Published Paper Details:

Iron deficiency Anaemia represents the most common nutritional deficiency disorder worldwide, creating a significant public health issue across all demographics. This condition occurs when the intake, absorption, or utilization of iron is insufficient to meet the body's requirements, leading to reduced hemoglobin production and the development of small, pale red blood cells. Three stages often characterise the condition: first, the body's iron stores are depleted; next, the formation of red blood cells is decreased because of inadequate iron; and last, and the advent of observable Anaemia symptoms. Commonly experienced symptoms include fatigue, pallor, breathlessness, a rapid heart rate, fragile and brittle nails, tongue inflammation, hair thinning, and restless legs syndrome. Important risk factors encompass pregnancy, adolescence, heavy menstrual periods, vegetarian or vegan diets, weight-loss surgeries, regular blood donations, and chronic health conditions. From a physiological standpoint, iron deficiency compromises the body's capacity to transport oxygen, produce cellular energy, create DNA, and facilitate various enzymatic processes. Proper nutritional management is vital for both treating and preventing this condition, highlighting the significance of consuming heme iron sources like meat, fish, and poultry, as well as non-heme sources such as legumes, greens, and fortified grains, while also including enhancers like vitamin C. Nutraceutical strategies, including iron supplements, biochemically enhanced crops, and specially formulated functional foods, are crucial for improving iron levels. If untreated, iron deficiency Anaemia may cause cognitive and learning difficulties, a weakened immune system, complications during pregnancy, and a decreased quality of life.