Ferritin
Ferritin is the primary intracellular protein for storing iron, found in virtually every cell but concentrated in the liver, spleen, and bone marrow. Blood ferritin levels reflect total body iron stores. Ferritin also functions as an acute-phase reactant, rising during inflammation, infection, and tissue damage independently of iron status.
Why it matters: Low ferritin is often the earliest lab sign of depleted iron stores, commonly appearing before changes in hemoglobin or MCV. Persistently high ferritin is associated with iron overload, chronic inflammation, or liver conditions, since ferritin also rises with inflammation independently of iron. Ferritin is widely tracked in relation to energy, thyroid, and cognitive concerns.
May increase with:
May decrease with:
What is Ferritin?
Ferritin is the primary intracellular protein for storing iron, found in virtually every cell but concentrated in the liver, spleen, and bone marrow. Blood ferritin levels reflect total body iron stores. Ferritin also functions as an acute-phase reactant, rising during inflammation, infection, and tissue damage independently of iron status.
What might a high or low Ferritin mean?
Low ferritin is often the earliest lab sign of depleted iron stores, commonly appearing before changes in hemoglobin or MCV. Persistently high ferritin is associated with iron overload, chronic inflammation, or liver conditions, since ferritin also rises with inflammation independently of iron. Ferritin is widely tracked in relation to energy, thyroid, and cognitive concerns.
What is the typical reference range for Ferritin?
The general-population reference range shown here is 30 – 400 ug/L. Reference ranges describe the general population and are not a personal target — discuss your results with your physician.
What can affect Ferritin?
It may be higher with: Iron supplementation (oral or IV), Red meat and organ meat consumption, Cooking in cast iron cookware, Acute or chronic inflammation (acute-phase reactant), Liver damage (hepatitis, NAFLD), Hemochromatosis (genetic iron overload), Alcohol excess, Metabolic syndrome and obesity. It may be lower with: Iron deficiency from poor dietary intake, Blood loss (menstruation, GI bleeding, blood donation), Malabsorption (celiac disease, gastric bypass, H. pylori), Intense endurance exercise (exercise-induced iron loss), Pregnancy (increased demand), Vegetarian/vegan diet without supplementation, Tea/coffee with meals (tannins and polyphenols inhibit absorption), Frequent blood donation.