John Cabot and his crew were unlikely to have developed scurvy during their transatlantic voyage in 1497. Scurvy is a disease caused by a deficiency of vitamin C, which can occur after prolonged periods without consuming fresh fruits or vegetables. While the exact details of Cabot's provisions are not fully known, it's likely that they carried some amount of preserved foods, such as dried or salted meat and fish, which could have helped prevent or delay the onset of scurvy. Additionally, the journey itself was relatively short, lasting about 5 weeks from Bristol to North America and back, which would have reduced the risk of severe vitamin C deficiency.