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Scurvy is a disease that once affected sailors and pirates. Its essence is the deficiency or complete lack of ascorbic acid in the body, ie the commonly known vitamin C. The deficiency of vitamin C in the body causes general weakness and long-term healing of wounds. Currently, scabbard is very rare.
Scurvy is a disease caused by a deficiency of vitamin C (ascorbic acid). Most animals can synthesize vitamin C from food ingredients. However, man has to provide it in a ready form, because our body is unable to produce it on its own. The lack of an adequate amount of vitamin C in the body causes the production of collagen to be disturbed, and thus frequent bleeding may occur.
Adults should consume 45-90 mg of vitamin C daily. Of course, it is best if it is supplied to the body naturally, through an appropriate diet. Supplements should only have the function of “assistants” in supplementing its deficiencies and should be used with great judgment, because an overdose of ascorbic acid can also be harmful to the body.
The causes of scurvy
The main cause of scratching is primarily a diet containing a small amount of vitamin C products. Currently, the condition is extremely rare, although it can occur in people with the following risk factors:
- hunger (especially in third world countries),
- malnutrition related to alcoholism or poor diet and old age,
- eating disorders due to mental disorders (starvation, disgust with food),
- Conditions that interfere with the absorption of vitamin C, e.g. malabsorption syndrome or Crohn’s disease.
Vitamin C is destroyed in the pasteurization process. Therefore, scurvy is sometimes seen in babies fed with pasteurized bottled milk. Most milk formulas contain the addition of vitamin C. However, it is decomposed in the cooking process. Breastfed babies receive a sufficient dose of vitamin C with their mother’s milk (provided that there is an adequate amount of this substance in their diet).
Ascorbic acid is commonly known vitamin C, which is an organic compound belonging to the group of polyhydroxy alcohols, containing more than one hydroxyl group -OH in its molecule. Unfortunately, ascorbic acid is not synthesized in the human body, so it must be supplied to it through an appropriate diet.
A characteristic feature of vitamin C is its good solubility in water. Ascorbic acid is essential in the process of collagen synthesis (the flexible scaffolding of many cells of the human body and a component of bone). Vitamin C deficiency disrupts collagen production, making the walls of some cells more fragile. The effects vary, e.g. in the blood vessel walls, a deficiency of vitamin C results in bleeding. In addition, as research has shown, the consumption of large amounts of vitamin C during an infection significantly reduces its duration, both in children and adults.
Large amounts of vitamin C are found in rosehips, citrus fruits, peppers and currants. In the case of meat – the greatest amount of vitamin C is found in the beef liver.
Scurvy manifests itself:
- general weakness,
- eye problems – in people suffering from scurvy, eyes are irritated and dry, sometimes they are photosensitive to light; sometimes subconjunctival hemorrhage may occur,
- gum disease (swelling and bleeding for no apparent reason) – these can lead to wobbling or even spontaneous loss of teeth,
- joint pain and stiffness (especially in the legs), i.e. problems with the musculoskeletal system – bleeding inside the joints is associated with very great pain; joints become swollen and very sensitive (sometimes walking becomes impossible),
- bloody streaks under the skin (ecchymosis),
- very slow healing of wounds and cuts,
- sometimes depression,
- neurological disorders,
- anemia – we see it in more than half of patients suffering from scurvy; it is associated with the loss of blood to the tissues as well as improper absorption and matebolism of folic acid and iron,
- problems with the lungs and heart – some people have chest pain and shortness of breath; life-threatening shock may occur.
Conversely, consuming too much vitamin C can cause:
- nausea,
- vomiting,
- stomach pain,
- diarrhea
- rash.
The symptoms of scurvy are primarily related to incorrect collagen synthesis. Too little vitamin C prevents this process, which causes spontaneous bleeding as a consequence of little or no collagen in the blood vessels. In extreme cases, neuropathy may develop and convulsions appear.
In times of great sea voyages, the main factor that determined the maximum length of a voyage was the supply of fruit containing vitamin C. Most sailors or pirates died after many weeks at sea due to vitamin C deficiency (mainly due to hemorrhages). Scurvy was still a problem during World War I. Currently, scurvy is rarely seen in developed countries. The exceptions are newborns, infants and the elderly, who may develop vitamin C deficiencies due to an inadequate diet.
Currently, scurvy can be found most often in poor areas (especially in Africa), where fresh food is not always supplied. In addition, the ailment is diagnosed in people with eating disorders (bulimics and anorexics), who either do not supply the body with an adequate amount of vitamin C or get rid of it by provoking vomiting. People who follow drastic diets are also at risk.
Diagnosis and treatment of scurvy
Ailment is diagnosed primarily on the basis of the symptoms present. However, to confirm the suspicion, blood tests are performed, which show: low vitamin C levels and signs of anemia. In treatment, the most important thing is to supplement vitamin C deficiencies with tablets (sometimes drips) or by changing the current diet. Symptomatic treatment is also implemented.
Complications of scurvy
Lack of proper treatment causes the disease to progress systematically. Along with its development, there may be a large amount of bleeding and exudative changes. Forming wounds are difficult to heal, which may cause numerous infections. Additionally, the patient’s lowered immunity means that there is a risk of developing sepsis and subsequent death.
Prophylaxis is mainly providing the body with the right amount of ascorbic acid along with the consumed products. The greatest amount of vitamin C is found in citrus fruits, such as lemon, orange, but also in strawberries and kiwi. When it comes to vegetables – it is worth including more carrots, spinach, peppers, tomatoes and potatoes in your diet. Vitamin C can also be found in liver and oysters.
Text: lek. med. Matylda Mazur
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