Alpine scurvy, also known as snow scurvy or "smäldkropp" in Swedish, is a medical condition primarily caused by a deficiency of vitamin C (ascorbic acid) in individuals living at high altitudes, particularly in alpine or mountainous regions. It is commonly observed in populations that have limited access to fresh fruits and vegetables due to environmental factors, such as long winters or geographic isolation.
The lack of vitamin C in the diet leads to the development of alpine scurvy, which is characterized by symptoms resembling scurvy. These symptoms include weakness, fatigue, irritability, joint and muscle pain, bleeding gums, easy bruising, poor wound healing, and potentially, more severe manifestations if the condition is left untreated.
Alpine scurvy was historically more prevalent in isolated mountain communities, such as the Scandinavian mountains, the Swiss Alps, or the Himalayas. However, with advancements in transportation and food accessibility, the incidence of alpine scurvy has significantly decreased in recent times. Nowadays, prevention and treatment of the condition primarily involve ensuring an adequate dietary intake of vitamin C, often through the consumption of fresh fruits and vegetables or, when needed, dietary supplements.
In conclusion, alpine scurvy refers to a condition caused by insufficient vitamin C intake resulting from environmental factors prevalent in high-altitude regions. Understanding the importance of dietary vitamin C and its role in overall health is crucial in preventing and managing this condition.
