Historical Impact: From Sailors to Settlers
For centuries, scurvy was a terrifying and mysterious illness, its victims primarily being those on long journeys away from land. The underlying cause—a severe deficiency of vitamin C—was not fully understood until the 20th century, but historical accounts reveal a grim pattern of who was most at risk.
The Age of Exploration and Beyond
Maritime explorers and sailors were perhaps the most famous victims of scurvy. Long ocean voyages, lasting for months or even years, forced crews to subsist on salted meats and hardtack, with no access to the vital vitamin C found in fresh fruits and vegetables. The mortality rates were staggering. During his circumnavigation of the globe, Ferdinand Magellan's crew was decimated by the disease, and Vasco da Gama's voyage to India saw a huge portion of his crew die from it. Scurvy was responsible for more deaths at sea than storms, shipwrecks, and combat combined during this period. The solution, as naval surgeon James Lind famously demonstrated in a controlled trial in 1747, was citrus fruit, though it took decades for this knowledge to be universally adopted by navies.
Early Settlers and Soldiers
Explorers weren't the only ones affected. Early settlers in harsh, unprepared environments also succumbed to the disease. The 1604 winter at the Saint Croix settlement in North America saw dozens of unprepared men die from scurvy after being trapped by ice and cut off from fresh provisions. The effects of scurvy extended to military campaigns, plaguing soldiers during the American Civil War and the Crimean War. Soldiers' diets were often reliant on preserved rations, and even when supplied with dried vegetables known to prevent scurvy, the cooking methods used would destroy the necessary vitamin C.
A Disease of Famine
Scurvy was also a significant problem in landlocked populations during times of famine or food shortages. A notable example is the Great Famine in Ireland (1845-1848), where the potato blight eliminated the primary source of vitamin C for the impoverished population. This led to widespread scurvy outbreaks, a disease that had been rare in the preceding decades. Evidence from this period shows that children and adolescents were particularly affected, alongside men, revealing that age and gender could also play a role in susceptibility.
Who Scurvy Affects in Modern Times
While it is far less common today in developed nations, scurvy has not been entirely eradicated. It affects specific at-risk populations whose access to or intake of fresh, vitamin C-rich foods is limited.
High-Risk Groups Today
- Elderly and isolated individuals: Older adults, especially those living alone on restrictive diets (sometimes called a “tea-and-toast” diet), are at increased risk due to poor dietary habits, lack of social support, and insufficient intake of fresh produce.
- Chronic alcohol or drug abusers: Alcohol or drug dependency often leads to poor nutrition and can impair the body's ability to absorb vitamin C.
- Individuals with mental illness or eating disorders: Conditions such as anorexia nervosa or severe depression can lead to extremely limited or restrictive diets, drastically reducing vitamin C intake.
- Infants on restrictive diets: Scurvy is rare in infants but can occur, especially if they are fed only boiled cow's milk or certain plant-based beverages that lack sufficient vitamin C, and not breastfed or given fortified formula.
- People with malabsorption issues: Individuals with certain gastrointestinal disorders like Crohn's or Celiac disease, or those who have undergone bariatric surgery, may have trouble absorbing nutrients effectively.
Comparing Scurvy's Reach Across Eras
| Feature | Historical Populations (15th-19th Century) | Modern Populations (20th-21st Century) |
|---|---|---|
| Primary Victims | Mariners, soldiers, polar explorers, famine-stricken populations | Malnourished elderly, alcoholics, individuals with restrictive diets |
| Context of Deficiency | Prolonged isolation from fresh food sources during long voyages, wars, or famines | Lifestyle factors, poverty, food insecurity, specific medical conditions, mental health issues |
| Access to Remedy | Delayed access to fresh citrus; lack of understanding of vitamin C's role for centuries | Vitamin C readily available in fortified foods, supplements, and diverse fresh produce |
| Prevalence | Widespread outbreaks and high mortality rates, particularly in confined groups | Rare in developed countries, but isolated cases and deficiencies still occur in vulnerable groups |
Conclusion: The Evolving Face of a Historical Disease
From its historical prominence as a devastating ailment of the high seas, the narrative of who did scurvy affect has evolved dramatically. Today, thanks to advances in nutritional science and food preservation, scurvy is no longer a major public health crisis in most developed nations. However, its continued existence among certain marginalized and vulnerable groups serves as a powerful reminder that nutritional deficiencies are not just a relic of the past. The battle against scurvy has shifted from a grand, global maritime challenge to a more insidious, localized struggle against malnutrition, poverty, and isolation. Preventing scurvy today requires targeted interventions and awareness for at-risk individuals, ensuring everyone has access to the consistent, high-quality nutrition necessary to thrive.
For more information on the history of this fascinating disease, read this article from the National Park Service: Scurvy at The Saint Croix Settlement.
