What is iron deficiency anemia? Iron deficiency anemia is a small cell hypochromic anemia caused by the lack of stored iron in the body for hemoglobin synthesis and insufficient supplementation, resulting in insufficient iron for hemoglobin synthesis. The prevalence of iron-deficiency anemia in urban young adults in the 2nd National Nutrition Survey is about 20%. Under physiological conditions, the exogenous iron in human body comes from food. If the iron content in the diet is insufficient or the dietary habits are poor, it can cause iron deficiency anemia. We should strengthen the knowledge of reasonable nutrition and balanced diet and prevention of iron deficiency anemia among citizens nationwide, such as encouraging the vulnerable groups to eat iron-rich foods and foods that promote iron absorption, understanding the iron content in food, and correcting partial eating. The dietary structure should be adjusted to further improve the nutritional status of iron to meet the needs of the organism. What are the preventive measures for iron deficiency anemia? Iron deficiency anemia can be prevented, especially for susceptible people, the policy of “prevention without disease and early treatment with disease” should be followed. In 1998, members of the Centers for Disease Control and Prevention (CDC) Expert Advisory Panel proposed measures or guidelines for the prevention and control of iron deficiency anemia. The guidelines are implemented by primary health care organizations for secondary prevention. 1. Adolescent females: Adolescent girls and women of childbearing age between the ages of 12 and 18 who are not pregnant, whose main causes of iron deficiency are excessive menstrual flow, partial eating and selective eating. The vast majority of adolescent girls and women of childbearing age are encouraged to eat more iron-rich foods and foods that promote iron absorption and do not require iron supplements. For women who are mainly vegetarians, they should be counseled to change their dietary habits and increase the iron content in their diet, especially by consuming iron-rich foods such as pig’s blood and lamb’s blood to increase their iron intake. Starting with adolescent girls, regular blood tests can be performed. Women with risk factors for iron deficiency should be screened annually, focusing on the increase or decrease in menstrual flow, changes in the length of menstruation, and poor dietary habits such as vegetarian diet. If iron deficiency anemia is diagnosed, women are treated with a regular iron-containing diet and iron supplementation for a period of more than 4 months. If the anemia does not improve after 4 months of iron supplementation, the cause of the anemia should be removed or the cause of the anemia should be treated. In addition, the possibility of chronic liver disease or other blood disorders should be considered. 2. Pregnant and lactating women: Pregnant and lactating women are the main susceptible groups for iron deficiency anemia due to their increased iron needs, and they are also the focus of prevention. All pregnant women should be encouraged to eat more iron-rich foods and foods that promote iron absorption. In addition to symptomatic treatment, women with obvious pregnancy reactions can be treated with iron and folic acid supplementation. The Danish National Health Service has recommended that preventive iron therapy of 50-70 mg per day for pregnant women from the 20th week of pregnancy to postpartum can significantly reduce the occurrence of iron deficiency anemia. 3.Middle-aged and elderly women: Due to the obvious increase in the incidence of modern affluenza, especially diabetes and metabolic syndrome, they tend to be vegetarian in their dietary habits, so the change of dietary habits or food diversity is the focus of prevention. All middle-aged and older women should be encouraged to eat more iron-rich foods and fruits. Fruits are generally rich in vitamin C, which promotes the absorption of iron from food in the intestine. When middle-aged and elderly women are diagnosed with iron deficiency anemia, they should be treated with regular iron deficiency anemia in addition to dietary treatment for ≥ 2 to 4 months. The current problem in clinical primary hospitals is that the treatment time is short and the drug is stopped when the blood routine is normal, which inevitably leads to recurrence of the disease and must be corrected. 4, male population: due to androgens and men’s large food intake and food diversity, etc., generally men do not need primary prevention. When men are diagnosed with iron deficiency anemia, the cause must be clarified and etiological treatment must be carried out. For middle-aged and elderly patients, it must be considered whether there is a problem in the gastrointestinal tract, and the first manifestation of some patients with gastric or intestinal cancer is the clinical manifestation of iron deficiency anemia. Remove the etiology and follow the regular iron supplementation therapy. The above is a rough approach to prevent iron deficiency anemia in the work or with reference to some literature, and I would like to discuss with you if there is anything inappropriate.