Israel is facing unusually high rates of iron-deficiency anemia among children and adolescents, according to a Wednesday Maariv investigation based on blood test data from the Meuhedet Health Service.
The Health Ministry acknowledged on Wednesday that the condition is widespread and advised family physicians to order tests when indicated and refer young patients for nutritional counseling. Diet-based interventions, particularly those including iron-rich vegetables consumed with vitamin C, can help correct mild to moderate deficiencies.
The Maariv investigation found that approximately one-in-four Israelis aged two to 18 is diagnosed with iron-deficiency anemia, based on low hemoglobin levels and depleted ferritin stores. The prevalence is high compared to other Western countries and appears to persist beyond infancy.
Iron-deficiency anemia in children is associated with fatigue, weakness, learning and attention difficulties, shortness of breath, behavioural changes, headaches, rapid heart rate and hair loss. When left untreated during childhood, the condition can result in lasting cognitive impacts and increased vulnerability to infections, underscoring the need for early detection and intervention.
Although the Health Ministry confirmed the condition is common, it does not currently recommend universal screening prior to military conscription. Physicians are advised to test when there is clinical suspicion and to refer families for dietary counseling to improve the eating habits of children and teens.
While iron is often associated with meat, several vegetables provide significant amounts of the mineral, particularly for children and adolescents who avoid animal products.
As non-heme iron from plants is absorbed less efficiently than heme iron from animal sources, experts recommend consuming it alongside foods rich in vitamin C, such as citrus, tomatoes or peppers, to enhance absorption.
Which vegetables should you eat if you have an iron deficiency?
Among the most iron-rich vegetables per cooked cup are spinach, with about 6.4 mg of iron; hearts of palm, with 4.6 mg; Swiss chard, with 4 mg; and Jerusalem artichoke, with approximately 3.4 mg. Broccoli contains about 1 mg of iron per cup but is naturally high in vitamin C, which supports iron uptake.
Dietitians advise incorporating these vegetables into a varied diet that includes legumes such as lentils, whole grains, tofu or meat. In cases of severe anemia, however, iron supplementation under medical supervision is generally necessary, as food alone is unlikely to be sufficient to address significant deficiencies.