Last updated on 7-7-2025 by Thérésa Lebacq
Why do we study iron intake?
- Iron is an essential micronutrient and a key component of hemoglobin in red blood cells, responsible for oxygen transport throughout the body. In addition, iron plays an important role in a range of vital physiological processes such as metabolism and immune function.
- Iron is found in two forms in food: heme iron (Fe2+) from animal products like meat, poultry, and fish, and non-heme iron (Fe3+) from both animal and plant sources like vegetables, legumes, and grains. Non-heme iron is less easily absorbed, and its absorption is influenced by other dietary factors, such as the presence of vitamin C (which enhances absorption) or phytates, polyphenols, and calcium (which inhibit it).
- Iron deficiency is a common nutritional concern, particularly for women of childbearing age, pregnant women, children, and vegetarians. Inadequate iron intake can lead to iron deficiency anemia, causing fatigue, weakness, pale skin, and, in severe cases, impaired cognitive and physical development in children.
- Although iron deficiency is a widespread issue, especially in certain populations, it is important to note that excessive intake of iron, particularly through supplements, can have adverse effects, such as fatigue, joint pain, and bronze-coloured skin. Monitoring intake is essential to ensure a balance between sufficiency and safety.
How do we study it?
- The prevalence of inadequate iron intake from food and supplements was estimated as the proportion of individuals with an habitual iron intake below the reference values set by EFSA: 5 mg/day for children (3-6 years), 8 mg/day for adolescents (7 to 11 years), 8 mg/day for adolescent boys (12-17 years) and 7 mg/day for adolescent girls (12-17 years), 6 mg/day for adult men (18 years and above) and 7mg/day for adult women (18 years and above) .
- Habitual intake of iron was analysed using the SPADE® program. A detailed description of the methodology for deriving the habitual iron intake, the type of reference values used and the age-and-sex-specific values of these references can be found here.
KEY RESULTS
The mean iron intake from food is 9 mg/day, while the mean intake from food and supplements is 10 mg/day
21% of the population has an inadequate iron intake from food, with a higher prevalence in women (31%) than in men (10%)
In women, the proportion of inadequate iron intake is highest in adolescent girls (43%) and relatively high in young girls (39%). It then decreases with age, dropping to 29% in adults and 26% in older women
Cereals and cereal products contribute 25% to iron intake in the population followed by meat, meat products and substitutes (17%), and vegetables (12%)
Proportion of the population consuming an iron-containing supplement
9% of the population in Belgium aged 3 years and older uses an iron-containing supplement.
By sex and age
Mean iron intake (mg/day) in the population aged 3 years and older, by sex and age, Belgium: 2022-2023
A. From food only
- The mean iron intake from food in the population aged 3 years and older is 9 mg/day.
- Overall, men have a higher mean iron intake from food (10 mg/day) than women (8 mg/day). This difference between sexes is mainly observed in adolescents and adults.
- Mean iron intake from food shows differences across age groups and between sexes.
In women, the mean iron intake from food is lower in children (7 mg/day) and adolescents (8 mg/day) than in adults aged 18–64 years (8 mg/day) and in adults aged 65 years and above (9 mg/day). In men, the mean intake increases more clearly with age: from 8 mg/day in children to 10 mg/day in adolescents and 11 mg/day in adults.
B. From food and supplements
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Older adults (65 years and above) do not include those residing in care facilities, hospitalised individuals, or those who would have required significant assistance during interviews (e.g., people with cognitive impairments).
- A similar pattern is observed for age differences by sex when the intake from both food and supplements is considered.
Proportion of the population aged 3 years and older with inadequate iron intake, by sex and age, Belgium: 2022-2023
A. From food
- 21% of the population has an inadequate iron intake from food. This proportion is much higher in women (31%) than in men (10%).
- In men, the proportion of people with inadequate iron intake from food is higher in children (29%) and adolescents (30%) than in adults (3%).
In women, inadequate iron intake remains more common across all age groups compared to men. The proportion is highest in adolescent girls (43%) and also high in young girls (39%). While the prevalence does decrease with age, the decline is less steep than in men: 29% of adult women (18–64 years) and 26% of older women (65+ years) have inadequate iron intake.
B. From food and supplements
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Results are based on dietary reference values defined as average requirements (AR).
- Older adults (65 years and above) do not include those residing in care facilities, hospitalised individuals, or those who would have required significant assistance during interviews (e.g., people with cognitive impairments).
- A similar pattern is observed regarding the sex differences and the age differences by sex, when the iron intake from food and supplements is considered.
By year
Mean iron intake (mg/day) in the population aged 3 to 64 years, by year, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Adults aged 65 years and older are not included as they were not part of the target population of the 2014-2015 survey.
- The mean iron intake from food in the population aged 3 to 64 years was similar in 2014-2015 and in 2022-2023 (9 mg/day).
- A similar pattern is observed when the intake from food and supplements is considered.
Proportion of the population aged 3 to 64 years with inadequate iron intake, by year, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Results are based on dietary reference values defined as average requirements (AR).
- Adults aged 65 years and older are not included as they were not part of the target population of the 2014-2015 survey.
- The proportion of the population aged 3 to 64 years with inadequate iron intake from food only was 18% in 2014-2015 and 22% in 2022-2023.
- The proportion of the population with inadequate iron intake from food and supplements was 17% in 2014-2015 and 21% in 2022-2023.
Contribution of food and supplements
Contribution of foods and supplements to iron intake, in the population aged 3 years and older, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Cereals and cereal products contribute 25% to iron intake in the population followed by meat, meat products and substitutes (17%), and vegetables (12%).
- Dietary supplements account for 3% of total iron intake.
Please cite this page as: Sciensano. Micronutrients: Iron, Food Consumption Survey 2022-2023, June 2025, Brussels, Belgium, https://www.sciensano.be/en/results-national-food-consumption-survey-2022-2023/micronutrients-minerals-and-trace-elements/iron