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Scurvy: old disease--new insight.

G M Reid

    Medical Hypotheses
    |October 1, 1983
    PubMed
    Summary

    Rancid fat historically predisposed sailors to scurvy, a deadly disease on long voyages. Captain Cook

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    Area of Science:

    • Naval history
    • Nutritional science
    • Medical history

    Background:

    • Scurvy was a major cause of death for sailors on long voyages.
    • A prevalent theory attributed scurvy to rancid fat consumption.

    Purpose of the Study:

    • To investigate the role of rancid fat in predisposing seafarers to scurvy.
    • To examine the impact of dietary changes on Captain Cook's voyages.

    Main Methods:

    • Historical analysis of dietary practices during long sea voyages.
    • Review of contemporary theories on scurvy causation.
    • Examination of Captain Cook's logs and crew health records.

    Main Results:

    • Evidence suggests rancid fat consumption contributed to scurvy development.
    • Captain Cook's voyages saw reduced scurvy incidence, potentially linked to dietary modifications.

    Conclusions:

    • Removal of rancid fat from the diet likely played a role in preventing scurvy.
    • Dietary anti-scorbutic factors also contributed to the health of Captain Cook's crew.