| fat indigestion | Faecal matter that is frothy, foul-smelling and floats because of a high fat content. A finding that is typical in malabsorption syndromes. (27 Sep 1997) |
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| fat metabolism | Oxidation, decomposition, and synthesis of fats in the tissues. (05 Mar 2000) |
| fat necrosis | A condition in which the neutral fats in the cells of adipose tissue are split into fatty acids and glycerol. (12 Dec 1998) |
| fat necrosis tumour | <surgery> Destruction of fat cells in the breast due to trauma or injury that can cause a hard noncancerous lump. (09 Oct 1997) |
| fat-pad | An accumulation of somewhat encapsulated adipose tissue. Synonym: corpus adiposum. (05 Mar 2000) |
| fat solvents | Organic liquids notable for their ability to dissolve lipids; usually, but not always, immiscible in water; e.g., diethyl ether, carbon tetrachloride. Synonym: nonpolar solvents. (05 Mar 2000) |
| fat-storing cell | A multilocular fat-filled cell present in the perisinusoidal space in the liver. Synonym: lipocyte. (05 Mar 2000) |
| fat substitutes | Compounds used in food or in food preparation to replace dietary fats. They may be carbohydrate-, protein-, or fat-based. Fat substitutes are usually lower in calories but provide the same texture as fats. (12 Dec 1998) |
| fat tide | An increase in the fat content of blood and lymph following a meal. (05 Mar 2000) |
| unilocular fat | Adipose tissue in which the fat is present in a single droplet within the fat cells. Synonym: white fat. (05 Mar 2000) |
| unsaturated fat | <biochemistry> A fat that contains a carbon-carbon double bond, or a fat containing unsaturated fatty acids, such a fatty acid has double or triple covalent bonds and is thus able to add more atoms. Unsaturated fats are believed to lower blood cholesterol levels and are found at high levels in vegetable oils (olive oil, safflower oil, etc.) As a general rule, unsaturated fats are liquid at room temperature. (09 Oct 1997) |
| low-fat diet | A diet containing minimal amounts of fat.Diets containing low amounts of fat and cholesterol are designed to reduce the risk of heart disease and, in some cases, cancer. Dozens of such diets have been promulgated, both by medical and lay advisors. Their popularity can be attributed in part to clinical studies that have, since the 1980s, revealed, on the one hand, the hazards of eating high-fat, high-cholesterol foods and, on the other, the benefits of ingesting less saturated fat and LDL (low density lipoprotein) cholesterol. Although coronary deaths have been reduced by roughly 30% since 1970, the aim of health officials is to further reduce heart attack rates. The average cholesterol level among adult Americans has fallen from 213 to 205 mg/dl since 1978. However, the National Cholesterol Education Program recommends that individuals maintain a total cholesterol level of no more than 200 mg/dl, with LDL at less than 130 mg/dl and HDL (high density lipoprotein) around 60 mg/dl. About one-half of American adults exceed those recommendations. Low-fat, low-cholesterol diets are rich in whole grains, fresh fruits and vegetables, and legumes, and limit or exclude consumption of processed oils, dairy products, nuts and seeds, and meats. See atherosclerosis, free radicals. (05 Mar 2000) |
| antiberiberi vitamin | A member of the water-soluble B vitamin group, necessary for energy production and carbohydrate metabolism. Deficiency is known as beriberi. (27 Sep 1997) |
| antihemorrhagic vitamin | <biochemistry> A fat soluble vitamin that plays an important role in blood clotting. (27 Sep 1997) |
| antineuritic vitamin | A member of the water-soluble B vitamin group, necessary for energy production and carbohydrate metabolism. Deficiency is known as beriberi. (27 Sep 1997) |