Scurvy develops in individuals who consume a diet deficient in vitamin C for a prolonged period. 90% of the vitamin C we obtain from food comes from fruits and vegetables. Cooking these can reduce vitamin C levels by 20-40%. To maintain adequate vitamin C levels, the recommended daily intake is approximately 90 mg for men and 75 mg for women. Otherwise, the total vitamin C pool will be significantly reduced after 3 months. Vitamin C is susceptible to oxidation. Smoking, inflammation, malabsorption, and iron overload can all decrease total vitamin C levels.

Risk factors that can lead to vitamin C deficiency include:

* Newborn infants fed only cow's milk
* Individuals with high alcohol consumption
* Those who consume only fast food
* Individuals with low fruit and vegetable intake
* Smokers
* Pregnant and breastfeeding women
* Individuals with type I diabetes, kidney failure requiring dialysis, and hyperthyroidism
* Those undergoing treatment for cancer and anorexia nervosa
* Individuals with chronic gastrointestinal diseases such as celiac disease and Crohn's disease, and those who have undergone gastrointestinal surgery
* Individuals with iron overload