What is Scurvy in Nutrition? Causes, Symptoms, and Treatment

December 13, 2025 •

3 min read

Historically, scurvy was a feared affliction among sailors on long sea voyages, often decimating crews due to a lack of fresh produce. Today, while rare in developed countries, it remains a serious nutritional disease resulting from severe vitamin C deficiency that is both preventable and treatable.

Quick Summary

Scurvy is a disease caused by a severe deficiency of vitamin C (ascorbic acid) and results from a prolonged lack of fruits and vegetables in the diet. This leads to symptoms such as weakness, anemia, gum disease, and skin hemorrhages, all of which are reversible with proper treatment and dietary changes.

Key Points

Cause: Scurvy is caused by a severe, prolonged deficiency of vitamin C (ascorbic acid) in the diet, as humans cannot produce it internally.
Symptoms: Common signs include fatigue, bleeding gums, easy bruising, skin hemorrhages (petechiae), corkscrew hairs, joint pain, and poor wound healing.
Risk Factors: At-risk populations include those with poor diets, alcohol or drug dependency, certain medical conditions like inflammatory bowel disease, and the elderly.
Treatment: The condition is easily treated with vitamin C supplementation, which can reverse symptoms within weeks.
Prevention: A balanced diet rich in fresh fruits and vegetables is the most effective prevention method, with supplements an option for those at risk.
Function: Vitamin C is vital for collagen synthesis, iron absorption, immune function, and protecting cells from oxidative damage.

Understanding Scurvy: A Historic and Modern Perspective

Scurvy, also known as scorbutus, is a nutritional disease caused by a severe, prolonged deficiency of vitamin C (ascorbic acid). Humans cannot produce vitamin C internally, making dietary intake essential. It is crucial for synthesizing collagen, a protein vital for connective tissues, bones, teeth, and blood vessels. A deficiency lasting typically at least three months leads to tissue breakdown, causing scurvy symptoms.

Historically a major cause of death among seafarers without fresh produce, scurvy's impact was significant during the Age of Discovery. James Lind's 18th-century work showed citrus fruits could cure it. While rare in developed nations today, it still affects at-risk groups.

The Role of Vitamin C in the Body

Beyond preventing scurvy, vitamin C acts as a powerful antioxidant, protects cells from free radicals, enhances iron absorption, supports the immune system, aids wound healing, and is involved in neurotransmitter synthesis. Insufficient vitamin C compromises overall physiological function.

Common Signs and Symptoms of Scurvy

Scurvy symptoms develop gradually and affect multiple systems.

Initial Symptoms:

Fatigue and weakness
Irritability
Muscle and joint pain

Advanced Symptoms:

Dental Issues: Swollen, bleeding gums, potential tooth loss.
Skin Manifestations: Small red/blue spots (petechiae), easy bruising, dry corkscrew hair.
Impaired Healing: Poor wound healing and reopening of old wounds.
Other: Anemia, swollen joints, bone pain, potentially jaundice, fever, and neuropathy in severe cases.

Causes and Risk Factors for Scurvy

The main cause is insufficient vitamin C intake, typically from a diet low in fruits and vegetables. Risk factors include:

Dietary Restrictions: Selective diets, allergies, eating disorders.
Limited Food Access: Low-income, refugees, elderly living alone.
Substance Abuse: Alcohol or drug dependency.
Medical Conditions: Inflammatory bowel disease, diabetes, certain cancers affecting absorption or increasing needs.
Increased Requirements: Pregnancy, breastfeeding, some thyroid disorders.
Smoking: Reduces vitamin C absorption.

Comparison of Scurvy and General Vitamin C Deficiency


Feature	Scurvy	General Vitamin C Deficiency (Subclinical)
Severity	Severe, chronic deficiency below 350 mg body stores.	Inadequate intake, milder than scurvy.
Duration	Sustained poor intake for ≥ three months.	Can be short-term or less severe.
Symptoms	Bleeding gums, corkscrew hairs, petechiae, poor healing.	Fatigue, weakness, irritability, muscle aches.
Treatment	Vitamin C replenishment, dietary changes.	Increased vitamin C foods or standard supplements.
Complications	Potentially fatal without treatment.	Milder issues, can progress.

Treatment and Prevention

Scurvy is treatable and preventable. Treatment involves rapid vitamin C replenishment, often oral or intravenous, with most symptoms improving within days and full recovery possible in weeks to months.

Treatment Plan:

Supplementation: Administer vitamin C.
Address Cause: Identify and treat underlying issues like poor diet or medical conditions.
Dietary Guidance: Educate on consuming a diet rich in vitamin C.

Preventing Scurvy:

Diet: Eat plenty of fruits and vegetables like citrus, bell peppers, broccoli, kiwi, and strawberries.
Supplements: Consider a daily supplement if at higher risk.
Avoid Smoking: Quitting improves vitamin C absorption.

Conclusion

Scurvy underscores the critical need for vitamin C. Though rare in many areas today, its presence in some populations emphasizes ongoing nutritional awareness. Understanding scurvy's causes, recognizing symptoms, and ensuring a vitamin C-rich diet are essential to prevent this historically significant but now manageable condition. Education and proper nutrition can help keep scurvy a part of history. For more information, consult resources like the National Institutes of Health.

Frequently Asked Questions

The main cause of scurvy is a severe lack of vitamin C, or ascorbic acid, in the diet over an extended period, typically at least three months.

Early symptoms of scurvy can include non-specific signs such as general weakness, fatigue, irritability, and muscle or joint pain.

Yes, scurvy can be completely cured with vitamin C supplementation. Most symptoms resolve quickly with treatment, and full recovery is usually possible within a few weeks.

You can prevent scurvy by eating a diet rich in vitamin C from fresh fruits and vegetables, such as citrus fruits, bell peppers, broccoli, and strawberries.

People with poor or restrictive diets, those with alcohol or drug dependencies, the elderly, individuals with certain medical conditions, and smokers are at a higher risk.

No, scurvy is rare in developed countries with access to fresh food and fortified products. However, it still occurs in at-risk populations globally.

Vitamin C is essential for producing collagen, a key protein for connective tissues, skin, and blood vessels. A deficiency impairs collagen synthesis, leading to many scurvy symptoms.