New evidence has shown that around 39% of women are now iron deficient and around 6% have iron deficiency anaemia. The causes are obvious: data from HSIS 'Mind the Gap' report shows that 27% of women aged 19-64 and 54% of those aged 11-18 do not meet the level of 14.8mg required daily. Red meat is the best source of bioavailable haem iron and intakes have dropped by 26-29% with 15% of women avoiding red meat totally. A rise in vegetarianism and veganism has also been cited as a cause for these shortfalls. A lack of iron can cause tiredness and also affect normal immune function making someone more likely to get repeated infections.

Whilst there are many good non-animal sources of iron, these are found in the non-haem form which structurally is harder for the body to absorb – only 1-10% versus 25-30% of haem iron. Plant foods also have compounds often known as anti-nutrients such as phytates which bind to iron and make it even harder to absorb. But there are ways to help. Taking Vitamin C with iron rich foods can increase iron absorption by up to 400% and consuming citrus fruits which contain citric acid and fermented vegetables can also have a positive effect. But to be certain, taking an iron supplement will ensure that intake is adequate. Link to Article