When ferritin is low, nutrition should aim to increase iron intake and improve absorption. Red meat, organ meats, eggs, fish, and poultry contain heme iron, which is absorbed more efficiently. Legumes, dark leafy greens, tahini, molasses, and nuts can also support iron intake, but plant-based iron is absorbed less efficiently. For this reason, combining plant iron sources with vitamin C-rich foods can be helpful. For example, having a lemon-based salad alongside lentils is a practical strategy. Tea and coffee, especially when consumed with meals, can reduce iron absorption. Nutrition is important in low ferritin, but it is not always enough on its own. In clear deficiency or when there is underlying blood loss, medical review and supplementation may still be needed.