Scurvy arises in individuals who consume a diet deficient in vitamin C for an extended period. 90% of the vitamin C we obtain from food comes from fruits and vegetables. Cooking these can reduce their vitamin C content 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 shows a significant decrease after 3 months. Vitamin C is susceptible to oxidation. Smoking, inflammation, malabsorption, and iron overload all reduce total 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 mothers
* Individuals with type I diabetes, kidney failure requiring dialysis, and hyperthyroidism
* Those undergoing treatment for cancer and anorexia nervosa
* 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