Scurvy is a disease caused by a diet that lacks vitamin C.
Vitamin C is also known as ascorbic acid. A person suffering from scurvy develops anemia edema (swelling) in some parts of the body and sometimes ulceration gums and loss of teeth.
The name scurvy comes from the Latin scorbutus. Scurvy reminds us of in the 16 to 18 centuries who navigated long voyages without enough Vitamin C. They frequently suffered from the condition.
Our body cannot store vitamin C. We have to consume it daily and obtain external sources, i.e. fruits and vegetables or some foods that contain vitamin C to prevent Vitamin C deficiency, which is known as scurvy.
Modern cases of scurvy are rare, especially in places where enriched bread and cereals are available, but it can still affect people who do not consume enough vitamin C.
A lack of vitamin C will also affect the immune system, absorption of iron, metabolism of cholesterol, and other functions.
Cause
The main cause of scurvy is insufficient intake of vitamin C (ascorbic acid). This may be due to ignorance, famine, restrictive diets, allergies, etc. It can be fatal if left untreated.
Symptoms
– Anaemia
– Loss of appetite
– Rapid breathing
– Fever
– Irritability
– Swelling over long bones
– Bleeding
– Feeling very tired and weak all the time (fatigue)
– Feeling irritable and miserable all the time
– Pain in the limbs, particularly the legs
– Swollen gums, which become soft and vulnerable to bleeding teeth may feel loose
– Shortness of breath particularly after physical activity
– New wounds may fail to heal
– Easily bruised skin
Preventive Measures:
Scurvy can be prevented by providing the patient with vitamins C. It can be administered either orally or via injection. Citrus fruits should be consumed daily.
Scurvy can be prevented by consuming enough Vitamin C either in the diet or as a supplement. Foods that contain Vitamin C are oranges, lemon, guavas, tomato, strawberries, papaya, carrots, cabbage, spinach, and liver.
