In general, it is wise to discover the cause of iron deficiency. Is it from low intake? If so, the diet should be evaluated. Or is it due to poor absorption? Then check the absorption factors such as low stomach acid. Or is there some bleeding problem, especially a slow blood loss? Intestinal bleeding, as in colitis, ulcers, or even hemorrhoids, is not uncommon. Excess menstrual bleeding, often with the presence of uterine fibroids, is a common cause of iron loss in women. Parasites can cause iron deficiency anemia, as can cancer. Donating blood too frequently can lead to anemia and iron deficiency symptoms. Supplementing iron may help over time, but it is especially important to rule out any internal bleeding.

Requirements: The RDA for adult men and postmenopausal women is 10 mg. per day; for teenagers and women of childbearing age, it is 18 mg. per day. This is based on an average absorption of 10 percent to replace daily losses and to maintain iron storage levels of about 500 mg.

Iron needs increase with growth and development, when more red blood cells and body tissues are being made; during pregnancy, when extra iron is going to the growing fetus; and for at least several months postpartum during lactation, when losses through milk are high. But the average daily intake is only about 6 mg. per 1,000 calories consumed, so a 2,000-calorie diet supplies only 12 mg., which is less than is needed by most teenagers and women, especially during pregnancy and lactation. Luckily, when body needs increase, iron absorption improves, and we usually develop a craving or taste for iron-containing foods as part of our natural survival and health instincts.