Etiology, Pathogenesis, Clinical Features, and Management of Iron Deficiency Anemia

Introduction

Iron deficiency anemia (IDA) is the most common nutritional deficiency worldwide. It occurs due to insufficient iron levels, leading to impaired hemoglobin synthesis and oxygen transport.

Etiology

• Inadequate dietary intake
• Chronic blood loss (e.g., gastrointestinal bleeding, heavy menstruation)
• Malabsorption disorders (e.g., celiac disease, inflammatory bowel disease)
• Increased physiological demand (e.g., pregnancy, infancy)

Pathogenesis

Iron is essential for erythropoiesis. In IDA, depleted iron stores result in defective hemoglobin synthesis, leading to microcytic, hypochromic anemia.

Clinical Presentation

• Pallor
• Fatigue and weakness
• Shortness of breath
• Tachycardia
• Koilonychia (spoon-shaped nails)
• Pica (craving for non-nutritive substances like ice or clay)

Diagnosis

• Complete blood count (CBC) showing microcytic anemia
• Serum iron and ferritin levels
• Iron-binding capacity test
• Peripheral blood smear examination

Management

Dietary Modifications

Patients should consume iron-rich foods such as red meat, poultry, fish, and green leafy vegetables.

Iron Supplementation

Oral iron therapy is the first-line treatment. In severe cases, intravenous iron may be required.

Treating Underlying Causes

Identifying and managing chronic blood loss or malabsorption disorders is crucial.

Conclusion

Iron deficiency anemia significantly impacts overall health. Early diagnosis and appropriate management are essential to prevent complications.