Scurvy in Canada: Is the vitamin C deficiency disease making a comeback?

Scurvy, a disease caused by severe vitamin C deficiency and once thought to be an illness of the past, has never truly disappeared in Canada.

Scurvy, a disease caused by severe vitamin C deficiency and once thought to be an illness of the past, has never truly disappeared in Canada.

Most recently, 27 cases were reported in Saskatchewan, shedding light on the ongoing risk, particularly among those facing food insecurity or limited access to fresh produce, experts warn.

The disease is both preventable and treatable, but without proper nutrition, a person can develop scurvy, which can lead to symptoms like bruising, gum disease, tooth loss and even death.

Despite the seriousness of scurvy, it is highly unlikely to develop in people who maintain a diet rich in fresh vegetables, fruit and meats, all of which are excellent sources of vitamin C, explained John Neary, an associate professor of internal medicine and McMaster University in Hamilton.

“It’s not exactly a disease of the past, but it still can happen,” he said.

“But the amount of vitamin C human beings need for their diet to not develop scurvy is quite low. Essentially, it’s impossible to get scurvy if you eat any fresh fruit or vegetables or meat.”

Scurvy is a disease caused by a severe deficiency of vitamin C, a vital nutrient that supports the production of collagen and is essential for maintaining the health of skin, blood vessels, bones and cartilage, according to Health Canada.

Without sufficient vitamin C, the body cannot properly heal wounds, and the structural integrity of blood vessels and connective tissue deteriorates.