The disease scurvy can appear as little as four weeks after consuming less than 10mg of vitamin C per day, and while it is treated as a historical illness in developed countries, sporadic cases still occur in certain populations such as the elderly, alcoholics, and children with developmental issues. A recent case detailed in the British Medical Journal’s Case Reports by doctors at Sir Charles Gairdner raises concerns about the impact of the rising cost of living and poor dietary habits on the prevalence of scurvy. Doctor Andrew Dermawan emphasized that the illness may be going undiagnosed and urged clinicians to be aware of its potential fatal consequences in the modern age.
The rising cost of food is making it harder for families to afford meals, leading people to rely more on lower-cost foods that are often poor in nutritional value. The latest data from the Australian Bureau of Statistics showed that food and non-alcoholic beverage prices had risen 3.4 percent in the 12 months to August, with the cost of fruits and vegetables climbing a significant 9.6 percent due to poor weather conditions straining supply. This increase in food prices may contribute to a higher risk of malnutrition and the development of diseases such as scurvy.
James Lind, a Scottish physician from the 18th century, is credited with the recommendation that fresh citrus fruit and lemon juice be included in the diet of seamen, resulting in the eradication of scurvy from the British Navy. Citrus fruits, tomatoes, capsicum, broccoli, spinach, kale, and berries are among the best sources of vitamin C, which is essential for preventing and treating scurvy. However, the rising cost of these nutritious foods may make them less accessible to those who need them most, contributing to a resurgence of diseases like scurvy.
The case of scurvy detailed in the BMJ’s Case Reports highlights the importance of continued vigilance by healthcare professionals in diagnosing and treating this preventable illness. Despite advances in medicine and nutrition, scurvy can still occur in vulnerable populations, and its potentially fatal consequences underscore the need for access to affordable, nutritious foods. The Australian Medical Association WA was contacted for comment, suggesting that awareness of scurvy and its risk factors may need to be heightened among healthcare providers and the general population to prevent unnecessary suffering and loss of life due to this once eradicated disease.
