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close this bookScurvy and its Prevention and Control in Major Emergencies (WHO; 1999; 70 pages)
View the documentAcknowledgements
View the documentScurvy: definition
close this folderIntroduction
View the documentScope
View the documentBackground
View the documentRecent outbreaks of scurvy
View the documentRisk factors
open this folder and view contentsScurvy
open this folder and view contentsVitamin C
open this folder and view contentsRecommended Daily Allowance (RDA)
open this folder and view contentsSources of vitamin C
open this folder and view contentsStrategies to prevent scurvy in large refugee populations
View the documentCosts
open this folder and view contentsConclusions and recommendations
View the documentReferences
View the documentAnnex 1
View the documentAnnex 2
View the documentAnnex 3
View the documentBack Cover
 

Risk factors

The main risk factors for refugee populations are (Desenclos et al., 1989):

• Large refugee populations dependent entirely on external food aid for long periods.

• Absence of, or greatly reduced, access to a local market and/or no purchasing power to buy fresh fruits and vegetables or animal products (milk).

• Limited possibilities for growing vegetables due to scarce land and water resources.

• Overcrowded camps where infectious diseases spread quickly, thereby increasing vitamin C requirements.

• Increased risk among older persons and among women of reproductive age, especially if pregnant.

• The dry season, with the highest incidences of scurvy usually occurring during and immediately thereafter, e.g. as in Eastern Sudan and Northern Somalia.

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