Scurvy may cause gingival inflammation and hemorrhaging, a condition termed scorbutic gums.Scurvy may also cause an inflammation of the tongue and submucosal hemorrhaging, a condition termed scorbutic tongue.
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Scurvy

Scurvy is a disease that results from insufficient intake of vitamin C and leads to the formation of livid spots on the skin, spongy gums, and bleeding from almost all mucous membranes. The spots are most abundant on the thighs and legs, and a person with the ailment looks pale, feels depressed, and is partially immobilized. Scurvy was at one time common among sailors whose ships were out to sea longer than perishable fruits and vegetables could be stored and by soldiers who were similarly separated from these foods for extended periods. more...

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In infants, scurvy is sometimes referred to as Barlow's Disease, named after Sir Thomas Barlow (1845-1945), a British physician who first described it. Barlow's disease is different from Barlow's syndrome.

Scurvy is also known as Moeller's disease and Cheadle's disease.

Symptoms

Symptoms include:

  • weakness
  • joint pain
  • black-and-blue marks on the skin
  • gum disease
  • spongy gums

this is all caused by the lack of fresh fruit and veg


It takes about three months of vitamin C deprivation to begin inducing the symptoms of scurvy. Untreated scurvy is always fatal, but since all that is required for full recovery is the resumption of normal vitamin C intake, death by scurvy is rare in modern times.

History

Scurvy was probably first observed as a disease by Hippocrates. In the 13th century the Crusaders suffered from scurvy frequently, and it has inflicted terrible losses on both besieged and besieger in times of war. Scurvy was one of the limiting factors of marine travel, often killing large numbers of the passengers and crew on long-distance voyages. It even played a significant role in World War I.

The British civilian medical profession of 1614 knew that it was the acidic principal of citrus fruit which was lacking, although they considered any acid as acceptible when Ascorbic Acid (Vitamin C) was unavailable. In 1614 John Woodall (Surgeon General of the East India Company) published his book "The Surgion's Mate" as a handbook for apprentice surgeons aboard the companies ships. In it he describes scurvy as resulting from a dietry deficiency. His recommendation for its cure is Fresh Food or, if not available, Oranges,Lemons,Limes and Tamarinds, or as a last resort, Oil of Vitriol. (Sulphuric Acid)

However, it was not until 1747 that the treatment and prevention of scurvy by supplementation of the diet with citrus fruit such as lemons and limes was introduced into the British Navy by James Lind.

The plant known as "scurvy grass" acquired its name from the observation that it cured scurvy, but this was of no great help to those who spent months at sea. During sea voyages, it was discovered that sauerkraut was of use in preventing scurvy. In the Royal Navy's Arctic expeditions in the 19th century, for example, it was widely believed that scurvy was prevented by good hygiene on board ship, regular exercise, and maintaining the morale of the crew, rather than by a diet of fresh food, so that Navy expeditions continued to be plagued by scurvy even while fresh meat was well-known as a practical antiscorbutic among civilian whalers and explorers in the Arctic. At the time Robert Falcon Scott made his two expeditions to the Antarctic in the early 20th century, the prevailing medical theory was that scurvy was caused by "tainted" canned food. It was not until 1932 that the connection between vitamin C and scurvy was established.

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Scurvy
From Gale Encyclopedia of Medicine, 4/6/01 by Altha Roberts Edgren

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 daily 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 & 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 breakdown. 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 4 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.

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 daily allowance (RDA)
The daily amount of a vitamin the average person needs to maintain good health.

Further Reading

For Your Information

    Books

  • "Ascorbic Acid (Vitamin C) Deficiency." In Internal Medicine, edited by Jay H. Stein. St. Louis: Mosby, 1998.
  • "Vitamin C (Ascorbic Acid)." In Current Medical Diagnosis and Treatment 1998. Stamford, CT: Appleton & Lange, 1998.
  • "Vitamin C Deficiency (Scurvy)." In Conn's Current Therapy 1998. Philadelphia: W.B. Saunders, 1998.
  • "Vitamin C Deficiency (Scurvy)." In Professional Guide to Diseases. 5th ed. Springhouse, PA: Springhouse Corporation, 1995.
  • "Vitamins and Their Functions." In Cecil Textbook of Medicine. 20th ed. Philadelphia: W.B. Saunders, 1996.

    Periodicals

  • "Major Study Recommends Tripling RDA for Vitamin C." Environmental Nutrition 19(June 1996): 3.

Gale Encyclopedia of Medicine. Gale Research, 1999.

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