Scurvy, Past and Present

A comprehensive review traces historical outbreaks on land and at sea, examines infantile presentations and wartime occurrences, and analyzes competing theories of causation including nutrient deficiency, acid–base imbalance, toxic and bacterial ideas, and the role of an antiscorbutic accessory food factor. It evaluates feeding practices that predispose infants—breast milk versus various processed milks and the effects of heating, drying, aging and alkalization—while discussing age, season, climate, socioeconomic and psychological influences. Laboratory findings, characteristic properties of the antiscorbutic factor and its possible modes of action are integrated with clinical observations to inform prevention and management.