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"Research into iron deficiency and entrepreneurial determination brought the Lucky Iron Fish to cooking pots around the world. When Canadian researcher Dr. Christopher Charles was studying the devastation caused by iron deficiency in impoverished populations in Southeast Asia, he discovered an innovative way to help people get iron into their diets: place an iron ingot right into their cooking pots. Dr. Gavin Armstrong, a biomedical scientist and entrepreneur, built upon Charles's findings to develop, manufacture, and distribute that ingot, which became the Lucky Iron Fish, a cost-effective solution to iron deficiency. The business thrived and the product was recognized around the world by NGOs and organizations such as World Vision, CARE International, Catholic Relief Services, and GlobalMedic. While sustaining growth through the pandemic was a challenge, Lucky Iron Fish met it head-on and now looks ahead to a bright future."--

Deficiency of iron is a major cause for disability and mortality globally and it occurs due to non-absorption of iron from diet. Hence, the physiological requirements of human body cannot be met leading to various conditions of health concern such as gestational complications, poor pregnancy outcome, decreased educational and occupational performance. Usually, the dietary iron bioavailability is low in populations consuming vegetarian diet. This iron deficiency can cause several health and economic losses. At large, whole nation and country suffers as a consequence. Iron requirements are at specified upward extent in adolescents, particularly during the rapid growth period [1]. Overweight children and adolescents are at higher risk of iron deficiency due to insufficient dietary intake of iron and use of those foods which are unbalance in nutrition [2]. Menstrual blood iron losses varies markedly from one woman to another but these losses are very constant for an individual from month to month [3]. Even in geographically widely separated populations of the world, the central part of the variation of menstrual blood losses is controlled genetically by fibrinolytic activators in the uterine mucosa. The variations in iron contents in different populations are related to a variation in the absorption of iron from the diets but not related to a variation in iron requirements [4,5]. Iron supplementation and flour fortification can control iron deficiency in populations. Governments should take initiatives by monitoring the health status of populations by adopting various methodologies and conducting surveys, follow ups and then providing fortified foods to deficient populations, taking special care of pregnant anemic women and devising a proper policy and guidelines in this regard.