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

Introduction

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

Etiology

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

Pathogenesis and Physiological Impact

Iron is essential for hemoglobin production. In IDA, low iron levels lead to microcytic, hypochromic anemia. Reduced oxygen delivery results in symptoms like fatigue, pallor, and dizziness.

Clinical Presentation

• Fatigue and weakness
• Pallor
• Shortness of breath
• Brittle nails and hair loss
• Pica (craving for non-food items like ice or clay)

Diagnosis

IDA is diagnosed through laboratory tests such as:

• Complete blood count (CBC) – low hemoglobin and microcytic RBCs
• Serum ferritin – decreased levels indicating depleted iron stores
• Serum iron and total iron-binding capacity (TIBC) – low iron, high TIBC

Management

• Iron supplementation (oral ferrous sulfate or intravenous iron therapy)
• Dietary modification to include iron-rich foods (e.g., red meat, spinach, legumes)
• Treating underlying causes (e.g., managing chronic bleeding or malabsorption)

Conclusion

Iron deficiency anemia is a treatable condition with proper diagnosis and management. Adequate iron intake and addressing underlying causes can significantly improve patient health.