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A U.S. federal survey of food consumption determined that for women and men over the age of 19, average iron consumption from foods and beverages was 13.1 and 18.0 mg/day, respectively. For women, 16% in the age range 14–50 years consumed less than the Estimated Average Requirement (EAR), for men ages 19 and up, fewer than 3%. [14]
Within the United States, iron-deficiency anemia affects about 2% of adult males, 10.5% of White women, and 20% of African-American and Mexican-American women. [78] A new study in 2024 suggests that nearly 1 in 3 Americans may have undiagnosed iron deficiency, which can cause fatigue, brain fog, and concentration problems.
This condition is most prevalent in children [16] [17] with also an above average prevalence in elderly [1] and women of reproductive age (especially during pregnancy). [14] Anemia is one of the six WHO global nutrition targets for 2025 and for diet-related global targets endorsed by World Health Assembly in 2012 and 2013.
Pernicious anemia is the most common cause of clinically evident vitamin B 12 deficiency worldwide. [14] Pernicious anemia due to autoimmune problems occurs in about one per 1000 people in the US. Among those over the age of 60, about 2% have the condition. [8] It more commonly affects people of northern European descent. [2]
406,000 from nutritional deficiencies (2015) [10] Malnutrition occurs when an organism gets too few or too many nutrients, resulting in health problems. [11][12] Specifically, it is a deficiency, excess, or imbalance of energy, protein and other nutrients which adversely affects the body's tissues and form.
Anemia is a deficiency in the size or number of red blood cells or in the amount of hemoglobin they contain. [1] This deficiency limits the exchange of O 2 and CO 2 between the blood and the tissue cells. [1] Globally, young children, women, and older adults are at the highest risk of developing anemia. [1]