Since Salt was used as a preservative for meats and all sorts of perishables - is it fair to say that Sailors would suffer from high blood pressure and too much sodium? Were there any other ill effects from a diet at sea aside from Scurvy?
I answered a related question a few months ago, so I'll leave it here while waiting for more detailed answers.
As for scurvy, it never was quite a problem for the Spanish navy, as it was very soon found out that citrics prevented it (you can find that reference in a book published by doctor Ribera in 1586, reprinted in 1592, and reprinted quite a number of times).
It was also said during the Age of Sail that Spanish sailors reeked of garlic, but it makes sense in context. Garlic is relatively rich in vitamin C, easy to transport, and culinarily versatile, which made the Spanish navy prone to use it, as it flavours food and helps in preventing scurvy.