Iron Deficiency Anemia and Dyslipidemia Among Hospital Nurses: A Cross-Sectional Study in Turkey.

: Anemia and dyslipidemia are significant health concerns that affect individual health and societal development. This study aimed to determine the prevalence of iron deficiency anemia and dyslipidemia among nurses in a university hospital in Turkey and explore potential relationships between these conditions. : This cross-sectional study was conducted among 712 nurses who underwent periodic health examinations. Data on demographic characteristics, hemoglobin, iron parameters, ferritin, transferrin saturation, and lipid profile were analyzed. People with all four hemoglobin, iron, ferritin, and transferrin saturation values lower than normal ranges at the same time were considered to have iron deficiency anemia. : Iron deficiency anemia prevalence was 10.7%, with no cases observed in male nurses or those aged 51 and older. Among the nurses, approximately 16.3% had low hemoglobin levels, 16.6% had low hematocrit levels, 30.6% had low ferritin levels, 36.0% had low transferrin saturation, 40.3% had low iron levels, and 24.9% high iron-binding capacity. Elevated total cholesterol was observed in 34.8%, high LDL in 29.6%, low HDL in 27.0%, and elevated triglycerides in 15.0%. Nurses with iron deficiency anemia had significantly lower triglyceride levels than those without. Weak positive correlations were found between triglycerides and hemoglobin, iron, ferritin, and transferrin levels. Additionally, higher total cholesterol, LDL, and triglyceride levels were associated with increased hemoglobin levels. : This study highlights the high prevalence of iron deficiency anemia and dyslipidemia among hospital nurses, with a notable association between these conditions and factors such as age, gender, and dietary habits. Our findings underscore the need for healthcare services to prioritize the prevention, diagnosis, and management of these health issues in healthcare workers. A comprehensive approach, including regular screenings, dietary improvements, and addressing workplace factors could improve health outcomes and enhance healthcare delivery.