| S-R | smooth-rough [bacteria] |
|---|---|
| VSM | vascular smooth muscle |
| VSMC | vascular smooth muscle cell |
| DIT | Diet Induced Thermogenesis = Thermic Effect of Food = Specific Dynami... |
| CD | cadaver donor; canine distemper; canine dose; carbohydrate dehydratase; carbon dioxide; cardiac dise... |
| ketogenic diet | A high-fat, low-carbohydrate, and normal protein diet causing ketosis. (05 Mar 2000) |
|---|---|
| full liquid diet | A diet consisting only of liquids but including cream soups, ice cream, and milk. (05 Mar 2000) |
| liver diet | A special diet for those with liver disease should be low in protein and higher in carbohydrates. (27 Sep 1997) |
| low-calorie diet | A diet of 1,200 calories or less per day. (05 Mar 2000) |
| 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) |
| low purine diet | A diet low in precursors of purines (such as tissues rich in cells with abundant nuclei, as in liver, glandular meats, etc.) to minimise formation of uric acid. Useful in treatment of patients with gout or urate-containing renal calculi. (05 Mar 2000) |
| low residue diet | A diet that leaves minimal unabsorbed components in the intestine, to minimise functional stress on the colon. (05 Mar 2000) |
| low salt diet | A diet with restricted amounts of sodium chloride, necessary in the treatment of some cases of hypertension, heart failure, and other syndromes characterised by fluid retention and/or oedema formation. (05 Mar 2000) |