Mean Corpuscular Hemoglobin Concentration (MCHC) is a measurement included in a complete blood count (CBC). It provides insight into the average concentration of hemoglobin within red blood cells.
Understanding MCHC
Hemoglobin is an iron-rich protein responsible for transporting oxygen from the lungs to the body’s tissues and carrying carbon dioxide back to the lungs.
Normal MCHC values range from 32 to 36 grams per deciliter (g/dL). A low MCHC indicates that red blood cells have a lower-than-normal concentration of hemoglobin, often making them appear paler under a microscope. This condition is known as hypochromia.
Common Reasons for Low MCHC
Low MCHC is frequently a sign of an underlying health issue rather than a standalone condition. The most common cause is iron deficiency anemia, where insufficient iron hinders the body’s ability to produce enough hemoglobin. This deficiency can stem from inadequate dietary iron intake, chronic blood loss, or impaired iron absorption.
Other factors can also lead to low MCHC. Certain genetic disorders, such as thalassemia, can affect hemoglobin production and result in hypochromic red blood cells. Chronic diseases, including kidney disease and inflammatory conditions, may also impact red blood cell production and lead to lower MCHC levels. In rarer instances, lead poisoning or deficiencies in certain B vitamins, like B6, can contribute to low MCHC.
Dietary Approaches to Support MCHC
Dietary adjustments can play a role in supporting healthy MCHC levels, particularly when the cause is nutritional deficiency. Increasing iron intake is often a primary focus, distinguishing between two forms: heme and non-heme iron. Heme iron, found in animal sources such as red meat, poultry, and fish, is more readily absorbed by the body. Non-heme iron is present in plant-based foods like beans, lentils, spinach, and fortified cereals.
To enhance the absorption of non-heme iron, consume it with vitamin C-rich foods. Vitamin C helps convert non-heme iron into a more easily absorbable form. Sources of vitamin C include citrus fruits, bell peppers, strawberries, and leafy green vegetables. Certain substances can inhibit iron absorption, such as tannins in tea and coffee, phytates found in grains and legumes, and calcium. Consume iron-rich meals separately from these inhibitors. Additionally, B vitamins like B12 and folate (B9) are involved in red blood cell production and overall blood health.
Seeking Professional Guidance
While dietary changes can be supportive, consulting a healthcare professional is important for proper diagnosis and management of low MCHC. Low MCHC often indicates an underlying medical condition that requires a thorough evaluation. A doctor can conduct further tests to determine the precise cause, such as checking iron levels, vitamin B12, and folate.
Medical advice should be sought if symptoms of anemia, such as fatigue, weakness, or shortness of breath, are experienced, or if blood test results show low MCHC. The healthcare provider can then recommend appropriate interventions, which might include dietary guidance, iron supplements, or addressing any identified underlying medical conditions.