Iron % Saturation (%)

Nutritional

About Iron % Saturation

Iron % Saturation, also known as transferrin saturation, is a measure of the degree to which transferrin, a blood protein that transports iron, is saturated with iron. It reflects the balance between transferrin and the amount of iron bound to it, providing an indication of iron availability in the body.

Reference Values

Optimal Range
20.0 - 50.0 %
Women's Optimal Range
20.0 - 45.0 %
Elite Value
Not specified

Health Implications

High
Elevated levels may indicate iron overload disorders such as hemochromatosis, which can lead to liver damage, heart problems, and other organ dysfunction.
Low
Low levels may be associated with iron deficiency anemia, potentially causing fatigue, shortness of breath, and a weakened immune system.

Symptoms

High
May include joint pain, fatigue, skin discoloration, and heart issues.
Low
Can include dizziness, weakness, headaches, and shortness of breath.

Lifestyle Factors

Increased consumption of iron-rich foods Including vitamin C-rich foods with meals Reducing consumption of calcium-rich products alongside iron sources Use of cast iron cookware Optimizing gut health through probiotics and fiber Regular aerobic exercise

Specimen Type

Blood Serum Blood Plasma

Testing Methods

Spectrophotometry Immunoassay High-Performance Liquid Chromatography Atomic Absorption Spectrometry Turbidimetric Method
Also Known As
Iron saturationIron saturation percentageFe saturation

Scientific Sources

  1. 1. Camaschella, C. (2019). Iron-Deficiency Anemia. *New England Journal of Medicine*, 381(11), 1031-1043. 2. Cappellini, M. D., Musallam, K. M., & Taher, A. T. (2020). Iron deficiency anaemia revisited. *Journal of Internal Medicine*, 287(2), 153-170. 3. World Health Organization. (2020). *Guidelines on the use of ferritin concentrations to assess iron status in individuals and populations*. 4. Ganz, T., & Nemeth, E. (2021). Iron homeostasis in host defence and inflammation. *Nature Reviews Immunology*, 21(12), 785-800. 5. McLean, E., Cogswell, M., Egli, I., Wojdyla, D., & de Benoist, B. (2009). Worldwide prevalence of anaemia, WHO Vitamin and Mineral Nutrition Information System, 1993–2005. *Public Health Nutrition*, 12(4), 444-454.

Testing Information

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