Which food would be most suitable in preventing scurvy?

Question: Which food would be most suitable in preventing scurvy?

Scurvy is a disease caused by a lack of vitamin C in the diet. Vitamin C is essential for the production of collagen, a protein that gives structure and strength to the connective tissues of the body. Without enough vitamin C, the connective tissues become weak and fragile, leading to symptoms such as bleeding gums, bruising, joint pain, anemia, and poor wound healing. Scurvy can be fatal if left untreated.

The best way to prevent scurvy is to eat foods that are rich in vitamin C, such as citrus fruits, kiwi fruit, papaya, broccoli, cabbage, spinach, and liver. Vitamin C supplements can also be taken if the dietary intake is insufficient. The recommended daily intake of vitamin C for adults is 75 mg for women and 90 mg for men. For children, the recommended intake ranges from 15 mg to 45 mg depending on their age.

Scurvy is rare in developed countries where fresh fruits and vegetables are widely available. However, it can still occur in people who have restrictive diets, malabsorption disorders, chronic alcoholism, or smoking habits. Scurvy can also affect infants who are fed boiled or evaporated milk or who have difficulty breastfeeding. Therefore, it is important to monitor the vitamin C intake of these groups and seek medical attention if any signs of scurvy appear.

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