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Iron Deficiency Anemia (IDA) is the most common type of anemia worldwide, resulting from insufficient iron to produce adequate hemoglobin—the protein in red blood cells that carries oxygen. Without enough hemoglobin, tissues receive less oxygen, leading to characteristic symptoms like extreme tiredness, weakness, shortness of breath, rapid heartbeat, pale skin, headaches, and dizziness.

Common causes include blood loss (heavy menstrual periods, gastrointestinal bleeding from ulcers or NSAID use), inadequate dietary iron intake, increased needs during pregnancy, and poor iron absorption. Infants, children, adolescents, and women of reproductive age are at highest risk.

Diagnosis involves a complete blood count showing low hemoglobin and microcytic, hypochromic red blood cells, along with low ferritin levels indicating depleted iron stores. Treatment focuses on identifying and addressing the underlying cause while replenishing iron stores through oral iron supplementation for approximately six months. Vitamin C enhances iron absorption, while tea, coffee, and dairy can inhibit it.

Dietary changes include consuming iron-rich foods like red meat, poultry, fish, dark-green leafy vegetables, fortified cereals, dried fruits, and legumes. Untreated IDA can lead to complications including heart problems, increased infection risk, and pregnancy complications. Early detection and consistent treatment typically result in complete recovery.