Iron Balance

$64.85

Results: 1 to 2 days

Collection: blood draw

Biomarkers: 37

Iron is an essential mineral responsible for oxygen transport, energy production, and immune function. Iron dysfunction (iron deficiency / iron overload), is often silent until the condition becomes critical.

The Iron Balance BioMap evaluates the full iron picture, allowing for early intervention before symptoms escalate.

Bottom line: ferritin measures what’s in storage. Iron + TIBC measures what’s in transit. Hemoglobin tells you what’s actually being used.

Did you know: If your ferritin is high, it may not mean you have too much iron — it may mean your immune system is under stress.

BioMap included tests are listed below [all are included as part of the Essentials+ BioMap].

    • CBC examines the three major components of blood: RBCs, WBCs, and Platelets.

    • Tested biomarkers: 33

    • To assess iron status via CBC, prioritize Hemoglobin, Hematocrit, MCV, and RDW — these biomarkers offer the clearest and earliest signals of iron imbalance.

    • Hemoglobin (Hgb): iron is a critical component of hemoglobin. Low Hgb is a hallmark of iron-deficiency anemia.

    • Hematocrit (Hct): reflects the proportion of red blood cells in blood; often low in iron deficiency.

    • MCV (Mean Corpuscular Volume): measures the average size of red blood cells. Low MCV = microcytic anemia, commonly caused by iron deficiency.

    • RDW (Red Cell Distribution Width): measures variation in red cell size. High RDW is one of the earliest signs of developing iron deficiency, even before hemoglobin drops.

    • Reference range: 38–380 ng/mL

    • Optimal range (male/female): 100–150 / 50–100

    • Ferritin is a protein, composed of about 20% iron.

    • Ferritin is the best indicator of the amount of uncommitted iron reserve that the body has in storage.

    • Reference range: 50–180 mcg/dL

    • Optimal range (male/female): 80–130 / 70–120

    • Test measures the amount of iron in your blood, an essential micronutrient that the body needs to make healthy red blood cells. Iron is also a key component of proteins, such as: hemoglobin (the protein in red blood cells that carries oxygen) and myoglobin (the protein in muscle that binds to oxygen). 

    • When abnormal iron levels are left untreated, they may lead to serious blood disorders or other health conditions.

    • Our bodies do not make iron, so we must get it from food or supplements.

    • Iron is found naturally in foods such as dark chocolate, red meat, tofu, egg yolks, organ meats, oysters, clams, canned fish, green leafy vegetables, broccoli, tomatoes, cabbage, lentils, and beans.

    • The best absorbed iron (heme) is found in meat and seafood, but another form (nonheme) is found in some vegetables.

    • Reference range: 250–450 mcg/dL

    • Optimal range: 300–360

    • Iron is best interpreted with the Total Iron Binding Capacity (TIBC), as TIBC reflects the total capacity of the blood to carry iron.

    • Iron moves through the blood attached to a protein called transferrin, and the TIBC Test shows how well that protein can carry iron in the blood.

    • Reference range: 16–45%

    • Optimal range (male/female): 30–40% / 25–35%

    • % Saturation is obtained by comparing the iron level to the TIBC level.

    • It is a simple way to compare the amount of iron in the blood to the capacity of the blood to transport iron.

    • The calculated ratio sometimes highlights an abnormality that is not obvious by reviewing the individual test results.