IRON DEFICIENCY AND ANAEMIA (IDA)

                   IRON DEFICIENCY AND ANAEMIA (IDA)

Iron deficiency is the world’s most widespread nutritional disorder, affecting both industrialized and developing countries. In the former, iron deficiency is the main cause of anaemia. In developing countries, the risk of anaemia is worsened by the fact that iron deficiency is associated with other micronutrient deficiencies (folic acid, vitamins A and B12), parasitic infestations such as malaria and hookworm, and chronic infections such as HIV. In the poorest populations, the usual diet is not only monotonous but also based on cereals which are low in iron and contain high levels of absorption- inhibitors. In these cases, iron stores are characteristically low, particularly in young children and pregnant women. Iron deficiency has profound negative effects on human health and development. In infants and young children, it results in impaired psycho- motor development, coordination and scholastic achievement, and decreased physical activity levels. In adults of both sexes, iron deficiency reduces work capacity and decreases resistance to fatigue. In pregnant women, iron deficiency leads to anaemia that is associated with an increased risk of maternal mortality and morbidity, foetal morbidity and mortality, and intrauterine growth retardation. While anaemia affects nearly 2000 million people worldwide, or about a third of the world’s population, iron deficiency may affect over twice as many. Overall, 39% of preschool children and 52% of pregnant women are anaemic, of whom more than 90% live in developing countries. In addition, many school-aged children are also anaemic. Iron deficiency and anaemia thus affect all age groups, and their far- reaching impact presents a true major hurdle to national development.

Measures to prevent iron deficiency

Measures to prevent iron deficiency should be part of an overall strategy to control anaemia. That strategy should be based on a combination of iron supplementation, dietary approaches, food fortification, and more general public health measures to address the other causes of anaemia. At present, the chief measure to control iron deficiency and anaemia in most countries consists of providing iron supplements to pregnant women and, less frequently, to young children. With regard to dietary improvement strategies, these are not often included in IDA control programmes. Their practical implementation is not always easy, since increasing the amount of bioavailable iron in the diet implies ensuring access to foods which are usually unaffordable or even frequently unavailable to population groups at risk of iron deficiency. These sources include, for example, animal foods and fresh fruits and vegetables. As a result, it is encouraging to note that more and more countries are embarking on iron fortification programmes.