Pediatric cases have tripled in five years, but adults are also affected
Scurvy was always known from history books as a disease pirates contracted in the 1800s from being on ships at sea for long periods of time away from fresh foods. Formerly a common and often lethal disease, it was once responsible for millions of maritime deaths several centuries ago.
But the dreaded disease is now making a comeback and it is often misdiagnosed as other maladies.
What is Scurvy? Scurvy is a nutritional disorder caused by the severe and prolonged deficiency of ascorbic acid (vitamin C). The condition is a problem in countries around the world where people are malnourished, but it is becoming more prevalent in the United States as adults and children rely more on processed, canned, microwaved, prepackaged, ready-to-eat and unhealthy foods.
Between 2016 and 2020, the American Academy of Orthopedic Surgeons found an alarming trend that in just five years, the incidence of Scurvy in children more than tripled from 8.2 to 26.7 cases per 100,000 children.
Not eating enough fruits and vegetables is the main cause of scurvy. As Americans rely more and more on an unhealthy diet, both young and old are more prone to scurvy.
Left untreated, scurvy can lead to bleeding gums, loosened teeth and bleeding under the skin. It can also prevent wounds from healing, cause confusion, weakness, tiredness, changes in hair thickness and hair texture, bone pain, anemia, and sore arms and legs.
What can you eat to prevent scurvy?
To avoid getting scurvy, follow these guidelines:
- Get plenty of vitamin C in your diet. Eating fresh fruits and vegetables is a great source of vitamin C. Citrus fruits such as oranges, lemons, limes, grapefruits, strawberries and pineapples are often the best sources of vitamin C.
- Papaya, guava, kiwi, and cantaloupe, although not citrus fruits, are also great sources of vitamin C.
- Vegetables that contain vitamin C include tomatoes, broccoli, spinach, kale, brussel sprouts, red cabbage, cauliflower, white potatoes and red bell peppers, which have 1.5 times that Vitamin C than green bell peppers have.
- Grilled chicken is a great source of vitamin C.
- Vitamin C supplements should be considered after consulting with one’s physician. For children, 100-300 mg per day is often recommended; while 500-1000 mg per day is often recommended for adults.
- Eat healthy, well-balanced meals. Being malnourished also contributes to scurvy. Those on severe calorie restrictive diets; those on chemotherapy; and those who have an eating disorder such as anorexia or bulimia are at greater risk of the disease.
- Smoking should be avoided, as it reduces the amount of vitamin C the human body can absorb.
- Alcohol and drug dependency will also contribute to scurvy.
- Having a poor diet during a pregnancy or while breastfeeding will also contribute to scurvy. Consult a physician if you are eating for two.
- Other health conditions such as Type 1 Diabetes and Inflammatory Bowel Disease will also promote scurvy.
More than 64 percent of those diagnosed with scurvy had other similarities including the following: autism spectrum disorder and obesity. Many were from low-income households that did not have access to fresh foods and relied more heavily on pre-packed, canned, pre-made foods.
The AAOS study highlighted the need for pediatricians and care providers to be aware of the potential for scurvy diagnoses, especially in patients with risk factors presenting vague musculoskeletal symptoms, which mimic scurvy.
Scurvy symptoms are often similar to other rheumatological and musculoskeletal conditions such as juvenile arthritis, bone tumors and septic arthritis. Many pediatricians in the developed world frequently fail to diagnose scurvy correctly, resulting in delayed treatment of this otherwise easy-to-treat disease.
Other Mealtime Tips to Boost Your Nutrition and Avoid Scurvy: No one is suggesting you eat a box of lemons to get a healthy dose of vitamin C and avoid Scurvy. But what doctors are recommending is a balanced diet full of fresh foods.
Breakfast ideas include: Sauteed spinach and other vegetables such as tomatoes and red bell peppers can be the perfect addition to egg omelets. Blueberries and strawberries are a delicious addition to yogurt or protein pancakes and waffles.
Snacking: Keep fresh fruit and vegetables available to snack. Yogurt, hummus and salsa make delicious dips that are also nutritious. Grapes, bananas and berries make a great ‘on the go’ snacks. While grapes and bananas don’t have as much vitamin C as many other fruits, they are packed with nutrients and are always a healthier choice than cookies.
Filling drinks: Skip the Starbucks and indulge in something healthier. Smoothies can be made with fresh or frozen fruit and greens such as spinach or kale. Blend with unsweetened coconut water and you will often not even notice the veggie taste.
Lunch and dinner ideas: Grilled chicken with a side of veggies. Sauteed salmon with a side of broccoli. Lamb organ meats such as heart, kidney and liver are a good source of vitamin C also.
Despite being written off as an ancient disease that no longer affects the modern world, Scurvy is back and its symptoms often mimic other diseases. Doctors, parents and caregivers need to be vigilant to make sure children eat a nutritious diet, while also taking steps to ensure their own diets are healthy.
Initial Source: https://www.news-medical.net/news/20240719/Scurvy-on-the-rise-in-the-United-States-Pediatric-cases-triple-in-five-years.aspx
