About 5% of adults and 6% of children have at least one episode a year. Acute bronchitis is the most common type of bronchitis. By contrast in the United States, in 2018, 9.3 million people were diagnosed with the less common chronic bronchitis. Acute bronchitis
Acute bronchitis, also known as a chest cold, is short term inflammation of the bronchi of the lungs. The most common symptom is a cough, that may or may not produce sputum. Other symptoms may include coughing up mucus, wheezing, shortness of breath, fever, and chest discomfort. Fever when present is mild. The infection may last from a few to ten days. The cough may persist for several weeks afterwards, with the total duration of symptoms usually around three weeks. Symptoms may last for up to six weeks. Cause
In more than 90% of cases, the cause is a viral infection. These viruses may spread through the air when people cough or by direct contact. Risk factors include exposure to tobacco smoke, dust, and other air pollutants. A small number of cases are due to bacteria such as Mycoplasma pneumoniae or Bordetella pertussis. Diagnosis
Diagnosis is typically based on a persons signs and symptoms. The color of the sputum does not indicate if the infection is viral or bacterial. Determining the underlying organism is usually not required. Other causes of similar symptoms include asthma, pneumonia, bronchiolitis, bronchiectasis, and COPD. A chest X-ray may be useful to detect pneumonia.Another common sign of bronchitis is a cough which lasts ten days to three weeks.
Because iron from plant sources is less easily absorbed than the heme-bound iron of animal sources, vegetarians and vegans should have a somewhat higher total daily iron intake than those who eat meat, fish or poultry. Legumes and dark-green leafy vegetables like broccoli, kale and Asian greens are especially good sources of iron for vegetarians and vegans. However, spinach and Swiss chard contain oxalates which bind iron, making it almost entirely unavailable for absorption. Iron from non-heme sources is more readily absorbed if consumed with foods that contain either heme-bound iron or vitamin C. This is due to a hypothesised "meat factor" which enhances iron absorption.Following are two tables showing the richest foods in heme and non-heme iron. In both tables, food serving sizes may differ from the usual 100g quantity for relevancy reasons. Arbitrarily, the guideline is set at 18 mg, which is the USDA Recommended Dietary Allowance for women aged between 19 and 50. Food recommendations for children
Children at 6 months should start having solid food that contains enough iron, which could be found in both heme and non-heme ironHeme iron:

Red meat (for example, beef, pork, lamb, goat, or venison)
Fatty fish
Poultry (for example, chicken or turkey)
EggsNon-heme iron:

Iron-fortified infant cereals
Tofu
Beans and lentils
Dark green leafy vegetablesIron deficiency can have serious health consequences that diet may not be able to quickly correct; hence, an iron supplement is often necessary if the iron deficiency has become symptomatic. Blood transfusion
Blood transfusion is sometimes used to treat iron deficiency with hemodynamic instability.