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Infantile scurvy: a historical perspective
1Department of Pediatrics, University of Pittsburgh School of Medicine, Children's Hospital of Pittsburgh, Pittsburgh, Pennsylvania, USA. rajakuk@chplink.chp.edu
Pediatrics
|October 3, 2001
Summary
Scurvy, a vitamin C deficiency disease, was historically common in sea voyagers. Early research identified citrus fruits and avoiding heated milk as key to preventing and eradicating scurvy.
Area of Science:
- Medical History
- Nutritional Science
Background:
- Scurvy, a disease caused by vitamin C deficiency, has a long history, particularly affecting sea voyagers during the Renaissance.
- James Lind's 1747 clinical trial identified citrus fruits as effective in treating scurvy.
Observation:
- Infantile scurvy emerged in the late 19th century, linked to heated milk and processed foods.
- Thomas Barlow documented the clinical and pathological characteristics of infantile scurvy in 1883.
Findings:
- Holst and Frolich demonstrated vitamin C's role by inducing and curing scurvy in guinea pigs through diet.
- Alfred Hess confirmed pasteurization's detrimental effect on milk's vitamin C content and advocated for fruit/vegetable juice supplementation.
Implications:
- Pioneering research and public health interventions led to the eradication of infantile scurvy in the United States.
- Understanding historical dietary impacts on scurvy informs current nutritional guidelines and disease prevention strategies.