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scurvy

Vitamin C
(10% Match)

...scurvy. Scurvy is marked by beeding gums and bone
Stark, William
(4% Match)

...scurvy, a disease William Stark's sel
Vitamins
(4% Match)

...scurvy Vitamin DImproves the absorption of calciu
Oral Health and Nutrition
(2% Match)

...scurvy. In contrast, when food is freely availabl
Glisson, Francis
(2% Match)

...scurvy, but did not recognize the dietary causes
Shangri-la Diet
(1% Match)

...scurvy and other diseases by subjecting themselve
Grapefruit diet
(1% Match)

...scurvy, while the lycopene contained in red and p
Additives and Preservatives
(1% Match)

...scurvy, malnourishment, and outright starvation,
Cabbage Soup Diet
(1% Match)

...scurvy, a deficiency disease caused by inadequate
Vitamins, Water-Soluble
(1% Match)

...scurvy. However, it was not until nearly 200 year


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Scurvy

This X-ray of an infant afflicted by scurvy shows some of the skeletal effects of the disease, including bowed legs, stunted bone growth, and swollen joints. Infants who are fed only cow's milk are at risk of developing scurvy, since cow's milk is not an adequate source of vitamin C. [Photograph by Lester V. Bergman. Corbis Images. Reproduced by permission.] This X-ray of an infant afflicted by scurvy shows some of the skeletal effects of the disease, including bowed legs, stunted bone growth, and swollen joints. Infants who are fed only cow's milk are at risk of developing scurvy, since cow's milk is not an adequate source of vitamin C. [Photograph by Lester V. Bergman. Corbis Images. Reproduced by permission.]

Scurvy is a condition characterized by hemorrhages around the hair follicles of the arms and legs, generalized weakness, anemia, and gum disease (gingivitis) resulting from a lack of ascorbic acid (vitamin C) in the diet. Early epidemics of scurvy occurred during the Renaissance (1600–1800s) among explorers and seafaring men. In 1746, James Lind, a British naval surgeon, established that eating lemons and oranges cured the disease.

Vitamin C is destroyed by heat, and thus not present in pasteurized and commercially processed foods. Children and teenagers who consume too many processed foods and few fresh fruits and vegetables may be getting inadequate amounts of vitamin C. (In 1914, an increased incidence of scurvy among infants was attributed to consumption of heated (pasteurized) milk and vitamin C–deficient commercially processed foods.) Though rare, scurvy is now frequently observed among elderly persons, alcoholics, and malnourished adults. In addition, smokers have higher requirements for vitamin C, and are therefore more at risk.

Kiran B. Misra


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