The Disease You Get if You Don't Eat Oranges: Scurvy

December 9, 2025 •

3 min read

Historically, during the age of long sea voyages, an estimated 50% of sailors died from scurvy on major trips due to a lack of fresh produce. The disease you get if you don't eat oranges, or other fruits and vegetables rich in vitamin C, is a severe nutritional deficiency called scurvy.

Quick Summary

An extended lack of vitamin C from fresh produce leads to scurvy, a disease characterized by fatigue, bleeding gums, easy bruising, and poor wound healing. Learn about the causes, progression, and effective treatment for this condition.

Key Points

Scurvy is caused by severe vitamin C deficiency: A prolonged lack of vitamin C, typically over several months, is the direct cause of scurvy.
Oranges are not the only solution: While oranges are a good source, many other fruits and vegetables, like red peppers, kiwi, and strawberries, contain higher concentrations of vitamin C.
Early symptoms are non-specific: Initial signs of scurvy can be mistaken for other illnesses and include fatigue, weakness, and irritability.
Advanced symptoms are more distinct: Progressed scurvy causes noticeable signs like bleeding gums, easy bruising, corkscrew hairs, and poor wound healing.
Scurvy is easily treatable: The condition can be cured by reintroducing vitamin C through a balanced diet and/or supplements.
High-risk groups still exist: Individuals with restricted diets, alcohol dependency, or certain medical conditions are more susceptible to developing scurvy.

What is Scurvy and Why Does it Happen?

Scurvy is a disease caused by a severe, prolonged deficiency of vitamin C (ascorbic acid). A diet severely lacking in vitamin C-rich foods for at least three months is generally required for scurvy to develop. The human body cannot produce its own vitamin C, making it an essential nutrient that must be obtained through diet. Vitamin C is vital for synthesizing collagen, a key protein in connective tissues like skin, bones, and cartilage. Insufficient vitamin C disrupts collagen production, leading to scurvy symptoms. While famously associated with sailors on long voyages, improved nutrition makes it less common today.

Modern Risk Factors for Scurvy

Despite being uncommon in developed countries, certain groups face higher risk:

Restrictive diets: This includes individuals with eating disorders, severe allergies, or those on exclusionary diets.
Substance dependency: Alcohol or drug dependence often leads to poor diet and nutrient malabsorption.
Elderly or isolated individuals: Limited resources or support can result in diets low in fresh produce.
Certain medical conditions: Crohn's disease, ulcerative colitis, or end-stage renal disease can hinder vitamin C absorption.
Infants and children with specific issues: Neglect or developmental delays can put children at risk.

The Symptom Progression of Scurvy

Scurvy symptoms evolve over time, starting with general issues and progressing to more severe problems.

Early Symptoms (after 1-3 months):

Fatigue and weakness: Persistent tiredness.
Irritability: Mood changes and sadness.
Aching joints and muscles: Vague limb and joint pain.
Dry, rough skin: Scaly texture.

Advanced Symptoms:

Bleeding gums: Swollen, purple gums that bleed and separate from teeth; teeth may loosen.
Easy bruising: Bruising with minimal pressure.
Perifollicular hemorrhages: Small red/blue spots around hair follicles, often on legs.
Corkscrew hairs: Dry, brittle, coiled hairs.
Poor wound healing: Old wounds reopen, new ones heal poorly.
Anemia: Often accompanies scurvy.
Swelling: Fluid accumulation in legs and feet.

The Treatment and Prevention of Scurvy

Scurvy is very treatable with vitamin C supplementation and dietary changes. Diagnosis involves symptom and diet history assessment, possibly with a blood test. Treatment starts with high-dose vitamin C, followed by a maintenance dose and dietary improvements. Symptoms can improve within 24-48 hours, though some issues may take longer to resolve.

Vitamin C Sources: Oranges vs. Other Foods

Many foods offer substantial vitamin C, not just oranges. A varied diet prevents scurvy and promotes health.


Food Source	Vitamin C Content (per serving)	Notes
Sweet Yellow Peppers	342 mg per large pepper	More than twice the amount found in a green bell pepper.
Guava	125 mg per fruit	A single guava can provide more than the daily recommended value.
Kiwi	64 mg per fruit	Excellent source, also rich in potassium and copper.
Strawberries	97 mg per cup, sliced	Contains a potent mix of antioxidants and flavonoids.
Orange	83 mg per medium fruit	A classic and reliable source of vitamin C.
Broccoli	81 mg per cup, raw	A great source, but cooking reduces vitamin C content.
Brussels Sprouts	74.8 mg per cup, raw	Also high in Vitamin K, important for bone health.

Conclusion

Calling scurvy "the disease you get if you don't eat oranges" highlights the issue of vitamin C deficiency. While oranges are a good source, preventing scurvy relies on a balanced diet with various fresh fruits and vegetables. The rapid recovery with vitamin C demonstrates its critical role in human health. Though overt scurvy is rare in many places now, understanding its symptoms and the importance of a well-rounded diet is vital for wellness.

For more detailed information on vitamin C requirements and the risks of deficiency, consult the Office of Dietary Supplements at the National Institutes of Health.

Frequently Asked Questions

Symptoms of scurvy typically appear after a person has maintained a diet severely deficient in vitamin C for at least one to three months.

Vitamin C is essential for the synthesis of collagen, a protein that provides structure to connective tissues like skin, bones, and blood vessels. Without it, these tissues break down, causing the symptoms of scurvy.

Yes, you can get scurvy if your overall intake of vitamin C is too low, even if you eat other fruits. Oranges are just one source; if your total consumption from all foods is insufficient, deficiency is possible.

Many fruits and vegetables are high in vitamin C, including bell peppers, guavas, kiwi, strawberries, broccoli, Brussels sprouts, and papaya.

Early physical signs of scurvy include fatigue, weakness, and joint pain. As it progresses, red or blue spots may appear on the skin, and gums may become swollen and bleed easily.

While rare in developed nations due to widespread access to fortified foods and fresh produce, scurvy does still occur. It is found in individuals with very restrictive diets, malnutrition due to socioeconomic factors, or conditions that affect nutrient absorption.

Scurvy is treated by consuming or supplementing vitamin C, with a balanced diet being essential for long-term prevention. Symptoms usually begin to resolve within 24 to 48 hours of starting treatment.