Scur

Scurvy is a disease resulting from a deficiency of vitamin C, which is required for the synthesis of collagen in humans. The deficiency leads to symptoms of weakness, feeling tired, and sore arms and legs. Without treatment, decreased red blood cells, gum disease, changes to hair, and bleeding from the skin may occur. As scurvy worsens there can be poor wound healing, personality changes, and finally death from infection or bleeding.

Symptoms and Signs

Symptoms of scurvy begin after at least a month of severe or total deficiency of vitamin C. Early symptoms can include fatigue, malaise, and inflammation of the gums. As the condition progresses, a person with scurvy can develop gingivitis leading to bleeding gums and loosening or loss of teeth. Skin changes with roughness, easy bruising, and petechiae, wounds that heal poorly, and corkscrew hairs are also common. More severe manifestations include anemia, myalgias, neuropathy, joint pain, and swelling. In children, scurvy can cause irritability, poor weight gain, leg pain, and a condition known as frog-leg posture due to pain in the legs.

Causes

Scurvy is caused by a lack of vitamin C in the diet. It takes at least a month of little to no vitamin C before symptoms occur. In modern times, scurvy is rare and is mostly found in older, malnourished adults, alcoholics, or those who live on a diet devoid of fresh fruits and vegetables. Additionally, smokers require more vitamin C and are at higher risk of deficiency.

Diagnosis

The diagnosis of scurvy is based on symptoms and dietary history. Blood tests for vitamin C levels can be performed but are not always available or necessary. A trial of vitamin C supplementation can be diagnostic, as those with scurvy will often show rapid improvement.

Treatment

Treatment for scurvy is simple: vitamin C supplementation. This can be given orally or, in cases of severe deficiency, intravenously. Symptoms often begin to improve within 24 to 48 hours, with complete recovery in a few weeks. Prevention is key and involves a diet that includes sufficient amounts of vitamin C.

History

Historically, scurvy was a common problem among sailors and pirates who spent long periods at sea without access to fresh fruits and vegetables. The disease was a major hindrance to long-distance sea travel. It wasn't until the 18th century that British naval surgeon James Lind conducted experiments and concluded that scurvy could be prevented by eating citrus fruits. His work led to the British Navy adopting the practice of supplying sailors with lemon juice, significantly reducing the incidence of scurvy among British sailors.

See Also

• Vitamin C deficiency
• Collagen
• Gingivitis
• Anemia

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