Nov 21, 2024
Scurvy, a disease caused by severe vitamin C deficiency and once thought to be an illness of the past, has never truly disappeared in Canada.
Most recently, 27 cases were reported in Saskatchewan, shedding light on the ongoing risk, particularly among those facing food insecurity or limited access to fresh produce, experts warn.
The disease is both preventable and treatable, but without proper nutrition, a person can develop scurvy, which can lead to symptoms like bruising, gum disease, tooth loss and even death.
Despite the seriousness of scurvy, it is highly unlikely to develop in people who maintain a diet rich in fresh vegetables, fruit and meats, all of which are excellent sources of vitamin C, explained John Neary, an associate professor of internal medicine and McMaster University in Hamilton.
“It’s not exactly a disease of the past, but it still can happen,” he said. “But the amount of vitamin C human beings need for their diet to not develop scurvy is quite low. Essentially, it’s impossible to get scurvy if you eat any fresh fruit or vegetables or meat.”
Without sufficient vitamin C, the body cannot properly heal wounds, and the structural integrity of blood vessels and connective tissue deteriorates.
Vitamin C also plays a crucial role in the formation of blood vessels, tendons, ligaments, bones, teeth, and gums, while helping the body absorb iron and recover from wounds and bums.
“Vitamin Cs biological role in the human body is to help stabilize connective tissue,” Neary explained.
“When the human body is lacking vitamin C, connective tissues are weaker than they should be, and that leads to phenomena such as bleeding gums, loosening teeth and easy bruising.”
Other symptoms can also develop, he said, such as fatigue, weakness, lightheadedness, fainting, and in the end stage, it can lead to cardiovascular collapse and death.
Historically, Neary explained, scurvy was primarily associated with sailors and early explorers who, during long sea voyages, were deprived of fresh food sources. This lack of nutrition often led to severe cases of scurvy, as the sailors’ diets consisted mostly of preserved foods that lacked the essential nutrients necessary to prevent the disease.
“It has been rare since the mid-19th century. It was primarily seen on long sailing voyages when people had no fresh fruit for months on end. And the advent of steamships largely did away with that,” he said.
Since then, Neary said episodic cases of scurvy have emerged throughout the 20th and 21 st centuries, often linked to socio-economic factors such as social isolation.
Source: Global News