An outbreak of scurvy is being fought in Australian hospitals, according to The Daily Telegraph.
Scurvy is caused by a deficiency in Vitamin C, or ascorbic acid, and was a constant problem for sailors who spent significant time out at sea without sufficient fruit and vegetables.
The deficiency this time, however, is thought to come from vitamin-poor diets that are also contributing to obesity and diabetes rates.
Sydney professor Jenny Gunton of Westmead Hospital came across the disease after a diabetic patient of hers displayed wounds that failed to heal after seven months.
Professor Gunton looked at the patient's diet and after prescribing her a vitamin C supplement, her health improved and ulcers disappeared.
She said, 'Most of these people are overweight so it just comes down to the quality of the diet'.
Scurvy symptoms include pain in the gums and bones, loosening of teeth, and the development of sores and ulcers that take a long time to heal.
To avoid developing scurvy it is important to eat a variety of fruits and vegetables, particularly those rich in Vitamin C, including citrus fruits and leafy green vegetables.