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Iron deficiency is the most common nutritional deficiency worldwide and occurs when the body's iron stores become too low to support normal haemoglobin production. Haemoglobin is the protein in red blood cells responsible for carrying oxygen from the lungs to tissues throughout the body. Without enough iron, the body produces fewer and smaller red blood cells, eventually leading to iron deficiency anaemia if left untreated.

Common causes include inadequate dietary iron intake, chronic blood loss from heavy menstrual periods or gastrointestinal bleeding, pregnancy, rapid growth during childhood, and conditions that reduce iron absorption, such as coeliac disease or certain gastrointestinal disorders. Vegetarians and individuals with restricted diets may also have an increased risk if iron intake is insufficient.

Symptoms often develop gradually and include fatigue, weakness, pale skin, shortness of breath, dizziness, headaches, cold hands and feet, brittle nails, hair loss, and difficulty concentrating. Some people may also experience pica, an unusual craving for non-food substances such as ice or clay.

Diagnosis is confirmed through blood tests, including a complete blood count, serum ferritin, serum iron, transferrin saturation, and total iron-binding capacity. Treatment focuses on identifying the underlying cause, increasing dietary iron intake, and using oral or intravenous iron supplements when necessary. Early treatment restores healthy iron levels, improves energy, and prevents complications associated with prolonged deficiency.