Although the symptomatology of scurvy differs somewhat as the disease occurs in adults and in children, prevention and cure can be effected in both apparently by the observance of certain dietetic regulations. While this fact has long been appreciated, the factors on which the disorder actually depends have never been clearly made out. The common belief is that the deterioration of the tissues that is the most conspicuous feature of the affection is due to the absence from the food of certain chemical principles contained especially in fresh vegetables, but the identity of these has not been established. It has also been suggested that the disease is of infectious origin, but here again the hypothetical causative micro-organism has not yet been isolated. In support of this latter view, Mr. Myer Coplans2 presents certain interesting evidence, obtained in the Transvaal toward the close of the Boer war and subsequently. In
THE ETIOLOGY OF SCURVY. JAMA. 1904;XLIII(8):552–553. doi:10.1001/jama.1904.02500080030008
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