Iron Deficiency and its Prevention

Abstract

Iron deficiency is one of the most prevalent nutritional problems in the world. It has been estimated that approximately 2×109 people worldwide are affected by iron deficiency. Furthermore, on the basis of prevalence and health effects, iron deficiency anemia is regarded as an important public health problem. The primary factors leading to the high prevalence of iron deficiency are loss of blood, a low dietary intake of bioavailable iron, and the prevalence of inhibitors in cereal and legume food diets which are consumed daily in developing areas of the world. Iron requirements are greatest during late infancy and adolescence, and iron deficiency is common during these periods. In adults, iron absorption is needed to balance iron losses, while infants and children require additional iron for growth. Solutions to deal with the prevention and treatment of iron deficiency are based on changing diets and food habits, food fortification, and iron supplementation. Iron from animal sources, or heme iron, is the best iron source but is not readily available in developing countries. Food fortification is considered the best approach for preventing iron deficiency. Iron supplementation is commonly used for prevention and treatment of iron deficiency anemia, especially during pregnancy.