Scurvy Returns: Why This Ancient Disease Is Affecting U.S. Children Today

Scurvy, a disease once common among sailors and explorers, was thought to be a thing of the past. But recent studies show it is making an unexpected return—this time among children in the U.S. For centuries, scurvy plagued those on long sea voyages, where fresh food was scarce. The condition, caused by a severe lack of vitamin C, led to bleeding gums, weakness, and even death. The solution was simple: citrus fruits like lemons and limes, or fermented foods such as sauerkraut, provided the missing nutrient.

By the 20th century, scurvy had nearly disappeared. Improved diets, easy access to vitamin C, and the end of lengthy ocean expeditions made the disease rare. Many assumed it had been wiped out entirely. Yet a study from Boston Children’s Hospital reveals a troubling trend. Cases of scurvy in American children have been climbing in recent years. The cause, however, is not a lack of fresh produce—it’s something far less expected.

The reappearance of scurvy highlights a shift in modern eating habits. While vitamin C remains widely available, certain dietary changes have left some children without enough of it. Doctors now face the challenge of addressing a disease that many believed had been left behind in history.