Sentence examples for iron consumption from inspiring English sources

As for heart disease, the link found in some studies to high levels of heme iron consumption may reflect the effect of saturated fats from red meat, the richest source of heme iron, more than that of iron itself.

Another possible explanation derives from the fact that vitamin C interacts with iron in ways that might make even normal rates of iron consumption result in the heart-threatening impacts of chronic iron overdoses.Vitamin C's advocates, on the other hand, view Dr Dwyer's findings as a freak result that may unfairly tarnish their baby's image.

Undesirable effects of high iron consumption can lead to impart of colour and taste in water bodies, the staining of plumbing laundry and stimulating the growth of iron bacteria (Agarwal 1999; ATSDR 1993).

Along with arsenic, the presence of high iron [both Fe(II) and Fe III)] in water is another major issue in the region (Singh 2004; Ground Water Information Booklet 2008).Chronic and excess iron consumption is toxic for health, which might cause genetic disorders like hemochromatosis.

Since HapX is a repressor of iron consumption pathways, SreA indirectly activates iron consumption.

The reticulocyte count increments and serum iron consumption were used as biological action indicators.

Women with the lowest protein and highest heme iron consumptions were more likely to smoke and, if parous, they were less likely to have breastfed for a total of 12 months or more.

Furthermore, there were no significant interactions between heme iron intake and alcohol consumption or HRT use (Table 3) or of other iron-related variables with these potential effect modifiers.

It was a largely balanced diet and, according to a study by the Medical Research Council, post-war four-year-olds had a high calcium and iron intake through greater consumption of bread, milk, greens and potatoes.

13 19 Another study assessed the effect of fish consumption on iron intake at the household level and found a modest effect by using food to micronutrients conversion tables.

Inadequate intake of iron and consumption of foods low in bioavailable iron are the major causes of this problem.