Food supports it. Tests find why.

Usually not, and it would be dishonest to suggest otherwise. The amount of iron needed to rebuild depleted stores is far more than food realistically provides, which is why treatment is prescribed and continues for months after levels normalise. Food helps maintain iron and makes the most of what you eat — it works alongside treatment, not instead of it.

Take that back to your doctor rather than stopping silently — stomach upset is very common and there are usually alternatives to discuss: a different preparation, a lower dose, alternate-day rather than daily dosing, taking it with food, changing the timing, or intravenous iron where tablets aren't tolerated. The guide gives you a script for that appointment.

Vitamin C at the same meal makes a real difference to iron from plant foods — peppers, tomatoes, citrus, berries or juice alongside pulses or fortified cereal. A little meat or fish in a meal also improves absorption of the plant iron eaten with it. Working the other way: tea, coffee, calcium-rich foods and calcium supplements all reduce absorption, so move them an hour or two away rather than giving them up.

Because iron-deficiency anaemia in adults is a symptom. Bleeding in the digestive tract, coeliac disease, heavy periods and absorption problems are all possible causes, and treating the iron without finding the reason means it usually returns — and can mean missing something that needs treating. If nobody has investigated yours, that's the first thing to sort.

No. Iron supplements shouldn't be taken without testing and medical advice: too much iron is harmful, some people have conditions causing iron overload, and iron tablets are a serious poisoning risk for young children, so any in the house must be kept locked away. And feeling better isn't proof that stores have been rebuilt — that needs a blood test.