MeSH

Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.

Year introduced: 1964

Unsaturated fats or oils used in foods or as a food.

Year introduced: 1987

Consumption of excessive DIETARY FATS.

Year introduced: 2012

A pattern of food consumption adopted mainly by the people of North America and Western Europe. It is mainly characterized by high intake of MEAT, processed grains, DIETARY SUGARS, DAIRY PRODUCTS, and DIETARY FATS.

Year introduced: 2015

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.

Year introduced: 1997

A diet that contains limited amounts of fat with less than 30% of calories from all fats and less than 10% from saturated fat. Such a diet is used in control of HYPERLIPIDEMIAS. (From Bondy et al, Metabolic Control and Disease, 8th ed, pp468-70; Dorland, 27th ed)

Year introduced: 1995

An enzyme of the hydrolase class that catalyzes the reaction of triacylglycerol and water to yield diacylglycerol and a fatty acid anion. It is produced by glands on the tongue and by the pancreas and initiates the digestion of dietary fats. (From Dorland, 27th ed) EC 3.1.1.3.

The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant and Hackh's Chemical Dictionary, 5th ed)

Year introduced: /metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-1965

Emulsions of fats or lipids used primarily in parenteral feeding.

Year introduced: 1979

Cholesterol present in food, especially in animal products.

Year introduced: 1973

The clarified portion of milk, cream, or butter obtained by the removal of the nonfat constituents. (from Dictionary of Food Ingredients, 4th ed., 2001)

Year introduced: 2016