Scurvy is a disease resulting from a lack of vitamin C. Early symptoms include weakness, feeling tired, curly hair, and sore arms and legs. Without treatment low red blood cells, gum disease, and bleeding from the skin may occur. As scurvy worsens there can be poor wound healing, personality changes, and finally death from infection or bleeding. Scurvy is due to not enough vitamin C in the diet. It typically takes at least a month of little to no vitamin C before symptoms occur. It occurs more commonly in people with mental disorders, unusual eating habits, alcoholism, and old people who live alone. Other risk factors include intestinal malabsorption and dialysis. Humans and certain other animals require vitamin C in their diets to make the building blocks for collagen. Diagnosis is typically based on physical signs, X-rays, and improvement after treatment. Treatment is with vitamin C supplements taken by mouth. Improvement often begins in a few days with complete recovery in a few weeks. Sources of vitamin C in the diet include citrus fruit and a number of vegetables such as tomatoes and potatoes. Cooking often decreases vitamin C in foods. Scurvy is currently rare. It occurs more often in the developing world in association with malnutrition. Rates among refugees are reported at 5% to 45%. Scurvy was described as early as the time of ancient Egypt. It was a limiting factors in long distance sea travel, often killing large numbers of people. A Scottish surgeon in the Royal Navy, James Lind, was the first to prove it could be treated with citrus fruit in a 1753 publication. His experiments represented the first controlled trial. It took another 40 years before the British Navy began giving out lemon juice routinely.

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