Hemoglobin (HgB)

Hemoglobin is a protein in red blood cells that transports oxygen and carbon dioxide and gives blood its red color. Normal results for adults vary, but in general are:

Male: 14-18 g/dL or 8.7-11.2 mmol/L (SI units) or 138 to 172 g/L Female: 12-16 g/dL or 7.4-9.9 mmol/L (SI units) or 121 to 151 g/L

Low hemoglobin levels usually indicate that a person has anemia. There are several kinds of anemia: Iron-deficiency anemia is the most common type. This form of anemia occurs when a person does not have enough iron in their body, and it cannot make the hemoglobin it needs. Grade 1, considered mild anemia, is Hb from 10 g/dL to the lower limit of normal; grade 2 anemia, or moderate anemia, is Hb from 8 to less than 10 g/dL; grade 3, or severe anemia, is below 8 g/dL; grade 4, is life-threatening anemia; grade 5 is death.

High hemoglobin levels could be indicative of the rare blood disease, polycythemia. It causes the body to make too many red blood cells, causing the blood to be thicker than usual. This can lead to clots, heart attacks, and strokes. It is a serious lifelong condition that can be fatal if it is not treated. Increasing the intake of iron-rich foods (eggs, spinach, artichokes, beans, lean meats, and seafood) and foods rich in cofactors (such as vitamin B6, folic acid, vitamin B12, and vitamin C) important for maintaining normal hemoglobin levels. Such foods include fish, vegetables, nuts, cereals, peas, and citrus fruits.