary changes. Symptoms often improve quickly.

Yes, cooking can reduce vitamin C content. Eating vitamin C-rich foods raw or lightly cooked helps preserve the vitamin.

Modern at-risk groups include those with poor diets due to various factors like addiction, eating disorders, poverty, the elderly, and those with chronic illnesses.

Early signs are often non-specific, including weakness, fatigue, irritability, and muscle aches.