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Article
June 16, 1900

ETIOLOGY OF SCURVY.

JAMA. 1900;XXXIV(24):1569. doi:10.1001/jama.1900.02460240061019
Abstract

It is fortunate that scurvy is much less common than it once was, although every now and then outbreaks occur, and sometimes under circumstances amid which the disease would ordinarily not be expected. That the disorder is a dietetic one there seems no reason to doubt. It has for a long time been thought to be dependent on an absence from the food of some substance, or substances, contained in fresh vegetables and fruits, and, accordingly, lime-juice has been recommended and extensively employed for its prophylaxis. The disease has also been attributed to deficient ventilation. Recent observation, however, has shown, on the one hand, that scurvy may occur despite the use of fresh vegetables or lime-juice and the provision of adequate ventilation, and on the other hand, that it may fail to develop under the reverse conditions; so that it is necessary to seek for other influences to explain its

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