Key points from article :
Scurvy, once a disease of historical significance, is re-emerging in Australia due to dietary issues linked to the modern lifestyle. Doctors point to the rising cost of living, obesity, and dependence on ultra-processed foods as key reasons behind people not getting enough vitamin C, leading to scurvy. Historically, scurvy affected British sailors in the 16th to 18th centuries, causing over two million deaths before it was controlled through citrus juice rations.
Recently, a middle-aged man from Perth, Western Australia, presented at a hospital with painful rashes and bruising on his legs. Doctors ran several blood tests and scans but could not determine the cause immediately. After further investigation, it was revealed that his diet was predominantly composed of processed foods, with almost no fruits or vegetables. Based on this diet, doctors diagnosed him with scurvy, a condition that can be fatal if left untreated due to the risk of severe bleeding.
Researchers from the Sir Charles Gairdner Hospital, Nedlands published the report in BMJ Case Reports. They highlighted that scurvy is often seen as a disease of the past, especially in developed countries. However, it is still sporadically observed, especially among vulnerable groups like the elderly, individuals with alcoholism, or children with psychiatric issues. Symptoms of scurvy include bruising, fatigue, joint pain, and swollen or bleeding gums, and they can appear as quickly as one month into a vitamin C-deficient diet.
Scurvy’s re-emergence underscores the importance of proper nutrition, particularly ensuring an adequate intake of fresh fruits and vegetables. As dietary habits shift towards more processed foods, cases like this highlight a worrying trend that even developed nations are not immune to diseases once believed to be long gone.
