PrepTest 78, Section 3, Question 21
Journalist: People whose diets contain a relatively large amount of iron are significantly more likely to develop Parkinson's disease than are those whose diets contain less of this mineral. Limiting one's intake of meats, seafood, and other foods rich in iron should thus reduce one's chances of contracting this disease.
Journalist: People whose diets contain a relatively large amount of iron are significantly more likely to develop Parkinson's disease than are those whose diets contain less of this mineral. Limiting one's intake of meats, seafood, and other foods rich in iron should thus reduce one's chances of contracting this disease.
Journalist: People whose diets contain a relatively large amount of iron are significantly more likely to develop Parkinson's disease than are those whose diets contain less of this mineral. Limiting one's intake of meats, seafood, and other foods rich in iron should thus reduce one's chances of contracting this disease.
Journalist: People whose diets contain a relatively large amount of iron are significantly more likely to develop Parkinson's disease than are those whose diets contain less of this mineral. Limiting one's intake of meats, seafood, and other foods rich in iron should thus reduce one's chances of contracting this disease.
Which one of the following, if true, most strengthens the journalist's reasoning?
Most people who have a genetic predisposition to Parkinson's disease have no more iron in their diets than people without the predisposition.
Many of the vegetables regularly consumed by vegetarians who do not contract Parkinson's disease are as rich in iron as meat and seafood.
Children and adolescents require a much larger amount of iron in their diets than do mature adults.
The iron in some foods is much less easily absorbed by the body than the iron contained in other foods.
The amounts of iron-rich foods consumed by people starts to decline beginning at age 50.
0 Comments