What indicator reflects iron in the blood. How to prepare for a blood test for iron? What can affect the performance? Normal levels of iron in the blood

The materials are published for informational purposes only and are not a prescription for treatment! We recommend that you consult a hematologist at your medical institution!

Iron is an essential component of the hematopoietic system, contained in hemoglobin. It performs a transport function, as it carries oxygen throughout all systems and organs and maintaining the required level is very important.

This essential microelement is supplied internally to humans mainly in the blood. Iron reserves are found in the spleen, bone marrow and liver. To maintain normal iron levels, you need to eat foods in which its content is high - soy, walnuts, meat, pomegranates, liver, peas, beans, buckwheat, millet and oatmeal.

Importance of iron in the body

Women, more than men, need this microelement because during regulation they lose a large amount of it in the blood. Iron is also necessary during the nine months because it supports oxygen metabolism in the mother and fetus. Children should also have it in sufficient quantities, because their bodies are growing.

If the level of this essential substance is increased or decreased, this can cause serious pathological conditions if they become permanent. For the early detection of such anomalies, biochemistry is prescribed.

Indications for prescribing analysis

For this procedure, venous blood is taken. Assign a study only for certain indications:

• If the doctor diagnoses anemia in a patient and must determine its type.
• In order to see irregularities in the patient’s diet or identify poisoning with iron-containing drugs.
• With vitamin deficiency.
• To detect a persistent or acute type of infection.
• If the patient has a malfunction of the stomach or intestines.
• To see if the treatment is effective.

It is necessary to take the test in the morning, because it is at this time that the patient has a high level of this microelement in the blood. You should not eat for eight or twelve hours before the procedure. To determine the content of this microelement, a colorimetric method is used, which makes it possible to accurately analyze the amount of this substance in the human hematopoietic system.

Norm of indicators

The level of iron in the blood primarily depends on whether a man or woman is undergoing the procedure, what their weight is and how old the person undergoing this test is. For example, if we talk about the norm of iron in the blood for women, it will range from 8.95 to 30.43 µmol/l. In men, the serum iron level ranges from 11.64 to 30.43 µmol/l. If we talk about children, then their norm is different and is calculated in the first case - up to one year, in the second - up to fourteen years.

If the content of this essential substance in the blood is below normal, then a person may develop weakness, shortness of breath, a feeling of constant fatigue, depression, muscles become weak, disturbances in the digestive system, the skin becomes dry and pale, and there is no appetite. As for children, they may experience developmental disorders or slow growth. This pathological condition subsequently develops into iron deficiency anemia.

If iron in the blood is higher than normal, then this is also a dangerous abnormal condition. This microelement will concentrate in different organs and tissues of the body, which leads to disturbances in the functioning of the intestines and, accordingly, the activity of internal organs deteriorates.

Table of normal levels of iron in the blood

This pathology can cause the development of rheumatoid arthritis, diseases of the cardiovascular system and liver, a malignant breast tumor or diabetes mellitus.

Enhanced level

If the level of this substance in the body is significantly high, then the reasons for this are:

• Poisoning with iron-containing drugs.
• Leukemia.
• Thalassemia.
• The body lacks folic acid, vitamins B6 and B12.
• Lead poisoning.
• Viral hepatitis, which has an acute or permanent form.
• If the process of removing iron from the body has been disrupted. This disease is called hemochromatosis.
• Anemia. Most often, it is hemolytic, pernicious or hypoplastic.

High levels of iron in the blood also occur with frequent use of hormonal contraceptives or estrogen-containing drugs.

Reduced level

The causes of low iron levels are the following pathological conditions:

• various infections.
• Iron-deficiency anemia.
• Kidney failure, which has become permanent.
• Blood diseases.
• Viral hepatitis in chronic form.
• Bleeding is acute or persistent.
• Lack of vitamin B12.
• If there is a strong need in the body for this microelement - during pregnancy and breastfeeding, in children - as a need for a growing body.
• Disturbances in the functions of the thyroid gland.
• Cirrhosis of the liver.

Why is iron deficiency dangerous? How to understand in advance that the body lacks iron? And most importantly - how to treat it?

Iron is an important trace element in the human body that is involved in the breathing process. Iron is part of enzymes, and is present in them in the form of a complex complex - heme (by the way, it is also present in hemoglobin). Hemoglobin contains approximately 68% of all iron in the body, and proteins such as ferritin (iron storage), myoglobin (oxygen-binding muscle protein) and transferrin (iron transport) account for 27%, 4% and 0.1% of all reserves, respectively iron in the human body.

The human body contains about 3-4 grams of iron (0.02%), with 3.5 grams found in the blood. To form proteins containing iron, this trace element is taken from food. According to Russian data, the daily need for iron is as follows:

• children – 4-18 mg;
• adult men – 10 mg;
• adult women – 18 mg;
• pregnant women in the second half of pregnancy – 33 mg.

At the same time, only 2-2.5 mg of iron can be absorbed from food in the gastrointestinal tract per day. Lack of iron leads to the development of iron deficiency anemia (IDA).

How to recognize iron deficiency?

Manifestations of iron deficiency are the following:

3. Perversion of taste. People suffering from iron deficiency have an irresistible desire to eat chalk, tooth powder, coal, clay, sand, ice, starch, raw dough, minced meat, and cereals. These people also have an addiction to unusual odors: gasoline, kerosene, fuel oil, acetone, varnish, mothballs, the smell of damp earth, rubber.

4. “Blue sclera” is also a characteristic symptom of iron deficiency. The sclera (the outer, white, dense layer of the eye) acquires a blue tint because iron deficiency leads to dystrophy of the cornea (the anterior transparent convex part of the eyeball), and the choroid plexuses of the eye, which are normally invisible, begin to show through.

5. Muscle hypotonia – decreased muscle tone. And this applies to all muscles. In this regard, there may be a violation of urination up to an imperative (command) urge, the inability to hold urine when laughing, coughing, sneezing, and bedwetting. Iron deficiency causes muscle pain.

6. In children, iron deficiency leads to delayed mental and motor development.

7. Iron deficiency causes disturbances in the immune system: the body's defenses are weakened.

What does iron deficiency lead to?

Atrophic changes in the mucous membranes due to iron deficiency lead to disruption of their barrier function, and this contributes to the penetration of infection and the development of a wide variety of diseases. The situation is aggravated by reduced immunity. Therefore, with iron deficiency, a person very often suffers from rhinitis, sinusitis, gastritis, esophagitis, etc.

Muscle disorders that occur due to iron deficiency lead to myocardial dystrophy and low blood pressure. There is a tendency to tachycardia and shortness of breath.

With iron deficiency, functional liver failure may occur, which is manifested by a decrease in the amount of albumin, prothrombin and glucose in the blood.

In pregnant women, iron deficiency leads to fetoplacental insufficiency: a small amount of iron causes dystrophy of the myometrium and placenta, and this, in turn, causes a decrease in the amount of hormones they produce (progesterone, estradiol, placental lactogen).

How to treat iron deficiency?

Iron deficiency is closely related to the concept of anemia (low hemoglobin and/or red blood cells). It should immediately be noted that pronounced and severe anemia is treated only in an inpatient setting (hospital), because it is impossible to do this at home. Normal hemoglobin values ​​for men are 130-160 g/l, for women 120-140 g/l.

The World Health Organization (WHO) distinguishes the following degrees of anemia:

• mild (hemoglobin amount 110-95 g/l);
• moderate (94-80 g/l);
• pronounced (79-65g/l);
• heavy (less than 65 g/l).

The National Cancer Institute gives slightly different data:

• I degree (hemoglobin in women 120-100 g/l, in men – 130-100 g/l);
• II degree (99-80 g/l);
• III degree (79-65 g/l);
• IV degree (less than 65 g/l).

With mild to moderate anemia, you need to understand the causes of its occurrence. To do this, you need to contact a hematologist or therapist.

If, based on the results of all examinations, it is definitely established that the cause of iron deficiency is insufficient intake from food, then after treatment by a doctor (as a rule, iron-containing medications are prescribed), it is necessary to prevent a repeat deficiency. To do this, it is important to eat foods rich in iron.

The richest foods in iron are liver, red meat, poultry, and rabbit meat. To a lesser extent it is found in eggs, legumes, pumpkin and sesame seeds, and whole grain cereals. Greens - thyme, parsley, field lettuce - also contain iron. In addition, iron is found in snails, some edible types of oysters, clams, whole oatmeal (cereals that are obtained from unprocessed oats), buckwheat, beans; in mackerel and pink salmon. Fruits rich in iron: apples, pears, plums, grapes, pomegranates, apricots, peaches. Beets and walnuts also contain iron.

Vitamin C or meat protein consumed with food improves the absorption of iron. Eggs, calcium, caffeine, and tea interfere with the absorption of iron.

Traditional medicine recipes to improve blood composition

To improve blood composition You should eat zucchini, celery, apricots, rowan fruits, and rose hips more often.

For anemia, there are also traditional methods of treatment, first of all, every morning on an empty stomach you need to eat 100 g of grated carrots with sour cream or vegetable oil.

When you lose strength take 1 tbsp before meals. a spoonful of garlic boiled with honey.

Useful to take infusion of cumin fruit: 2 teaspoons per glass of boiling water (daily dose).

Infusion of rowan fruits: 2 teaspoons of fruit, pour 2 cups of boiling water, leave for 1 hour, add sugar or honey to taste. Drink during the day in 3-4 doses.

Help improve blood oregano: 1 tbsp. Pour a glass of boiling water over a spoonful of chopped herbs, leave until cool, and strain. Drink a glass a day in 3-4 doses.

Infuse wild strawberry leaves and drink them with milk and sugar instead of tea.

General strengthening mixture: Mix 150 g of aloe juice with 250 g of honey and 350 ml of Cahors. Drink 1 tbsp. spoon 3 times a day before meals.

Dissolve gelatin powder in 400 ml of warm boiled water, beat a raw egg, stir and drink in several doses. Take this mixture 2 times a day.

Mix nettle and birch leaves equally, 2 tbsp. spoons of the mixture pour 300 ml of boiling water, leave for 3 hours, strain. Drink 3-4 times a day. The course of treatment is 3-4 weeks.

Pour one parsley root and stem into a glass of water, boil for 5 minutes, leave for 1.5-2 hours. Take for 1 month, a glass is the daily dose.

Decoction of dandelion roots or leaves: 100 heads of color, pour 1 liter of water, cook for 20 minutes, add 100 g of honey to the broth, take 1 tbsp. spoon 3 times a day.

For anemia, a decoction of oatmeal, barley, baked apples, fresh apples, blueberries, sprouted grains, seaweed, and pine nut kernels works well.

Eating 1 teaspoon of grated horseradish with sugar or honey daily improves your general condition.

For anemia It is useful to eat grated radish 5-6 times a day, washing it down with water. At the same time, take 20 mustard grains daily, once a day. The course of treatment is 1 month.

For iron deficiency anemia It is useful to take fruits of plants containing large amounts of dissolved iron: gooseberries, peach, pomegranate, figs.

Collection: nettle leaf, buckwheat flower, fireweed, take equal parts; 3 tbsp. Brew spoons of the mixture with 2 cups of boiling water, leave for 2-3 hours, strain. Drink 100 g 4 times a day.

Oat decoction in water: Pour a glass of oats with 3 glasses of water, boil for 20 minutes. Drink a glass 2 times a day.

Infusion of herb meduprostrate: 2 tbsp. Pour a glass of boiling water over spoons of herbs, leave for an hour, strain. Drink 2 tbsp. spoons 3 times a day.

Infusion of buckwheat­ sowing: buckwheat color at the rate of a glass of grass per 1 liter of boiling water, leave for 40 minutes, drink as tea for leukemia, leukemia, anemia.

clover infusion: 3 hours, pour a glass of boiling water over spoons of meadow clover, leave for an hour, strain. Drink 4 glasses 4 times a day.

Blackberry decoction drink like tea. Vitamin tea is also useful: rowan and rosehip fruits, 25 g each. Drink a glass of it 3 times a day.

Cold infusion of three-leaf watch: Pour 2 teaspoons of herbs into 2 cups of cold boiled water, leave for 8 hours. This daily dose is drunk in several doses.

Decoction of green walnuts: decoction of young leaves or unripe fruits (20 g per 300 ml of water) boil for 15 minutes. Drink 100 ml as tea 3 times a day.

Tincture of green walnutsnuts: 30 g of unripe finely chopped fruits, pour 1 liter of vodka and leave in the sun for 14 days. Drink 25 drops 3 times a day with water.

Such compositions are also useful. Chop 400 g of garlic, squeeze the juice from 24 lemons. Pour everything into a wide-necked jar and place it in a warm, dark place for 24 days. Shake daily. Take a teaspoon of this mixture in a glass of boiled water once a day before bed. Improvement in general condition already occurs after 10-12 days.

Place 6 large finely chopped apples (green) in 400 g of unsalted pork fat. Mix well and put on low heat. While the lard is heating, you need to grind 12 egg yolks with a glass of sugar, then grate a chocolate bar (400 g) and mix with the ground yolks. Pass the melted fat and apples through a sieve and add the mixture of yolks with chocolate and sugar, mix everything well and cool. Spread the resulting mixture on bread 3-4 times and wash it down with hot milk.

Balm: fir or pine needles, raspberry roots. Pour 1 kg of pine needles, 0.5 kg of raspberry roots to the top in a saucepan with warm boiled water, bring to a boil and simmer in a water bath for 8 hours, then wrap and put in a warm place, leave overnight, strain. Drink warm, 1 tbsp. spoon 3 times a day before meals, store in the refrigerator. This balm has great power for various blood diseases, including malignant ones.

Pour the wormwood collected in May with vodka (50 g per 0.5 bottle of vodka), leave for 3 weeks, take 25 drops once a day with water in the morning on an empty stomach.

Mix everything and leave in a warm, dark place for 10 days. Keep in the refrigerator. Drink 1 tbsp. spoon 2 times a day 30 minutes before meals.

But it is also associated with increased hemoglobin.

A little about the problem of iron deficiency

Even in rich and developed countries, iron deficiency is detected in 20% of the population; in developing countries and countries with a low culture of attitude towards health and a low level of medicine, the real level of iron deficiency is much higher. According to various studies in the regions of the Russian Federation, the prevalence of iron deficiency reaches 80% of the population.

Unfortunately, our country does not pay enough attention to this problem. The symptoms caused by iron deficiency are quite pronounced and painful, but, at the same time, not specific enough, and patients with iron deficiency are often treated for non-existent diseases such as vegetative-vascular or neurocirculatory dystonia or are treated with drugs with unproven effectiveness, for example, various kinds of dietary supplements containing iron, in which the dose level of elemental iron is insufficient for either treatment or prevention of the disease.

Iron and food

In products of animal origin there is the so-called. heme iron, which is absorbed better than non-heme iron from plant products (15-35% versus 2-20%).

At the same time, the absorption of non-heme iron is very dependent on concomitant factors, for example, tannin contained in tea and coffee impairs the absorption of iron, as does phytic acid contained in legumes, nuts, seeds, and grains.

Soy protein may create an insoluble compound with iron. You should be aware that milk and eggs are not a sufficient source of iron. That is why lacto-vegetarians are just as susceptible to iron deficiency as vegetarians and vegans.

Causes of iron deficiency

The causes of iron deficiency can be divided into four groups:

• iron loss (blood loss)
• insufficient absorption of iron from the gastrointestinal tract
• insufficient intake of iron from food
• other reasons

Of course, a combination of all of the above causes of iron deficiency is possible.

Causes of blood loss:

• Obvious bleeding associated with injuries, surgical interventions
• Blood loss associated with diseases (peptic ulcer of the stomach, duodenum, hemorrhoidal bleeding...)
• Menstrual bleeding
• Donation

• Atrophic gastritis
• Helicobacter infection
• Celiac disease

Causes of insufficient iron intake:

• Vegetarianism, veganism
• Other unbalanced diets
• Poor socio-economic conditions

• Intravascular hemolysis with iron loss through the urinary tract
• Hemolysis associated with implantation of artificial heart valves
• Nocturnal paroxysmal hemoglobinuria
• Surgical interventions for obesity (gastric bypass)

Symptoms of iron deficiency

Weakness, dizziness, poor exercise tolerance, headache, rapid heartbeat, pain in the tongue, dry mouth, atrophy of the tongue papillae, bluish whites of the eyes, alopecia.

Perverted taste is often observed: pacophagia (desire to eat ice), geophagia (desire to eat earth, clay), amylophagia (desire to eat paper, starch).

Iron deficiency can aggravate the course of heart failure, coronary heart disease, and dementia. Accordingly, the presence of these diseases may require studying the level of iron metabolism without additional indications.

Restless legs syndrome is a common condition, consisting of discomfort in the legs at rest, which occurs with movement.

Iron deficiency is associated with bituria, red urine after eating beets.

Diagnosis of iron deficiency

If, as a result of a survey and examination, the doctor suspects you have an iron deficiency, then you will be asked to undergo a series of studies to confirm or refute this condition.

Considering that the symptoms and signs of iron deficiency are not very specific, the doctor will most likely begin the examination with a general blood test to assess hemoglobin levels.

IMPORTANT: Iron deficiency is not always anemia; it can be detected with normal hemoglobin levels, and even with elevated hemoglobin. But a general blood test will not only exclude the presence of anemia, but also, if a low hemoglobin level is detected, suggest the cause of anemia and adjust the examination plan.

To confirm iron deficiency itself, your doctor will recommend that you conduct the following studies:

• Iron content in blood serum. This indicator alone is not enough to confirm or refute iron deficiency.
• Total iron binding capacity of serum (TIBC)
• Ferritin – reflects iron reserves in the body

Analysis of the results obtained

With iron deficiency, the level of iron (Fe) in the blood decreases, and the blood pressure increases. Ferritin levels also decrease. In order to identify iron deficiency, you need to carry out a simple mathematical calculation:

Normally, the result should be 0.25 - 0.45. But even with a result of 0.30 and below, we can talk about hidden iron deficiency. A result below 0.25 confirms the diagnosis of iron deficiency.

Ferritin. Most laboratories set the lower limit for ferritin levels to be 10 ng/L, but numerous studies have demonstrated that ferritin levels below 40 ng/L confirm iron deficiency.

IMPORTANT: Ferritin levels can be high in the presence of inflammatory diseases, even if these diseases are not clearly expressed. In this case, to correctly assess ferritin, the result must be divided by 3.

If, as a result of the examination, iron deficiency is confirmed, then the doctor may offer you additional studies to identify the cause of iron deficiency, for example, FGDS (fibrogastroduadenoscopy) - endoscopic examination of the stomach, stool examination for occult blood, possibly colonoscopy, etc.

Iron deficiency treatment

Having confirmed the diagnosis, and possibly the cause of iron deficiency, you will be prescribed treatment. The principle of treatment is extremely simple: eliminating the cause of iron deficiency and taking iron supplements.

IMPORTANT: Treatment of iron deficiency, although simple, takes a long time. The main mistake encountered in practice is prescribing iron supplements for a short period of time. Even a slight iron deficiency can be replenished within at least two months. For severe iron deficiency, treatment may last six months or more. In the vast majority of cases, iron is prescribed in capsules or tablets. In some cases, intravenous iron supplementation may be necessary.

Probably, after a month from the start of treatment, the doctor will recommend that you undergo tests again to make sure that everything is going according to plan and the treatment is successful.

If a follow-up test shows that iron levels have not increased or increased only slightly, your doctor may recommend an iron absorption test.

To do this, the iron level is checked one hour after taking the drug. If the iron level has increased three or more times, then the iron is absorbed adequately, and the doctor will adjust the dose of the drug. If the indicator has increased less than three times, then absorption is not adequate, and you need to choose a different (for example, intravenous) route of drug administration or pay attention to an additional search for the causes of iron absorption disorders.

Iron supplement regimen

Many foods and medications (such as antacids) impair iron absorption. Given this, iron supplements should be taken one hour before meals or two hours after meals. If you are taking medications, the interval between them should be at least two hours before or four hours after taking them.

Iron and nutrition

If iron deficiency has developed, you should not expect a positive effect from dietary correction. You most likely already get enough iron from your foods, but due to problems with the gastrointestinal tract or due to constant loss of iron, this is not enough, and taking iron supplements is mandatory.

Iron deficiency and vegetarianism

If you are a vegetarian, then make sure that your diet includes enough iron-rich foods. Iron contained in products of plant origin is absorbed much worse than iron contained in products of animal origin.

Many people have heard about the connection between iron and hemoglobin. It is a structural element of this protein. There is even a misconception that a lack of hemoglobin in the blood is necessarily associated withiron deficiency. This is not true. There can be a lot of reasons. Hemoglobin may be low despite normal iron levels.
The reverse case is also possible -low iron in the blood with normal hemoglobin. There are explanations for this.

Hemoglobin. What is it and what is it responsible for?

What is hemoglobin?

Human blood contains red cells, also called red blood cells. They differ from all other cells in their unique structure - they lack a nucleus. Instead, most of the red body is occupied by hemoglobin molecules. The level of hemoglobin in the blood depends onred blood cell count.

Hemoglobin is quite complex in structure. It consists of four protein chains (globins) and four iron-containing structures (hemes). Iron in the composition of red blood cells is the most important element, since it has the ability to combine with oxygen. With the help of iron atoms in hemoglobin molecules, the body captures air entering the lungs and provides oxygen to all its cells. And with the help of this same element, through the same compound reactions, a by-product of oxygen metabolism - carbon dioxide - is removed.

Where is it produced?

There is a special place in the human body where the continuous process of creating new blood cells takes place. This is red bone marrow. As the name suggests, it is located inside the bones. Most of this substance is found in the pelvic bones. It is also contained in the epiphyses of long tubular bones and vertebrae, but in smaller quantities.

Blood cells are formed from stem cells that fill the red bone marrow. These are undifferentiated cells, similar in structure to embryonic ones. They can “ripen” and transform into the type of blood cells (there are three in total - red blood cells, platelets and leukocytes) that the body needs.

The formation of red blood cells occurs in erythroblastic islets of the bone marrow. To turn stem cells into red blood cells, the body needs, to put it simply, to remove the nucleus from them and build several hundred hemoglobin molecules in the vacant space. The latter requires iron. The body obtains this substance through diet, from iron-containing foods such as meat. That's whyhemoglobin concentration in blooddepends, first of all, on a person’s diet.

What is this protein responsible for?

As mentioned above, hemoglobin is involved in the respiration process. Air first travels through the upper and lower respiratory tract to the alveoli of the lungs. From there, oxygen molecules enter the blood and bind to iron in the hemes of the red blood cell (some of them dissolve in the blood plasma).

In this form, oxygen disperses throughout organs and tissues . It is necessary for aerobic oxidation of cells (the main way to obtain energy necessary in all life processes). This is a complex chemical reaction that produces carbon dioxide that the body does not need. It is also utilized thanks to iron atoms, which enter into a connecting reaction with it and deliver it through the veins to the lungs, from where it leaves when exhaled.

Glucose is constantly present in human blood. The body needs it as one of the sources of energy. Glucose has the property of attaching to protein molecules. This phenomenon is called glycation. Red cells can also bind to glucose. In the blood of any person there is always a certain percentage of red blood cells with glycated hemoglobin.

Sugar levels are regulated by a substance called insulin. If a person is healthy, the glucose content in his blood is always normal, and, accordingly, the percentage of glycated hemoglobin is low. But in people with diabetes, insulin is not produced or does not work well. In this case, the number of glucose-bound red blood cells increases sharply. Their percentage measurement is the most accurate way to diagnose diabetes.

Why can iron levels be low with normal hemoglobin?

If there is not enough iron in the body, the number of red blood cells produced decreases, and anemia develops. But there may be cases when a person suffers from iron deficiency, with normalhemoglobin indicators. The fact is that iron deficiency develops gradually. For some time, the process of creating red blood cells is supported by iron, which normally should not participate in hematopoiesis (approximately 18% of the total amount of this substance is stored as a reserve inside the cells, in the so-called tissue depot; 12% is used in myoglobin and enzymes ; some percentage is associated with transferrin, and 70% is contained in red bodies). Iron deficiency disease goes through several stages:

1. Prelatent stage. Not enough iron enters the body, its reserves in the depot begin to be consumed. Deterioration of well-being (weakness, dizziness, fatigue) is already observed at this stage, howeverhemoglobin content in bloodremains within normal limits.
2. Latent stage. There is less and less iron in the body. The number of red cells is still within normal limits, but decline all types of non-heme gland (not part of red blood cells). Symptoms of the disease get worse. Weakness and fatigue are increasing. Increased dryness of the skin and mucous membranes and hair loss appear. Problems with iron-containing enzymes can manifest themselves in taste distortions, for example, some patients have a desire to eat raw meat or clay.
3. iron deficiencyanemia. Iron reserves are depleted, and the body can no longer create red blood cells in the required quantity. Oxygen starvation begins.

Thus, hemoglobin drops already at the last, most severe stage of iron deficiency. At first, the lack of this substance manifests itself only in a general deterioration in well-being. Therefore, a blood test for hemoglobin is not enough to diagnose this disease. Biochemical is also necessary study blood, which will determine the amount of ferritin,blood iron levelserum and total iron binding capacity.

General blood analysis

Signs of low and high hemoglobin

Symptoms increased and decreased levels of red blood cells, for the most part, coincide. May be observed:

• Weakness, shortness of breath, chronic fatigue;
• Sudden movements are accompanied by dizziness;
• Drowsiness;
• Pale skin. With high hemoglobin, on the contrary, redness is possible.
• With anemia, the tongue in the mouth may become bright red.
• Poor appetite;
• Hypotension with low hemoglobin. If it is high, there is a tendency towards hypertension.
• For anemia possible tendency to faint.

Not all, but only some of the listed symptoms may be observed. Problems with hemoglobin mainly manifest themselves in weakness, lethargy and rapid fatigue of the body.

Table of normal hemoglobin levels in the blood for men and women

Below is the table normal hemoglobin levels (g/dL), taking into account gender and age:

As can be seen from the table, for mennorms of hemoglobin in the bloodon average higher than that of women. And its highest rates occur in newborns. It can also be noted thatnormal hemoglobin level in an adultdecreases over the years.

The table shows the optimal indicators. But there is also a certain boundary that must not be violated, otherwise a very dangerous state sets in for a person. This is the so-called critical level of hemoglobin in the blood. It is equal to 6.0 g/dl. If the readings fall below, the likelihood of death is high.

Hemoglobin and pregnancy

Women's bodies produce fewer red blood cells than men because their production involves the male hormone. In addition, women periodically lose blood during menstruation. Due to such physiological characteristics, they are more prone to anemia than men. In addition, a woman experiences enormous stress during pregnancy . Her body must supply oxygen and nutrients not only to itself, but also to the growing embryo.

Therefore, for pregnant women there is a special hemoglobin norm - 11.0-15.5 g/dl. It is important to ensure that these indicators do not fall below 11.0 g/dL, especially during the first trimester, since this is the stage when the baby's most important organs are forming and oxygen deficiency can have detrimental effects.

Normalization of hemoglobin levels

The level of red blood cells in the blood can go beyond normal limits due to a variety of diseases, some of which are very serious. For example, bone marrow tumors or congenital pathologies in the structure of the body. Therefore, you should not self-medicate. You should undergo an examination and determine the exact cause of the disease. If it turns out that these disorders are a consequence of poor nutrition or poor lifestyle, it is quite simple to bring the blood composition back to normal.

The presence of metals in the blood of any living creature is of great importance. The level of iron in the blood is an important indicator of healthy enrichment of tissues with oxygen and more. Its excess or deficiency can cause serious problems in the functioning of the body. Today we will talk about the test for iron in the blood: how to properly prepare for it, evaluate the data obtained, and what to do if a deviation is diagnosed.

Functions of iron (Fe)

The norm of iron in the body in total is approximately 4-5 grams. About 70% of the iron received from food is included in hemoglobin, that is, it is spent on providing tissues and organs with oxygen. This is why hemoglobin and iron levels are sometimes associated with each other, but hemoglobin and iron are not the same thing. About 10% of iron is needed for myoglobin, which is involved in the exchange of oxygen and carbon dioxide in muscle tissue. Approximately 20% is deposited in the liver as a reserve. And only 0.1% combines with protein and circulates in the blood plasma.

Low iron in the blood can interfere with various processes in which this element takes part. Fe in the body is necessary for:

• Transportation of oxygen and carbon dioxide:
• Production of fresh blood;
• Metabolism and energy;
• DNA production;
• Maintaining immunity;
• Production of thyroid hormones;
• Normal course of redox reactions;
• Destruction of toxic substances in the liver.

Of course, this is not the entire list of iron’s functions in the body. Deviation of iron from the norm affects the condition of the skin, hair and nails. In order for all systems to work properly, it is important to regularly monitor iron levels.

An iron test is usually prescribed if any abnormalities have been detected in a general blood test or in the study of hemoglobin, red blood cells or hematocrit. The analysis is also used in the treatment of anemia, poisoning with iron-containing medications and suspected iron overload in the body.

Blood iron level: normal

The normal iron content in a person’s blood is 7-31 µmol, however, much depends on the age and gender of the person being studied, and it also varies throughout the day. And if the influence of the time of day can be neutralized by donating blood only in the morning and on an empty stomach, then gender and age certainly need to be taken into account. Thus, the norm of iron in the blood for women is on average 10-21.5 µmol/l, for men – 14-25 µmol/l. Obviously, it is acceptable for the fair sex to have slightly less iron in the blood. This difference in the level of iron in the blood of women and men is explained by the menstrual characteristics of the weaker sex. With age, these differences disappear, and the norm for both sexes is almost equal.

Here are the optimal levels of iron in the blood for people of different ages in µmol/l:

Children under 1 month: 5-22;

Children from 1 month to 1 year: 5-22;

Children from 1 year to 4 years: 5-18;

Children 4-7 years old: 5-20;

Children 7-10 years old: 5-19;

Children 10-13 years old: 5-20;

Children 13-18 years old: 5-24;

Male gender, over 18 years old: 12-30;

Girls over 18: 9-30.

Specific results may vary by laboratory, so it is better to focus on the data that is stated in your analysis as the “norm”. If the laboratory has not provided you with such data, you should ask about it yourself, because depending on the equipment and other factors, reference values ​​may vary.

A blood test for iron involves a dry new test tube in which the blood is placed without a substance that prevents coagulation, because the iron sample is taken from the blood serum, and to obtain it it is necessary for the blood to be stratified.

Increased iron in the blood

Fe enters the body with food and is transported throughout all tissues in combination with protein. The process of iron entering tissues and reserve reserves is designed in such a way that excess iron is not absorbed, that is, ideally the body secretes as much iron from food as it needs. If there is a lot of iron in the blood, we can assume an accelerated breakdown of red blood cells, as a result of which all the included chemical elements are released into the blood. Increased iron levels in the blood may have the following causes:

1. various forms of anemia.
2. Failure of the mechanism of iron absorption in the gastrointestinal tract, in which all the iron entering food is absorbed into the intestines. This phenomenon is called hemochromatosis.
3. An excess of iron in the body can be caused by taking medications containing iron or repeated transfusions of someone else's blood.
4. Poisoning with heavy metals, in particular lead.
5. Use of oral contraceptives.
6. Points 4 and 5 affect the process of hematopoiesis and especially the inclusion of iron in red blood cells, as a result of which an increased iron content in the blood may be observed.
7. Various liver lesions.

We should also talk about the symptoms of excess iron in the body. In addition to the fact that an excess of this element complicates the course of Parkinson’s and Alzheimer’s diseases, other signs of high iron levels in the blood may be observed:

• Yellowish color of the skin, tongue and mucous membranes;
• An increase in the volume of the liver;
• Weakness;
• Change in pulse;
• General pallor;
• Weight loss;
• The appearance of pigment spots on the palms, in the armpits, in the place of old scars.

Based on symptoms alone, you should not draw a conclusion about the status of iron in the blood, since some symptoms of iron deficiency mean the same thing as high iron in the blood. The only reliable fact is the result of the analysis, carried out according to the rules in a trusted medical laboratory. To obtain reliable results, the morning before donating blood, you should avoid physical and emotional stress.

How to reduce iron in the blood?

The first thing you need to do is change your diet, because all iron enters our body only with food. For adult men, the daily requirement for iron is defined as 10 mg, for women - 20 mg, because they consume iron in large quantities during menstrual periods. Children should consume from 4 to 18 mg of iron per day, and expectant mothers in the second half of pregnancy and the first quarter after childbirth need 30-35 mg of this element.

It is recommended to add dairy products to your diet. You can avoid or regulate the increase in iron in the blood by including milk and dairy products in your diet. The fact is that they contain a large amount of calcium, which interferes with the normal absorption of iron; as a result, iron is not retained in the intestines and does not remain in excess.

But vitamins C and B12, on the contrary, improve the absorption of iron and can cause excess iron in the blood. We will talk in more detail below about where these vitamins are found.

Another effective way to combat excess iron in the blood is not related to nutrition, but to blood loss. The fact is that blood transfusion provokes a constant process of production of “new” blood, which turns out to be healthier and with a normal level of hemoglobin. Therefore, if according to the results you have increased iron in your biochemistry, it’s time to become a blood donor.

Another option is also associated with bleeding, but already involves the use of leeches. This method is called hirudotherapy and is used not only to normalize iron levels, but also for the overall health of the body.

Phlebotomy is used in cases where excess iron levels in the blood are not caused by serious diseases, but only by poor nutrition, and it is necessary to normalize the blood without the use of medications.

Low iron levels in the blood

Our body does not produce iron on its own; its entire supply enters tissues and cells only through nutrition. Therefore, the main cause of low iron levels in the blood is insufficient or improper nutrition. This could be illiterate vegetarianism or, on the contrary, indiscriminate consumption of fatty, iron-depleted foods. Switching to a dairy diet also contributes to Fe deficiency, because calcium, contained in large quantities in dairy products, reduces iron-binding capacity, as a result of which iron is simply not absorbed in the body.

The following phenomena also contribute to the reduction of iron:

• High consumption of microelements caused by rapid growth of the body (for example, when a child is under 2 years of age, during puberty in adolescents and during pregnancy and breastfeeding).
• Gastrointestinal diseases leading to iron deficiency anemia (for example, enteritis, gastritis, neoplasms, etc.).
• If iron in the blood is low, the reasons may be inflammatory, purulent infections and malignant neoplasms, because they lead to the fact that cells begin to intensively absorb iron from the blood plasma, resulting in its deficiency in the blood.
• Hemosiderosis.
• Kidney pathologies.
• Liver cancer or cirrhosis.
• Low iron in the blood in women can be caused by prolonged bleeding during menstruation; bleeding through the nose, gums or after an injury also provoke iron deficiency.
• Other vitamins and microelements also affect the absorption of iron in the body. As we have already said, calcium in excess prevents the absorption of iron, while ascorbic acid, on the contrary, promotes it. Therefore, before increasing iron in the blood using various medications, you need to adjust your diet, otherwise the treatment may be ineffective.

At first, iron deficiency in the body occurs without any symptoms. Then, when the iron reserves in the liver are depleted, the person begins to chronically experience weakness, malaise, dizziness and migraines. Already at this stage, you should ask yourself what to do if there is not enough iron in the body.

The next stage of development of iron deficiency anemia is manifested by weakness in the legs, shortness of breath, pain in the chest, unusual taste preferences (for example, the desire to eat clay or chalk), etc.

How to increase iron in the blood?

Eating foods high in iron is not enough. In order to accurately bring your blood counts back to normal, you need to consume enough vitamins C, B12 and protein. The latter is necessary for the construction of hemoglobin, which will later become part of red blood cells and will work to enrich the body with oxygen.

Broccoli is an excellent food in this case, as it contains both iron and ascorbic acid. Dress your salads with lemon juice, and also include tomatoes, lentils, sauerkraut, bell peppers and avocados in your diet.

Low iron during pregnancy can be caused by a deficiency of folic acid or vitamin B12. Expectant mothers are usually prescribed it as a food supplement in tablet form. In general, folic acid is found in sauerkraut and kefir. It has a positive effect on the intestinal flora and is even produced by the body itself.

Iron is found in foods such as buckwheat, mussels, apples, beets, fish, meat, eggs, carrots, apples, broccoli, beans, chickpeas, spinach, etc.

Before increasing iron levels in the blood, you must undergo an examination and consult a doctor. Perhaps the deviation is caused by much deeper and more serious processes compared to the diet.

Iron during pregnancy

It is extremely important for expectant mothers to get enough of this element from food. The fact is that the uterus, which is increasing in size, requires more and more blood circulation, and blood volume increases during pregnancy by 30-40%. As a result, even more iron is needed to meet the body's needs.

Doctors advise pregnant girls to consume about 30 mg of iron per day through food or vitamin supplements. Of course, expectant mothers should discuss all changes in diet with a doctor, and also listen to all advice and prescribed vitamins.

Between 8 and 22 weeks of pregnancy, the body reaches its maximum need for iron. This is due to the construction of new tissues and the need to enrich them with oxygen. At this time, the risk of iron deficiency is very high.

If you have any questions about the topic of the article or have your own ideas on how to lower iron in the blood or increase its content in the body, leave them in the comments below.