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Iron deficiency results from consuming diets with insufficient iron, reduced dietary iron availability, increased iron requirements to meet reproductive demands and losses due to parasitic infections; these factors often operate concurrently.
Increasing the intake of iron rich foods and that of factors which enhance iron absorption (e.g. simultaneous intake of a
    source of vitamin C, separate intake of tea, other sources of tannin or other inhibiting factors to between meals) are necessary prevention measures. Fortifying commonly used basic foods can be an important adjunct as well as the use of low-cost iron tablets, especially when combined with measures to control parasitic infections and malaria, which sap human iron reserves.
    That the problem of anaemia remains so widespread and apparently resilient has been attributed to the low compliance with daily iron tablets in the population affected as well as to the problems associated with maintaining supplies in distribution centers (in addition to insufficient intake of Iron from foods).

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