Description

Iron deficiency occurs when your body doesn't have enough iron to produce adequate levels of hemoglobin, the protein in red blood cells that carries oxygen throughout the body. Causes of Iron Deficiency: Inadequate Iron Intake – Poor diet lacking iron-rich foods (e.g., red meat, green leafy vegetables). Blood Loss – Menstruation, internal bleeding (like ulcers or hemorrhoids), or injury. Increased Need – Pregnancy, childhood growth spurts. Poor Iron Absorption – Conditions like celiac disease, Crohn’s disease, or after gastric surgery. Symptoms of Iron Deficiency: Fatigue and weakness Pale or yellowish skin Shortness of breath Dizziness or lightheadedness Cold hands and feet Headaches Brittle nails Cravings for non-nutritive substances (like ice or dirt) – pica Complications if Untreated: Iron-deficiency anemia Poor cognitive and immune function In pregnancy: low birth weight, premature birth Delayed growth in children Diagnosis: Blood tests, such as: Complete blood count (CBC) Serum ferritin Serum iron Total iron-binding capacity (TIBC) Treatment: Dietary Changes – Eat iron-rich foods: Heme iron (better absorbed): red meat, poultry, fish Non-heme iron: spinach, legumes, tofu, fortified cereals Iron Supplements – Oral iron tablets (usually ferrous sulfate) Treat Underlying Causes – Such as ulcers, heavy periods, or GI disorders Vitamin C intake – Enhances iron absorption (e.g., orange juice with meals)

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