Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Lactoferrin, an iron-binding glycoprotein found in milk and various secretions, has gained scientific interest as a supplement to support or treat anemia, particularly iron-deficiency anemia. Several randomized controlled trials and meta-analyses have demonstrated that oral lactoferrin supplementation can increase hemoglobin and serum ferritin levels, sometimes more effectively and with fewer gastrointestinal side effects than traditional oral iron salts. The proposed mechanism is twofold: lactoferrin not only provides a source of bioavailable iron but also helps regulate intestinal iron absorption and modulate inflammation, which can improve iron metabolism and reduce hepcidin levels (a hormone that inhibits iron absorption). For example, a 2021 meta-analysis (Rosa et al., Nutrients) found that lactoferrin supplementation led to significant improvements in hematological parameters compared to ferrous sulfate in pregnant women with iron-deficiency anemia. Additionally, lactoferrin appears to be well-tolerated, causing less constipation and nausea than conventional iron supplements. While lactoferrin is not as widely used as iron salts or intravenous iron, the scientific evidence supporting its use is growing, particularly for populations where standard iron therapy is poorly tolerated. However, more studies are needed to determine its efficacy in diverse populations and to establish optimal dosing. Overall, lactoferrin’s use for anemia is justified by scientific evidence, particularly for iron-deficiency anemia.

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