Iron-Deficiency Anemia

Iron-Deficiency Anemia

Iron-deficiency anemia is the most common type of anemia worldwide, and among Ethiopian Israelis in the first years of acculturation in Israel — its prevalence is particularly high. The body requires iron to produce hemoglobin, the protein in red blood cells that carries oxygen to all body cells. When iron stores are depleted, red blood cell production is impaired.

Contributing factors to higher prevalence in the community include: dietary changes that reduce intake of iron-rich foods such as red meat and black lentils (capable of providing available iron), increased iron requirements in pregnant and breastfeeding women, and sometimes intestinal worms that are more prevalent in populations immigrating from certain countries.

Symptoms include: persistent fatigue, low energy, dizziness, shortness of breath on exertion, pale skin, and in pregnant women — risk of birth complications. Sometimes anemia is detected only through a routine blood test, without obvious symptoms.

Diagnosis is simple: a complete blood count (CBC) and ferritin test (iron store indicator) are sufficient. Treatment depends on severity — from oral iron supplementation (tablets, liquid) to intravenous iron infusion in severe cases. Dietary changes that increase iron intake — meat, legumes, dark leafy greens combined with vitamin C — are essential and effective. Tea should be avoided with meals, as tannins inhibit iron absorption.