iron-deficiency anemia Iron deficiency anemia (IDA) is the most common type of anemia, resulting from a lack of iron in the body, leading to reduced synthesis of hemoglobin. Iron is involved in the formation of hemoglobin, which is responsible for transporting oxygen. When the body lacks iron, hemoglobin cannot be synthesized properly, and red blood cells in the blood are unable to carry oxygen effectively, leading to symptoms of anemia such as fatigue and shortness of breath.

Inadequate iron intake: This can be due to a diet low in iron or absorption disorders, commonly seen in long-term vegetarians or individuals with gastrointestinal conditions such as low stomach acid or those who have undergone gastric surgery.

Increased iron demand: Women during menstruation, pregnancy, and lactation, as well as infants, children, and adolescents, have higher iron requirements.

Excessive iron loss: Chronic blood loss is the most common cause, such as from conditions like hemorrhoids, menstrual bleeding in women, chronic hemolysis, or excessive blood donation.

General symptoms: Paleness, weakness, fatigue, dizziness, and shortness of breath.

Oral manifestations: Angular stomatitis, glossitis, and other oral changes.

Difficulty swallowing or a sensation of obstruction while swallowing.

Abnormal nail changes, such as paleness, thinning, flattening, or spoon-shaped nails.

Pica, a craving for non-food substances such as clay.

In children, it can affect growth and development, leading to irritability and lack of concentration.

For individuals at risk of iron-deficiency anemia, such as pregnant women and children, family members should ensure a diet rich in iron and provide nutritional support.

Include iron-rich foods in the diet, such as pork, seafood, legumes, green leafy vegetables, and raisins.

Include foods rich in vitamin C, such as broccoli, oranges, tomatoes, as they enhance iron absorption.

Avoid consuming iron supplements with foods containing caffeine (e.g., tea, coffee) or calcium (e.g., milk) as they can interfere with iron absorption.

Keep iron supplements out of reach of children to prevent accidental ingestion and iron poisoning.

Regular consumption of iron-rich foods such as meat, eggs, and green leafy vegetables.

Pregnant and lactating women should focus on nutritional support and adequate nutrition.

Encourage children to develop healthy eating habits and maintain a balanced diet.

Early diagnosis and treatment of chronic bleeding disorders, tumors, and other conditions that may lead to iron deficiency.