What Mineral Whose Deficiency Causes Anaemia?: Iron's Crucial Role Explained

December 16, 2025 •

4 min read

The World Health Organization (WHO) estimates that iron deficiency is the most common nutritional deficiency worldwide, affecting over 30% of the population. A deficiency of this essential mineral, particularly iron, is the primary cause of the most prevalent type of anaemia, which impairs oxygen transport in the body. Anaemia is a condition marked by a lack of healthy red blood cells or haemoglobin, leading to fatigue and weakness.

Quick Summary

Iron is the mineral most commonly associated with anaemia, as its deficiency hinders the production of oxygen-carrying haemoglobin within red blood cells. Symptoms include fatigue, weakness, and paleness. Treatment often involves dietary changes and supplements, but identifying the root cause, such as blood loss or poor absorption, is crucial for long-term management.

Key Points

Iron is the Key Mineral: Iron deficiency is the most common nutritional cause of anaemia, which occurs due to insufficient haemoglobin production.
Fatigue is the Main Symptom: The most prevalent symptoms of iron-deficiency anaemia include extreme tiredness, weakness, and a pale appearance.
Blood Loss is a Primary Cause: Chronic blood loss, such as heavy menstrual periods or internal bleeding, is a significant contributor to iron deficiency, alongside poor diet.
Treatment Replenishes Stores: Management involves taking iron supplements, making dietary changes, or, in severe cases, receiving intravenous iron infusions.
Diagnosis Confirms Deficiency: A blood test measuring haemoglobin and ferritin levels is used to diagnose iron-deficiency anaemia and distinguish it from other types.
Heme vs. Non-Heme Iron: Heme iron from animal sources is more easily absorbed than non-heme iron from plant-based foods, though both are important for a balanced diet.
Other Nutrient Deficiencies Exist: While iron is most common, deficiencies in vitamins like B12 and folate can also cause different types of anaemia.

The Essential Connection: Iron and Red Blood Cell Production

Anaemia is a medical condition characterized by a reduced number of healthy red blood cells (RBCs) or insufficient haemoglobin, the protein responsible for carrying oxygen from the lungs to the body's tissues. Iron is an indispensable component for the synthesis of haemoglobin, and its shortage directly impacts the body's ability to create enough of this vital protein. When iron stores become depleted, the bone marrow produces red blood cells that are smaller and contain less haemoglobin, a condition known as iron-deficiency anaemia.

Symptoms of Iron-Deficiency Anaemia

Initially, the symptoms of iron deficiency can be so mild that they go unnoticed, but as the condition worsens, they become more pronounced.

Extreme fatigue and weakness: The most common symptom, caused by the body's tissues receiving less oxygen.
Pale skin: Reduced haemoglobin levels cause the skin to appear paler than usual.
Shortness of breath: The heart pumps harder and faster to compensate for the lack of oxygen, leading to breathlessness.
Headaches and dizziness: Poor oxygen delivery to the brain can cause lightheadedness.
Brittle nails and hair loss: Severe deficiency can affect nail and hair health.
Pica: A craving for non-food items like ice, dirt, or clay, which is a tell-tale sign of severe iron deficiency.
Restless legs syndrome: An uncontrollable urge to move the legs, often occurring with severe deficiency.

Causes of Iron Deficiency

Multiple factors can lead to iron deficiency, ranging from inadequate dietary intake to chronic blood loss. The cause must be identified to ensure effective treatment.

Inadequate dietary iron intake: Not consuming enough iron-rich foods, especially for vegetarians and vegans, is a common cause.
Blood loss: This is a major factor, particularly for menstruating women due to heavy periods and adults with internal bleeding from conditions like ulcers, polyps, or cancer.
Increased iron needs: Pregnancy and periods of rapid growth in infants and children require more iron.
Poor iron absorption: Intestinal disorders like celiac disease or inflammatory bowel disease can impair the body's ability to absorb iron from food.
Frequent blood donation: Regular donations can deplete the body's iron stores.

Heme vs. Non-Heme Iron: A Comparison

Dietary iron comes in two primary forms, and their absorption rates differ significantly. Understanding the distinction is crucial for optimizing your intake.


Feature	Heme Iron	Non-Heme Iron
Source	Animal products: meat, poultry, fish, and eggs.	Plant-based foods: fruits, vegetables, beans, nuts, and iron-fortified products.
Absorption Rate	Highly bioavailable; absorbed easily by the body (up to 30%).	Less readily absorbed by the body (2-10%).
Absorption Influencers	Less affected by other foods.	Enhanced by vitamin C and meat; inhibited by tannins (tea, coffee) and phytates (grains, legumes).
Example Foods	Beef, lamb, organ meats, sardines, chicken.	Spinach, lentils, fortified cereals, beans, dried apricots.

Diagnosis and Treatment

Diagnosis typically involves a blood test called a complete blood count (CBC) to check the size and colour of red blood cells, as well as haemoglobin and ferritin levels. A low ferritin level, which measures stored iron, is often the most reliable indicator of an iron deficiency. Treatment varies depending on the severity and underlying cause:

Oral Iron Supplements: The most common treatment involves taking ferrous sulfate or gluconate tablets for several months to replenish iron stores.
Dietary Adjustments: Increasing intake of iron-rich foods, particularly those with heme iron, can help. Pairing non-heme iron sources with vitamin C enhances absorption.
Intravenous (IV) Iron: For severe cases, those with malabsorption issues, or those who cannot tolerate oral supplements, IV iron infusions may be necessary for quicker and more effective replenishment.
Addressing the Root Cause: If the deficiency is caused by a medical condition like chronic bleeding or malabsorption, treating that condition is paramount to preventing recurrence.

Conclusion: Prioritizing Iron for Overall Health

In conclusion, iron is the primary mineral whose deficiency causes anaemia. The condition, known as iron-deficiency anaemia, occurs when insufficient iron hinders the production of haemoglobin, leading to a host of debilitating symptoms like fatigue, weakness, and shortness of breath. By recognizing the risk factors—including inadequate diet, blood loss, and poor absorption—and understanding the differences between heme and non-heme iron, individuals can take proactive steps. Diagnosis through blood tests allows for effective management, with treatment options ranging from dietary changes and oral supplements to intravenous iron infusions in more severe cases. Maintaining adequate iron levels is fundamental for supporting energy, cognitive function, and overall well-being. For more detailed information on iron deficiency, consult reputable health organizations like the National Institutes of Health.

The Role of Other Nutrients

While iron is central to the discussion of anaemia, deficiencies in certain vitamins, such as vitamin B12 and folate, can also cause specific types of anaemia. Megaloblastic anaemia, for instance, results from a shortage of B12 or folate and leads to the production of abnormally large, immature red blood cells. A balanced diet rich in a variety of nutrients is key to preventing all forms of nutritional anaemia.

Long-Term Outlook for Anemia

With proper diagnosis and treatment, most cases of iron-deficiency anaemia have an excellent prognosis. However, if the underlying cause is not addressed, or if it is left untreated, chronic iron deficiency can lead to serious health complications, including heart issues and developmental delays in children. Consistent monitoring and adherence to a treatment plan are essential for restoring and maintaining healthy iron stores and preventing these adverse outcomes.

Frequently Asked Questions

The most common mineral deficiency causing anaemia is iron deficiency, which is known as iron-deficiency anaemia.

The body needs iron to produce haemoglobin, a protein in red blood cells that transports oxygen. Without enough iron, haemoglobin production is impaired, resulting in fewer and smaller red blood cells, which is the definition of anaemia.

Yes, deficiencies in vitamins such as B12 and folate (vitamin B9) can also cause anaemia. These are known as vitamin-deficiency anemias and lead to the production of abnormally large red blood cells.

Common symptoms include fatigue, weakness, pale skin, shortness of breath, headaches, brittle nails, and, in severe cases, a craving for non-food items like ice (pica).

Good sources of iron include lean red meat, poultry, fish, eggs, and fortified cereals (heme and non-heme iron), as well as plant-based foods like beans, lentils, spinach, and nuts (non-heme iron).

Treatment depends on the cause and severity but typically involves oral iron supplements, dietary changes to increase iron intake, and addressing any underlying issues causing blood loss or malabsorption.

Correction of iron deficiency with oral supplements usually takes several months to restore both haemoglobin levels and the body's iron stores.