Historically, scurvy was a scourge that plagued sailors in the 16th to 18th centuries, with millions dying before the link between vitamin C and scurvy was discovered. However, the disease has made a troubling comeback in recent years. Between 2016 and 2020, the incidence of scurvy in children tripled from eight to nearly 27 cases per 100,000 children.
A key factor in this resurgence is the prevalence of food deserts—areas where access to fresh, healthy food is limited. Millions of children, particularly in rural parts of the U.S., live in these areas and are at heightened risk for malnutrition and related diseases like scurvy. But poor diet alone isn’t the only cause; rising autism rates are also contributing to the increase in scurvy cases.
Scurvy, once thought to be a relic of the past, has reemerged in part due to shifts in the American diet. Starting in the 1970s, diets became increasingly carb-heavy, with fewer fresh fruits and vegetables—a trend that has persisted, contributing to the return of scurvy. Vitamin C is essential for the production of collagen, a protein vital for the health of skin, bones, and blood vessels. Without sufficient vitamin C, the body’s ability to heal wounds slows, leading to symptoms like bleeding gums, loose teeth, scaly skin, brittle hair, anemia, and severe pain.
In addition to these symptoms, children suffering from scurvy may experience swollen legs and intense pain that can make walking difficult. The condition can become life-threatening if left untreated, underscoring the need for early detection and intervention.
The U.S. Department of Agriculture (USDA) reported that in 2022, 17 percent of households with children experienced food insecurity—a 40 percent increase from the previous year. This alarming statistic highlights the broader issue of nutritional deficiencies, which contribute to more than half a million deaths globally each year.
Children with autism spectrum disorder (ASD) are particularly vulnerable, accounting for 65 percent of scurvy cases, according to the American Academy of Orthopedic Surgeons. Many children with autism have highly selective eating habits and may display significant behavioral issues during meals, making it difficult for them to consume a balanced diet rich in essential nutrients like vitamin C.
For many healthcare professionals, scurvy is still considered a “disease of the past,” which can lead to missed or delayed diagnoses. However, the symptoms of scurvy are clear, developing after just a few months of inadequate vitamin C intake. Early symptoms include general weakness, fatigue, irritability, and joint pain. If untreated, more severe signs emerge, such as anemia, swollen and bleeding gums, loose teeth, skin hemorrhages, and slow wound healing.
As scurvy continues to rise among American children, particularly in vulnerable populations, it is critical for both public health initiatives and individual healthcare providers to recognize and address the signs of this preventable disease. The resurgence of scurvy serves as a stark reminder of the importance of a balanced diet and the ongoing challenges of food insecurity in the U.S.
