High intakes of polyphenols, meat protein factor, and manganese aid in the absorption of non-heme iron.
Answer the following statement true (T) or false (F)
False
| Factors That Increase Absorption | Factors That Decrease Absorption |
| High body demand for red blood cells (blood loss, high altitude, physical training, pregnancy, anemia) | Low need for iron (high level of storage iron) |
| Low body stores of iron | Phytic acid in whole grains and legumes |
| Heme iron in food | Oxalic acid in leafy vegetables |
| Meat protein factor (MPF) | Polyphenols in tea, coffee, red wine, and oregano |
| Vitamin C intake | Reduced gastric acidity |
| Gastric acidity | Excessive intake of other minerals (zinc, manganese, calcium) |
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A. It is a high-carbohydrate diet moderate in fat and protein. B. It is a high-protein, low-carbohydrate diet. C. It is a vegan diet. D. It is a macrobiotic diet.
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A. alveolar cells B. epithelial cells C. white blood cells D. myoepithelial cells E. adipose cells
The most prevalent dietary disaccharide is:
a. lactose. b. fructose. c. sucrose. d. galactose.
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a. 44-160 b. 140-260 c. 275-550 d. 400-800