Anaemia is classified based on its cause, with dietary anaemia stemming from insufficient micronutrients like iron, folate, riboflavin, and vitamins A, B12, and C.2
Other contributing factors include heavy menstruation, pregnancy, chronic infections (eg HIV, tuberculosis), and conditions affecting iron absorption and storage.2
The latest Global Burden of Disease Study (2023) identified dietary iron deficiency (ID) as the leading cause of anaemia (422.4 per 100 000 population), followed by haemoglobinopathies and haemolytic anaemias (89 per 100 000 population). ID as...
