Scurvy arises 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 all contribute to decreased vitamin C levels.

Risk factors that can lead to vitamin C deficiency include:

● Newborns fed exclusively on 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 cancer and anorexia nervosa treatment
● Individuals with chronic digestive diseases such as celiac disease and Crohn's disease, and those who have undergone digestive system surgery
● Individuals with iron overload