Iron Deficiency – Vegetarians, Vegans, Teenagers, Fad Diets and Other Situations
Iron deficiency is one of the most common nutritional deficiencies worldwide and remains a major public health concern. It can lead to iron deficiency anaemia, impaired cognitive function, fatigue, and reduced immunity. Healthcare professionals frequently encounter at-risk groups in primary care and must recognise both subtle and overt presentations. Certain populations are particularly vulnerable, including vegetarians and vegans, adolescents, women of reproductive age, and individuals following restrictive or fad diets. These groups may have reduced dietary intake, increased physiological demand, or impaired absorption of iron.
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Learning Outcomes
What you'll learn
- Identify populations at risk of iron deficiency.
- Understand iron metabolism and dietary sources.
- Recognise signs and symptoms of iron deficiency and anaemia.
- Apply appropriate diagnostic and laboratory investigations.
- Develop tailored management plans including diet and supplementation.
- Provide effective patient education and prevention strategies.
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Learning Outcomes
What you'll learn
- Identify populations at risk of iron deficiency.
- Understand iron metabolism and dietary sources.
- Recognise signs and symptoms of iron deficiency and anaemia.
- Apply appropriate diagnostic and laboratory investigations.
- Develop tailored management plans including diet and supplementation.
- Provide effective patient education and prevention strategies.
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Training Overview
- Understanding Iron Metabolism and Deficiency
- Iron Deficiency in Vegetarians and Vegans
- Iron Deficiency in Teenagers
- Fad Diets and Iron Deficiency Risk
- Diagnosis and Management of Iron Deficiency
- Prevention, Education and Long-Term Care
- Summary
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Frequently asked questions
Vegetarians, vegans, teenagers, women with heavy menstruation, and those on restrictive diets.
Haem iron is from animal sources and better absorbed; non-haem iron is from plants and less bioavailable.
Vitamin C improves absorption of non-haem iron.
Fatigue, pallor, dizziness, and reduced concentration.
Through blood tests including haemoglobin and serum ferritin levels.
Oral iron supplementation and dietary modification.
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