Explain how the body regulates iron levels in the body, including the specific hormones and proteins that play key roles in this process


?Iron is absorbed in the intestines by ferritin, which then stores the iron in the intestinal cells. When the body requires iron, iron is moved into the blood for circulation by the transport protein transferrin. When iron is not required by the body, iron is shed from the intestinal cells for excretion. When iron levels become too high, hepcidin levels increase, decreasing absorption in the intestine and controlling the release of iron from other sources in the body. Additionally, hepcidin triggers the liver to convert from the synthesis of ferritin to hemosiderin, which allows the iron stores to be released more slowly to prevent high levels of free iron from introducing free radicals in the body. When iron levels become too low, hepcidin levels decrease, which in turn increases iron absorption, releasing iron from stores and increasing ferritin production while decreasing hemosiderin production in the liver.

Nutritional Science

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A) starches. B) sugars. C) fats. D) protein.

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Plant sources of protein that together provide sufficient quantities of the essential amino acids are called:

a. complementary proteins. b. harmonizing proteins. c. paired proteins. d. matching proteins.

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Discuss how using low-glycemic index foods might help someone with diabetes manage his/her blood glucose levels. List several low-glycemic foods that would be appropriate for someone wishing to incorporate them into his/her diet

Nutritional Science

Most people's food habits are determined by their:

a. level of education. b. social and cultural environment. c. individual nutritional needs. d. government food guides.

Nutritional Science