1 in 5 women and half of all pregnant women are
iron-deficient, the world’s most common nutrition problem!
Iron Deficiency Anaemia means there is insufficient iron in
the body. The body needs iron in order to make haemoglobin, found in red blood
cells, which transfers oxygen from the lungs to the cells of the body, where it
is used to produce energy and give the skin its healthy colour.
The normal haemoglobin blood level in women is between
11.6-14.9g/dl. In case of Iron Deficiency Anaemia, the haemoglobin level is
reduced, so the red blood cells cannot carry as much oxygen to body cells. This
is likely to make you feel tired, weak and less able to perform to your full
potential.
In addition to that, iron is a key nutrient for other
functions of the body, including supporting a healthy immune system that will
help protect you from infections.
What are the causes of Iron
Deficiency Anaemia?
The most common causes of Iron Deficiency Anaemia in women are; shortage of
iron in the diet; and loss of blood during menstruation. Additionally,
pregnancy can lead to Iron Deficiency Anaemia due to the increase in iron
requirement for the foetus.
What are the symptoms of Iron
Deficiency Anaemia?
Pale skin, fatigue, weakness, irritability, shortness of breath, headache, and
poor concentration may be caused by Iron Deficiency Anaemia. If you feel some
of these symptoms, and if you are pregnant or lactating, consult your doctor
about taking iron supplements.
How much iron do you need? The body is adaptive; when the iron stores in your body are
low, you absorb more iron from the diet and on the other hand, you retain less
when iron stores are higher.
The Daily Reference Intake or DRI for iron is 18mg in women
aged 19 to 50. During pregnancy, the recommendation goes up to 27 mg/day, to
account for the increase in blood volume.
How do you prevent Iron Deficiency
Anaemia?
You can prevent Iron Deficiency Anaemia by
eating foods rich in iron such as meat, legumes (beans, lentils, chickpeas),
green leafy vegetables (silk and spinach), eggs, whole grains (whole-wheat
bread, brown rice, burghul) and iron-fortified foods (like breakfast cereals)
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