Scurvy is a condition characterized by prolonged dietary deficiency of vitamin C. Approximately 90% of our dietary vitamin C comes from fruits and vegetables. Cooking these foods can reduce their vitamin C content by 20-40%. To maintain adequate vitamin C levels in the body, the recommended daily intake is approximately 90 mg for men and 75 mg for women. Insufficient intake can lead to a significant depletion of the body's total vitamin C stores within about three months. Vitamin C is prone to oxidation, and its levels can be further reduced by factors such as smoking, inflammation, malabsorption, and iron overload.

Risk factors that can contribute to vitamin C deficiency include:

* Newborns fed exclusively on cow's milk
* Individuals with high alcohol consumption
* Those whose diet consists primarily of fast food
* People with low fruit and vegetable intake
* Smokers
* Pregnant and breastfeeding mothers
* Individuals with Type I diabetes, kidney failure requiring dialysis, or hyperthyroidism
* Patients undergoing treatment for cancer and anorexia nervosa
* Those with chronic digestive diseases such as celiac disease and Crohn's disease, or who have undergone digestive system surgery
* Individuals with iron overload in the body