Ferritin

Protein

Type:

Primary Function:

Stores iron

Women pre-menopause : 13-150 µg/mL

Women menopause : 30-400 µg/mL

Men: 20-500 µg/L

Normal Values:

Pathological Values:

<13 µg/L (Low ferritin), >500 µg/L (High ferritin)

Fatigue, dizziness, pallor, decreased performance, and lack of energy.

A low ferritin value indicates iron deficiency, often caused by an unbalanced diet, especially in vegetarians and vegans, or diseases that reduce iron absorption.

Symptoms/Pathology in Deficiency:

Hemochromatosis, inflammation

Elevated ferritin levels may suggest excess iron storage, inflammation, infection, or tissue injury.

Symptoms/Pathology in Increase:

  1. Heme Iron (well absorbed by the body):

    • Red meats (beef, lamb)

    • Poultry (chicken, turkey)

    • Fish and seafood (tuna, salmon, oysters)

  2. Non-Heme Iron (less well absorbed but important):

    • Legumes (lentils, beans, chickpeas)

    • Dark leafy greens (spinach, kale)

    • Fortified cereals and grains (bread, pasta, cereals)

    • Dried fruits (apricots, raisins)

Tips to Increase Iron Levels:

  1. Consume Foods Rich in Vitamin C:

    • Vitamin C enhances the absorption of non-heme iron. Eating citrus fruits, bell peppers, strawberries, and tomatoes with iron-rich foods can help.

  2. Avoid Iron Absorption Inhibitors:

    • Reduce the intake of coffee, tea, and dairy products during meals, as they can inhibit iron absorption.

Dietary Sources: