Where is scurvy most commonly found? A modern view of risk and prevalence

January 2, 2026 •

4 min read

While famously associated with ancient sailors, the prevalence of vitamin C deficiency varies globally, reaching as high as 73.9% in some vulnerable populations, such as northern India. A deeper look is required to truly understand where is scurvy most commonly found in the 21st century.

Quick Summary

Scurvy is found in malnourished populations in developing nations and specific high-risk groups in developed countries. Key factors include food insecurity, restrictive diets, alcoholism, and underlying medical conditions that impair vitamin C intake or absorption.

Key Points

Prevalence Varies Globally: While rarer than historically, scurvy still affects vulnerable populations in both developed and developing regions.
Risk in Developing Nations: Scurvy outbreaks are linked to malnutrition, food aid dependency in refugee camps, and seasonal food shortages.
Unexpected Risk in Developed World: Specific groups like the elderly, people with mental illness, alcoholics, and those on restrictive diets face heightened risk.
Rising Incidence in Children: Recent studies indicate an increasing incidence of scurvy in pediatric populations in developed countries, particularly among children with autism spectrum disorder.
Diagnostic Challenges: Non-specific symptoms like fatigue and joint pain can lead to misdiagnosis, delaying effective and simple treatment with vitamin C.
Preventable and Treatable: With proper nutrition, supplementation, and awareness, scurvy is easily preventable and treatable, even in resource-limited settings.

Scurvy in Developing Regions: A Persistent Public Health Issue

Contrary to the common misconception that scurvy is an eradicated disease, it remains a significant public health issue in many low-income and developing parts of the world. The root cause is a lack of consistent access to fresh fruits and vegetables rich in vitamin C.

Refugee and Humanitarian Crises

One of the most concentrated areas for scurvy outbreaks is in refugee camps and regions experiencing protracted humanitarian crises. Populations dependent on food aid, which often consists of non-perishable staples like cereals and grains, are deprived of essential micronutrients. An outbreak in western Afghanistan in 2002, following war and drought, highlighted how reliance on a monotonous diet and the unavailability of fresh produce during winter could trigger a severe epidemic.

Populations Experiencing Food Insecurity

Even outside of emergency settings, seasonal dietary habits can lead to scurvy. In some regions, fresh, vitamin C-rich foods are only available during certain times of the year. For communities with poor socioeconomic status, this seasonal cycle of food deprivation can result in a recurring pattern of vitamin C deficiency, or "seasonal scurvy". Additionally, in some low-income populations, economic disadvantage directly impacts the ability to purchase nutritious foods, leading to diets that lack fresh fruits and vegetables.

Scurvy in Developed Countries: The Hidden Epidemic

While statistically less common in industrialized nations, scurvy still exists and appears in unexpected places. It is often concentrated within specific, vulnerable populations rather than being a widespread issue.

High-Risk Groups in High-Income Nations

The Elderly: A phenomenon sometimes called "widower scurvy," this affects seniors living alone, particularly those with poor self-care habits or limited social support. Their diet may consist of monotonous, low-vitamin C foods, such as tea and toast.
Individuals with Mental Health or Eating Disorders: People with anorexia nervosa, severe mental illness, or restricted diets (like those with autism spectrum disorder) are at a much higher risk. A study found that in 2020, about two-thirds of scurvy cases in the U.S. occurred in autistic people, often due to avoidant/restrictive food intake disorder (ARFID).
Alcohol and Drug Users: Substance dependence often leads to poor dietary choices, neglect of nutrition, and increased vitamin C requirements due to oxidative stress from smoking.
Patients with Malabsorptive Conditions: Chronic illnesses like Crohn's disease, celiac disease, or post-bariatric surgery complications can interfere with the body's ability to absorb vitamin C.
Hospitalized and Institutionalized Patients: Those in long-term care facilities or hospitals can be at risk if their nutrition is not carefully monitored, particularly if their diet is devoid of fresh produce.

Comparing Risk Factors: Developed vs. Developing Regions

Different factors drive the prevalence of scurvy in various parts of the world. The following table compares the primary drivers in developed nations versus low-income or emergency settings.


Risk Factor	Developed Countries	Developing/Emergency Settings
Food Insecurity	Limited access within specific groups due to poverty, isolation, or health issues.	Widespread lack of access to diverse fresh produce due to socioeconomic status, conflict, or natural disasters.
Dietary Habits	Highly restrictive diets (fad diets, ARFID), eating disorders, and reliance on processed or fast foods.	Dependence on external food aid (staples like grains and oil), seasonal food shortages, and limited variety.
Underlying Health	Alcoholism, malabsorption disorders, chronic illness, and psychiatric conditions.	Generalized malnutrition, increased burden of infectious diseases, and poor overall health status.
Awareness	Poor awareness among clinicians, as scurvy is often not considered a differential diagnosis.	Challenges in accurate diagnosis and a high threshold needed for suspicion, especially in resource-poor areas.

The Rising Incidence in Modern Medicine

Despite advancements, recent research highlights a troubling rise in scurvy. A study analyzing pediatric inpatient data in the U.S. from 2016 to 2020 found that the incidence of scurvy more than tripled during this period. This study emphasized the link between scurvy and diagnoses like autism spectrum disorder, obesity, and lower-income status. The non-specific initial symptoms, which often mimic other rheumatological or musculoskeletal conditions, can lead to misdiagnosis and delayed treatment.

Conclusion: The Modern Map of Scurvy

Scurvy is no longer a quaint historical footnote but a modern medical reality that exists wherever vulnerability and poor nutrition intersect. Its prevalence is not dictated solely by geography but by access to healthy food, regardless of a country's economic status. In developing regions, malnutrition due to poverty and crisis remains the primary driver. In contrast, developed nations face hidden epidemics among marginalized groups, where specialized diets, mental illness, and lack of social support create the perfect storm for deficiency. Recognizing that scurvy is a disease of circumstance rather than history is the first step toward effective prevention and treatment. The global effort to combat nutritional deficiencies must address these specific, high-risk populations. Resources from organizations like the World Health Organization offer guidance on prevention and control in emergency settings World Health Organization guidelines on scurvy prevention.

The Role of Health Providers and Community Awareness

Raising awareness among healthcare providers is critical for early diagnosis. Scurvy often presents with vague symptoms like fatigue, malaise, and bone or joint pain, making it easy to overlook. A detailed dietary history is a crucial diagnostic tool, especially for patients in high-risk groups. Public health campaigns targeting vulnerable communities and educational initiatives for professionals can help ensure that this easily preventable disease is not forgotten. Addressing food insecurity and supporting individuals with complex needs are vital to preventing scurvy and other micronutrient deficiencies.

Frequently Asked Questions

No, scurvy is not just a historical disease. While less common than in the past, it continues to affect specific at-risk populations in both developed and developing countries due to various modern nutritional, social, and medical factors.

In developing countries and humanitarian crisis zones, scurvy is most common among populations facing food insecurity, poverty, and dependence on monotonous food aid lacking vitamin C. Refugee populations are particularly vulnerable.

People in developed countries can get scurvy due to various risk factors, including alcoholism, mental health or eating disorders (like ARFID), highly restrictive diets, malabsorption issues, or simply poor dietary habits, particularly among the elderly.

Children and young people with ASD can be at higher risk for scurvy due to highly selective and restrictive diets. Avoidant/restrictive food intake disorder (ARFID) can limit their food intake to a very small number of items, often excluding fruits and vegetables rich in vitamin C.

Early signs of scurvy can be non-specific and easily missed, including fatigue, general weakness, poor mood, and vague muscle or joint pain. These symptoms can be misattributed to other conditions, delaying the correct diagnosis.

Scurvy is treated effectively with vitamin C supplementation, administered either orally or intravenously, depending on the severity. It is also crucial to address the underlying nutritional deficiency by incorporating a diet rich in fresh fruits and vegetables.

Yes, a proper diet rich in fresh fruits and vegetables is the best way to prevent scurvy. Since vitamin C is an essential nutrient that the body cannot produce, regular intake through diet or supplements is required to maintain adequate levels and prevent the deficiency.