[a习作temp] Argument142 求指教 [复制链接]

tandan
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电梯直达

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发表于 2011-1-12 17:19:55 |只看该作者 |倒序浏览

本帖最后由 tandan 于 2011-1-14 19:50 编辑

At first glance, the author’s conclusion seems to be sound, while precisely examining the reasoning, we can easily find the argument has several underlying questions which make the claim so unreliable.
First of all, the author makes a fool mistake to claim that red meat contains iron is equal to that red meat is iron. Obviously there could other elements such as zinc, calcium and vitamin. As a matter of course they can not be neglected when doing some study about red meat. Apparently the author failed to give any information and consideration about the other elements’ effect on heart disease except iron. Perhaps there are several elements in red meat having something with hear disease, thus it is likely that heart disease is due to the combined work of these elements instead of iron alone.
Moreover, when quoting that “red meat is high in iron”, the author assumes that iron is always high in red meat and ignores a fact that food usually has qualitative change after being cooked. For example protein in cooked eggs would become negative. Therefore the amount of iron has the possibility of being partly, even wholly changed according to the different cooking ways. No evidence can confirm that iron would be absorbed when people eat red meat.
Even if some iron could be absorbed, would the amount be enough to cause heart disease? Unfortunately the study about the correlation between iron and heart disease is not exact. As we known certain amount of iron is good for the body. But what is the level of iron that could cause an increasing risk of heart disease? Maybe the amount of iron in edible red meat is rather lower than the warning level. So the iron we absorbed in cooked red meat is never overweigh to cause heart disease.
By the end, the so-called well-established link between red meat and heart disease is very vague. There are no relative materials, studies, or surveys to explain clearly the particular connection. Perhaps the link would work only in some certain cooking ways or when eating red meat with some other special food, while in some other cases, it fails to work as what we expected.
In sum, from analysis above we can not believe that the amount of iron in red meat would largely cause heart disease. In order to convince ordinary readers or professions better, the author should provide more detail information and data about the relations among iron, red meat and heart disease.