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Iron deficiency, or sideropenia, is the state in which a body lacks enough iron to supply its needs. Iron is present in all cells in the human body and has several vital functions, such as carrying oxygen to the tissues from the lungs as a key component of the hemoglobin protein, acting as a transport medium for electrons within the cells in the form of cytochromes, and facilitating oxygen ...
Human iron homeostasis is regulated at two different levels. Systemic iron levels are balanced by the controlled absorption of dietary iron by enterocytes, the cells that line the interior of the intestines, and the uncontrolled loss of iron from epithelial sloughing, sweat, injuries and blood loss. In addition, systemic iron is continuously ...
Meat production and trade substantially increase risks for infectious diseases , including of pandemics, whether though contact with wild and farmed animals, or via husbandry's environmental impact. [97] [98] For example, avian influenza from poultry meat production is a threat to human health. [99]
Humans are omnivores, finding sustenance in vegetables, fruits, cooked meat, milk, eggs, mushrooms and seaweed. [16] Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. [19] Corn (maize), wheat, and rice account for 87% of all grain production worldwide.
Human iron homeostasis is regulated at two different levels. Systemic iron levels are balanced by the controlled absorption of dietary iron by enterocytes, the cells that line the interior of the intestines, and the uncontrolled loss of iron from epithelial sloughing, sweat, injuries and blood loss. In addition, systemic iron is continuously ...
Iron is pervasive, but particularly rich sources of dietary iron include red meat, oysters, beans, poultry, fish, leaf vegetables, watercress, tofu, and blackstrap molasses. [10] Bread and breakfast cereals are sometimes specifically fortified with iron.
Most staple plant foods are derived either from cereals such as wheat, barley, rye, maize, or rice, or starchy tubers or root vegetables such as potatoes, yams, taro, and cassava. [16] Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits such as breadfruit and plantains. [17]
These low levels of iron limit the primary production of phytoplankton and have led to the Iron Hypothesis [39] where it was proposed that an influx of iron would promote phytoplankton growth and thereby reduce atmospheric CO 2. This hypothesis has been tested on more than 10 different occasions and in all cases, massive blooms resulted.