This topic contains a solution. Click here to go to the answer

Author Question: Discuss the factors that enhance iron absorption and those that prevent iron ... (Read 32 times)

gbarreiro

  • Hero Member
  • *****
  • Posts: 566
Discuss the factors that enhance iron absorption and those that prevent iron absorption.

Question 2

_________________________ is the amount of blood circulated by the heart in 1 minute, calculated by multiplying stroke volume by heart rate.
 a. Stroke volume
  b. Pulmonary circulation
  c. Systemic circulation
  d. Cardiac output



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
Marked as best answer by a Subject Expert

sarajane1989

  • Sr. Member
  • ****
  • Posts: 296
Answer to Question 1

Iron occurs in two forms in foods: as heme iron, bound into the iron-carrying proteins such as hemoglobin in meats, poultry, and fish; and as nonheme iron, in both plant and animal foods. Heme iron is much more reliably absorbed than is nonheme iron. Absorption of nonheme iron is affected by many factors, including the amount of vitamin C consumed with meals. Vitamin C promotes iron absorption and can triple the amount of nonheme iron absorbed from foods eaten at the same meal.

Contamination ironthat is, iron obtained from cookware or soilcan also increase iron intake significantly. Consumers who cook their foods in iron cookware thereby contribute to their iron intake. For example, the iron content of a half-cup of spaghetti sauce simmered in a glass dish is 3 milligrams, but it is 87 milligrams when the sauce is cooked in an iron skillet. Similarly, dried apricots and raisins contain more iron than the fresh fruit because they are dried in iron pans. Admittedly, this form of iron is not as well absorbed as the iron from meat, but every little bit helps.

Some foods contain binders that combine chemically with iron and other minerals, such as calcium and zinc, thus preventing absorption of those substances and carrying them out of the body with other wastes. For example, phytates render the iron, calcium, zinc, and magnesium in certain foods less available than they might otherwise be; oxalate binds iron and calcium. Phytate is found in oatmeal and other whole grains. Other binders are the tannins, which occur in black teas, coffee, cola drinks, chocolate, and red wines. Fiber also can reduce iron absorption because it speeds up the transit of materials through the intestines.

Answer to Question 2

D




gbarreiro

  • Member
  • Posts: 566
Reply 2 on: Aug 20, 2018
Great answer, keep it coming :)


nyrave

  • Member
  • Posts: 344
Reply 3 on: Yesterday
:D TYSM

 

Did you know?

The highest suicide rate in the United States is among people ages 65 years and older. Almost 15% of people in this age group commit suicide every year.

Did you know?

Symptoms of kidney problems include a loss of appetite, back pain (which may be sudden and intense), chills, abdominal pain, fluid retention, nausea, the urge to urinate, vomiting, and fever.

Did you know?

The average adult has about 21 square feet of skin.

Did you know?

Drugs are in development that may cure asthma and hay fever once and for all. They target leukotrienes, which are known to cause tightening of the air passages in the lungs and increase mucus productions in nasal passages.

Did you know?

Cucumber slices relieve headaches by tightening blood vessels, reducing blood flow to the area, and relieving pressure.

For a complete list of videos, visit our video library