Who Got Scurvy the Most? A Look at Historical and Modern Populations

October 24, 2025 •

3 min read

Did you know that scurvy killed more than 2 million sailors between the 16th and 18th centuries alone? From historical epidemics at sea to modern diagnoses, the question of who got scurvy the most? has a complex answer that reveals much about human nutrition and social vulnerabilities.

Quick Summary

Scurvy has historically ravaged sailors and explorers on long voyages due to lack of fresh produce. Today, it still affects vulnerable populations, including the malnourished, elderly, and those with restricted diets or malabsorption issues.

Key Points

Sailors historically suffered most from scurvy: Long sea voyages without access to fresh produce made sailors and explorers highly vulnerable to fatal vitamin C deficiency.
Scurvy affects modern populations, but differently: Today, the highest risk groups are often the elderly, those with alcohol or drug dependency, people with eating disorders, and individuals with malabsorption issues.
Severe vitamin C deficiency is the root cause: Scurvy occurs when the body's store of vitamin C drops too low, impacting collagen production and other vital functions.
Classic symptoms include bleeding gums and bruising: Signs such as swollen gums, bruising, perifollicular hemorrhages, and corkscrew hairs are telltale indicators of scurvy.
Prevention and treatment are straightforward: Scurvy can be cured and prevented with sufficient intake of vitamin C from diet or supplements.
Social and medical factors increase modern risk: Food insecurity, psychiatric conditions, and medical treatments like dialysis are key drivers behind modern scurvy cases.

The story of scurvy is a powerful testament to the fundamental role of nutrition in human health. Historically perceived as an affliction of seafaring adventurers, scurvy's devastating impact was most pronounced in populations cut off from a consistent supply of fresh fruits and vegetables. While advancements in food preservation and global trade have made severe vitamin C deficiency a rarity in many parts of the world, modern medicine continues to encounter cases among specific, often vulnerable, groups. The answer to who got scurvy the most? depends heavily on historical context, socioeconomic factors, and individual health profiles.

The historical battle against scurvy

For centuries, scurvy was a constant and terrifying threat to anyone undertaking a long journey without a fresh food supply. The disease plagued ancient Egyptians, Greek soldiers, and Crusaders. Its name is inextricably linked with the Age of Exploration, when long voyages across oceans subjected entire crews to the fatal illness.

Sailors and explorers

Long sea voyages: During the 15th to 18th centuries, lack of fresh food on long sea voyages led to rampant scurvy, often killing half or more of a ship's crew. James Lind's 1747 discovery of citrus fruit as a cure was significant, though its implementation was slow.
Polar expeditions: Arctic explorers also faced high risks. While traditional Inuit diets prevented scurvy, expeditions without local knowledge suffered outbreaks.

Soldiers and displaced populations

Scurvy also affected land populations. Outbreaks occurred among soldiers during the American Civil War and refugees in Afghanistan in 2002. Droughts and famine have also historically caused outbreaks in nomadic groups.

Modern-day populations at risk

In developed nations, severe scurvy is rare but occurs in specific groups with limited fresh food access, restricted diets, or absorption issues.

Modern risk groups for scurvy include:

The elderly: Especially those living alone with poor dietary habits.
Individuals with alcohol use disorder: Alcohol can lead to poor diet and increased vitamin C excretion.
People with psychiatric or eating disorders: Conditions like anorexia, depression, and ARFID limit nutrient intake. Children with autism and restrictive diets are also at risk.
Patients on dialysis: Dialysis filters out water-soluble vitamins like C.
Individuals with malabsorption issues: Conditions like Crohn's, celiac, or post-bariatric surgery states impair nutrient absorption.
Infants on restrictive diets: Infants fed exclusively on unfortified milk are at risk, but commercial formulas are usually fortified.
Smokers: Smoking reduces vitamin C absorption and increases requirements.

Comparison of historical vs. modern scurvy risk factors


Factor	Historical Scurvy	Modern Scurvy
Dietary reason	Absolute lack of fresh fruits and vegetables due to long-term isolation (e.g., sea travel)	Restrictive diets, poor food choices, or insufficient intake due to health, social, or economic issues
Affected population	Sailors, soldiers, explorers, and populations enduring famine	The elderly, substance abusers, individuals with eating disorders, and those with malabsorption syndromes
Underlying context	Limited transportation and food preservation technology, leading to reliance on non-perishable staples	Health conditions, social barriers (food insecurity, low income), and lifestyle choices
Geographic scope	Outbreaks concentrated in isolated groups on voyages or expeditions, or in specific famine-stricken areas	Sporadic cases or small outbreaks found across developed countries, often linked to institutionalized care or marginalized groups

The science behind scurvy

Scurvy is caused by severe vitamin C deficiency, as the human body cannot produce it. Vitamin C is vital for collagen synthesis, needed for connective tissues, blood vessels, and bones. Insufficient vitamin C impairs collagen formation.

Symptoms usually appear after 1-3 months of low intake. Initial signs are fatigue and irritability. Later symptoms include:

Oral manifestations: Swollen, bleeding gums and loose teeth.
Dermatological signs: Easy bruising, perifollicular hemorrhage, and corkscrew hairs.
Musculoskeletal pain: Pain in joints and bones.
Impaired healing: Wounds heal poorly or reopen.
Anemia: Due to bleeding and poor iron absorption.

Prevention and treatment

Scurvy is easily preventable and treatable with adequate vitamin C. Treatment involves supplements, often starting with high doses. Many symptoms improve quickly.

Prevention centers on a diet rich in fresh fruits and vegetables, consumed raw or lightly cooked to preserve vitamin C. Supplements are helpful for those at risk.

Conclusion

The primary groups affected by scurvy have shifted from historical sailors to modern vulnerable populations, but the cause remains insufficient vitamin C. Its persistence today underscores the need for nutritional education and addressing issues preventing access to adequate nutrition. Early diagnosis and vigilance for at-risk groups are crucial to prevent severe complications.

For more information on vitamin C deficiency, visit the National Institutes of Health's Office of Dietary Supplements.(https://www.ncbi.nlm.nih.gov/books/NBK493187/)

Frequently Asked Questions

Historically, sailors on long sea voyages, particularly during the Age of Sail, were the most common victims of scurvy. Their diets consisted of non-perishable foods like hardtack and salted meat, with no access to fresh fruits and vegetables containing vitamin C.

Yes, scurvy still exists in modern times, though it is much rarer in developed countries. It primarily affects vulnerable populations, such as the elderly, alcoholics, individuals with restrictive diets, and those with poor nutritional status due to socioeconomic factors or chronic illness.

Scurvy can develop after about one to three months of insufficient vitamin C intake. The body stores some vitamin C, but once those reserves are depleted, symptoms begin to appear.

Yes, a 'tea-and-toast' diet, common among some elderly individuals, is a significant risk factor. It typically lacks the fresh fruits and vegetables necessary to supply adequate vitamin C, making the elderly a key modern risk group.

Yes, chronic alcoholics are at a higher risk of developing scurvy. Heavy drinking often correlates with poor dietary habits and inadequate nutrition, while alcohol itself may also increase the body's excretion of vitamin C.

Children and young people with autism spectrum disorder are at a higher risk for scurvy, as some only eat a limited variety of foods. This highly restrictive diet can lead to a deficiency in vitamin C if fresh produce is not included.

While the cure was known and rediscovered several times, widespread adoption was slow. Competing theories about the cause of scurvy and skepticism from medical authorities meant that effective treatments, like citrus fruit, were not consistently or correctly implemented for a long time.