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Artherosclerosis:
Hardening and thickening of the walls of the arteries, caused by accumulation
of i.e. cholesterol beneath the inner lining (plaque), eventually restricting
the blood flow.
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Cholesterol:
A lipid made in the body and present in the diet. Cholesterol is needed
to form cell membranes and is also a constituent of artherosclerotic plaque.
Coronary heart disease (CHD):
A condition resulting from impaired blood supply from the heart’s
own arteries (coronary arteries) to the heart muscles.
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Energy intake:
The chemical energy in foods which can be metabolized to produce energy
available to the body. Usually used to mean the day’s total energy
(calories) supplied by all the food (and drink) consumed.
Enzymes:
Proteins that act as a catalyst to mediate and speed up a specific chemical
reaction.
Epidemiology:
The study of the distribution and determinants of disease in human populations.
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Fat:
Triacylglycerol either solid (e.g. margarine, butter) or liquid (e.g.
oil ) at room temperature
Fat-soluble vitamins:
Vitamins A, D, E, K are called fat-soluble because they are usually acquired
from fatty foods. Vitamins are organic substances that cannot be produced
in the body but are essential for cellular functions and must be obtained
from the diet.
Fat substitutes:
Compounds that can replace conventional fat in foods and carry out all
of the same functions.
Fatty acids:
Fats are made up of fatty acids which may be saturated or unsaturated,
depending on their chemical structure i.e. hydrocarbon chain of varying
length.
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High-density lipoproteins (HDL):
Combinations of lipids and proteins, containing relatively low concentrations
of lipids. They transport cholesterol to the liver to be cycled out of
the tissues. HDL cholesterol is therefore considered "good"
cholesterol.
Hypercholesterolaemia:
Concentration of cholesterol in the blood higher than normal.
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Invisible fats:
Fats contained in foods and not recognizable as such e.g. in biscuits,
in cakes.
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Lipid:
General name for fatty substances, insoluble in water, including fats,
oils, phospholipids and cholesterol
Lipoproteins:
Particles composed of protein and lipids (triaglycerol, cholesterol and
phospholipid) which enable water-insoluble lipids to be carried in the
blood.
Low -density lipoproteins (LDL):
Lipoproteins containing high concentrations of lipids/cholesterol and
so-called because their density is low compared with that of water. Increased
concentrations are a risk factor for coronary heart disease. LDL cholesterol
is therefore known as " bad" cholesterol.
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Oil:
Triacylglycerol liquid at room temperature.
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Plaque:
Term used for the area on the inside of an artery affected by artherosclerosis.
Until its late stages, artherosclerosis is not uniform but occurs in small
patches or plaques
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Saturated fat:
Triacylglycerol with a preponderance of saturated fatty acids Type of
fat which is mostly solid at room temperature. It raises the blood cholesterol
level.
Saturated fatty acid:
Fatty acid with a hydrocarbon chain that contains no double bonds
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Trans fatty acids:
A form of unsaturated fatty acid that is straight (rather than bent) at
a double bond. TFAs are formed through the process of hydrogenation that
solidifies liquid oils.
Trialcylglycerol:
compound of three molecules of fatty acids (triglycerides) and a molecule
of alcohol glycerol. The main constituent of dietary and body fat.
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Unsaturated fat:
Triacylglycerol with a preponderance of unsaturated fatty acids. A
type of fat that decreases the blood cholesterol level.
Unsaturated fatty acid: Fatty acid with a hydrocarbon
chain of at least one double bond. Monounsaturated fatty acids (MUFA)
contain one double bond, polyunsaturated fatty acids (PUFA) contain two
or more double bonds.
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Visible fats:
Fats clearly recognizable as such by the consumer.
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