Transferrin

Our body needs iron absorbed from food. Transferrin is a protein mainly produced in the liver that binds iron and carries it to tissues and cells. Transferrin carries approximately 80% of iron to bone marrow. From there, it is transported to haemoglobin in the red blood cells. The rest of the iron is stored in cells and tissues as ferritin (S-Ferrit) or hemosiderin (Hemsi).

Because red blood cells live for approximately 120 days, bone marrow has to continuously produce new red blood cells. If you do not get enough iron from food or in case of bleeding, for example, the amount of iron stored in the body decreases. In time, this leads to iron deficiency. Red blood cell production is decreased, and the new red cells are smaller and contain less haemoglobin. This leads to iron deficiency anaemia.

When should transferrin be measured?

A transferrin test is used when it is suspected that there is too much or too little iron in the body. It is also used to investigate anaemias and iron storage disease. Transferrin level decreases in connection with inflammation. A transferrin test is recommended in case of following symptoms, for example:

• Weakness
• Fatigue
• Paleness
• Low haemoglobin (Hb)
• Small red blood cells (low MCV)

What does a transferrin test measure?

The study measures the amount of transferrin in blood.