Scurvy is a condition that develops due to prolonged and insufficient intake of Vitamin C. Approximately 90% of the Vitamin C required by our body is obtained from fruits and vegetables. Cooking these foods can lead to a 20-40% reduction in their Vitamin C content. A daily intake of approximately 90 mg of Vitamin C is recommended for adult men and 75 mg for women. If this amount is not taken regularly, the total Vitamin C reserves in the body can significantly decrease within approximately three months. Vitamin C is a molecule prone to oxidation. Situations such as smoking, inflammation, malabsorption, and iron overload can lead to a decrease in Vitamin C levels in the body.
Factors that increase the risk of Vitamin C deficiency include:
* Newborns fed exclusively with cow's milk
* Individuals with excessive alcohol consumption
* People who consume only fast food-style meals
* Individuals with low fruit and vegetable intake
* Smokers
* Pregnant and breastfeeding mothers
* Those diagnosed with Type I diabetes, kidney failure requiring dialysis, and hyperthyroidism
* Those undergoing treatment for cancer and anorexia nervosa
* Those with chronic digestive system diseases such as celiac disease, Crohn's disease, and those who have undergone digestive system surgery
* Individuals with an excess of iron in the body