Understanding What Groups Have a Prevalence of Iron Deficiency Anemia

January 12, 2026 •

4 min read

According to the World Health Organization, anemia is a major public health concern, affecting hundreds of millions of people worldwide, with iron deficiency being the most common nutritional cause. While anyone can develop this condition, certain populations are far more susceptible due to specific physiological demands, dietary habits, or chronic medical conditions.

Quick Summary

This article examines the primary demographic groups with a high prevalence of iron deficiency anemia, detailing the unique causes and risk factors affecting each population. It covers preventative strategies, dietary considerations, and treatment options for vulnerable individuals.

Key Points

Women of Childbearing Age: Heavy menstrual bleeding and increased iron needs during pregnancy are primary risk factors for iron deficiency anemia.
Infants and Young Children: Rapid growth and reliance on iron-poor cow's milk can lead to a high prevalence of anemia in this age group.
Vegetarians and Vegans: A diet exclusively of non-heme iron, which is less easily absorbed than heme iron from animal sources, places plant-based eaters at higher risk.
Endurance Athletes: Frequent and intense training can cause iron loss through sweat, hemolysis, and GI bleeding, raising the risk for deficiency.
GI Disorders and Surgery: Conditions like celiac disease, IBD, and gastric bypass surgery can impair iron absorption or cause chronic blood loss.
Frequent Blood Donors: Regular donation depletes the body's iron stores, sometimes before a donor's hemoglobin level drops below the deferral threshold.
Older Adults: The risk of iron deficiency increases with age due to dietary changes, chronic inflammation, and GI bleeding from various causes.

Iron deficiency anemia (IDA) is the world's most common nutritional deficiency, and its impact is disproportionately distributed across different demographic groups. Understanding which populations are most at risk is key for effective prevention, diagnosis, and treatment. The causes of iron deficiency vary, including increased bodily demand, insufficient dietary intake, impaired iron absorption, and chronic blood loss. Here's a look into groups with a high prevalence.

Women and Adolescents

Women of childbearing age are at significantly higher risk for IDA due to monthly menstrual blood loss; about one in five are affected. Heavy periods increase this risk. Teenage girls face elevated risk from rapid growth, menstruation, and potential poor diet. Pregnant women have the highest iron needs, with about half developing IDA, potentially leading to complications like premature birth.

Infants and Young Children

Infants and young children are vulnerable due to rapid growth. Full-term infants' iron stores last about 4-6 months. Premature babies have smaller stores. Children under two have high iron needs for growth. Excessive cow's milk can hinder iron absorption. Breastfed infants may need supplements after 6 months.

Vegetarians and Vegans

Those on vegetarian or vegan diets are at higher risk if their diet isn't carefully managed. Heme iron from animals is absorbed more easily than non-heme iron from plants. Certain plant compounds can also inhibit absorption. Strategic dietary choices are needed, focusing on iron-rich plant foods and absorption enhancers.

Athletes

Athletes, especially endurance athletes and female athletes, have increased IDA risk. Factors include:

Increased iron loss through sweat, GI bleeding, and red blood cell destruction from impact.
Higher iron demands for muscle and blood cell production.
Reduced absorption due to exercise-induced inflammation.

Individuals with Gastrointestinal Conditions

GI diseases can cause IDA via malabsorption or chronic blood loss. These include Celiac disease, Inflammatory Bowel Disease, gastric bypass surgery, and parasitic infections.

Frequent Blood Donors

Regular blood donation causes iron loss (about 225 mg per donation). While red blood cells regenerate quickly, iron stores take longer. Female donors are particularly high risk, with ferritin levels often depleted. Hemoglobin checks don't always catch early depletion.

Older Adults

Anemia risk rises with age due to various factors. Chronic inflammation from conditions like heart or kidney disease can impair iron use. GI bleeding from issues like ulcers, cancer, or anti-inflammatory medication use is also a common cause.

Summary of High-Risk Factors for IDA


Group	Primary Risk Factors for IDA	Specific Considerations
Women of Childbearing Age	Menstrual blood loss (especially heavy periods)	Frequent pregnancies and short interpregnancy intervals increase risk.
Pregnant and Postpartum Women	Increased blood volume and iron needs for fetal development	Severe anemia can lead to premature birth and low birth weight.
Infants and Young Children	Rapid growth and low iron stores (especially in preterm babies)	High cow's milk consumption displaces iron-rich foods and inhibits absorption.
Vegetarians and Vegans	Sole reliance on non-heme iron sources with lower bioavailability	Must strategically pair iron-rich plant foods with Vitamin C for better absorption.
Endurance Athletes	Increased iron loss through sweat, hemolysis, and GI bleeding	Inflammation from intense training can increase hepcidin, hindering absorption.
Frequent Blood Donors	Significant iron loss with each donation (approx. 225 mg)	Iron stores can become depleted long before hemoglobin levels drop below donation limits.
Individuals with GI Conditions	Impaired absorption (celiac, gastric bypass) or chronic blood loss (IBD)	Evaluation for underlying GI malignancy is essential, especially in older patients.
Older Adults	Chronic illness, reduced dietary intake, and internal bleeding	Chronic inflammation reduces iron utilization; occult bleeding is common.

Conclusion

IDA is a complex condition with prevalence influenced by physiological, dietary, and medical factors. Vulnerable groups like women, infants, vegetarians, athletes, and older adults face unique challenges. Recognizing these risk factors is crucial for prevention and management. Key steps include a balanced diet rich in bioavailable iron, incorporating Vitamin C, and addressing underlying medical conditions. Supplementation and medical monitoring are often needed for high-risk individuals. If symptoms like fatigue occur, medical evaluation is important.

Note: For more information on iron deficiency, consult reputable health resources.

Preventative and Management Strategies

Proactive steps are vital for high-risk groups.

Dietary Adjustments

Maximize Iron-Rich Foods: Include diverse iron sources: red meat, poultry, fish (heme); beans, lentils, tofu, dark greens (non-heme).
Enhance Absorption with Vitamin C: Pair non-heme sources with Vitamin C-rich foods like citrus or bell peppers.
Avoid Absorption Inhibitors: Minimize tea, coffee, and high-calcium foods with iron-rich meals.
For Vegans/Vegetarians: Plan meals with fortified cereals and strategic food pairings.

Medical Monitoring

Regular Screenings: Vulnerable groups like pregnant women, young children, and frequent donors should have regular iron status checks.
Addressing Underlying Issues: Managing GI disorders is critical for resolving IDA.
Appropriate Supplementation: Doctors may recommend oral or intravenous iron for confirmed deficiency or high-risk groups.

These steps can significantly lower the risk of IDA and its complications.

Frequently Asked Questions

Women of childbearing age are more prone to IDA primarily due to regular iron loss from menstruation. Those with heavy periods or frequent pregnancies have an even higher risk.

No, a well-planned vegetarian or vegan diet can provide sufficient iron. However, since plant-based (non-heme) iron is less easily absorbed, it's crucial to eat a varied diet rich in iron-fortified foods and combine them with Vitamin C to boost absorption.

Sports anemia is a condition common in endurance athletes, particularly runners. It results from a combination of increased iron demands, iron loss through sweat and GI bleeding, and inflammation that reduces iron absorption during intense training.

Yes, older adults can still develop IDA due to factors beyond diet. Chronic inflammation from other medical conditions and potential internal GI bleeding are significant causes, as well as impaired iron absorption.

To increase iron absorption from plant sources, consume them alongside foods rich in Vitamin C, such as oranges, bell peppers, or broccoli. Avoid drinking coffee or tea with your meals, as they can inhibit absorption.

Yes, frequent blood donors should be mindful of their iron levels. While hemoglobin levels are checked before each donation, iron stores (ferritin) can become depleted over time. Regular donors may need to be tested for depleted iron stores and consider supplementation.

Several gastrointestinal conditions can cause iron malabsorption, including celiac disease, inflammatory bowel disease (Crohn's, ulcerative colitis), and gastric bypass surgery. Chronic infections and Helicobacter pylori can also interfere with iron absorption.