Iron deficiency occurs when your body lacks sufficient iron to produce haemoglobin — the protein in red blood cells that carries oxygen throughout your body. Without enough iron, your organs and tissues do not receive adequate oxygen, leading to persistent fatigue, brain fog, and breathlessness.
According to a study by SingHealth, approximately 50% of women in Singapore may be affected by iron deficiency. It is especially common in:
| Who Is at Risk |
Why Iron Deficiency Develops |
| Women with heavy periods |
Monthly blood loss depletes iron stores faster than diet can replenish |
| Pregnant / breastfeeding women |
Iron demand doubles; foetal development draws heavily on maternal stores |
| IBD / coeliac disease patients |
Gut inflammation impairs iron absorption even when intake is adequate |
| Post-bariatric surgery patients |
Bypassed gut segments reduce iron-absorbing surface area permanently |
| Chronic kidney disease |
Reduced erythropoietin and ongoing dialysis blood loss compound deficiency |
| Vegetarians and vegans |
Plant-based (non-haem) iron absorbs at 2–10% vs 15–35% for meat-based iron |
| Pre-surgical patients |
Optimising haemoglobin before surgery reduces transfusion risk and speeds recovery |