Anemia Biomarker
Collection Type: Blood
Related System: Anemia
Serum iron measures the amount of circulating iron bound to transferrin in the blood. It helps evaluate iron status and is used alongside ferritin, total iron‑binding capacity (TIBC) or transferrin saturation to diagnose different types of anemia and iron disorders. Low serum iron suggests iron deficiency (common with blood loss, poor intake or absorption) or chronic inflammation, while high serum iron can indicate iron overload, recent transfusion, hemolysis, or excess supplementation. Symptoms prompting testing include fatigue, pallor, shortness of breath, pica, brittle nails, or unusual bruising. Normal values vary by age, sex and pregnancy status—women of reproductive age often have lower levels than men; infants and adolescents have different reference ranges.
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Symptom Checker60-170 μg/dL OR 10.7-30.4 μmol/L
Q: Which food is rich in iron?
A: Red meat (beef, lamb), liver and organ meats, poultry, oily fish (sardines, tuna), legumes (lentils, chickpeas, beans), dark leafy greens (spinach, kale), fortified cereals and bread, tofu and tempeh, nuts and seeds (pumpkin seeds, cashews), and dried fruits (apricots, raisins) are all good dietary sources of iron; combine with vitamin C to boost absorption.
Q: What is iron for the body?
A: Iron is an essential mineral that helps form hemoglobin and myoglobin, enabling oxygen transport and storage in blood and muscles. It supports energy production, metabolic enzyme function, immune defenses and healthy cognitive development. Adequate iron prevents iron-deficiency anemia, which causes fatigue, weakness and impaired concentration. Dietary sources include red meat, poultry, fish, legumes, fortified cereals and leafy greens; vitamin C enhances absorption.
Q: What are the 5 benefits of iron?
A: Iron supports hemoglobin formation and efficient oxygen transport to tissues and muscles, increases cellular energy production needed for stamina and physical performance and reduces tiredness, promotes healthy brain development, learning and cognitive performance, strengthens immune defenses helping the body fight infections, and is essential for fetal growth, healthy pregnancy outcomes and overall metabolic function.
Q: What happens when you are low in iron?
A: When you're low in iron, your body can't produce enough healthy red blood cells, causing fatigue, weakness, pale skin, shortness of breath, dizziness, headache and rapid heartbeat. Other signs include brittle nails, restless legs, cold hands and feet, cravings for non-food items (pica), reduced immunity and poor concentration. In children and pregnant people, iron deficiency can impair development and increase complications.
Q: How can I increase my iron level?
A: Increase iron by eating heme-rich foods (red meat, poultry, fish) and nonheme sources (beans, lentils, tofu, leafy greens, fortified cereals). Improve absorption with vitamin C–rich foods at meals and avoid tea, coffee, or calcium near eating. Cooking in cast-iron pans helps. If levels stay low or you have symptoms, get blood tests and discuss oral iron supplements or other treatment with your healthcare provider.
Q: Is banana rich in iron?
A: Bananas contain only small amounts of iron and are not considered an iron-rich food. A medium banana provides a minor contribution toward daily iron needs, so they’re not a reliable source for correcting iron deficiency. Bananas are useful for potassium and quick energy; to boost iron intake, choose red meat, legumes, leafy greens or fortified cereals and pair them with vitamin C–rich foods to improve absorption.