MeSH

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

Fats containing one or more double bonds, as from oleic acid, an unsaturated fatty acid.

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

Year introduced: 1987

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

Fatty tissue inside the ABDOMINAL CAVITY, including visceral fat and retroperitoneal fat. It is the most metabolically active fat in the body and easily accessible for LIPOLYSIS. Increased visceral fat is associated with metabolic complications of OBESITY.

Year introduced: 2006

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 generic term for fats and lipoids, the alcohol-ether-soluble constituents of protoplasm, which are insoluble in water. They comprise the fats, fatty oils, essential oils, waxes, phospholipids, glycolipids, sulfolipids, aminolipids, chromolipids (lipochromes), and fatty acids. (Grant and Hackh's Chemical Dictionary, 5th ed)

Year introduced: /blood was BLOOD LIPIDS 1963-1967

Fatty tissue under the SKIN in the region of the ABDOMEN.

Year introduced: 2006

A fat deposit localized between the MYOCARDIUM and the visceral layer of the serous PERICARDIUM. Epicardial adipose tissue is a risk factor for various CARDIOVASCULAR DISEASES.

Year introduced: 2024

Brown fat-like adipose tissue that develops in WHITE ADIPOSE TISSUE from non-MYOGENIC REGULATORY FACTOR 5 expressing cell lineage.

Year introduced: 2017

A course of food intake that is high in FATS and low in CARBOHYDRATES. This diet provides sufficient PROTEINS for growth but insufficient amount of carbohydrates for the energy needs of the body. A ketogenic diet generates 80-90% of caloric requirements from fats and the remainder from proteins.

Year introduced: 2018 (2009)

Fatty tissue in the region of the ABDOMEN. It includes the ABDOMINAL SUBCUTANEOUS FAT and the INTRA-ABDOMINAL FAT.

Year introduced: 2006

Fatty tissue under the SKIN through out the body.

Year introduced: 2006

The encapsulated embryos of flowering plants. They are used as is or for animal feed because of the high content of concentrated nutrients like starches, proteins, and fats. Rapeseed, cottonseed, and sunflower seed are also produced for the oils (fats) they yield.

Year introduced: 1963

Emulsions of fats or lipids used primarily in parenteral feeding.

Year introduced: 1979

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

Consumption of excessive DIETARY FATS.

Year introduced: 2012

A condition that is characterized by chronic fatty DIARRHEA, a result of abnormal DIGESTION and/or INTESTINAL ABSORPTION of FATS.

Year introduced: 2004

A saturated 14-carbon fatty acid occurring in most animal and vegetable fats, particularly butterfat and coconut, palm, and nutmeg oils. It is used to synthesize flavor and as an ingredient in soaps and cosmetics. (From Dorland, 28th ed)

Year introduced: 1998

Products in capsule, tablet or liquid form that provide dietary ingredients, and that are intended to be taken by mouth to increase the intake of nutrients. Dietary supplements can include macronutrients, such as proteins, carbohydrates, and fats; and/or MICRONUTRIENTS, such as VITAMINS; MINERALS; and PHYTOCHEMICALS.

Year introduced: 1998