Scurvy

Scurvy results from a lack of vitamin C in the diet, which is often high in carbohydrates and low in proteins, or from insufficient absorption due to illness. This disease features disturbances in blood vessel wall permeability, expanding bleeding, inflammation of the gums’ mucosa, and disruption of blood production and regeneration.

Initial Stage:

Scurvy’s initial stage includes weakness, pain in the legs, lower back, and chest, and the appearance of small blood spots on the skin of the legs. Gums become pale reddish and bleed, with their edges turning spongy. Blood leakage appears in the mucosa.

Second Stage:

In the second stage, numerous blood leaks occur in the skin, muscles, and internal organs, causing pain and movement difficulties. The gums’ mucosa becomes inflamed, swollen, and heavily bleed. Teeth loosen, and the tongue becomes covered with many deposits.

Third Stage:

During the third stage, blood leaks spread further, leading to skin ulcers and ulcerative stomatitis in the mouth. Gum necrosis occurs, and necrotic parts of the mucosa detach easily, exposing the bone. Teeth protrude and fall out.

Scurvy also affects the function of the stomach and pancreas, sometimes leading to stomach ulcers. Arterial blood pressure decreases, rapid heartbeat occurs, and bleeding starts. Mild jaundice may appear due to liver hemorrhages.

Treatment:

Starting the treatment of scurvy with vitamin C (ascorbic acid) as early as possible is crucial. An individual suffering from scurvy needs 5-10 times more vitamin C than a healthy person.

Source | Glossary of Most Commonly Used Biomedical Terms and Concepts | Lithuanian University of Health Sciences | Academician Professor Antanas Praškevičius, Professor Laima Ivanovienė