Scurvy: Vitamin C Deficiency

In the 1730s, there was a son of a rich merchant in Edinburgh called James Lind. He was a medical trainee who later joined the British Royal Navy as a surgeon assistant. While he was at sea, he observed that many sailors suffered a strange disease.

The earliest sign among the sailors was fatigue. Then they started feeling pain at their joints, and their hands and legs became swollen. Their skins were bruised, their gums were bleeding, and their teeth were becoming loose. Old wounds reopened and were more difficult to heal. Many sailors later died due to bleeding in their heart or brain.

In 1747, while sailing on the HMS Salisbury ship, James Lind ran the first controlled clinical trial recorded in the history of medical science. 12 crew members with similar symptoms were divided into six pairs. Every pair received a different treatment. The treatments given were garlic, mustard seeds, vinegar, seawater, oranges, and lemons. Within only a week, the pairs treated with citrus fruits were healed from their symptoms.

The administrators of the British Royal Navy then ordered the distribution of lemon juice to all sailors. Since then, scurvy was never seen again among the British Royal Navy.

What is scurvy?

Scurvy is a disease caused by the lack of vitamin C. Without vitamin C in our food, the symptoms of scurvy will appear in merely a month.

What is vitamin C?

Vitamin C is a water-soluble vitamin, which is easily excreted from our body through urine. Vitamin C is also known as ascorbic acid and is easily destroyed by heat. Hence, cooking or processing food at high temperature will destroy vitamin C contained in the food.

Why is vitamin C so important to us?

Unlike other animals, we humans are not capable of producing vitamin C in our body because the human body do not have the enzyme gulonolactone oxidase to convert glucose into ascorbic acid (vitamin C). Thus, we require vitamin C from food sources such as fresh vegetables, fruits, or vitamin C supplements.

What are the functions of vitamin C in our body?

• Helps with collagen formation
• Helps with wound healing
• Promotes skin, bone and dental health
• Supports the absorption of iron
• An antioxidant that can help the body fight free radicals
• Boosts the body’s immune system

What will happen if we don’t get enough vitamin C?

• Bleeding gum
• Easy bruising
• Slow wound healing
• Anaemia (lack of red blood cells)
• Pain and swelling in the legs
• Fatigue
• Mouth ulcers
• Low body weight

Which groups of children are at a higher risk of vitamin C deficiency?

• Picky eaters, especially autistic children or children with developmental delays, who are highly sensitive towards the shape, taste or texture of foods
• Children with chronic diseases, such as cancer or bowel diseases
• Babies who are only fed with cow milk or plant-based milk
• Children who only eat junk and fast foods
• Children who don’t eat fruits and vegetables
• Children who don’t consume a variety of foods
• Children who are exposed to cigarette smoke

What is the daily recommended intake of vitamin C?

What are the sources of vitamin C in our foods?

• Broccoli: 132 mg
• Strawberry: 85 mg
• Pineapple: 78 mg
• Orange: 69.7 mg
• Kiwi: 64 mg
• Breastmilk: 50 mg/l
• Potato: 19.7 mg
• Spinach: 17.6 mg
• Tomato: 15.6 mg