Iron deficiency anemia is a common form of anemia that develops when the body lacks enough iron to produce adequate healthy red blood cells and haemoglobin, the protein that carries oxygen through the bloodstream. As a result, tissues receive less oxygen, which can cause fatigue, weakness, pallor, shortness of breat…
Iron deficiency anemia is a common form of anemia that develops when the body lacks enough iron to produce adequate healthy red blood cells and haemoglobin, the protein that carries oxygen through the bloodstream. As a result, tissues receive less oxygen, which can cause fatigue, weakness, pallor, shortness of breath, dizziness, and reduced capacity for work and concentration. It arises when iron loss or demand exceeds intake and absorption, with causes that include insufficient dietary iron, poor absorption, increased needs during growth and pregnancy, and chronic blood loss. The condition is among the most widespread nutritional disorders worldwide and has particular consequences for children, adolescents, and women of reproductive age, in whom it can affect development, immunity, and pregnancy outcomes. Diagnosis combines clinical assessment with blood tests measuring haemoglobin and markers of iron status, and management focuses on identifying and addressing the underlying cause, improving dietary iron intake, and using iron supplementation where appropriate. As a nutrition topic, iron deficiency anemia connects diet, micronutrient status, and population health, and it is a key concern in efforts to improve nutrition across vulnerable groups. This page gathers peer-reviewed, open-access research relevant to iron deficiency anemia and nutritional status within the journal's scope.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 44 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Iron Deficiency Anemia, linking to each citing work.