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Scurvy: Causes, Symptoms and Treatments - Medical News Today Scurvy: Causes, Symptoms and Treatments Written by Peter Crosta M.A. 4 36 Scurvy is a disease caused by a diet that lacks vitamin C (ascorbic acid). Patients develop anemia , debility, exhaustion, edema (swelling) in some parts of the body, and sometimes ulceration of the gums and loss of teeth. The name scurvy comes from the Latin scorbutus. We have known about the disease in humans since ancient Greek and Egyptian times. Scurvy commonly is associated with sailors in the 16th to 18th centuries who navigated long voyages without enough vitamin C and frequently perished from the condition. Modern cases of scurvy are extremely rare. Humans cannot synthesize vitamin C, which is necessary for the production of collagen and iron absorption. We have to obtain it from external sources, i.e. from fruits and vegetables, or some foods which are fortified with vitamin C in order to prevent the vitamin C deficiency known as scurvy. Vitamin C deficiency is especially dangerous for the fetus (developing baby in the womb).

Researchers from the University of Copenhagen reported in the journal PLOS ONE that pregnant women with a vitamin C deficiency can have babies whose brain did not develop properly . What causes scurvy? The primary cause of scurvy is insufficient intake of vitamin C (ascorbic acid). This may be due to ignorance, famine, anorexia , restrictive diets (due to allergies, food fads, etc.), or difficulty orally ingesting foods. Historically, scurvy was the result of long sea voyages where sailors did not bring along enough foods with vitamin C. Who gets scurvy? Though scurvy is a very rare disease, it still occurs in some patients - usually elderly people, alcoholics, or those that live on a diet devoid of fresh fruits and vegetables. Similarly, infants or children who are on special or poor diets for any number of economic or social reasons may be prone to scurvy. Symptoms of scurvy Scurvy symptoms may begin with appetite loss, poor weight gain, diarrhea , rapid breathing, fever , irritability, tenderness and discomfort in legs, swelling over long bones, bleeding (hemorrhaging), and feelings of paralysis.

As the disease progresses, a scurvy victim may present bleeding of the gums, loosened teeth, petechial hemorrhage of the skin and mucous membranes (a tiny pinpoint red mark), bleeding in the eye, proptopsis of the eyeball (protruding eye), constochondral beading (beading of the cartilage between joints), hyperkeratosis (a skin disorder), corkscrew hair, and sicca syndrome (an automimmune disease affecting connective tissue). Infants with scurvy will become apprehensive, anxious, and progressively irritable. They often will assume the frog leg posture for comfort when struck with pseudoparalysis. It is common for infants with scurvy to present subperiosteal hemorrhage, a specific bleeding that occurs at the lower ends of the long bones. Diagnosis of scurvy Physicians initially will conduct a physical exam, looking for symptoms described above. Actual vitamin C levels can be obtained by using laboratory tests that analyze serum ascorbic acid levels (or white blood cell ascorbic acid concentration). Sometimes, radiological procedures are ordered for diagnostic purposes and to see what damage scurvy has already done.

Treatments for scurvy Scurvy is treated by providing the patient with vitamin C, administered either orally or via injection. Orange juice usually functions as an effective dietary remedy, but specific vitamin supplements are also known to be effective. How can scurvy be prevented? Scurvy can be prevented by consuming enough vitamin C, either in the diet or as a supplement. Foods that contain vitamin C include: Oranges, lemons, kiwi fruit and strawberries are all excellent natural sources of vitamin C. Oranges Scurvy | DermNet New Zealand DermNet New Zealand Author: Vanessa Ngan, Staff Writer, 2005. What is scurvy? Scurvy is a condition characterised by general weakness, anaemia, gingivitis (gum disease), and skin haemorrhages caused by a prolonged deficiency of vitamin C (ascorbic acid) in the diet. Vitamin C plays a crucial role in the formation of collagen, a major component of connective tissue. Connective tissue has structural and supportive functions which are indispensable to blood vessels and all tissues within the body. Vitamin C is also important in the proper functioning of the immune system, iron absorption, cholesterol metabolism and other biological activities.

Thus scurvy has widespread effects. Who gets scurvy? Scurvy was often seen in sailors on long ocean voyages described from the 15th century onwards. Many men died from the disease until it was discovered that scurvy could be effectively cured and prevented by consuming vitamin C through lemons, oranges and limes. The nickname for British sailors of ‘limey’ derives from the practice of giving British sailors limes. It is thought that scurvy occurs very rarely in modern societies of today as most people have access to year-round fresh fruits and vegetables which are rich sources of vitamin C. However, several groups of people are at risk. These include: People with chronic malnutrition or those that eat less than 2 servings of fruits/vegetables per day Alcoholics People on peculiar diets or food fads Psychiatric disease (delusions or fear of food, suicide attempt by self-starvation, eating disorders) People with other medical conditions that may prevent the intake and/or absorption of vitamin C Dialysis patients Inflammatory bowel disease (Crohns Disease) Malabsorption disorders Severe dyspepsia Under-developed third world countries where general malnutrition exists.

Also, in populations that subsist mainly on cereal grains and without access to fresh fruit or vegetables. What are the signs and symptoms? The diagnosis of scurvy is primarily a clinical one, based on a dietary history of inadequate vitamin C intake and the signs and symptoms described below. Symptoms of scurvy generally develop after at least 3 months of severe or total vitamin C deficiency. Patients initially complain of weakness, fatigue, listlessness and aching limbs, especially in the legs. If left untreated, scurvy can progress to the following more severe problems. Skin problems – one of the first signs of scurvy is the development of perifollicular hyperkeratotic papules, often on the shins. These appear as reddish/bluish bruise-like spots surrounding hair follicles. The central hairs are twisted like corkscrews that may break easily. The papules may join together to form large areas of palpable purpura or ecchymoses (bruises). Scurvy Extensive purpura Oral problems – gums may swell and become red, soft and spongy. Any slight friction may cause the gums to bleed. Often this results in poor oral hygiene and dental diseases.

Musculoskeletal problems – bleeding in the joints causes extreme discomfort and pain. Joints may be swollen and tender and the pain can be so severe that patients cannot walk. Eye problems – patients may complain of dryness, irritation, light intolerance, transient visual blurring and stickiness. Haemorrhaging (bleeding) beneath the conjunctiva and within the optic nerve sheath may also occur. Anaemia – this develops in 75% of patients as a result of blood loss into tissue, altered absorptions and metabolism of iron and folate, gastrointestinal bleeding and intravascular haemolysis. Heart and lung problems – shortness of breath, low blood pressure, and chest pain leading to shock and death. Treatment and prevention with vitamin C Treatment of scurvy is simply with vitamin C supplements taken orally. The adult dosage is 800-1000 mg/day for at least one week, then 400 mg/day until complete recovery. Children should be given 150-300 mg/day for one month. Some improvement of symptoms is usually noticed within 24 hours. Except for the loss of teeth through dental disease, permanent damage from scurvy does not usually occur.

Prevention of scurvy is easily achieved by take the recommended daily intake (RDI) of vitamin C. This is between 30-60 mg/day. By following the “5 servings of fruit and vegetables per day” rule, you will be getting the RDI and maintaining sufficient body stores of vitamin C. Related information References: Book: Textbook of Dermatology. Ed Rook A, Wilkinson DS, Ebling FJB, Champion RH, Burton JL. Fourth edition. Blackwell Scientific Publications. Hirschmann JV, Raugi GJ. Adult scurvy. Journal of the American Academy of Dermatology 1999;41:895-906 Scurvy - Causes - NHS Choices Scurvy - Causes Causes of scurvy Scurvy is caused by a lack of vitamin C in your diet. If your body doesn't have enough vitamin C, it can't produce new collagen (a protein found in many different types of body tissue, including the skin and bones). Without a new supply of collagen, the body's tissue will begin to break down and deteriorate.

In the developed world, even if someone has a relatively unhealthy and imbalanced diet, it should provide an adequate supply of vitamin C. Therefore, for scurvy to develop, there are usually other contributing factors, such as: homelessness complex mental health conditions – such as severe depression or schizophrenia being elderly and unable to maintain a healthy diet – for example, elderly men who've recently been widowed and have little experience of cooking for themselves can sometimes develop scurvy treatments that cause nausea as a side effect, such as chemotherapy , can sometimes result in a person losing their appetite conditions that affect a person's ability to digest food – such as Crohn's disease or ulcerative colitis anorexia nervosa – an eating disorder where a person becomes very concerned about gaining weight and tries to control it by eating as little as possible fad diets smoking – which can reduce the amount of vitamin C absorbed by the body pregnancy or breastfeeding – as the body needs more vitamin C at these times In the UK, scurvy in children is relatively rare. It usually occurs through a combination of parents being on a low income and knowing little about nutrition.

For example, in 2009, a case of scurvy was reported in a child whose diet only consisted of bread and jam. However, delayed or unsuccessful weaning of babies and toddlers to solid food can also lead to scurvy, if these children aren't given the recommended supplementation of vitamins A, C and D from six months of age, or if they're drinking less than 500ml of formula milk. See vitamins for children for more information. Lack of vitamin C Although scurvy is rare in the UK, research has shown that a significant number of people may have a lack of vitamin C. However, it's possible to get a good supply of vitamin C by eating plenty of fruit and vegetables . The good news is that it doesn't have to cost a lot to get your 5 A DAY. Scurvy | definition of scurvy by Medical dictionary Scurvy | definition of scurvy by Medical dictionary Definition Scurvy is a condition caused by a lack of vitamin C (ascorbic acid) in the diet. Signs of scurvy include tiredness, muscle weakness, joint and muscle aches, a rash on the legs, and bleeding gums.

In the past, scurvy was common among sailors and other people deprived of fresh fruits and vegetables for long periods of time. Description Scurvy is very rare in countries where fresh fruits and vegetables are readily available and where processed foods have vitamin C added. Vitamin C is an important antioxidant vitamin involved in the development of connective tissues, lipid and vitamin metabolism, biosynthesis of neurotransmitters, immune function, and wound healing. It is found in fruits, especially citrus fruits like oranges, lemons, and grapefruit, and in green leafy vegetables like broccoli and spinach. In adults, it may take several months of vitamin C deficiency before symptoms of scurvy develop. Currently, the recommended dietary allowance (RDA) for vitamin C is 50-60 mg/day for adults; 35 mg/day for infants; 40-45 mg/day for children 1-14; 70 mg/day during pregnancy ; and 90-95 mg/day during lactation . The body's need for vitamin C increases when a person is under stress , smoking, or taking certain medications. Causes and symptoms A lack of vitamin C in the diet is the primary cause of scurvy.

This can occur in people on very restricted diets , who are under extreme physiological stress (for example, during an infection or after an injury), and in chronic alcoholics. Infants can develop scurvy if they are weaned from breast milk and switched to cow's milk without an additional supplement of vitamin C. Babies of mothers who took extremely high doses of vitamin C during pregnancy can develop infantile scurvy. In children, the deficiency can cause painful swelling of the legs along with fever , diarrhea, and vomiting. In adults, early signs of scurvy include feeling weak, tired, and achy. The appearance of tiny red blood-blisters to larger purplish blotches on the skin of the legs is a common symptom. Wound healing may be delayed and scars that had healed may start to break down. The gums swell and bleed easily, eventually leading to loosened teeth. Muscle and joint pain may also occur. Diagnosis Scurvy is often diagnosed based on the symptoms present. A dietary history showing little or no fresh fruits or vegetables are eaten may help to diagnose vitamin C deficiency. A blood test can also be used to check the level of ascorbic acid in the body.

Treatment Adult treatment is usually 300-1,000 mg of ascorbic acid per day. Infants should be treated with 50 mg of ascorbic acid up to four times per day. Prognosis Treatment with vitamin C is usually successful, if the deficiency is recognized early enough. Left untreated, the condition can cause death . Prevention Eating foods rich in vitamin C every day prevents scurvy. A supplement containing the RDA of vitamin C will also prevent a deficiency. Infants who are being weaned from breast milk to cow's milk need a supplement containing vitamin C. Resources Books Stein, Jay H., editor. "Ascorbic Acid (Vitamin C) Deficiency." In Internal Medicine. St. Louis: Mosby, 1998. Key terms Ascorbic acid — Another term for vitamin C, a nutrient found in fresh fruits and vegetables. Good sources of vitamin C in the diet are citrus fruits like oranges, lemons, limes, and grapefruits, berries, tomatoes, green peppers, cabbage, broccoli, and spinach. Recommended dietary allowance (RDA) — The daily amount of a vitamin the average person needs to maintain good health.

scurvy [skur´ve] a condition due to deficiency of ascorbic acid (vitamin C). Symptoms of infantile scurvy include poor appetite, digestive disturbances, failure to gain weight, increasing irritability, and bruises scattered over the skin. Severe deficiency may cause changes in bone structure. The only adults in the United States likely to develop scurvy are older people who live alone and neglect their diet. In adults, scurvy causes swollen and bleeding gums, looseness of the teeth, rupture of small blood vessels, and small bruises on the skin. Later symptoms may include anemia, extreme weakness, soreness of upper and lower limbs, tachycardia, and dyspnea. Treatment of scurvy consists of supplying the missing vitamin in prescribed doses, and supplying the proper diet, including fresh fruits and vegetables. When this is done, the symptoms quickly disappear. Fruits and vegetables that are rich in vitamin C include grapefruit, oranges, lemons, limes, cantaloupes, strawberries, raspberries, turnips, raw cabbage, potatoes, and tomatoes.

scur·vy (skŭr'vē), A disease marked by inanition, debility, anemia, and edema of the dependent parts; a spongy condition sometimes with ulceration of the gums and loss of teeth, hemorrhages into the skin from the mucous membranes and internal organs, and poor wound healing; due to a diet lacking vitamin C. [fr. A.S. scurf] scurvy /scur·vy/ (sker´ve) a disease due to deficiency of ascorbic acid (vitamin C), marked by anemia, spongy gums, a tendency to mucocutaneous hemorrhages, and brawny induration of calf and leg muscles. scurvy (skûr′vē) n. A disease caused by deficiency of vitamin C, characterized by spongy and bleeding gums, bleeding under the skin, and extreme weakness. scur′vi·ly adv. [skur′vē] Etymology: Scand, scurfa, scabby severe ascorbic acid deficiency.

It is characterized by weakness; anemia; edema; spongy gums, often with ulceration and loosening of the teeth; a tendency to mucocutaneous hemorrhages; and induration of the muscles of the legs. Treatment and prophylaxis of the disease consist of administration of ascorbic acid and inclusion of fresh vegetables and fruits in the diet. Also called scorbutus . See also ascorbic acid, citric acid, infantile scurvy . Scurvy scurvy Scorbutus, vitamin C deficiency Nutrition A condition characterized by weakness, anemia, gingivitis, skin hemorrhage due to ↓ vitamin C in diet, which rarely occurs in developed nations, but may be seen in older, malnurished adults. See Rebound scurvy , Vitamin C . scur·vy (skŭr'vē) A disease marked by inanition, debility, anemia, edema of the dependent parts, a spongy condition (sometimes with ulceration) of the gums, and hemorrhages into the skin and from the mucous membranes; attributed to a diet lacking sufficient vitamin C. [fr. A.S. scurf] (skur've) [L.

scorbutus] SCURVY A disease caused by inadequate intake of ascorbic acid, whose symptoms include fatigue; skin, joint, and gum bleeding; impaired wound healing; dry skin; lower extremity edema; follicular hyperkeratosis; and coiling of body hairs. It is rare in Western nations, where it is found primarily among alcoholics, the chronically mentally ill, and the socially isolated. It can be prevented with regular consumption of fruits and vegetables, foodstuffs that provide a rich source of dietary vitamin C. See: illustration infantile scurvy A form of scurvy that sometimes follows the prolonged use of condensed milk, sterilized milk, or proprietary foods that do not contain supplementary vitamin C. Symptoms This condition is characterized by anemia, pseudoparalysis, thickening of the bones from subperiosteal hemorrhage, ecchymoses, nonpitting edema, and a tendency toward fractures of the epiphyses. Ascorbic acid deficiency symptoms caused by discontinuation of megadoses of vitamin C. scurvy A deficiency disease caused by an inadequate intake of vitamin C (ascorbic acid).

This vitamin C is needed for the formation of stable COLLAGEN ; deficiency leads to weakness of small blood vessels and poor healing of wounds, and spontaneous bleeding occurs into gums, skin, joints and muscles. Treatment with large doses of ascorbic acid is rapidly effective. scurvy a condition in which the blood capillary walls become fragile, leading to excessive bleeding and anaemia, spongy gums with tooth loss, impaired wound healing and eventually death. Scurvy is due to a lack of ASCORBIC ACID in the diet, normal health being restored by administration of fresh fruits, particularly citrus fruits. English sailors on board ocean-going ships of the 18th and 19th centuries were supplied with citrus fruits to prevent scurvy, this habit giving them the nickname ‘limeys’.

scurvy ; vitamin C deficiency severe, long-term, chronic lack of dietary vitamin C; characterized by chronic tiredness, debility, anaemia, dependent oedema, gum ulceration, skin and mucous membrane haemorrhages, and the tendency for healed wounds to break open scur·vy (skŭr'vē) Disease marked by inanition, debility, anemia, and edema of dependent parts; sometimes causes gum ulceration and loss of teeth; due to a diet lacking vitamin C. [fr. A.S. scurf] scurvy (skur´vē), n (scorbutus), a condition resulting from an ascorbic acid deficiency that is severe enough to desaturate the tissues. The development and manifestations depend on tissue storage of ascorbic acid and factors that influence the rate at which it is used in or released from the tissues. Manifestations of frank scurvy include weakness, poor wound healing, anemia, and hemorrhage under the skin and mucous membranes. Presence or severity of gingival changes is directly related to the presence of local irritants such as calculus.

In a severe form and in infantile scurvy, painful subperiosteal hemorrhages occur. Scurvy. scurvy, infantile (Barlow's disease, Cheadle's disease, Moeller's disease), n a nutritional disease of infants caused by a deficiency of vitamin C in the diet. It has the same symptoms as scurvy does in adults. scurvy, land, 4 Diseases Caused by a Lack of Essential Vitamins and Minerals | Mental Floss 4 Diseases Caused by a Lack of Essential Vitamins and Minerals Retronaut.com Like us on Facebook Companies pushing products with added vitamins and minerals can fool people into thinking that they’re eating a “healthy” food when they’re not—but it’s not like those vitamins and minerals are there for no reason. For much of human history, diseases of nutrient deficiency were the norm, and in some parts of the world, they still persist. Even into the 20th century, conditions caused by a lack of certain vitamins or minerals were endemic to North America and Europe. Artificially added nutrients may not make a food “healthy,” but they do stave off several debilitating, and sometimes fatal, diseases of malnutrition.

Here are a few of those maladies. 1. Scurvy Courtesy of The Diseases of Infancy and Childhood The disease of pirates: the grey-death. Scurvy is caused by a lack of vitamin C, whose chemical name, ascorbic acid, is derived from the Latin term for scurvy, scorbutus. Even though the disease was known since ancient times (described by Hippocrates around 400 BCE), it was not a scourge to those who were largely land-bound. Even though its causes were unknown, many cultures realized that eating certain herbs could reverse the symptoms, and as long as there was access to fresh food, it was generally kept under control. Scurvy didn’t become a significant problem until the Age of Discovery (beginning in the 15th century), when people at sea were not able to access that much-needed fresh food for months at a time. Preserved meats and carbohydrates contained no vitamin C, and unlike most animals, the human body is not able to create vitamin C on its own. The early symptoms of scurvy include spongy gums, pain in the joints, and blood spots appearing under the skin.

As the disease progressed, the teeth would become loose, extreme halitosis (bad breath) would develop, the afflicted would become too weak to walk or work, be in too much pain to eat, and would die “mid-sentence,” often from a burst blood vessel. Many of the early explorers lost great numbers of men to scurvy : Vasco de Gama lost 116 out of 170 men in 1499, and in 1520, Magellan lost 208 out of 230. A few deaths were attributable to other causes, but the vast majority were due to scurvy. Courtesy of TaussMarine.com Despite not being able to pinpoint the exact cause of scurvy, in the 18th century, Naval physician James Lind was able to prove , in what’s considered to be the first controlled scientific experiment, that scurvy could be prevented (and cured) by incorporating citrus fruits such as limes and oranges into the diet of sailors.

Although his findings weren’t widely accepted at first, the British Navy eventually began issuing standard rations of lemon juice, and later, limes, to their sailors—which gave rise to the term “limey” in reference to the British. These days, scurvy is an extremely rare condition, almost exclusively caused by someone eating a completely unvaried diet . In most cases, high levels of oral supplementation of vitamin C are enough to reverse the condition in a matter of weeks, and death by scurvy is almost unheard of. 2. Rickets Courtesy of Blatner.com This condition is brought on by a lack of vitamin D, which causes the body to be unable to absorb or deposit calcium. Less commonly, it can also be caused by a lack of calcium or phosphorus, but vitamin D deficiency is by far the most common cause. Unlike vitamin C, the human body is able to produce vitamin D, but only if it has the metabolic precursors available to it. When the skin is exposed to ultraviolet light (such as from the sun), cholesterol in the skin reacts and forms cholecalciferol, which is then processed in the liver and kidneys to create the active form of vitamin D.

Even with a nominally healthy diet, without enough sun exposure, the body can’t produce the vitamin D precursors on its own. This is actually re-emerging as a health concern among some increasingly-indoor groups of people, and is one of the few hypovitaminosis (lack of vitamin) conditions not considered to be a “disease of the past.” Luckily, when the deficiency is recognized, cholecalciferol can be directly taken as a vitamin supplement or acquired from eating organ meats and oils, such as cod liver oil, allowing the body to resume producing vitamin D. Rickets is a condition of children, as the deficiency’s most severe effects are on developing bones; in adults, “bone-softening,” or osteomalacia, can be caused by the same vitamin deficiency. But in adults, it both takes significantly longer to develop and tends to cause tip-off signs that something is wrong before bone warping sets in, such as extreme pain in the bones, and unexplained muscle weakness. In children, especially those that don’t or can’t receive regular check-ups, deformity and debilitation by the deficiency is often only noticed after significant damage has been done to their developing skeletons.

The most telling symptoms of rickets are at the epiphyses (growth plates) of bones: The body is unable to lengthen bones by depositing calcium, and ends up with bones that flare outward in a “cupping” appearance. This leads to costochondral swelling, or what’s known as the “rachitic rosary” along the ribcage of the child, as well as widened wrists and “thick” joints. Before widened wrists or rachitic rosary appears, the softening of the skull bones can lead to “Caput Quadratum”—a square-headed appearance, and often the first sign of skeletal growth problems. If left untreated, rickets also can cause an extremely curved back, stunted growth, and frequent fractures—all of which can lead to permanent and debilitating deformity. 3. Beriberi Courtesy of Wikimedia Commons This condition is largely confined to Asia, especially in countries where boiled rice is a staple.

The Sinhalese term “beri-beri” means, “I cannot, I cannot,” and derives from the inability to perform even the simplest of tasks once the polyneuritis (nerve inflammation) caused by the deficiency of vitamin B1 (thiamine) has permanently damaged the neurons, when the condition has progressed to the end-stage. Although beriberi was known to exist in rice-eating countries several centuries back , its prevalence boomed with the introduction of steam-driven rice-polishing mills from Europe. The superior taste of the milled white rice led many locals to abandon the local (unpolished) brown rice, and in doing so, abandon their primary source of thiamine. From the 1860s to the turn of the 20th century, people whose plant consumption was limited to the polished white rice would often come down with weakness, pain, weight loss, difficulty walking, and emotional disturbances. Beriberi became one of the leading causes of mortality in the region.

In the 1880s, a doctor named Christiaan Eijkman began researching the causes of this epidemic at a laboratory in the Dutch East Indies (now Jakarta, Indonesia), and initially believed that the condition was caused by a bacterial infection. However, after years of study, he came to the conclusion that “white rice is poisonous.” He discovered this by feeding a group of chickens solely white rice, and another group unpolished brown rice. The chickens that ate the white rice came down with beriberi-like symptoms, while the others stayed healthy. Eijkman also discovered that when the chickens fed white rice were subsequently fed brown rice, they recovered from their illness! Later dietary testing on prisoners confirmed his results. Even though he didn’t know the cause of the condition, Eijkman proved that white rice was the culprit, and shared the 1929 Nobel Prize in Medicine for his discovery. Beriberi is occasionally seen in the modern world, but its primary cause is chronic alcoholism —the poor diets of some chronic alcoholics, combined with the decreased absorption of what thiamine is consumed, leads to symptoms that unfortunately are sometimes left undiagnosed until it’s too late.

Recently, beriberi was also seen in Haitian prisons , when the prison system began buying imported polished rice from the United States, and stopped feeding their inmates the local brown rice. 4. Pellagra Courtesy of Open Library What causes blistering of the skin in the sun, pale skin, a craving for raw meat, blood dripping from the mouth, aggression, and insanity? If you answered “vampirism,” you’re close—the myth of the vampire may have its roots in the condition known as “pellagra.” Pellagra is caused by a lack of vitamin B3 (niacin). First identified and commonly diagnosed in the Asturian Empire (now Northern Spain), it was originally called “Asturian leprosy.” However, the condition was seen throughout Europe, the Middle East, and North Africa, wherever a large percentage of food energy was derived from corn, and fresh meat was not available. The area of highest prevalence was Northern Italy, where Francesco Frapoli of Milan called it “pelle agra,” meaning “sour skin.” It was initially believed that either the corn itself, or some insect associated with corn, was causing pellagra.

This belief was reinforced when much of France eliminated corn as a food staple and virtually eradicated the condition. Between the era that corn was introduced to Europe (the early 16th century) and the late 19th century, pellagra was found almost everywhere that poor people subsisted on cornmeal and little else. Around the turn of the 20th century, people began to notice that despite subsisting on just as much corn as poor Europeans, poor Mesoamerican natives didn’t come down with the condition. It was eventually discovered that this was because the traditional processing of corn in the Americas involved “ nixtamalization ,” in which the kernels were soaked in limewater before hulling them. The alkali solution freed up the niacin that was present in the grain, but previously inaccessible. Despite the extensive work of Dr. Joseph Goldberger in the 1910s and 1920s , which proved that pellagra wasn’t caused by a germ but by a dietary deficiency, the condition was occurring in epidemic proportions in the rural Southern US until the 1940s.

Today, pellagra is most common in the poorest regions of the world, especially places that rely upon food aid programmes. Some countries still ship unfortified cornmeal rather than corn masa (nixtamalized corn) or fortified cornmeal to developing countries or to their own impoverished populations. China, parts of Africa, Indonesia, and North Korea all have endemic pellagra among their lowest classes. ******* The discovery of important vitamins and how to produce them has been so significant to human health that many of those who were integral to the discoveries have been awarded the Nobel Prize in Medicine; more than 10 Nobel Prizes have been divided among almost 20 eminent scientists for the discovery or isolation of vitamins A, B1, B12, C, D, E, and K. Over the second half of the 20th century, after the beginning of widespread supplementation to everyday food items, the incidences of the conditions covered here went down dramatically across much of the world. Of course, the minerals essential to the human body play similarly important roles in maintaining health. However, humans have not historically had a widespread significant problem acquiring these nutrients, as most plants absorb many minerals from the soil.

With the increased processing of our food throughout the 20th century, however, some of these minerals have been lost, and have had to be re-added to the average Western diet through supplementation. In the rest of the world, displacement due to war, and unfortified food from aid programmes, has left survivors with enough calories, but not enough nutrients. Supplementation of assistance food and local fortification of salt and flour is beginning to help give displaced people (especially displaced children) a new chance at life without these and other nutritional diseases. In the developed world, you won’t be the healthiest bloke on the block if you eat nothing but breakfast cereal and cartons of juice—but the food industry has ensured that you at least won’t die of malnutrition. Even people with healthy diets benefit from the supplementation of vitamins and minerals in common foodstuffs, and adding the nutrients costs next to nothing. Doctors and nutritionists still agree that the healthiest way to acquire your necessary vitamins and minerals is by eating a balanced diet and spending time outdoors each day, but in the course of modern life, that’s not always possible, and if people are going to eat poorly either way, we may as well keep them from dropping dead of scurvy!

Health& - Scurvy Scurvy Content What is scurvy? Scurvy is a condition caused by prolonged deficiency of vitamin C and is characterised by general weakness, gum disease (gingivitis), anaemia and skin problems including bleeding into the skin. Vitamin C is not produced by the body and therefore must come from the diet. Vitamin C is found in fresh fruits and vegetables. Many years ago, scurvy was associated with sailors and pirates as fruit and vegetables would perish during long sea voyages. Scurvy is not as common now, as most people have access to fresh fruit and vegetables, or supplements all year round. However, it is still possible to get scurvy if you are malnourished and lack vitamin C. Anaemia A deficiency in red blood cells or haemoglobin in the body. Gum disease A chronic, progressive disease of the gums caused mainly by bacteria and poor oral hygiene. Early stages are generally asymptomatic, with the advanced stages characterised by loss of gum tissue, supporting bone and eventual loss of teeth. Vitamin C A water-soluble vitamin essential for the formation of connective tissue. It also aids in fighting bacterial infections. Also known as ascorbic acid.

Causes Scurvy is caused by a severe deficiency in vitamin C and symptoms usually appear after about three months. Vitamin C is not produced by the body and therefore must come from the diet. Severe deficiency in vitamin C can be caused by malnutrition where there are limited fruit and vegetables consumed, or in medical conditions that prevent the absorption of vitamin C. A lack of vitamin C in the diet can affect many of the body's processes including collagen formation, which is used throughout the body to strengthen skin, blood vessels and bones. Collagen is also important in wound healing. Other processes affected by a lack of vitamin C include decreased iron absorption and the ability to fight infection . Swollen and reddened gums caused by scurvy. Collagen A connecting surface or tissue between two bones. Vitamin C A water-soluble vitamin essential for the formation of connective tissue. It also aids in fighting bacterial infections. Also known as ascorbic acid. Methods for diagnosis Your doctor can make a diagnosis of scurvy after evaluating your dietary habits and performing a blood test to check vitamin C levels. An X-ray of sore joints or bones to check for bone thinning, which is commonly seen in people with scurvy, may also be performed.

Blood test During a blood test, blood can be drawn using a needle or by a finger prick. Your blood can then be analysed to help diagnose and monitor a wide range of health conditions. Joints A connecting surface or tissue between two bones. X-ray A scan that uses ionising radiation beams to create an image of the body’s internal structures. Vitamin C A water-soluble vitamin essential for the formation of connective tissue. It also aids in fighting bacterial infections. Also known as ascorbic acid. Types of treatment Scurvy is treated by increasing the amount of vitamin C in your diet. This can be in the form of fruits, particularly citrus fruits including oranges, lemons and limes. Vegetables including spinach, cabbage, capsicum and broccoli are also high in vitamin C. To aid your treatment, your doctor may suggest that you take vitamin C supplement tablets for a short period. With effective treatment, symptoms including bleeding into the skin and gums will stop within one to two days. Aching limbs and tender joints may take a few weeks to heal. As part of the treatment process, it is important to manage any underlying conditions that are causing your vitamin C deficiency and scurvy. Many fresh foods including fruit and vegetables contain vitamin C.

Joints A connecting surface or tissue between two bones. Vitamin C A water-soluble vitamin essential for the formation of connective tissue. It also aids in fighting bacterial infections. Also known as ascorbic acid. Potential complications Complications of scurvy can be serious, including anaemia , heart and lung problems, shock and death. Scurvy can also affect bone growth in newborns and children. A deficiency in vitamin C causes growth plates in bones to harden prematurely, leading to the stunting of height. Iron deficiency may occur in people with scurvy. This is because vitamin C is required for the absorption of iron from your diet. Your iron levels may be measured by a blood test while being tested for scurvy. Anaemia A life-threatening condition in which the organs and other tissues do not receive adequate blood flow. Vitamin C A water-soluble vitamin essential for the formation of connective tissue. It also aids in fighting bacterial infections. Also known as ascorbic acid. Prognosis Scurvy is a condition caused by a prolonged deficiency in vitamin C , but is easily treated by increasing the amount of vitamin C in your diet.

The outlook is positive, with symptoms subsiding within days to weeks with generally no long-lasting effects. Vitamin C A water-soluble vitamin essential for the formation of connective tissue. It also aids in fighting bacterial infections. Also known as ascorbic acid. Prevention It is possible to prevent scurvy by having enough vitamin C in the diet. It is best to eat plenty of fresh fruit and vegetables, as they not only contain vitamin C, but many other nutrients to keep you healthy. Vitamin C supplements are also available if you are not getting enough from your diet. Vitamin C A water-soluble vitamin essential for the formation of connective tissue. It also aids in fighting bacterial infections. Also known as ascorbic acid. Share this article Lee Health - Caring People. Inspiring Health. Helping Kids With Cancer 15th Annual Radiothon January 13, 2017 Tune in to Cat Country 107.1 FM from 6 a.m. to 6 p.m. and make a pledge to the 15th annual “Helping Kids with Cancer” Radiothon supporting Barbara’s Friends – Golisano Children’s Hospital Cancer Fund.

How Not To Die January 31, 2017 Dr. Sal Lacagnina discusses how a healthy diet, based on real food, and changes in lifestyle can help you extend your life. Minnesota Twins Annual Celebrity Golf Classic February 16, 2017 Mark your calendars now for the 19th Annual Minnesota Twins Celebrity Golf Classic! Joe Mauer, Paul Molitor, Kent Hrbek, Bert Blyleven and Tony Oliva have graced past events. Scurvy - Better Health Channel Scurvy Scurvy is a disease caused by severe and chronic vitamin C (ascorbic acid) deficiency. Good sources of dietary vitamin C include citrus fruits and green vegetables. Overdosing on vitamin C can cause problems, so never take more than the recommended dose of a vitamin C supplement without your doctor’s knowledge and approval. Scurvy is a disease caused by severe and chronic vitamin C (ascorbic acid) deficiency. Most people think of scurvy as a disease of the past, when sailors had to spend months at sea without access to fresh fruit and vegetables. While scurvy may be uncommon in modern society, it does still exist.

Anyone whose diet is inadequate in vitamin C is at risk. The onset of symptoms of scurvy depends on how long it takes for the person to use up their limited stores of vitamin C. The human body is unable to make vitamin C. For example, if the diet includes no vitamin C at all, the average onset of symptoms is about four weeks. The many roles of vitamin C Vitamin C is important for many metabolic processes, including: Collagen formation – collagen is used in different ways throughout the body. Its primary role is to strengthen the skin, blood vessels and bone. The body also relies on collagen to heal wounds. Antioxidant function – the metabolism of oxygen within the body releases molecular compounds called ‘free radicals’, which damage cell membranes. Antioxidants are substances that destroy free radicals, and vitamin C is a powerful antioxidant. Iron absorption – the process of iron absorption is aided by vitamin C, particularly non-haem iron (the form of iron found in plant foods such as beans and lentils). Infection fighting – the immune system, particularly cells called lymphocytes, requires vitamin C for proper functioning. Other roles – vitamin C is used to produce other important substances in the body such as brain chemicals (neurotransmitters).

Early symptoms of scurvy Many of the early symptoms and signs of scurvy are similar to various mild complaints. A person may not visit their doctor because they believe, for example, that they have the flu or some other self-limiting illness. Some of the non-specific symptoms of scurvy may include: generally feeling unwell Symptoms and signs of severe scurvy are more specific and may include: swollen, spongy and purplish gums that are prone to bleeding loose teeth bleeding into the skin (severe and easy bruising) scaly, dry and brownish skin very dry hair that curls and breaks off close to the skin slow-healing wounds opening of previously healed scars bleeding into the joints and muscles, which causes areas of swelling over the bones of the arms and legs premature stopping of bone growth (in babies and children). Complications of scurvy In babies and young children with scurvy, the growth of the long bones in the arms and legs is typically stunted. This is because the lack of vitamin C prompts the growth plates in the bones to prematurely harden. In people of all ages, untreated scurvy may lead to complications including anaemia, heart attack or death.

Regular dietary intake is important Dietary intake of vitamin C (from food and drinks) is essential, because the human body cannot make this vitamin from other compounds. We also need to have vitamin C as a regular part of our diet because the body cannot store vitamin C for very long. High-risk groups for scurvy There are various factors or lifestyle issues that might increase the risk of scurvy. These include: unhealthy diet – people who regularly neglect their diet such as alcoholics, illicit drug users, the elderly or the mentally ill crash dieting – particularly some diets that exclude food groups (for example, extreme versions of the high-protein, low-carbohydrate diet) dependency – some elderly people or young children who are not given adequate care allergy diets – that are very restrictive in an attempt to manage particular allergies eating disorders – like anorexia nervosa or bulimia smoking – because smokers need more vitamin C to cope with the extra stress on their body fussy eating – some fussy eaters will not eat fruits and vegetables. Diagnosis of scurvy Tests used to diagnose scurvy may include: physical examination detailed questions about dietary habits blood tests to check vitamin C and iron levels x-rays of joints including the knee, wrist and ribs.

Treatment of scurvy Scurvy is relatively easy to treat – the person simply needs to increase their daily intake of vitamin C. A doctor may recommend a short-term course of vitamin C supplements (usually a minimum of 250 mg per day) to speed relief of symptoms. Bleeding in the skin and gums should stop within 24 hours of effective treatment. Joint and muscle pain may take a few weeks to settle. Other nutritional deficiencies, such as anaemia, may need treatment with an improved diet and the short-term use of supplements. Underlying problems such as eating disorders or alcoholism may need to be addressed. The doctor may also recommend that the patient consult with a dietitian. Sources of vitamin C Dietary sources of vitamin C include: fruits such as oranges, lemons, limes, grapefruits, blackcurrants, mangoes, kiwifruits, tomatoes and strawberries vegetables, particularly green vegetables such as cabbage, capsicum, spinach and broccoli kidney and liver. Precautions in taking vitamin C Taking large quantities of vitamin C supplements may be harmful. Never take more than the recommended dose of a vitamin C supplement without your doctor’s knowledge and approval.

Overdosing on vitamin C can cause problems, including: nausea, abdominal cramps and diarrhoea decreased effect of some prescription medications, such as certain blood-thinning drugs kidney stones in people with kidney disease or a history of kidney stones. Where to get help Dietitians Association of Australia Tel. 1800 812 942 Things to remember Scurvy is a disease caused by severe and chronic vitamin C (ascorbic acid) deficiency. Good sources of dietary vitamin C include citrus fruits and green vegetables. Overdosing on vitamin C can cause problems, so never take more than the recommended dose of a vitamin C supplement without your doctor’s knowledge and approval. Scurvy - Symptoms, Causes, Treatments Scurvy Treatments What is scurvy? Scurvy is a disease that affects the blood vessels, skin, and the body’s healing process, resulting in anemia, hemorrhaging of the skin, and gum disease (gingivitis). Scurvy occurs when your diet is deficient in vitamin C. Scurvy is uncommon in the United States, and those most at risk are older adults and alcoholics suffering from malnutrition.

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin, meaning the body neither produces nor stores the vitamin. To maintain good health, vitamin C must be replenished frequently. If your diet is lacking in fruits and vegetables, you may be at risk of an inadequate level of vitamin C. Conditions that cause malnutrition may be associated with scurvy. Looking for a Doctor? Search Now Find a Nutritionist Near You You may find that the signs and symptoms of scurvy are constant or occur only periodically. The types of symptoms associated with scurvy vary among individuals. Some people with scurvy have only mild symptoms, such as fatigue, while others may develop severe anemia and recurrent infections. The 10 Best Sources of Protein Fortunately, scurvy can be readily and effectively treated with nutritional supplements to resolve deficiencies in vitamin C. Changes in your lifestyle can also reduce your risk of developing scurvy, include limiting alcohol intake, eating a well-balanced diet that includes a variety of fruits and vegetables, not smoking, and always taking all medications and supplements as prescribed.

In some cases, if left untreated, scurvy can lead to severe vitamin-deficiency anemia that should be immediately evaluated in an emergency setting. Seek immediate medical care (call 911) if you, or someone you are with, have any of these serious symptoms, including difficulty breathing or shortness of breath, fainting or change in level of consciousness or lethargy, generalized swelling, muscle pain, uncontrollable bleeding, or rapid heart rate (tachycardia). Seek prompt medical care if you are being treated for scurvy but mild symptoms worsen, recur, are persistent, or give you any reason for concern.

Question: Scurvy is caused by a deficiency of which vitamin?
Answer: C