Albumin
Albumin is the most common protein in the blood. It is made by the liver and helps keep fluid in the blood vessels.
Albumin is the most common protein in the blood. It is made by the liver, helps keep fluid inside the blood vessels and carries hormones, nutrients and medicines around the body. Its level gives context on protein intake and on how the liver and fluid balance are doing.
Hydration has a clear effect: too little fluid before the test raises albumin, while plenty of fluid lowers it slightly. Protein intake, a recent infection or illness, and pregnancy also affect the level.
Foods that help
Protein-rich foods such as fish, eggs, dairy, poultry and legumes, along with wholegrains, nuts and seeds.
Foods to limit
Highly processed food and alcohol, and long periods of eating too little protein.
Track it through the year
One value is a snapshot. Following it up shows whether what you changed is working.
Related markers
Educational information only — not a diagnosis. Every result is checked against safe limits, and anything critical is escalated for follow-up.
See all 84 markers →