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Scurvy is the clinical consequence of chronic vitamin C deficiency. It is the oldest known nutritional disease, with the first report being in the 1550 BC Papyrus of Ebers, which includes a clear recommendation to eat some vegetables.1 Today, scurvy is rare and almost exclusively associated with malnutrition, malabsorption or psychiatric disease. Recently, in the paediatric population neurological impairment or autistic spectrum disorders have also emerged as risk factors for scurvy owing to food selectivity leading to a potentially fresh fruit- and vegetable-free diet.2 ,3
In view of these recent observations, we checked our database to evaluate the prevalence of scurvy in a subset of disabled children who are cared for …
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