LFT Biomarker
Collection Type: Blood
Related System: LFT
Globulin refers to a group of serum proteins (alpha, beta and gamma globulins) that include transport proteins, acute‑phase reactants and immunoglobulins (antibodies). The laboratory "globulin" value is usually calculated as total serum protein minus albumin and reflects the combined non‑albumin proteins in blood. Abnormal globulin levels may point to liver disease, kidney loss of protein, chronic inflammation or immune disorders such as multiple myeloma. Symptoms prompting measurement include fatigue, recurrent infections, jaundice, unexplained weight loss, swelling or bleeding. Values can vary with age (infants and elderly may show different patterns), chronic illness, pregnancy and nutritional state; sex differences are small.
Run our symptom checker to see if this test is right for you
Symptom Checker2.0-3.5 g/dL OR 20-35 g/L
Q: What happens if globulin is high?
A: High globulin often signals chronic inflammation or immune activation causes include infections (chronic hepatitis), autoimmune diseases, liver disease, and plasma‑cell disorders like multiple myeloma or Waldenström. Elevation may be polyclonal (infection/inflammation) or monoclonal (clonal plasma cells). Further evaluation history, exam, CBC, liver tests, serum protein electrophoresis/immunofixation identifies the cause and need for treatment.
Q: What is the function of globulin?
A: Globulins are a family of blood proteins (alpha, beta, gamma) produced by the liver and plasma cells that transport hormones, metals and lipids, help maintain blood oncotic pressure, and participate in clotting and inflammation. Gamma globulins (immunoglobulins) are antibodies that recognize and neutralize pathogens. Other globulins act as carrier proteins (e.g., transferrin, haptoglobin) and as enzymes or complement components supporting immune defense.
Q: What is a safe globulin level?
A: A typical safe serum globulin level is about 2.0–3.5 g/dL (20–35 g/L). Reference ranges can vary slightly by laboratory, age and test method. Levels above or below this range may indicate liver disease, immune or inflammatory disorders, or dehydration; interpretation should consider albumin, total protein and clinical context. Discuss abnormal results with your healthcare provider.
Q: What foods contain globulin?
A: Globulins are abundant in legumes (soy, peas, lentils, chickpeas, lupins) and many seeds and nuts where they act as storage proteins (e.g., legumin, vicilin). Animal foods also contain globulin-type proteins meat, organ meats, fish, eggs (yolk proteins), and milk/colostrum (immunoglobulins and other globulin families). Whole grains have smaller amounts; processing can change globulin content.
Q: What cancers cause high globulin?
A: High serum globulin is most often caused by blood cancers that produce immunoglobulins, especially plasma‑cell and B‑cell malignancies. Common causes include multiple myeloma, monoclonal gammopathy of undetermined significance (MGUS), Waldenström macroglobulinemia (lymphoplasmacytic lymphoma), plasmacytoma, chronic lymphocytic leukemia, and many non‑Hodgkin lymphomas. Solid tumors less commonly raise globulins; polyclonal rises occur with infections or autoimmune disease.
Q: How can I reduce my globulin?
A: First see your doctor to find the cause and get appropriate treatment. Reducing elevated globulins usually means treating infections or autoimmune disease, managing liver conditions or blood disorders, and following prescribed medications. Lifestyle steps help: avoid excess alcohol, stop smoking, maintain healthy weight, eat a balanced diet, exercise, and control chronic conditions. Regular follow-up blood tests are important.