A blood sample from someone with a dietary iron deficiency would MOST LIKELY show decreased levels of which component?

In the context of dietary iron deficiency, decreased levels of erythrocytes, or red blood cells, are most likely observed. Iron is a critical component of hemoglobin, the protein within erythrocytes responsible for oxygen transport in the bloodstream. A deficiency in dietary iron can lead to reduced hemoglobin production, resulting in fewer erythrocytes and ultimately causing anemia. This condition is characterized by a decreased ability to transport oxygen, leading to symptoms such as fatigue and weakness.

While the other components of blood, such as leukocytes (white blood cells), platelets, and plasma, may be affected by various conditions, they are not directly tied to dietary iron levels in the same way as erythrocytes. Leukocytes are involved in immune response, platelets are crucial for blood clotting, and plasma mainly consists of water, electrolytes, and proteins. Their levels would not typically decrease as a direct result of an iron deficiency, making erythrocytes the component most likely to be diminished in this scenario.