Scurvy
Scurvy is a disease resulting from a deficiency of vitamin C, also known as ascorbic acid. It manifests through various symptoms, including hemorrhaging in body tissues, muscle pain, tender gums, exhaustion, and night blindness. In severe cases, it can lead to tooth loss and complications affecting the kidneys and intestines, potentially resulting in death. Historically, scurvy was prevalent among sailors on long voyages who lacked access to fruits and vegetables, as well as among populations with restricted diets, such as those under siege.
The connection between scurvy and diet was first established by Scottish physician James Lind in the 1750s, who discovered that citrus fruits significantly improved the condition of patients suffering from the disease. This led to the British Navy's adoption of lemon juice on ships, effectively reducing the incidence of scurvy. The essential role of vitamin C in collagen formation and overall health was further recognized with the nutrient's identification in the early 20th century. While scurvy is now rare due to improved dietary awareness, it serves as a historical example of the importance of nutrition in preventing disease.
Scurvy
ANATOMY OR SYSTEM AFFECTED: Blood vessels, eyes, gums, kidneys, muscles, teeth
DEFINITION: An illness that results from a deficiency of vitamin C (ascorbic acid) in the diet
CAUSES: Vitamin C deficiency
SYMPTOMS: Hemorrhaging, muscle pain, tender gums, exhaustion, visual disorders (especially night blindness), tooth loss
DURATION: Chronic
TREATMENTS: Synthetic or natural vitamin C
Causes and Symptoms
Scurvy is a disease characterized by hemorrhages in body tissue, muscular pain, tender gums, physical exhaustion, and vision disorders, especially night blindness. In advanced cases, teeth fall out, and complications with kidney or intestinal functions may lead to death. The disease at one time was common among sailors who went on long ocean voyages during which their diet did not include fruits and vegetables containing vitamin C. Also, the populations of cities under siege and prisoners with very restricted diets often suffered from scurvy. During the American Civil War in the 1860s, scurvy was reported as a problem among the troops.
Treatment and Therapy
A causal connection between scurvy and a person’s diet had been suspected for a long time, but the particular missing nutrient was not known until the work of Scottish physician James Lind in the 1750s. Lind experimented on six pairs of patients who had scurvy symptoms, giving them one of six different acidic diet supplements: vinegar, seawater, sulfuric acid solution, apple cider, garlic and mustard seed, or two oranges and a lemon. He found that the men who ate the citrus fruit improved rapidly, the ones who drank the cider recovered slowly, and the others showed no improvement. The British navy adopted a requirement for lemon juice aboard its ships in 1795, which virtually eliminated scurvy. Subsequently, lemons were replaced by limes, which led to the nickname "limeys" for British sailors.
The essential nutrient in citrus fruits, now known as vitamin C, was first identified in 1932 by C. G. King and W. A. Waugh at the University of Pittsburgh. Its scientific name is ascorbic acid, which means “without scurvy.” Synthetic vitamin C is identical to the naturally occurring variety in both composition and physiological effect. Vitamin C is essential for the formation and repair of collagen, which is a primary component of blood vessels. It is also necessary for the synthesis of hormones that control the rate of metabolism in the body.
Perspective and Prospects
During the nineteenth century, medical research by the so-called microbe hunters had firmly established that bacteria are the cause of numerous diseases that are transmitted from person to person. Some illnesses, however, were shown to be completely unrelated to bacteria and instead attributable to dietary deficiencies. Among these disorders are beriberi, rickets, anemia, and scurvy. These diseases have been almost totally eradicated as people have learned that a healthy diet must include fruits, vegetables, whole grain foods, and vitamin supplements.
Bibliography
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