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Mackerel is an important food fish that is consumed worldwide. [3] As an oily fish, it is a rich source of omega-3 fatty acids. [4] The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured. [5]
While it does contain more iron than many vegetables such as asparagus, Swiss chard, kale, or arugula, it contains only about one-third to one-fifth of the iron in lima beans, chickpeas, apricots, or wheat germ. Additionally, the non-heme iron found in spinach and other vegetables is not as readily absorbed as the heme iron found in meats and fish.
A trial conducted from September 2008 to February 2009 found that the fish increased blood iron levels in individuals for at least three months, but that continued use was found to have negligible long-term effects on blood iron levels. [10] The research spanned the late monsoon season and a dry season that began in December.
Researchers found that those who consumed the highest amount of heme iron, which is found in red meat and animal products, had a 26% higher risk of developing type 2 diabetes.
Iron can also be oxidized by marine microbes under conditions that are high in iron and low in oxygen. [53] Iron can enter marine systems through adjoining rivers and directly from the atmosphere. Once iron enters the ocean, it can be distributed throughout the water column through ocean mixing and through recycling on the cellular level. [54]
An analysis of data from more than 8,000 adults in the U.S. revealed that 14% had low iron blood levels, ... The best food source of iron is red meat, which contains heme, Ardehali said, adding ...
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Iron is a critical phytoplankton micronutrient necessary for enzyme catalysis and electron transport. [3] [4] Between the 1930s and '80s, it was hypothesized that iron is a limiting ocean micronutrient, but there were not sufficient methods reliably to detect iron in seawater to confirm this hypothesis. [5]