Test Overview
An iron test checks the amount of iron in the blood to see how well
iron is
metabolized in the body. Iron (Fe) is a mineral needed
for
hemoglobin, the protein in red blood cells that
carries oxygen. Iron is also needed for energy, good muscle and organ
function.
About 70% of the body's iron is bound to hemoglobin in
red blood cells. The rest is bound to other proteins
(transferrin in blood or ferritin in bone marrow) or stored in other body
tissues. When red blood cells die, their iron is released and carried by
transferrin to the bone marrow. In the bone marrow, iron is stored and used as
needed to make new red blood cells.
The source of all the body's iron is food, such as liver and other
meat, eggs, fish, and leafy green vegetables. The body needs more iron at times
of growth (such as during adolescence), for pregnancy, during breast-feeding,
or at times when there are low levels of iron in the body (such as after
bleeding).
Healthy adult men get enough iron from the food they eat. Men have
enough reserves of iron in their bodies to last for several years, even if they
take in no new iron. Men rarely develop an iron deficiency because of their
diets. Women, however, can lose large amounts of iron because of menstrual
bleeding, during pregnancy, or while breast-feeding. Therefore, women are more
likely than men to develop an iron deficiency and may need to take an iron
supplement. Iron deficiency in men and in women past menopause is often from
abnormal bleeding, often in the gastrointestinal tract, such as from stomach
ulcers or
colon cancer.
The iron test checks the:
- Amount of iron bound to transferrin in the
blood (serum).
- Amount of iron needed to bind to all of the
transferrin. This value is called the total iron-binding capacity
(TIBC).
- Percentage of transferrin with iron bound to them. This
value is called transferrin saturation.