After mice were fed a diet containing different concentrations of iron (5, 12, 50 and 1000 mg/kg) and curcumin (0, 0.2, 0.5, and 2.0%) for 26 weeks, the mice that received the lowest level of iron showed critical iron deficiency (i.e., decreased H and L subunits of protein and increased TfR1) and decreased spleen and liver iron, but these mice exhibited only slight changes in phenotypic parameters of iron-deficient anemia, such as hemoglobin, hematocrit, transferrin saturation and serum iron. This evidence concerns the gene TFRC and Iron deficiency anemia.