What is the disease when you don't eat fruits or vegetables?: Understanding Scurvy and More

October 10, 2025 •

4 min read

Did you know that in developed countries, up to 7.1% of the population may have a vitamin C deficiency, a key result of not eating fruits or vegetables? While this doesn't always lead to the most severe form, it still puts individuals at risk for a debilitating condition known as scurvy, as well as a host of other health issues stemming from overall malnutrition.

Quick Summary

A severe lack of fruits and vegetables can lead to scurvy, caused by a vitamin C deficiency and marked by fatigue, weakness, and bleeding gums. This dietary pattern also increases the risk of other deficiencies and chronic diseases.

Key Points

Scurvy is Caused by Vitamin C Deficiency: Not eating enough fruits and vegetables, which are primary sources of vitamin C, can lead to scurvy over several months.
Scurvy Symptoms Affect Connective Tissues: Classic signs include swollen, bleeding gums, easy bruising, poor wound healing, and joint pain, all resulting from a lack of collagen.
Deficiency Leads to More Than Scurvy: A diet without produce risks other deficiencies, such as vitamin A (causing night blindness) and vitamin K (bleeding disorders).
Chronic Disease Risk Increases: A long-term lack of fruits and vegetables significantly raises the risk of cardiovascular disease, cancer, and type 2 diabetes.
Treatment is Simple and Effective: Scurvy is easily cured with oral or intravenous vitamin C supplementation, but a diet change is necessary for lasting prevention.
Prevention Involves Consistent Intake: Eating a wide variety of fruits and vegetables daily, including raw options, is the best way to prevent multiple nutrient deficiencies.

A diet lacking in fresh fruits and vegetables can result in scurvy, a serious condition caused by a significant deficiency of vitamin C (ascorbic acid). Historically linked to sailors, scurvy still affects individuals with poor diets, eating disorders, or limited access to fresh produce today. This article explores scurvy and the wider health consequences of a diet without these essential food groups.

The Forgotten Disease: Scurvy

Scurvy develops after several months of insufficient vitamin C intake. The body cannot produce vitamin C, which is vital for collagen synthesis. Collagen is crucial for connective tissues, skin, blood vessels, and bones. Without enough vitamin C, these tissues break down, leading to symptoms.

Symptoms of Scurvy

Scurvy symptoms progress over time. Initial signs may include weakness, fatigue, and irritability. As the deficiency worsens, more specific symptoms appear:

Dental and Gum Problems: Swollen, bleeding, and spongy gums are characteristic, potentially leading to tooth loss.
Skin Issues: Skin may become rough and dry. Petechiae (red or blue spots) from bleeding under the skin and dry, brittle hair can also occur.
Wound Healing: Wounds heal slowly or reopen, and bruising is common due to fragile blood vessels.
Musculoskeletal Pain: Pain in joints, muscles, and legs is frequent, sometimes causing children to refuse to walk.
Anemia: Impaired iron absorption due to vitamin C deficiency can result in anemia.

Scurvy is treatable with vitamin C supplements and a diet rich in fruits and vegetables, with symptoms often improving within days.

The Broader Impact of Lacking Fruits and Vegetables

Beyond scurvy, a chronic lack of fruits and vegetables causes a range of health issues due to deficiencies in other vital vitamins, minerals, and fiber. This malnutrition has widespread consequences.

Other Nutrient Deficiencies

Insufficient fruit and vegetable intake can lead to deficiencies in:

Vitamin A: Can cause night blindness and other vision problems.
Vitamin K: May lead to bleeding disorders.
Folate: Can contribute to megaloblastic anemia.
Potassium: Important for blood pressure and cardiovascular health.
Fiber: Essential for digestion; deficiency can cause issues and increase cancer risk.

Increased Risk of Chronic Diseases

A low intake of fruits and vegetables is linked to significant long-term health risks:

Cardiovascular Disease: Adequate produce intake lowers the risk of heart disease and stroke.
Cancer: A diet high in fruits and vegetables may reduce the risk of various cancers.
Type 2 Diabetes: Fiber-rich produce helps regulate blood glucose.
Obesity: A diet lacking in filling produce can contribute to weight gain.

Comparison Table: Effects of Single-Nutrient Deficiency vs. General Malnutrition


Feature	Scurvy (Vitamin C Deficiency)	Broader Malnutrition (Lack of Fruits/Vegetables)
Cause	Primarily severe lack of vitamin C over several months.	Chronic insufficient intake of multiple micronutrients and fiber.
Onset	Develops over 1 to 3 months.	Can be insidious and develop over many years.
Primary Symptoms	Bleeding gums, petechiae, fatigue, joint pain, impaired wound healing.	Fatigue, irritability, poor immunity, vision issues, digestive problems, and long-term chronic disease risk.
Affected Systems	Mainly connective tissues, blood vessels, and bones.	Multiple systems, including immune, digestive, cardiovascular, and neurological.
Treatment	Vitamin C supplements and diet changes lead to rapid recovery of most symptoms.	Requires a comprehensive dietary overhaul to address multiple deficiencies and lifestyle factors.
Prevention	Ensure adequate daily vitamin C intake from diet or supplements.	Consistently eat a varied diet with a wide range of fruits and vegetables.

Preventing Nutrient Deficiencies Through Diet

Consuming a variety of fruits and vegetables is vital to prevent scurvy and other forms of malnutrition. Aim for five or more servings daily. Many foods are rich in vitamin C and other essential nutrients.

Citrus Fruits: High in vitamin C.
Berries: Excellent sources of vitamin C and antioxidants.
Peppers: Rich in vitamin C, especially yellow ones.
Cruciferous Vegetables: Provide various vitamins and minerals.
Leafy Greens: Dense in vitamins C, A, and K.
Other Vegetables: Tomatoes, potatoes, and parsley also offer vitamin C and other nutrients.

Including these foods is simple: add berries to breakfast, greens to lunch, and a vegetable side to dinner. Eating some produce raw helps preserve vitamin C, which cooking can reduce.

Conclusion: A Balanced Diet is the Best Medicine

Not eating fruits or vegetables can lead to scurvy due to severe vitamin C deficiency. However, a lack of these foods also causes other health issues like deficiencies in vitamins A and K and increases the risk of chronic diseases such as heart disease and cancer. A balanced diet with a wide range of fresh fruits and vegetables is the most effective way to prevent these conditions and support long-term health. Prioritizing these foods is key to nutritional wellness. For dietary guidelines, refer to the U.S. Office of Dietary Supplements.

Frequently Asked Questions

The primary cause of scurvy is a severe deficiency of vitamin C (ascorbic acid) in the diet over a period of at least a few months.

Early symptoms of scurvy can be non-specific and include general weakness, fatigue, and irritability, which may progress over time if the deficiency is not addressed.

Scurvy is treated with vitamin C supplementation, either orally or intravenously, along with dietary changes to increase the intake of fruits and vegetables.

Yes, scurvy can still occur today, especially in malnourished individuals, those with restrictive diets, or people with alcohol dependency or eating disorders.

Beyond scurvy, a diet lacking fruits and vegetables increases the risk of other deficiencies like vitamin A deficiency (leading to night blindness) and vitamin K deficiency (bleeding disorders). It also raises the risk of chronic diseases such as cardiovascular disease, cancer, and diabetes.

Scurvy is prevented by ensuring an adequate daily intake of vitamin C, primarily through a diet rich in fresh fruits and vegetables like citrus fruits, peppers, strawberries, and broccoli.

Yes, cooking can reduce the amount of vitamin C in food because ascorbic acid is water-soluble and sensitive to heat. To retain the most nutrients, it is best to eat some fruits and vegetables raw or steam them.

While supplements can address specific nutrient gaps, nutritional needs should be met primarily through a varied diet of whole foods. Foods contain a complex array of nutrients and components that benefit health in ways supplements cannot fully replicate.