Hemoglobin
Haemoglobin is the protein in red blood cells that carries oxygen from the lungs to the rest of the body.
Haemoglobin is the iron-containing protein in red blood cells that carries oxygen from the lungs to the body’s tissues. It is one of the most common blood values and gives a picture of the blood’s capacity to carry oxygen. Retesting shows how it changes over time.
Intake of iron, vitamin B12 and folate matters for making haemoglobin. Menstrual blood loss, blood donation and pregnancy lower it, while low fluid intake, smoking, time at high altitude and endurance training can raise it. Men usually have higher values than women.
Foods that help
Iron from meat, fish, lentils, spinach and tofu, with vitamin C from citrus or peppers to help absorption, and folate and B12 from leafy greens, legumes, eggs and dairy.
Foods to limit
Tea, coffee and calcium-rich foods at the same meal as iron-rich food reduce iron absorption.
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 →