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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
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Angina Pectoris
A medical term for a heavy, tight pain in the chest due to coronary heart disease (CHD) in which the heart muscle doesn't receive enough blood. Angina is a sign that a person is at risk for a heart attack. Angina can occur when blood flow to the heart is enough for normal needs but not enough when the heart's needs increase, such as during exercise, walking up stairs, or in extreme temperatures.
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Arteriosclerosis
A general term for the disease process in which the walls of the arteries lose elasticity as they thicken and harden. The most common form of this disease is atherosclerosis. Some hardening normally occurs as people grow older.
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Atherosclerosis
Type of arteriosclerosis, or hardening of the arteries, caused by cholesterol-rich formations of fatty deposits on the inner walls of the arteries known as plaque. Atherosclerosis can lead to strokes or heart attacks because of blockages to the brain and heart, respectively. A high cholesterol level is a major risk factor in the development of atherosclerosis.
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Bile
Also called gall. Bile helps break down fats into small droplets so they can be digested and absorbed. It is produced in the liver, stored in the gallbladder, and released into the small intestine.
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Bile Acids
Component of bile the liver produces during the metabolism of cholesterol. Bile acids help break down fats so they can be digested.
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Blood Cholesterol
A combination of the cholesterol produced by your liver and consumed dietary cholesterol that is transported in the blood. The American Heart Association recommends blood cholesterol levels of no higher than 200mg/dL in adults. Blood cholesterol is sometimes called "serum cholesterol."
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Calories
Unit by which the energy value of food is measured.
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Carbohydrate
A large group of sugars, starches, gums and celluloses (non-digestible part of plants). Carbohydrates are the main source of energy for all body functions and are needed to process other nutrients. There are two types of carbohydrates: sugars (simple carbohydrates) and starches (complex carbohydrates). Simple carbohydrates are found in fruits, vegetables, honey, table sugar and milk. Complex carbohydrates are found in breads, pastas, beans, potatoes, rice and other grains.
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Cardiovascular Disease (CVD)
Types of cardiovascular disease include high blood pressure, coronary heart disease, stroke, rheumatic fever/rheumatic heart disease.
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Carotenoids
A group of red, yellow and orange pigments found in foods like carrots, leafy green vegetables and sweet potatoes. Carotenoids are also found in animal tissue. Many of the carotenoids, like carotene, are used to make Vitamin A in the body.
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Cholesterol
A fatty, wax-like substance produced in the body and also provided in the diet by animal fats, such as meat and whole milk dairy products. A small amount of cholesterol is essential for the normal development of cell membranes but the liver produces all of the cholesterol the body needs. Too much added dietary cholesterol can be harmful and affect blood cholesterol levels - and high blood cholesterol levels are a major risk factor in heart diseases.
There are two main types of cholesterol influencing the risk of heart disease: high-density lipoprotein (HDL) and low-density lipoprotein (LDL). HDL is known as ‘good’ cholesterol because it helps reduce risk of heart disease; LDL is ‘bad’ cholesterol because it increases risk. Risk factors for high blood cholesterol levels include: diet, weight, physical activity, heredity, age and gender.
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Coronary Artery Disease (CAD)
A narrowing of the arteries that supply blood to the heart, caused by cholesterol-rich fatty deposits (called plaque) built up on the arteries' inner walls. Coronary artery disease greatly increases a person's risk of having a heart attack.
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Coronary Heart Disease (CHD)
General term used to describe a disease of the heart caused by an obstruction of the blood flow to the heart, usually because of hardening of the coronary arteries, or atherosclerosis. Heart disease can lead to angina pectoris and heart attacks.
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C-reactive protein
C-reactive protein is a special type of protein produced by the liver that is only present during episodes of acute inflammation. The most important role of CRP is its interaction with one of the body's immunologic defense mechanisms.
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Dietary Cholesterol
Cholesterol that comes from animal products in the diet, such as butter, meats, egg yolks, and dairy products. Excess amounts may raise blood cholesterol levels in some people, and contribute to the buildup of plaque on the walls of the arteries and lead to atherosclerosis (hardening of the arteries).
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Dietary Fiber
Also called roughage. Compound found in plants that the body cannot digest. Fiber aids in maintaining normal bowel functions (insoluble fiber) and lowers blood cholesterol (soluble fiber). Good sources of fiber include whole grains, fruits, vegetables and oats.
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Dietary Guidelines
Recommendations of food choices issued by governmental or health organizations to ensure a healthy and well-balanced diet.
The American Heart Association offer dietary guidelines to individuals over the age of two to help manage cholesterol levels:
• Balance calorie intake and physical activity to achieve or maintain a healthy body weight
• Consume a diet rich in vegetables and fruits
• Choose whole grain, high fiber foods
• Consume fish, especially oily fish, twice a week
• Limit your intake of saturated fat to less than 7% of energy (calories), trans fat to less than 1% of energy (calories), and cholesterol to less than 300 mg/day by
- choosing lean meats and vegetable alternatives
- selecting fat-free (skim), 1%-fat, and low-fat dairy products
- minimizing intake of partially hydrogenated fats
• Minimize your intake of beverages and foods with added sugars
• Choose and prepare foods with little or no salt
• If you consume alcohol, do so in moderation
• When you eat food that is prepared outside of the home, follow the AHA Diet and Lifestyle Recommendations
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Dietary Supplement
A product that supplies the diet with one or more additional dietary or herbal ingredients, usually in the form of a pill. Examples of dietary supplements include vitamin C pills, St. John's Wort and multivitamin pills.
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Digestion
The mechanical and chemical process in which foods are broken down into substances the body can absorb. Digestion takes place in the stomach and intestines.
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Enzyme
Proteins that help initiate or speed up a chemical reaction. Most enzymes are produced in tiny amounts and affect reactions that take place in cells.
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Fat
Also known as lipids. Extremely rich source of energy providing 9 calories per gram compared to 4 calories per gram provided by carbohydrate or protein. There are four main types of fats found in foods: saturated, trans, monounsaturated and polyunsaturated. Most foods contain a mix of these types of fat but are higher in one type than another. For example, fatty meats, whole milk dairy products like cheese and butter are high in saturated fat. Saturated fats tend to raise blood cholesterol levels. Soybean and corn oils are high in polyunsaturated fat and when eaten as part of a healthy diet, can help lower blood cholesterol. Olive oil, canola oil and avocados are high in monounsaturated fat and do not raise blood cholesterol levels; in fact, some research shows that they may help lower levels.
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Fat-soluble
Capable of dissolving in fats, oils or fat solvents. For example, vitamins A, D, E and K are fat-soluble vitamins.
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Functional Foods
Generally considered foods containing significant levels of biologically active components that impart health benefits or desirable physiological effects beyond basic nutrition. Also commonly called nutraceuticals. (see also Nutraceuticals)
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Heart Attack
Also called myocardial infarction or ‘coronary.’ A heart attack is the death of or damage to part of the heart muscle due to an insufficient blood supply. A heart attack begins when a part of the heart loses its blood supply because of blockage in the coronary arteries. If the blockage lasts for longer than a few minutes, then the affected section of the heart will die from not getting enough oxygen. Heart attacks can be fatal if a large part of the heart muscle dies. The primary symptom is deep, crushing pain in the chest (angina pectoris) that feels like the chest is being squeezed. The pain may move to the left arm, neck or upper abdomen. Signs also include a rapid heartbeat, barely felt pulse, low blood pressure, high temperature, or heartbeat irregularities.
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Heart Disease
Commonly an obstruction of the blood flow to the heart, usually because of hardening of the coronary arteries (a process known as atherosclerosis). Heart disease can lead to angina pectoris (pain in the chest) and heart attacks.
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High Blood Cholesterol
Also known as hypercholesterolemia. An excess of cholesterol in the blood. High blood LDL cholesterol is a key risk factor for developing heart disease and can be lowered through diet and other lifestyle changes. The National Cholesterol Education Program – division of National Institute of Health has developed the following LDL cholesterol recommendations:
• < 100 mg/dL = optimal
• 100 – 129 mg/dL = near optimal
• 130 – 159 mg/dL = borderline high
• 160 – 189 mg/dL = high
• > 190 mg/dL = very high
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High Blood Pressure
Also called hypertension. Condition where blood pressure is persistently higher than normal (i.e. higher than 140/90). High blood pressure seldom shows symptoms, is usually discovered by measuring blood pressure and is a major risk factor for developing heart disease. Limiting salt intake, losing weight, limiting alcohol intake, not smoking and increasing exercise can lower blood pressure.
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High-density Lipoprotein or HDL
A specific lipoprotein that transports cholesterol to the liver for removal or reprocessing.
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High-density Lipoprotein Cholesterol or HDL Cholesterol
Also known as the ‘good’ cholesterol because this cholesterol is transported in the HDL lipoprotein. (See also High-Density Lipoprotein)
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Homocysteine
Homocysteine is an amino acid in the blood. Epidemiological studies have shown that too much homocysteine in the blood (plasma) is related to a higher risk of coronary heart disease, stroke and peripheral vascular disease. Other evidence suggests that homocysteine may have an effect on atherosclerosis by damaging the inner lining of arteries and promoting blood clots. However, a direct causal link hasn’t been established.
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Hydrogenation and Partial Hydrogenation
The process of adding hydrogen to a liquid oil to make it spreadable at room temperature. Hydrogenation increases saturated fat while partial hydrogenation increases both saturated fat and trans fat. Saturated fat and trans fat raise blood cholesterol.
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Hormone
Chemical substances that are produced in one part of the body that starts or runs activity of an organ or group of cells in another part of the body. Hormones are involved in regulating blood pressure, digestion, growth and development, and other processes.
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Hypercholesterolemia
An excess of cholesterol in the blood.
(See also High Blood Cholesterol.)
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Lipid
Scientific term for compounds such as oils or fats.
(See also fats.)
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Lipoprotein
A special protein for carrying cholesterol and other fat-soluble compounds e.g., vitamins, carotenoids, around the body in the blood. Two major types of lipoproteins influence the risk of developing heart disease, for example, transport cholesterol: high-density lipoprotein (HDL) and low-density lipoprotein (LDL).
(See also High-Density Lipoprotein and Low-Density Lipoprotein.)
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Lipid Profile
A measurement of cholesterol levels in the blood. A lipid profile measures triglycerides, total cholesterol levels, HDL ("good") cholesterol levels, LDL ("bad") cholesterol levels, and includes an assessment of current health and medical history.
(See also High Blood Cholesterol, HDL Cholesterol and LDL Cholesterol.)
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Liver
Organ that removes wastes from the blood and helps digest or process nutrients. The liver produces bile, which prepares fats for digestion. The liver is also the body's principle site for making cholesterol.
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Low-density Lipoprotein or LDL
High LDL levels increase risk of heart disease by promoting cholesterol attachment and accumulation in the blood vessels.
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Low-density Lipoprotein Cholesterol or LDL Cholesterol
Also known as ‘bad‘ cholesterol, high levels of LDL are associated with premature development of heart disease. (See also Low-Density Lipoprotein)
The National Cholesterol Education Program – division of National Institute of Health has developed the following LDL cholesterol recommendations:
• < 100 mg/dL = optimal
• 100 – 129 mg/dL = near optimal
• 130 – 159 mg/dL = borderline high
• 160 – 189 mg/dL = high
• > 190 mg/dL = very high
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Metabolism
The sum of all the chemical and physical processes occurring in the body's cells. Cholesterol metabolism is the body's ability to process excess dietary cholesterol.
As more dietary cholesterol is eaten, the liver produces less cholesterol.
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Milligrams/Deciliter (mg/dL)
A milligram is one-thousandth of a gram. A deciliter is one-tenth of a liter. Cholesterol blood levels are measured in milligrams (mg) of cholesterol per deciliters (dL) of blood.
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Micelle
Small drop of fat and emulsifier that can be carried into cells for further digestion and absorption. Bile forms micelles out of larger clumps of fat.
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Monounsaturated Fat
Monounsaturated fats do not increase blood LDL cholesterol levels or reduce HDL levels. Sources include olive oil, peanut oil, canola oil and avocados.
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Nutraceuticals
Any substance that may be considered a food or part of a food, and provides medical or health benefits, including the prevention and treatment of disease.
(See also Functional Foods)
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Non-Hydrogenated
Margarines are made by blending a small amount of naturally harder non-hydrogenated fat with liquid oil. This process does not introduce trans fat.
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Obesity
Condition of being significantly overweight (greater than 20% above a healthy body weight) because of an excess amount of body fat. Obesity is also defined as having a body mass index (BMI) above 30. Obesity can put a strain on the heart and is a major risk factor for heart disease, high blood pressure and diabetes.
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Omega-3(ALA) and Omega-6 essential oils
They are necessary building materials for molecules and compounds that perform such vital functions in your body as regulation of blood pressure, blood clotting, immune response and childbirth. Excellent sources of omega-3 and omega-6 essential fatty acids are salmon, tuna and sardines.
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Plant Sterol
Natural component of fruits, vegetables, grains and vegetable oil that are structurally similar to cholesterol. Plant sterols partially block the absorption of cholesterol in the intestine and help to remove cholesterol from the body. Plant sterols have been proven to lower LDL cholesterol in over 140 clinical studies.
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Plaque
Cholesterol-rich fatty deposit on the inner walls of the arteries. Plaques cause arteries to lose elasticity as they thicken and harden resulting in a condition called atherosclerosis.
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Polyunsaturated Fat
Polyunsaturated fats are the major type of fats found in vegetable oils, including soybean, sunflower, and corn. Polyunsaturated fats are liquid at room temperature. Polyunsaturated fats tend to lower LDL or ‘bad’ cholesterol levels.
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Saturated Fat
The main type of fat found in food from animal sources and a few vegetable sources. Saturated fat is typically solid at room temperature. Saturated fat tends to raise total and LDL ("bad") cholesterol levels, even more than dietary cholesterol does, leading to increased plaque deposits in the arteries. The American Heart Association recommends people limit their intake of saturated fat to less than 7% of calories, for a 2000-calorie diet this would be less than 15 grams daily. Examples of saturated fats include butter, cheese, and tropical oils such as coconut and palm oil.
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Serum Cholesterol
See blood cholesterol.
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Sodium
Commonly referred to as salt, sodium is a mineral essential for proper body functioning that is found in nearly all plant and animal tissue. Table salt (sodium chloride) is nearly half sodium. A high sodium diet may contribute to high blood pressure and high blood pressure is a risk factor for coronary heart disease. Health experts recommend that people limit the amount of sodium they eat in foods or add to foods. If you have been advised by a health care professional to reduce the sodium in your diet, be aware of the natural and added sodium content in the foods you eat. When you buy prepared and packaged foods, read the labels. Watch for the words "soda" (referring to sodium bicarbonate, or baking soda) and "sodium chloride” which is table salt. It’s also a good idea to buy foods that are labeled “unsalted”, “sodium-free” (less than 5 mg of sodium), or “low-sodium” (less than 35 mg of sodium) When a food is labeled “reduced sodium” it means the usual sodium level has been reduced by 75%.
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Soluble fiber
A type of fiber that holds more water than insoluble fiber. Research suggests that soluble fiber may lower blood cholesterol levels. You can increase your intake of soluble fiber by eating foods such as oat bran, oatmeal, barley, legumes (examples: dried beans, peas, lentils) and fruit such as apples, strawberries, pears, and citrus fruit.
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Spreads
A margarine-like topping that is lower in fat than traditional margarine, and therefore does not meet the legal definition of a margarine.
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Stroke
A sudden disruption or blockage of blood flow to the brain. Blockages result from a blood clot or plaque (cholesterol deposit) from another part of the body blocking an artery, or from clotting in the artery directly, or from plaques narrowing the arteries. This prevents oxygen from getting to the brain tissues. If the blockage lasts for longer than a few minutes, then the affected section of the brain will die from not getting enough oxygen. After effects of a stroke depend on the location of the blockage and the extent of damage and may include paralysis, weakness, speech problems or even death. Symptoms often subside within the first few days as the brain swelling decreases.
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Trans Fatty Acid or Trans Fat
Compound created when hydrogen is added to harden a liquid oil or unsaturated fat. This process is known as hydrogenation. Trans fats, like saturated fats raise LDL or ‘bad’ cholesterol levels. The American Heart Association recommends people limit their intake of trans fat to less than 1% of calories; for a 2000-calorie diet, this would be less than 2 grams daily. Promise activ™ is free of trans fats.
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Triglycerides (TG)
A scientific term for fat. Normally stored as an energy source in fat tissue, high triglyceride levels may thicken blood and make a person more susceptible to clot formation. High triglyceride levels tend to accompany high blood cholesterol levels and other risk factors for heart disease like obesity. Triglyceride levels should be less than 200 mg/dL.
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