An Unbalanced Diet Limited to the Consumption of Boiled Vegetables Led to the Onset of Scurvy

Kenta Hayashino; Yusuke Meguri; Aya Komura; Chisato Matsubara; Yutarou Shiraishi; Chikamasa Yoshida; Kazuhiko Yamamoto; Kenji Imajo

doi:10.2169/internalmedicine.8122-21

CASE REPORTS

An Unbalanced Diet Limited to the Consumption of Boiled Vegetables Led to the Onset of Scurvy

Kenta Hayashino, Yusuke Meguri, Aya Komura, Chisato Matsubara, Yutarou Shiraishi, Chikamasa Yoshida, Kazuhiko Yamamoto, Kenji Imajo

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Keywords: scurvy, vitamin C deficiency, boiled vegetables

JOURNAL OPEN ACCESS

2022 Volume 61 Issue 11 Pages 1795-1798

DOI https://doi.org/10.2169/internalmedicine.8122-21

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Abstract

Scurvy is a rare disease caused by a vitamin C deficiency. Vitamin C is a water-soluble vitamin found in vegetables and fruits, but it is lost after boiling. A 59-year-old man presented with gingival pain after having a tooth extracted five years previously. Following the procedure, his diet comprised boiled vegetables to prevent pain. He then experienced bilateral lower leg pain, and computed tomography revealed intramuscular bleeding. His serum vitamin C level was below the detectable limit. His symptoms immediately improved with vitamin C administration. This case emphasized that consuming only boiled vegetables can lead to the onset of scurvy.

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