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142The article entitled 'Eating Iron' in last month's issue of Eating for Health reported that a recent study found a correlation between high levels of iron in the diet and an increased risk of heart disease. Further, it is well established that there is a link between large amounts of red meat in the diet and heart disease, and red meat is high in iron. On the basis of the study and the well-established link between red meat and heart disease, we can conclude that the correlation between high iron levels and heart disease, then, is most probably a function of the correlation between red meat and heart disease.
提纲:
1没有充分证据说明牛羊肉里含铁;
2即使是含铁也没有说明人体对铁地吸收量;
3其他原因导致心脏病
The arguer claims that the correlation between high iron levels and heart disease is most probably a function of the relationship between red meat and heart disease. To support the conclusion, the arguer cites a study which shows that there is a correlation between high levels of iron in the diet and an increased risk of heart disease. Further more, the arguer claims that red meat is high in iron. The illation of the arguer sounds persuasive, but after some careful examination, we will find several logical flaws in it.
In the first place, the arguer fails to give us any information about the red meat is high in iron. In the argument, the arguer deduces that, it is the high amount iron in red meat that causes the relationship between the red meat and heart disease. But any statistic about the iron in red meat is not shown to us, maybe the arguer only based on the common knowledge then give us the information that red meat is high in iron. Without the further research on the red meat or some persuasive statistics about the meat, I can not agree with the arguer’s assertion that the red meat is high in iron.
Secondly, even though the red meat is high in iron, this can not be the reason for heart disease ether. Because we are not sure that whether the iron in the meat is all absorbed by human body. Maybe different ways of cooking can cause the different absorption on the iron, if we cook the meat in proper ways which can decline the absorption of the iron, then the relation between the meat and heart disease is not tenable as the arguer claims.
Thirdly, the arguer’s conclusion is incomplete. Even though we admit that red meat is really have some correlation with heart disease, but the arguer ignores other causes for the disease. We are not informed any other evidence about some other reasons for heart disease, maybe the genetic reason, or the physical condition of the patient himself or herself. Without ruling out all the possibilities of the disease, I can not persuaded by the arguer.
To sum up, the conclusion is not warranted as it stands. To make it more convincing the arguer should give us some sophisticated statistic about the quantity of the iron in the red meat. In addition, we must be sure that, the amount in abortion of the iron. At last, the arguer should consider other reasons for the heart disease.
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