There is no such thing as the typical iron deficiency patient – anyone can be affected. But in some groups of people, the risk of iron deficiency is particularly high. Find out which people have an increased risk of developing iron deficiency and why these groups are particularly at risk below.
Iron deficiency – risk groups
The following groups of people are at increased risk for iron deficiency and should have their iron levels checked regularly by a doctor:
- Women, especially during pregnancy and lactation
- Children and adolescents
- Older
- Chronically ill
- Vegetarians respectively vegans
- Endurance athletes
- Permanent blood donor
Increased iron requirements in women
Compared to men, women have a 50 percent higher need for iron and are more at risk of developing an iron deficiency due to blood loss during menstruation: Young women with heavy menstrual periods in particular therefore show corresponding symptoms relatively frequently, as their iron stores empty particularly quickly. The iron requirement is even higher during pregnancy. The growing uterus with the placenta and the unborn child need to be supplied with oxygen; therefore, the iron requirement increases threefold. The greatest need is in the second and third trimesters of pregnancy – in the last trimester it is twice as high as normal at 30 milligrams. Almost 50 percent of women of childbearing age are not optimally supplied with iron. Iron reserves should be replenished at an early stage, because an adequate iron depot not only has a positive influence on the general well-being of the expectant mother, but also has a favorable effect on the physical and mental development of the child. Do you suffer from iron deficiency?
Iron deficiency in children and adolescents.
The newborn baby receives part of the iron supply at birth, which lasts about four months. In addition, the baby is supplied with iron through the mother’s milk, although unfortunately milk generally contains little iron. The infant can use about 50 percent of the iron in its mother’s milk. From the sixth month of life at the latest, iron-rich complementary foods should be fed, because babies and toddlers can also have an iron deficiency. Good sources of iron are green vegetables, small portions of meat and baby food enriched with red fruit juices. In younger children, if iron deficiency anemia remains undetected for a long time, there is a risk that intelligence development and brain maturation will be impaired. As children grow taller, their muscle mass and blood volume increase, and so does their need for iron. Around ten percent of all growing children suffer from iron deficiency and the typical symptoms such as fatigue, listlessness and poor concentration. The growth spurts in schoolchildren and the onset of menstruation in young girls are typical triggers of acute iron deficiency.
Older people often do not cover their iron requirements
In advanced age, the individual iron requirement can often no longer be met. Older people no longer have as much appetite, and their food intake is correspondingly reduced and often one-sided. In addition, poorly fitting dentures make it difficult to enjoy meat meals. Another reason for iron deficiency in old age is reduced absorption of iron due to disorders in the gastrointestinal tract or the side effects of medication. For example, pureed meals can provide relief for iron deficiency in advanced age.
Iron deficiency in the sick
Severe blood loss due to accidents, injuries or gastrointestinal ulcers can cause iron to be lost, as can the use of painkillers or medications containing cortisone. People suffering from chronic kidney disease, cystic fibrosis or gastrointestinal disorders usually have too little iron in their blood because it is not absorbed by the body in the first place or is increasingly excreted.
Vegetarians need to watch their iron intake
If we eat too much meat, the risk of cancer increases, but if we completely avoid meat, we also endanger our health: vegetables, whole grains and fruit make up a healthy diet – but they do not provide the body with enough iron. This is because plant iron, for example in bread, vegetables, legumes and whole-grain products, is poorly bioavailable, which means that the body can hardly absorb it. Animal iron, on the other hand, for example from red meat, can be better utilized by the body.Vegetarians and vegans should therefore make sure to combine plant-based iron sources with vitamin C (for example, a glass of freshly squeezed orange juice): This further increases iron absorption. In case of doubt, iron substitution is recommended, whereby herbal blood juices or dragées with a readily usable iron II compound have proven particularly effective. These juices are enriched with blood-forming vitamins and plant extracts, are alcohol– and sugar-free, and are therefore also suitable for children. An iron cure should be carried out twice a year.
Permanent blood donor and endurance athlete
Iron is also removed from the body with the blood. People who donate blood regularly should therefore prevent iron deficiency by eating an iron-rich diet or taking iron supplements. When it comes to iron, different conditions apply to intensive athletes than to non-athletes: during intensive training, iron levels are about ten percent below normal. But even a slight deficiency reduces performance, and athletes become listless and listless. Athletes should have themselves examined by a physician to find the individually appropriate therapy for them.
