Fibrinogen
Fibrinogen is a protein made by the liver that forms the mesh holding a blood clot together.
Fibrinogen is a protein made by the liver that plays a key role in blood clotting, forming the mesh that holds a clot together. It is also one of the proteins that rise when the body responds to inflammation, infection or tissue injury, so it reflects both clotting and inflammation. Retesting shows how it changes over time.
Fibrinogen rises for a while after a cold or infection, an injury, surgery or very hard training. It is also higher during pregnancy, in smokers and gradually with age.
Foods that help
Oily fish such as salmon, mackerel and herring, plenty of vegetables, fruit and whole grains, and regular movement.
Foods to limit
Heavily processed food, a lot of sugar, and smoking.
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 →