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Iron deficiency anaemia is the most common type of anaemia and develops when the body does not have enough iron to produce adequate haemoglobin. Haemoglobin is the protein in red blood cells responsible for carrying oxygen from the lungs to the body's tissues. Without sufficient iron, oxygen delivery decreases, resulting in reduced energy and impaired physical performance.

Common causes include inadequate dietary iron intake, chronic blood loss from heavy menstrual periods or gastrointestinal bleeding, pregnancy, increased growth during childhood, and conditions that reduce iron absorption, such as coeliac disease. Individuals with iron deficiency anaemia often experience fatigue, weakness, pale skin, dizziness, headaches, brittle nails, cold hands and feet, shortness of breath, and poor concentration.

Diagnosis typically involves a complete blood count (CBC), serum ferritin, serum iron, total iron-binding capacity (TIBC), and transferrin saturation tests. These investigations help confirm iron deficiency and identify its underlying cause.

Treatment focuses on replenishing iron stores through iron-rich foods such as lean meat, beans, spinach, fortified cereals, and leafy green vegetables. Oral or intravenous iron supplements may also be prescribed, depending on severity. Treating the source of blood loss or absorption problems is equally important. Early diagnosis, proper nutrition, and regular follow-up help restore healthy haemoglobin levels, improve energy, and prevent long-term complications.