Eat more iron-rich foods: red meat, liver, poultry, fish, shellfish, beans, lentils, tofu, spinach, and fortified cereals
Pair iron-rich foods with vitamin C sources: citrus, berries, kiwi, bell peppers, tomatoes, broccoli
Avoid tea, coffee, and calcium supplements with iron-rich meals
Cook with cast-iron cookware
Take oral iron supplements if prescribed or recommended by a clinician
Use the correct iron dose and schedule as directed
Treat heavy menstrual bleeding if present
Address blood loss from ulcers, hemorrhoids, or other sources
Treat underlying causes of low iron absorption, such as celiac disease, H. pylori, or inflammatory bowel disease
Recheck ferritin and iron studies after treatment
Consider intravenous iron if oral iron is not effective or not tolerated
Follow up with a healthcare professional to identify the cause of low ferritin