Scurvy: Rediscovering a Forgotten Disease

Author:

Gandhi Mustafa1,Elfeky Omar2ORCID,Ertugrul Hamza3ORCID,Chela Harleen Kaur3,Daglilar Ebubekir3ORCID

Affiliation:

1. Department of Internal Medicine, University of Missouri, Columbia, MO 65211, USA

2. Department of Medicine, University of Florida, Leesburg, FL 32611, USA

3. Division of Gastroenterology and Hepatology, Charleston Area Medical Center, West Virginia University, Charleston, WV 25304, USA

Abstract

Scurvy is a nutritional deficiency caused by low vitamin C levels that has been described since ancient times. It leads to a varied presentation, affecting multiple organ systems due to its role in the biochemical reactions of connective tissue synthesis. Common manifestations include gingival bleeding, arthralgias, skin discoloration, impaired wound healing, perifollicular hemorrhage, and ecchymoses. Although there has been a dramatic reduction in the prevalence of scurvy in modern times owing to vitamin C supplementation and intake, sporadic cases still occur. In developed countries, it is mainly diagnosed in the elderly and malnourished individuals and is associated with alcoholism, low socio-economic status, and poor dietary habits. Scurvy has been an unusual cause of gastrointestinal (GI) bleeding among other GI manifestations. It can be adequately treated and prevented via vitamin C supplementation.

Publisher

MDPI AG

Subject

General Medicine

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