In fact, it affects about one-fifth of the entire population on this planet. The problem started about 10,000 years ago when humans started cultivating and eating grains containing less bioavailable iron that meats. Iron deficiency develops when body stores of iron have been completely utilized and there is no longer sufficient mineral for hemoglobin synthesis. Iron deficiency can result from inadequate iron intake, high iron demands, blood loss, or inadequate iron absorption. This is coupled with the fact that pregnant and lactating women would have difficulty consuming enough food to meet their iron requirements.
Women are particularly prone to iron deficiency.
They are more likely to consume vegetarian diets than are men, and don't eat as much of organ meats and red meats, which are high in iron. Excellent sources of iron in the diet include organ meats, lean red meats, dried fruits, cooked dried beans and peas, fish, poultry, and dark green leafy vegetables. When women are not pregnant, menstruation poses a monthly drain on iron reserves. This is partially offset during pregnancy and early lactation but the demands from the fetus and infant are great. The risk of iron-deficiency is particularly high in teenage pregnancies.