What Is Iron Deficiency Anemia? Causes, Risk Factors, and How to Prevent It
Iron deficiency anemia is a common type of anemia that occurs when the body doesn't have enough iron to produce adequate amounts of hemoglobin—the protein in red blood cells responsible for carrying oxygen throughout the body. Clinically, it's diagnosed when hemoglobin levels fall below 120 g/L in adult men, below 110 g/L in non-pregnant adult women, and below 100 g/L in pregnant women. This condition can lead to fatigue, weakness, shortness of breath, and impaired cognitive function if left untreated.
Understanding the Root Causes of Iron Deficiency
Several underlying factors contribute to low iron levels in the body. Identifying these causes is crucial for effective treatment and long-term management. The primary reasons include inadequate intake, poor absorption, and excessive loss of iron.
1. Insufficient Dietary Iron Intake
One of the most common causes of iron deficiency is a diet lacking in iron-rich foods. Individuals who follow restrictive eating patterns—such as those on aggressive weight-loss regimens or people with strong food aversions—may not consume enough iron to meet daily requirements. Vegetarians and vegans are also at higher risk since plant-based iron (non-heme iron) is less efficiently absorbed than the heme iron found in animal products like red meat, poultry, and fish.
2. Impaired Iron Absorption
Even with sufficient dietary intake, some individuals struggle to absorb iron due to gastrointestinal issues. Conditions such as celiac disease, inflammatory bowel disease (IBD), or prior gastric surgery—including partial or total gastrectomy—can significantly reduce the body's ability to absorb iron. The duodenum, the first part of the small intestine, is the primary site of iron absorption, and any structural or functional disruption in this area can lead to deficiencies over time.
3. Chronic Blood Loss Leading to Iron Depletion
Prolonged or recurrent blood loss is a major contributor to iron deficiency anemia. In women, heavy menstrual bleeding (menorrhagia) is a leading cause. Other sources include internal bleeding in the gastrointestinal tract—common in older adults due to ulcers, colon polyps, or colorectal cancer. Hemorrhoids can also result in slow, ongoing blood loss. Additionally, frequent use of nonsteroidal anti-inflammatory drugs (NSAIDs) like aspirin or ibuprofen may irritate the stomach lining and contribute to gastrointestinal bleeding.
Who Is at Higher Risk?
Certain populations are more vulnerable to developing iron deficiency anemia. These include women of childbearing age, especially those with heavy periods, pregnant women due to increased blood volume and fetal demands, infants and young children undergoing rapid growth, and frequent blood donors. Older adults with chronic conditions are also at elevated risk.
Prevention and Management Strategies
Preventing iron deficiency involves maintaining a balanced diet rich in both heme and non-heme iron sources. Pairing plant-based iron with vitamin C-rich foods (like oranges, bell peppers, or tomatoes) enhances absorption. In cases where diet alone isn't enough, healthcare providers may recommend oral iron supplements or, in severe cases, intravenous iron therapy. Regular screening for high-risk groups can lead to early detection and intervention, reducing complications.
Left unaddressed, iron deficiency anemia can impact quality of life and lead to more serious health issues, including heart problems and developmental delays in children. Therefore, raising awareness and promoting proactive health measures are essential steps toward better outcomes.