What it is
Iron-deficiency anaemia is characterised by the production of small red blood cells and reduced haemoglobin levels in the circulation — a state that represents the end point of a long period of iron deprivation. This iron deficiency limits the exchange of oxygen and carbon dioxide between the blood and the cells of the tissues.
Symptoms
- Marked fatigue
- Weakness
- Dizziness or feeling faint
- Pallor of the skin and mucous membranes
- Brittle nails
- Hair loss
- Shortness of breath
- Tachycardia or palpitations
- Headaches
- Reduced concentration
- Pica (cravings for non-food substances such as ice)
Nutritional management
- Increasing the intake of bioavailable iron
- Combining iron with vitamin C at every meal for better absorption
- Including meat, fish or poultry at every meal
- Reducing tea and coffee intake
When to consult a dietitian-nutritionist
- When there is a diagnosis of iron-deficiency anaemia or low ferritin
- When there is an inadequate response to supplementation
- When iron needs are increased (e.g. pregnancy, lactation, intense physical activity)
- When following a diet with limited intake of haem iron
- When a personalised nutrition strategy is needed to optimise iron absorption