Additionally, frequent consumption of high-fat, sugary, and processed foods has been linked to low-grade systemic inflammation, which can stimulate the hepatic synthesis of hepcidin—a regulatory hormone that inhibits intestinal iron absorption and iron release from macrophages and liver stores [36] Elevated hepcidin levels result in functional iron deficiency, even when total body iron stores may appear sufficient. This evidence concerns the gene HAMP and Iron deficiency anemia.