What causes scurvy and how can it be prevented?

Scurvy is caused by a deficiency of vitamin C and can be prevented by consuming vitamin C-rich foods.

Scurvy is a disease that results from a prolonged deficiency of vitamin C (ascorbic acid) in the diet. Vitamin C is a water-soluble vitamin that is essential for the synthesis of collagen, a protein that helps maintain the health of skin, blood vessels, bones and cartilage. Without sufficient vitamin C, the body cannot produce enough collagen, leading to the symptoms of scurvy.

The symptoms of scurvy include fatigue, swollen and bleeding gums, joint pain, and anemia. If left untreated, scurvy can be fatal. However, it is easily preventable and treatable. The human body cannot produce vitamin C, so it must be obtained through diet or supplements. Foods rich in vitamin C include citrus fruits, strawberries, bell peppers, broccoli, and spinach.

Historically, scurvy was a common disease among sailors who were at sea for long periods without access to fresh fruits and vegetables. Today, it is rare in developed countries, but can still occur in people with poor nutrition, alcoholism, or certain medical conditions that affect the body's ability to absorb nutrients.

To prevent scurvy, it is recommended to consume a diet that includes a variety of fruits and vegetables, particularly those high in vitamin C. The recommended daily intake of vitamin C varies depending on age, sex, and life stage, but generally, an intake of 75 mg for women and 90 mg for men is advised. Regular consumption of vitamin C not only prevents scurvy but also contributes to overall health by boosting the immune system, aiding in the absorption of iron, and acting as an antioxidant to protect cells from damage.