“Age and Gender Variations in Iron, Ferritin, and Hemoglobin Levels: Implications for Nutritional Guidance in Libya”

Abstract

Iron deficiency is a major global health concern, affecting approximately two billion individuals worldwide and contributing significantly to morbidity and mortality. Dietary iron deficiency occurs when physiological requirements cannot be met through absorbed dietary iron. This study targeted individuals with low blood iron levels, low ferritin stores, or low hemoglobin concentrations. Laboratory data from 239 participants were collected from three diagnostic centers in Zliten, Libya. Iron, ferritin, and hemoglobin levels were analyzed by age and gender across three groups: children, young adults, and the elderly. Results revealed that the number of participants with normal iron, ferritin, and hemoglobin levels was 194, 129, and 145, respectively, whereas abnormal levels were recorded in 45, 110, and 45 individuals, respectively. Findings suggest that while age and gender do not directly affect iron deficiency, they influence iron storage and red blood cell counts. Nutritional recommendations include increasing iron absorption through vitamin C–rich foods, reducing tea, coffee, and calcium intake during iron-rich meals, following balanced diets with other essential nutrients, using iron supplements when necessary, and adopting appropriate food preparation techniques.