What Triggers Scurvy? Understanding the Causes and Risk Factors

January 13, 2026 •

3 min read

Scurvy develops after at least a month of little to no vitamin C in the diet, and a severe vitamin C deficiency is precisely what triggers scurvy. This debilitating nutritional disease is most often caused by a prolonged lack of fresh fruits and vegetables, the body's primary source of the essential nutrient.

Quick Summary

Scurvy is caused by severe vitamin C deficiency, resulting from inadequate dietary intake, malabsorption issues, or increased bodily requirements due to specific health and lifestyle factors.

Key Points

Core Cause: A severe deficiency of vitamin C (ascorbic acid) is the direct trigger for scurvy.
Dietary Factors: The most common cause is a lack of fresh fruits and vegetables in the diet over a period of 1-3 months.
Medical Conditions: Malabsorptive disorders, chronic illnesses, and increased metabolic needs can also lead to scurvy.
Lifestyle Risks: Smoking, alcohol dependency, and restrictive eating patterns increase a person's susceptibility to scurvy.
Pathophysiology: Scurvy results from defective collagen synthesis due to vitamin C depletion, leading to fragile blood vessels and weakened connective tissues.
At-Risk Groups: Infants fed unfortified milk, the elderly, and people with food insecurity are particularly vulnerable to scurvy.
Prevention: Scurvy is preventable and treatable by ensuring adequate intake of vitamin C through diet or supplements.

The Core Trigger: Severe Vitamin C Deficiency

Scurvy is triggered by a severe and prolonged deficiency of vitamin C (ascorbic acid). Humans require dietary vitamin C as they cannot produce it internally. The body's limited storage necessitates consistent intake. Symptoms appear when reserves fall below 350 mg, typically after 1-3 months of insufficient intake. Vitamin C is vital for collagen production, a protein supporting connective tissues, bones, blood vessels, and skin. Defective collagen leads to scurvy symptoms like bleeding gums and poor wound healing.

Inadequate Dietary Intake

A common cause of vitamin C deficiency is insufficient consumption of fresh fruits and vegetables. Historical cases involved sailors lacking fresh produce. Currently, it affects those with limited access to healthy food. Cooking can also reduce vitamin C content.

Health Conditions Affecting Absorption or Requirements

Certain medical conditions can trigger scurvy by impairing absorption or increasing the body's vitamin C needs.

Conditions that can contribute to scurvy include:

Malabsorptive disorders: Conditions like Crohn's and celiac disease hinder vitamin C absorption.
Bariatric surgery: Can lead to impaired nutrient absorption.
Kidney disease/Dialysis: Increases vitamin C loss and requirements.
Chronic illnesses: Some diseases increase vitamin C use.
Increased metabolic needs: Pregnancy, breastfeeding, and certain illnesses increase the body's demand for vitamin C.

Lifestyle and Demographic Risk Factors

Lifestyle and demographic factors influence scurvy risk by impacting diet and nutrient levels.

Smoking: Depletes vitamin C and increases requirements.
Alcohol/drug dependency: Leads to malnutrition and poor diet.
Restrictive diets: Eliminating vitamin C-rich foods is a risk for those with eating disorders, severe allergies, or restrictive preferences (e.g., some children with autism).
Demographic risks: The elderly on limited diets and infants on unfortified milk are vulnerable.
Socioeconomic status: Poverty and displacement can limit access to nutritious food.

Comparison of Scurvy Triggers


Trigger Category	Description	At-Risk Populations	Key Mechanism
Dietary	Inadequate consumption of fresh fruits and vegetables over 1-3 months.	People with low income, food insecurity, poor dietary habits, or restrictive diets.	Direct lack of vitamin C, which cannot be stored long-term by the body.
Health-Related	Chronic illnesses or medical procedures that impair vitamin C absorption or increase the body's demand.	Individuals with malabsorptive disorders (Crohn's, celiac), post-bariatric surgery patients, those on dialysis.	Reduced absorption from the gut or increased metabolic usage.
Lifestyle	Habits that actively deplete vitamin C levels or lead to poor nutrition.	Smokers, people with alcohol or drug dependency, and those with severe mental health issues affecting diet.	Increased breakdown of vitamin C or severe neglect of nutritional needs.
Demographic	Age-related or social factors that contribute to inadequate nutritional intake.	Elderly individuals living alone, infants on unfortified formulas, refugees.	Limited access to fresh produce or lack of nutritional diversity in the diet.

The Pathophysiological Chain of Events

Vitamin C's role in collagen synthesis explains scurvy's symptoms. Its deficiency leads to unstable collagen, affecting connective tissues.

Weakened Blood Vessels: Fragile capillaries cause hemorrhages, visible as petechiae or ecchymoses.
Impaired Wound Healing: Defective collagen slows healing; old wounds may reopen.
Gum Disease: Weakened gum tissue results in swelling, bleeding, and loose teeth.
Musculoskeletal Issues: Defective connective tissue in bones and joints causes pain and effusions, particularly in infants.
Anemia: Impaired iron absorption and blood loss contribute to anemia.

Conclusion: Scurvy Is Preventable and Reversible

Severe vitamin C deficiency, often from dietary lack, triggers scurvy. While insufficient fresh produce is a direct cause, medical conditions, lifestyle, and social factors increase risk. Scurvy is preventable and treatable with a diet rich in vitamin C or supplements. Consuming citrus fruits, peppers, broccoli, and strawberries helps maintain levels. Addressing health conditions and supporting vulnerable groups is crucial. For detailed information on vitamin C intake, consult authoritative sources like the NIH Office of Dietary Supplements (NIH Office of Dietary Supplements: Vitamin C).

Frequently Asked Questions

The main cause of scurvy is a severe lack of vitamin C (ascorbic acid) in the diet over a period of at least one to three months.

No, you do not have to stop eating fresh produce entirely. Scurvy can be triggered by a consistently low intake of vitamin C, not just a complete absence, over a prolonged period.

Yes, certain health conditions like inflammatory bowel disease (Crohn's, celiac disease), end-stage renal disease, and malabsorptive disorders can prevent your body from properly absorbing or retaining vitamin C.

Smoking increases your risk of scurvy because it lowers the amount of vitamin C your body absorbs from food and increases your overall need for the vitamin.

Yes, infants fed unfortified milk and elderly individuals who have poor dietary habits are among the most vulnerable groups.

Vitamin C is essential for the synthesis of collagen, a protein that provides structure to skin, bones, and blood vessels. Without it, collagen becomes unstable, leading to the symptoms of scurvy.

The best way to prevent scurvy is to eat a healthy, balanced diet rich in fruits and vegetables. Supplements can also be used if dietary intake is insufficient.