Iron is an essential mineral involved in the formation of hemoglobin, a component of red blood cells responsible for transporting oxygen throughout the body. When iron is deficient, the number of healthy red blood cells decreases, leading to insufficient oxygen supply for organs to function normally. Women are at a higher risk of iron deficiency than men due to distinct physiological characteristics.

**Blood Loss Due to Menstruation**

According to Times of India, one of the most significant reasons women are prone to iron deficiency is blood loss during their menstrual cycle. For those with prolonged menstruation or gynecological conditions such as uterine fibroids or endometriosis, the amount of iron lost can be greater than usual.

**Pregnancy and Breastfeeding**

During pregnancy, iron requirements increase significantly to support fetal development and the mother's increased blood volume. Without adequate supplementation, the body must use its iron reserves, raising the risk of iron deficiency and anemia.

After childbirth, especially in women who experience significant blood loss during delivery, the body's iron levels decline. The breastfeeding phase also demands more nutrients to maintain maternal health and support infant development. Therefore, pregnant and postpartum women are often advised to take iron supplements as directed by a doctor.

**Diet Not Meeting Requirements**

Many women tend to eat less red meat due to concerns about weight gain or cholesterol, despite it being a rich source of heme iron, the most easily absorbed form of iron. Additionally, an unbalanced diet, frequently skipping meals, prolonged dieting, or prioritizing processed foods can easily lead to insufficient iron intake.

For vegetarians, iron primarily comes from plant-based sources such as legumes, dark leafy greens, nuts, and whole grains. However, this is non-heme iron, which has a lower absorption rate. Without a well-planned menu, the risk of iron deficiency is high.

Beef provides abundant heme iron, which the body can easily absorb and use for blood production. Photo: Bui Thuy

**Medical Conditions**

Iron deficiency is not always due to a poor diet. Certain gastrointestinal conditions like stomach ulcers, celiac disease, inflammatory bowel disease, or prolonged gastrointestinal bleeding can lead to iron loss or poor iron absorption.

In women, prolonged menorrhagia, uterine polyps, or uterine fibroids are also causes that should be considered if iron deficiency recurs despite dietary improvements.

When the body's iron levels decrease, many individuals often experience fatigue, pale skin, pale mucous membranes, dizziness, headaches, or difficulty concentrating. Some cases also present with brittle nails, significant hair loss, shortness of breath during exertion, or a rapid heartbeat.

To prevent iron deficiency, women should maintain a diverse diet with iron sources such as beef, lean meat, liver, seafood, eggs, and leafy green vegetables. Additionally, it is advisable to combine vitamin C-rich foods with meals and limit consuming tea or coffee immediately after eating.

For pregnant, postpartum women, or those with heavy menstrual bleeding, iron supplementation should follow a doctor's guidance. Self-medicating with iron pills for extended periods is not recommended, as excessive supplementation can lead to unwanted side effects.

Le Nguyen (Compiled)