Iron deficiency, a common form of anemia, is a disorder characterized by a lack of healthy red blood cells in the blood. Those cells handle transporting oxygen to the body’s tissues. This condition, according to the World Health Organization, affects more people worldwide than any other and has been deemed a “public health condition of epidemic proportions.” Iron deficiency, as the name explains, is caused by a lack of sufficient iron intake, which keeps the body from producing enough hemoglobin, the substance in red blood cells that allows them to transport oxygen.

Am I At Risk?

Certain groups are at greater risk for iron deficiency anemia, including:

●     Women: Because women lose blood during menstruation, they are at a greater risk of becoming iron deficient. This is especially true in women who have heavy periods. An average cycle should result in about three tablespoons of blood loss each month, and then the body has ample time to replace the blood that is shed. Women who menstruate heavily may lose as much as twice the blood that they are able to reproduce.

●     Infants and Children: Infants may be at risk for iron deficiency if they don't get enough of the nutrient from breast milk or if their formula doesn’t contain enough of it. Young children need additional iron during growth spurts, so they may be at risk for iron deficiency during periods of quick growth. Children who are picky eaters may not get enough of the nutrients that they need, putting them at an increased risk of developing this condition.

●     Vegetarians: People who don’t eat meat, a good source of iron, may be at a greater risk for developing iron deficiency anemia, especially if they don't take supplements or consume appropriate amounts of iron-rich foods to meet their daily requirements.

This condition is often asymptomatic, or symptoms are so subtle that the condition goes unnoticed. However, in more serious or advanced cases, there are a number of symptoms that develop, including: