Irondeficient

Iron deficiency is the most common nutritional deficiency worldwide. It occurs when the body's iron stores are insufficient to meet normal physiological needs, impairing hemoglobin synthesis and red blood cell production. The term iron-deficient is used for individuals with depleted iron stores, even before anemia develops.

Causes include blood loss (menstruation, pregnancy, gastrointestinal bleeding), inadequate dietary iron intake, conditions that impair absorption (celiac disease, inflammatory bowel disease, atrophic gastritis), and increased needs during infancy, childhood, adolescence, or pregnancy. Chronic inflammation can also reduce iron availability.

Symptoms range from fatigue, weakness, and shortness of breath to pale complexion and dizziness; in children, cognitive and developmental effects may occur. Some people have few or no symptoms until anemia is advanced.

Diagnosis relies on blood tests. Low ferritin indicates depleted iron stores; low transferrin saturation and elevated total iron-binding capacity support iron deficiency. Red blood cells are often microcytic and hypochromic.

Management typically starts with oral iron supplements and dietary changes to increase iron intake (heme iron from animal sources; non-heme iron with vitamin C). If oral iron is ineffective, poorly tolerated, or iron deficiency is severe, intravenous iron or, rarely, a blood transfusion may be required. Treating the underlying cause is essential.

Prevention focuses on a balanced diet with adequate iron, fortification where applicable, and monitoring of at-risk groups such as menstruating individuals, pregnant people, infants, and vegetarians. With timely treatment, iron deficiency is reversible.