Michelle, a 28-year female, reports to her GP with symptoms of general lethargy, tiredness and shortness of breath (especially during exercise). The clinician notes that Michelle’s overall colouring appears to be pale. Michelle has no other medical history, except that she has been following a strict vegetarian diet (no animal protein) for the last ~12 months. Which specific type of Anemia do you suspect Michelle may have?

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Question restatement: A 28-year-old woman on a strict vegetarian diet for ~12 months presents with lethargy, tiredness, shortness of breath on exertion, and pallor. The task is to identify the specific type of anemia suspected.
Option 1: Iron deficiency anemia
This is a plausible diagnosis given the dietary history (no animal protein, which is a primary source of readily absorbable heme iron) and the clinical signs of anemia (lethargy, dyspnea on exertion, pallor). In iron deficiency, iron stores are depleted, leading to reduced hemoglobin synthesis and a typically microcytic, hypochromic picture with low ferritin and low transferrin saturation. This option aligns closely with the scenario.
Option 2: Sickle cell anemia
Sickle cell disease results from a genetic beta-globin mutation causing sickling of red cells, especially under hypoxic stress. Its presentation is not directly tied to vegetarian diet and often includes vaso-occlusive crises, pain, and organ complications rather than the gradual, dietary-linked iron depletion pattern described. The history provided does not suggest a hemoglobinopathy with such episodic crises.
Option 3: Aplastic anemia
Aplastic anemia involves pancytopenia due to bone marrow failure, leading to anemia, increased susceptibility to infections, and bleeding tendencies. It is not specifically associated with a strict vegetarian diet and would typically present with very low counts across cell lines, not a classic iron-deficiency symptom cluster. The story lacks features like infections or petechiae that would push toward marrow aplasia.
Option 4: Haemolytic anemia
Hemolytic anemias arise from increased red cell destruction, with signs such as jaundice, elevated bilirubin, reticulocytosis, and often splenomegaly. They are not primarily caused by dietary iron deficiency and would present with markers of hemolysis rather than an isolated iron depletion picture. The provided symptoms and dietary context make this less likely.
Overall reasoning: The key clues are the dietary pattern (no animal protein) and the common presentation of iron depletion (fatigue, dyspnea, pallor) without hints of hemolysis, marrow failure, or vaso-occlusive phenomena. These factors collectively favor iron deficiency as the most likely cause, while the other options describe conditions with different etiologies and clinical features that do not fit the case as neatly.

Anatomy and Physiology Systems II (1017MSC_NA_3255)

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