Iron deficiency is the commonest form of malnutrition worldwide, and according to the World Health Organization, it affects 43% of the world’s children. Deficiency may be due to inadequate dietary intake of iron, malabsorption because of small bowel pathology, increased physiological requirements during rapid growth in infancy and adolescence, or chronic blood loss. Iron deficiency is frequently associated with anemia. Moreover, the risk of premature delivery, stillbirth and impaired host defense is increased in iron deficiency. Accumulated evidence from animal and human studies suggests that iron deficiency is associated with adverse effects on cognitive and motor development in children. Therefore, effective interventions to improve iron status will likely have important health benefits. Food-based approaches represent the most desirable and sustainable method of preventing iron deficiency. Such approaches are designed to increase iron intake through the diet. One of the greatest strengths of these food-based strategies lies in their potential to result in multiple nutritional benefits. These benefits can, in turn, achieve both short-term impact and long-term sustainability. Enrichment (or fortification) of food is an effective long-term approach to improving the iron status of populations. Iron supplementation is the most common strategy currently used to control iron deficiency in developing countries. This is likely to remain the case until either significant improvements are made in the diets of entire populations or food fortification is achieved. Prevention strategies must, if they are to be sustainable, involve the input and resources of a wide range of sectors and organizations.

Keywords: demir eksikliği, önleme