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Tufts University Schools of Medicine and Nutrition, Boston, MA, USA. eross@lifespan.org
Iron deficiency is prevalent in populations seen in primary practices. It is easily evaluated and treated, but often undiagnosed. Iron deficiency can lead not only to anemia but to decreased work capacity, abnormal neurotransmitter function, and altered immunologic and inflammatory defenses. Risk for iron deficiency is a function of iron loss, iron intake, iron absorption, and physiologic demands. Women of child-bearing age are at especially high risk for iron deficiency due to ongoing menstrual blood losses. This article presents and describes a simple algorithm incorporating dietary considerations for evaluation and treatment of iron deficiency in primary care settings.
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