The Encyclopedia Of Nutrition And Good Health - Index docx

There are 22 different amino acids from which all the proteins in the human body are made.. Nine “essential amino acids” are not manufactured by the body and must come from food.. calori

amino acids Nitrogen-containing compounds

that are the building blocks of protein There are 22

different amino acids from which all the proteins in

the human body are made Nine “essential amino

acids” are not manufactured by the body and must

come from food.

anorexia Loss or lack of appetite.

calcium A mineral that makes bones and teeth

strong, helps muscles work, and aids in proper

blood clotting.

calorie A unit of food energy (the energy the

body needs to maintain itself) Carbohydrates, fat,

and protein provide the energy from food.

carbohydrate Sugars and starches that are the

most efficient source of food energy The most basic

carbohydrate is a simple sugar (such as glucose or

fructose), which serves as a building block for

com-plex carbohydrates (starchy foods like pastas,

whole grains, and potatoes).

cholesterol Waxy substance made by the body

and obtained from food Blood cholesterol

circu-lates in the bloodstream and is a combination of

cholesterol obtained from food and that which the

body makes HDL-cholesterol and LDL-cholesterol

are forms of lipoproteins, which help transport

cho-lesterol throughout the body HDL (high-density

lipoprotein) is the “good” cholesterol and LDL

(low-density lipoprotein) is the “bad” cholesterol HDL

participates in removing excess blood cholesterol

from the body; LDL is the form that can build up in

artery walls and thus is a serious risk factor for heart

disease.

chronic Lasting months or years In medicine, a

condition or illness of long duration, in contrast

with acute conditions The degenerative diseases of

aging are typical chronic diseases Thus, arthritis,

osteoporosis, periodontal disease, cardiovascular disease are slow to develop and they may go on for years before becoming debilitating.

electrolytes Minerals (such as sodium or sium) that regulate body functions.

potas-emaciation An extensive loss of body fat and muscle mass.

enzymes Proteins necessary to trigger cal reactions.

biochemi-fat Caloric energy found in food that is essential for many body functions Dietary fats can be either saturated (butter, meat, fried foods) or unsaturated (vegetable oils) Unsaturated fats are considered to

be healthier Fat also provides essential fatty acids,

is an important component of cell structure, and transports vitamins A, D, E, and K.

fatty acids Basic units of fat molecules that are mixtures of different fatty acids, including mono- unsaturated, polyunsaturated, saturated, omega-3, and trans-fatty acids.

fiber A form of carbohydrate that the body not digest Dietary fiber can be either soluble (dis- solves in water) or insoluble (such as bran) Fiber is important in maintaining intestinal health.

can-folate Also called folic acid, this B vitamin helps the body make nucleic acids (RNA and DNA), amino acids, and red blood cells.

glucose The form of sugar in which all drates are used by the body for energy.

carbohy-glycogen A form of glucose that is stored in the liver and muscles.

hormone A chemical substance that is secreted into body fluids and transported to another organ where it affects metabolism.

GLOSSARY

insulin A hormone secreted by the pancreas that

helps regulate carbohydrate metabolism.

iron A mineral that is an important part of

hemoglobin, the blood’s oxygen-carrying

mole-cule Iron also helps the body resist infection and

use energy from food.

metabolism The chemical and physiological

process by which the body builds and maintains

itself and breaks down food and nutrients to

pro-duce energy.

nutrient A substance derived from food that is needed by the body to supply energy and maintain normal cell functioning, repair, and growth.

protein A major component of all body tissue that helps the body grow and repair itself Protein

is also a necessary component of hormones, enzymes, and hemoglobin.

triglyceride A type of stored fat.

Page numbers in boldface

indicate extensive

treat-ment of a topic Page

numbers followed by the

letter t indicate tables.

451

acetylsalicylic acid See

aspirin

achlorhydria 3, 73, 305

See also hypochlorhydria

acid(s) 3–4, 239 See also

specific acids

acidemia 4 See also

acido-sis

acid-forming foods 4 acidifiers 4, 7 acid indigestion 4, 34,

237antacids for 4, 347,504

acidity See pH regulators

acidophilus 4–5 See also

Lactobacillus acidophilus

acidophilus milk 5 acidosis 5, 85, 433, 484 acidulant 5

acne 30, 210, 520, 583,

617, 650acorns 464acquired immune defi-

ciency syndrome See

AIDS

acrylamide 5–6, 297

ACTH See

adrenocorti-cotropic hormoneactin 447

Actinidia chinensis See kiwi

fruitactivated carbon filtration665

193, 629

to drugs See drug

abuseephedra and 234

ADHD See attention

deficit-hyperactivity order

dis-adipic acid 7 adipocyte 7, 399 adipose tissue 7–8, 400,

604, 618, 622, 673blood sugar and 83,366

cellulite and 132fat in 254

adrenal glands 8, 442,

535, 598caffeine and 104cortisol and 174dopamine and 214fight or flightresponse and263–264adrenalin (epinephrine)

as cytotoxin 182African plum tree

(pygeum) 546 agar 10

agene (nitrogen ride) 81

trichlo-age-related macular

degeneration 10, 408

aging 10–13 See also life

expectancy; life sion

exten-Alzheimer’s diseaseand 24

arthritis and 46causes of 10–11,450

constipation and166

and coronary arterydisease 171degenerative diseasesand 188

dementia and 190,

311, 659depression and 578DHEA and 194free radicals and 11,295–296

ginkgo and 311hormones and 326,430

INDEX

682

Agriculture, U.S

Depart-ment of See USDA

airline meals 14–15

alachlor 336

alanine 15, 546 L-alanine 15 Alar (daminozide) 15

albacore 15 See also

79, 259–260,529–530blood level of 16

in breast milk 95coronary artery dis-ease and 173denatured 240detoxification inrecovery programs193

in distilled liquors211–212

as diuretic 212empty calories from

16, 212esters and 239ethanol as 240hypertension and

17, 351methanol as 435production by fer-mentation 16, 69,

134, 211–212,

259, 324thiazide diureticsand 212and ulcers 216, 305alcohol-drug interactions

17, 212 alcoholism 2, 18, 379–380,

456, 484, 618, 639cirrhosis and154–155malnutrition and

16, 18pancreatitis and492–493

postprandial glycemia and 353social cost of 18

hypo-aldicarb 18 aldosterone 18–19, 321,

alginate 19

alimentary tract (digestive

tract) 208–209 alimentation 20 alitame 20 alkalemia 20

alkali-forming foods See

acid-forming foods

alkaline 20 alkaline tide 20

alkalinity See pH

regula-tors

alkaloid(s) 20–21

caffeine as 104from ephedra 233from goldenseal 322

alkalosis 21, 85 allergen(s) 21

asthma and 52colitis and 162

allergic rhinitis 21, 134,

339, 637allergy(ies)aspirin and 50bee pollen and 69brown rice and 99challenge testing and

134, 224elimination diet and224

environmental cine and 230–231fibromyalgia syn-drome and 263

medi-food 21–22, 292,

505, 563arthritis and 279,

364, 391, 482bioavailability and76

carob and 125celiac disease as131

in chemical ance 137chocolate and145eczema and 192

imbal-eggs and 222

emotions and279food intoleranceand 284milk and 321,

363, 441

sulfites and607–608tartrazine and614histamine and 339

immediate 22,

30–31immune system and359

symptoms of 52,

221, 252, 438,637

vitamins and 655

Allium cepa See onion Allium porrum See leek Allium sativum See garlic Allium schoenoprasum See

chive

allspice 22–23, 516 almond 23, 445 aloe vera 23 alpha amino acids 27–28 alpha amylase 29

alpha linolenic acid

23–24, 238, 256, 271 alpha-lipoic acid 400

alpha tocopherol See

vita-min EAlpha Tocopherol, Beta-Carotene Cancer Pre-vention Trial (ATBCTrial) 71–72

aluminum 24, 329, 363

Alzheimer’s diseaseand 24, 25

in baking powder62

in protein synthesis463

387–388 amylase 29, 86, 118, 208,

416, 492, 567

alpha 29

starch and 29, 117

amylopectin 29 amylose 29 anabolic steroids 29–30,

alcohol interactionwith 17

Ananas comosus See

pineapple

anaphylaxis 30–31, 608

antibodies and 36bronchi and 99immediate allergiesand 22

anchovy, European 31,

323, 352, 545

androgen(s) 8, 31, 617 androstenediol 31

anemia 31–32, 313, 334,

529

aplastic 32

and avitaminosis 58,653

and canthaxanthine116

chloramphenicol and36

in favism 257

hemolytic 334–335,

431iron and 31–32,371–373, 627

Anethum graveolens See dill

aneurysm 603

Angelica sinensis See dong

quaiangina 602

angiotensin 33, 641

aldosterone and 19,585

beta blockers and70

animal drugs in meat(meat contaminants)

425–426 See also

antibi-otics

anions 33, 223, 442 anise 33, 336 annatto 33, 101, 614

ulcers and 216, 305,504

(ADH) 37, 355, 517

angiotensin and 33bulimia nervosa and101

diabetes insipidusand 195diuresis and 212,380

antifoaming agent See

sur-factant

antigens 36, 37

antihistamine(s)alcohol interactionwith 17, 339and asthma 52, 339

antimetabolite 37 antimycotic agents 37 antineuritic 37 antioxidant(s) 37–40, 276

See also specific dants

antioxi-acidifiers as 4, 7and aging 11, 13,450

and AIDS 14

Apium graveolens var.

rapaceum See celeriac

appetite suppressants 42,

313, 327–328, 473amphetamines as 29crash dieting and204–205diet pills as 205

in fad diets 246leptin as 394

apple(s) 15, 42–43 apple cider 153 apricot 43 arachidonic acid 43–44,

46, 238, 396, 398, 511,537

Arachis hypogaea See peanut

arame See seaweed

arginine 44, 409, 481, 636 L-arginine 44

ariboflavinosis 44, 560

Armoracia rusticana See

horseradisharomatic compounds

44–45 arrowroot 45 arsenic 45, 332

Artemisia dracunculus See

rheuma-achlorhydria and 3aspirin and 50chondroitin and150–151, 482food allergies and

279, 364, 391, 482

food-borne 279,

364, 391medications foralcohol interactionwith 17cayenne as 131hawthorn as 330niacin as 458

artichoke 46, 370

artificial flavors 46–48, 59,

240, 270artificial food colors

47–48, 84–85, 292, 610

attention hyperactivity dis-order and 56baby food and 59coal tar dyes as 158FD&C approved 257safety of 59, 84–85

deficit-artificial seafood See

diet foods and 202,588

safety of 1–2, 20

Arundinaria See bamboo

shootasbestos 449ascomycetes 448

ascorbic acid 48, 115, 550, 572–573, 654–656 ascorbyl palmitate 48 ashwagandha 48 asparagine 48, 49 L-asparagine 48 asparagus 48–49 aspartame 48, 49, 509, 510

acesulfame K(Sunett) and 1alitame and 20

in candy 115

aspartic acid 49

adenine synthesisand 7

asparagine formationand 48

as ergogenic ment 235

supple-L-aspartic acid 49 aspergillus 49–50, 444

aflatoxin and 9–10,501

as purchased (A.P.) 51

assays See ELISA

assessment, nutritional

sta-tus 51–52 assimilation 52 astaxanthin 52, 408 asthma 30, 52–53, 233,

339, 637, 653

astragalus 53 atherosclerosis 53–55,

365, 374, 603

as cardiovascular ease 53, 122cholesterol and 147,

dis-338, 405–406

as coronary arterydisease 170–171athletes

anabolic steroids and29–30

carbohydrate loadingamong 119creatine supplementsand 177

235, 365, 493,604

muscle buildingagents and 303,

481, 617nutritional needsduring exercise

244, 593athlete’s foot 301

Atkins diet 55, 199–200

atopic dermatitis (eczema)

220–221

in infants 192, 221ATP (adenosine triphos-

phate) 55–56, 447–448,

487–488acetoacetic acid and2

adenine and 6–7

fish oil and 265–267

autonomic nervous system

See hypothalamus;

antibiotics and35–36

in cheese making135

cranberry juice and175–176

in dental plaque190–191, 504–505,518

diarrhea and 198

Dietary Guidelines for Americans and

201food handling and

284, 423–424,

526, 535,568–569, 574food poisoning and

157, 288, 593

intestinal 60, 78,

367–369, 390,

527, 536, 584preservatives and

107, 155, 461, 532

bacterial toxins 60–61,

157, 182, 230, 306

bagel 61 baker’s yeast 61, 391

baking See cooking

baking powder 61–62,

391, 669anticaking agents in36

cream of tartar in176–177

baking soda 62, 74, 93,

391

balanced diet 62–63, 412,

414, 466basic food groupsand 65

in China 142essential amino acidsand 237

exercise and 243food complementa-tion in 281food guide pyramidand 282–283while eating fastfood 247–248

baldness See hair loss

bald tongue 313

balm 63 balm mint 63 bamboo shoot 63

Bambusa See bamboo

44, 70, 449barbiturates, alcohol and17

bark See tannins

barley 64, 69, 416 barley malt 64, 69, 416

basal cell carcinoma 634basal energy expenditure

basil 65–66, 337 bass 66 basting 66 bay 66

Baycol See

diture) 64 beef 68, 329–330,

422–424bovine growth hor-mone and 90

beef tallow 68, 297, 329,

612, 644

bee pollen 68–69, 564 beer 69, 416

carbon dioxide in120

carrageenan in 126dehydration and189

EDTA in 221erythorbic acid in236

urethane tion of 636

contamina-beet 69, 87

behavior See food, and

nervous systembehavior modification

69–70

compulsive eatingand 165–166dieting and 204

belching See eructation bell pepper See pepper

benign prostatic

hyperpla-sia (BPH) 538 benomyl 70

benzoic acid See benzoyl

peroxidebenzopyrene

(benzo(a)pyrene) 44, 70

in barbecued meat/charcoal broiledmeat 63–64, 449carcinogenic risk of

44, 121, 449–450

benzoyl peroxide 70

berberine 322bergamot 398

beriberi 58, 70, 221, 561,

618

berry See specific berries

Bertholletia excelsa See

Brazil nut

Beta-Carotene and Retinol

Efficacy Trial (CARET)

Beta vulgaris See beet

Beta vulgaris cicla See chard

Better Business Bureau 9

beverages See specific

76–77, 156, 232, 358,

481bioflavonoids (flavonoids)

biosynthesis 78 See also

anabolism

biotin 78–79

avidin binding 57intestinal bacteriaand 4, 60, 368bipolar disorder 403, 640

birth defects 79, 510, 521,

592, 616–617, 625alcohol and 16, 79,259–260, 529–530folic acid and 274,592

hypervitaminosisand 352, 651pesticides and 79,449–450

biscuit 80, 102

bismuth 216, 305, 333

bitters 80

bivalve See clam; oyster

Bixa orellara See annatto

blackberry 35, 80 black cohosh 80 black currant oil 80, 303

infections of 81,

175–176, 637kidney stones and

181, 637

blanching 81

bland diet 198bleaching agents (flour)

70, 81 blindness, night 460, 650 blood 15–16, 81–82, 153,

395, 458, 518absorption of oxygen

by 1alcohol level of 16alkalinity of (alka-lemia) 20carbon dioxide in120

cholesterol in 147,

347, 502dietary fat transport

in 7, 401immune system and359–360

pH level of 5, 513plasma and 82, 408,518

serum and 578

blood-brain barrier 82,

314, 317dopamine and 214ketone bodies and 2

blood cells See red blood

cells; white blood cells

blood clotting 82–83, 325,

335, 537, 620aspirin and 50bromelain and98–99chili pepper and142

dong quai and 214fibrin and 82,262–263, 335, 660fish oil and 265garlic and 304

in heart attacks 331,620

mast cells and 421platelets and518–519

in stroke 603, 620thrombin and 620

blood sugar 83–84, 295,

313, 318–319adipose tissue and

83, 366breakfast and 93carbohydrate metab-olism and 119,319–320, 403–404

in chemical ance 137and compulsive eat-ing 166

imbal-depression and 192diabetes mellitus and

84, 195–197, 249,

315, 318–319,

348, 366drugs to lower(hypoglycemics)197

exercise and 242,593

fasting 83–84, 249,

316, 353fatigue and 252fiber and 502fish oil and 266–267fructose and298–299hormones and 313,492

316, 403–404,

453, 492blood urea nitrogen (BUN)635

blood vessels See arteries;

capillaries; veins

blueberry 35, 84

bluefish 84

blue food colors 84–85

BMI (body mass index)

333, 355 See also

adi-pose tissue; fat

soning) 61, 89, 182,

289, 341, 427, 461

bouillabaisse 89 bouillon 89, 186, 599

bouquet garni See bay;

celery; clove; parsley;

thymebovine growth hormone

(bGH) 90, 309, 425, 439

bovine spongiformencephalopathy (BSE)

90, 426, 510

bowel See inflammatory

bowel disease; irritablebowel syndrome; smallintestine

cellulose in 132

in flour 272

oat 91, 94, 468 wheat 91–92, 94,

caulo-Braunschweiger See

liver-wurstBravo (chlorothalonil)301

Brazil nut 92 bread 92–93, 564

acrylamide in 5–6calcium propionate

in 37enrichment of 230

breadfruit 93 breakfast 93–94, 571–572 breakfast cereal 94–95,

324, 418, 468, 534acrylamide in 5–6calciferol (vitamin D)

in 105

as convenience food167

wheat bran in 91breast cancer 113–114,

166, 274, 398, 408, 657

coenzyme Q and160

DDT and 185estrogen and 239,397

hormone ment therapy and

replace-239, 431rate in China 142

breast cysts 95, 145 breast-feeding 95–96, 521,

535–536bifidobacteria and74

bifidus factor and 75colostrum and 164Daily Reference Val-ues used in 183dieting and 202fish consumptionand 97

vs infant formula

use 362maternal nutritionand 344plant supplementsand 234, 322

breast milk 96–97, 124,

370, 386, 620antibodies in 36, 95,362

caffeine in 104chocolate in 145colostrum transition

to 164

vs cow’s milk 439

vs infant formula

362pollutants in 97,

144, 185, 210,519–521taurine in 615

brewer’s yeast 69, 97,

151, 316, 365, 581

brine 97–98, 476 broad bean 98, 257 broccoli 98, 178, 216,

broth See bouillon brown fat tissue See adi-

pose tissue

brown rice 99 brown sugar 99, 605

BV See biological value

BVO See brominated

and bone 86,105–107, 482,483–486, 582deficiency of 186,

lead in supplements

of 86–87, 489calcium acid phosphate 62

calcium ascorbate See

vita-min C

calcium blockers 107

calcium carbonate See

antacidcalcium cyclamate (cycla-

107, 536

calcium tartrate 62

calculi See cytolithiasis

calf liver 404California CertifiedOrganic Farmers (CCOF)

107, 133, 480

California Dried PlumBoard 519California Prune Board 519

calmative See valerian root

caloric needs, daily 108

definition of 680

diet-induced mogenesis and

ther-202, 591diets very low in

200, 246

direct calorimetryand 211

empty See empty

caloriesenergy and 64,228–229, 375–376,382

excess converted tofat 252–253from fat 249, 251food labeling and287

measurement of

211, 375–376, 382Calorie Control Council 1

artificial food colorsand 47–48artificial sweeteners

and See specific

artificial sweeteners

balanced diet and62

BHA and 73BHT and 74carcinogens and109–114, 121–122,

562 See also specific

carcinogens

chemopreventionand 139conjugated linoleicacid and 166cruciferous vegeta-bles and 98, 99,

103, 111,178–179, 374cytotoxins in drugsfor 182epidemiology and234

and fat in diet250–251herbs and 23, 130isoflavones and 374laetrile and 387–388methotrexate and37

obesity and 7–8prevention guide-lines 114radiation therapyand 549risk assessment for562–563selenium and 576soy products and 591vitamins and 650,654–655, 658zinc and 678

artificial food colors

in 47chocolate in 145canning 89, 337, 532,

607, 643

canola oil 115, 445, 550 cantaloupe 115 canthaxanthine 116 capillaries 116, 399, 421

angiotensin and 33and blood-brain bar-rier 82

erythema and 236

Capsicum spp See pepper

Capsicum anum See

cayenne

Capsicum frutescens See

cayenne; chili pepper

capsicum pepper (chili

carbohydrateloading and119glycemic indexand and318–319Kreb’s cycle and383

in champagne 134flatulence and 268carbon filtration, activated665

308, 426, 427, 449–450,

462, 519–521aromatic compounds

as 44–45artificial sweeteners

as 179, 565cancers and109–114, 121–122,562

capsaicin as 122Delaney clause and189

food irradiation and284–285

as food toxins 293,

501, 544, 636

fungicides as 121,666

herbicides as 121,336

industrial pollutants

as 121, 459–460medicinal plants as

164, 323mold as 121

in mushrooms 122nitrosamines as 121,

449, 461, 623pesticides as 121,449–450carcinoma 109basal cell 634

cardamom 122

cardiovascular disease

(CVD) 122–124, 124,

160, 181, 413aging and 10–13,433

arteries and 45atherosclerosis as

53, 122balanced diet and62

body fat distributionand 251

in China, rate of142

cholesterol and122–124, 147,405–406

as degenerative ease 188diastolic blood pres-sure and 198epidemiology and

dis-234, 562exercise and 242,267

and fat in diet 250fish oil and 265–267Framingham Studyand 294–295menopause and 431obesity and 7–8,122–123, 295Omega-6 fatty acidsand 255prevention guide-lines 123

risk factors for 295,

562, 602vitamins and 652,

655, 658

Carica papaya See papaya

caries, dental See teeth

carnitine 124–125, 371 L-carnitine 124–125 carob 125

carob (locust) bean gum

Carum carvi See caraway Carya illinoensis See pecan

casaba 127 casein 127, 441 cashew 127 cassava 127–128, 370, 613

Castanea dentata See

catalase 129, 161,

345–346, 371cataract(s) 75, 408, 634,

655, 659

catechin 269t, 616

catecholamines 130, 457 catfish 130

cations 223, 442, 524,585

cat’s claw 130

catsup See ketchup

cauliflower 130–131, 178 caviar 131, 337

cavities, dental (caries) See

central nervous system

(CNS) See nervous

sys-tem

ceramics and pottery See

lead

Ceratonia siliqua See carob

cereal, breakfast See

cerebral thrombosis602–603Certification Board ofNutrition Specialists467

certified food colors See

artificial food colorscertified organic vegetables

chanterelle 449charcoal broiled meat/

barbecued meat 63–64 chard 135

chayote 244

cheddar See cheese

cheese 33, 56, 135–136,

385, 402, 418, 557,588–589

cottage 174

fat, hidden in 250

imitation(s) 136 powders 136

whey and 670

cheilosis 136 chelate 136–137, 155, 578

chelating agents See

sequestrantschemical(s)

agricultural See

pes-ticide(s)

brain See

endor-phins; mitter

neurotrans-DNA and 213

environmental cine and 230–231

medi-in foods, regulation

of (Delaneyclause) 189–190

chemical contaminants See

pollutantschemical imbalance

137–138 chemical score 138, 542,

556chemical sensitivity

138–139 chemoprevention 139

chemotherapy 182,387–388

chenopodium (quinoa)

547 cherry 15, 35, 139, 323 chervil 139, 336 chestnut 139–140

chewing See mastication

503Child Nutrition Act of

1966 571children 9, 95, 114, 257,

340, 490anabolic steroids’

effect on 30antipsychotic (neu-roleptic) drugs and497

aspirin and 50

baby food for 59,

362–363bladder infections in81

body mass index(BMI) of 85bovine growth hor-mone and 90cholesterol and 148cow’s milk and 184,

439, 533Daily Reference Val-ues for 183

dieting and 202,

416, 474dolomite supple-ments and 214

E coli 0157:H7 and

237ear infections of 95eating patterns of219

and fasting 248fetal alcohol syn-drome and

259–260, 529–530,

617food allergies among21–22

hyperactivity in 56,258

malnutrition in 416,597

obesity in 469,473–474, 587–588recommendeddietary allowances(RDA) for 142rickets in 86taste in 615

vitamins for 142 children’s vitamins 142 chili pepper 116, 142,

503Chinadiet in 142, 199disease rates in 142

China Project 142–143

Chinese cabbage 178, 244

Chinese ginseng 311–312,

602Chinese mustard cabbage

chitosan 143 chive 143

chloramination See water,

chloramination ofchloramphenicol 36chlordane 508

chlordimeform 143

definition of 680

dehydrocholesteroland 189dietary referencevalue of 183and eating patterns219

excretion of (in bileacids) 75–76fiber and 91fish oil and 265–267gallstones and302–303gemfibrozil and 307high-density lipopro-tein (HDL) and

338, 405hyperlipoproteine-mia and 349–350inherited high levels

of 246–247, 347lecithin and 391–392low-density lipopro-tein (HDL) and405–406measurement of

339, 347,399–400, 405–406,524

in meat and meat products

non-425t

oils and 265–267,

345, 445strategies to lower

402, 435chondroitin (CS)

150–151, 482 chromium 12, 151–152,

316, 332

chronic, definition of 680

chronic diseasefat and 171–173risk assessment for561–563

chronic fatigue syndrome

(CF) 152 See also

fatigue

chutney 153 chylomicron(s) 153, 349,

401, 436adipocytes and 7,399

caprylic acid and116

and fat digestion

Cimicifuga racemosa See

black cohoshcircadian rhythm 174,

225, 264, 326, 354, 430

circulatory system 154,

488cirrhosis (liver) 17, 29,

154–155, 375, 402, 404

citric acid (citrate) 39,

136, 155, 383, 487, 550,

578citric acid cycle (Kreb’s

cycle) 383, 487

citron 155–156

Citrullus vulgaris See

water-melon

Citrus aurantifolia See lime

citrus fruit 155–156 See

also specific fruits

acid indigestion and4

as allergens 21peel (rind) of 122,

Citrus sinensis See orange

CLA (conjugated linoleic

acid) 166 clam 156, 555, 579–580 clarified butter 101–102 clarifying agents 156

clay eating See geophagia;

picaclear-liquid diet 198–199

clinical ecology See

envi-ronmental medicineclinical evaluation of nutri-tional status 51–52

clinical trial See trial(s),

lulose) 133

CO2 See carbon dioxide

coagulated protein 67,

158 coal tar dyes 47–48, 158 cobalamin 158

cobalt 158, 435 cobnut (hazelnut) 331 cocoa 103, 158–159, 613 coconut 159

coefficient of digestibility206

fiber and 91, 260,

397, 502and meat 110rate in China 142constipation and

166, 259and digestive tract

207, 209diverticulitis and212

irritable bowel drome (IBS) and373–374Color Additive Amend-ment of 1960 281

syn-color additives See

artifi-cial food colors

92, 165, 243, 271–272,

324, 352, 521, 596compulsive eating 100,

165–166, 218, 474 condensed milk 166

condiment 166, 607 See

also specific condiments

conditioning See fitness

conjugate bases 121conjugated linoleic acid

diverticulosis and212

fiber and 91, 167,

389, 545irritable bowel syn-drome (IBS) and373

laxatives and 389

Continuing Survey of FoodIntakes (CSFII) 457contraceptives, oral 629

convenience food 167,

298 See also fast food;

junk food; processedfood

and compulsive ing 166

eat-craving and 176and eating patterns219

food processing and291

Dietary Guidelines for Americans and 201

food poisoning and288–290

in food preservation290

kosher 382–383microwave 89, 294,

field corn 169genetically modified309

corn chips See chips

cornmeal 170 corn oil 170 cornstarch 61, 170 modified 59, 443

corn syrup 170, 463 fructose 120, 299

See also cardiovascular

cow’s milk See milk

crab 175, 579–580

cracked wheat See wheat

cracker 175 cranberry 175

creamer, nondairy 463

cream of tartar 62, 74,

176–177, 614 creatine 177 cress 177, 178

Creutzfeldt-Jakob disease,variant (vCJD) 90, 426,

510 See also beef

Crocus sativus See saffron

Crohn’s disease 145,

177–178, 198, 364,

374, 430, 584, 598, 646

crude fiber See fiber

crunchy foods, craving for

(pagophagia) 490–491

crustaceans See crab;

lob-ster; shellfish; shrimp

Curcuma longa See turmeric

curcumin See turmeric

currant oil, black 80, 303

Cydonia cydonia See quince

Cynara scolymus See

cytochrome P450

180–181, 371, 404

cytokines See lymphokines

cytolithiasis 181, 302 cytoplasm 181–182, 227,

409–410, 454, 506

cytosine 182, 213 cytotoxins 61, 182, 400,

544

D

Daily Reference Values

(DRVs) 183, 543 Daily Values (DVs) 183,

286dairy-free frozen desserts

183–184 dairy product(s) 109, 184,

189 See also specific dairy

products

daminozide (Alar) 15 dandelion 80, 184 DASH diet 124, 184 date 184, 324

185 See also caffeine;

specific beverages

decalcification 185–186 decoction 186

deep-vein thrombosis(DVT) 15

and subclinical ciencies 186, 444

defi-deglutition 188, 421, 505 dehydrated food 188–189 dehydration 189, 380,

433, 593, 620, 663

on airplanes, risk of15

antidiuretic hormone(ADH) and 37

in athletes 189, 593blood sugar and 84,316

diabetes insipidusand 195diarrhea and 189,198

in fad diets 246

in fasting 248

in food preservation290

kidney stones and

181, 381very low-calorie dietand 200

7-dehydrocholecalciferol(dehydrocholesterol)

189 dehydrocholesterol 189

191, 278–279memory and 11nutrient deficiencyand 191, 279premenstrual syn-drome and530–531serotonin and 191,606

dermatitis 79, 192

atopic (eczema)

192, 220–221

DES (diethylstilbestrol)425

desserts 192

dairy-free frozen

183–184 fat-free frozen 298,

356

detergent See surfactant

detoxification 192–193

cytochrome P450and 180–181and fasting 248free radicals and295–296, 374

in recovery programs

193, 317 devil’s claw 193–194 dextrin 194, 253, 595 dextrose 36, 194

DHA See docosahexaenoic

acidDHEA (dehydroxyepian-drosterone) 31,

194–195, 407

diabetesachlorhydria and 3

adult onset See

dia-betes mellitusbalanced diet and62

and cardiovasculardisease 122–124exchange lists and241

fasting blood sugar

irritable bowel drome (IBS) and373–374kaolinate (clay) and310

syn-lactose intoleranceand 198, 373,

387, 533diastolic blood pressure

83, 198, 350

dichloro-diphenyl-trichlo-roethane (DDT) 185

dichloromethane 665dicumarol 40

Dientamoeba fragilis 495

diet(s) 198–199 See also

dieting; specific types

amino acids and 28birth defects and 79and blood pressure83

calcium and106–107carbohydrates in

118, 165, 315carotenoids and 126cellulite and 132children and148–149cholesterol and146–149constipation and166

detoxification and192–193

disease and 358 See

also specific diseases

essential nutrients in238–239

fat in 249, 251fructose in 298–299surveys on 219–220weight managementand 667–668dietary approaches to stop

hypertension See DASH

diet

dietary fiber See fiber

Dietary Goals for HealthyAmericans (1972) 605

Dietary Guidelines for

Ameri-cans 200–201, 298, 407,

453, 572, 605and Americans’ eat-ing patterns 219attention deficit-hyperactivity dis-order and 56balanced diet and62–63

basic food groupsand 65food guide pyramidand 283Dietary Reference Intakes

(DRI) 201, 452, 551 dietetic foods 202, 286,

589

diet foods 202

diethylstilbestrol See DES

diet-induced obesity

(yo-yo dieting) 42, 202,

350, 377, 676

diet-induced

thermogene-sis 65, 202, 591 dieting 202–204

amphetamines and29

anorexia nervosaand 33–34and basal metabolicrate 65

body fat and 7–8crash 2, 128,

204–205, 379–380

diet record in 206exercise and203–204, 242obesity and472–473recommendationsfor 203–204

dietitian (RD) 205 diet margarine 419–420 diet pills 42, 205–206,

473, 510

diet record 206

in elimination diet224–225

food compositiondata for 281

digestibility 206, 582 digestion 28, 206–208,

346, 421, 576, 583–584

See also under specific stances

sub-absorption in 1, 516assimilation and 52,346

bioavailability and76

chyme and 153, 584diet-induced ther-mogenesis and202

efficiency of(digestibility) 206elemental diet and224

fast food and 247glycemic index andand 318–319nervous system and455

digestive disorders See

gas-trointestinal disordersdigestive enzymes 145,

207, 208, 230, 337, 346,

368–369, 414–415, 492,

503, 538, 599, 629

digestive system 208–209 digestive tract 208–209,

235, 388, 446–447, 505,599

digitalis 321

diglycerides 209–210, 226 dill 210, 337, 640

dimethylglycine See

pangamic acid

dimethylpolysiloxane 210

Dinoseb 336dioctyl sodium sulfosucci-

nate (DSS) 210

Dioscorea spp See yam

dioxin 210–211 dips 211 direct calorimetry 211

disodium inosinate (IMP)

double-acting baking

pow-der See baking powpow-der

double helix See DNA

Dr Atkins Diet Revolution

drinking water See water

drinks See specific types

drug abuse See also

pregnancy and 529drug/alcohol interactions

17, 212

drug/nutrient interaction

214–215, 418, 613, 656,

661DRVs (Daily Reference

dulse See seaweed

duodenal ulcer 216, 347 duodenum 1, 217, 302,

583–584

DVs (Daily Values) 183

DVT (deep-vein sis) 15

thrombo-dye(s) See also artificial

food colors

coal tar 47–48, 158

red, numbers 2, 3,

40 47–48yellow no 5, FD&C

(tartrazine) 614

yellow no 6 47–48

dysbiosis See bacteria,

intestinal; intestinal floradysentery, amoebic 495

dyskinesia, tardive 613 dyspepsia 217, 338 dysphagia 217

500–501 eating disorders 218, 486

See also specific types

anorexia nervosa as33

behavior tion and 69–70bulimia nervosa as100

E coli See Escherichia coli

ecology, clinical See

in preeclampsia 220

edible portion 221

EDTA traacetic acid) 39, 136,

(ethylenediaminete-221–222, 578

EFA (essential fatty acids)

238 egg(s) 158, 222, 315, 486,

349, 524hypothalamus and354–355imbalance in crashdieting 205, 380kidneys and 224,380–381, 433,453–454, 585–587loss of 100, 225,

248, 433

replacement of See

sport drinkssodium and585–587electron beam pasteuriza-tion (betaline) 73electron transport chain

181, 224, 383, 457, 487,

557elemental diet 178, 199,

test 221, 224–225, 305

ELISA (enzyme-linkedimmuno-absorbent

emotionsfood and 277–279illness and 544–545

empty calories 62, 225

from alcoholic erages 16, 212from junk food376–377from sweeteners 99,

bev-115, 120, 419, 452

gluten-induced See

celiac disease

enteropeptidase 230, 492,

629enterotoxin 59, 60–61,

230, 368 entrees, frozen 167, 298

environmental medicine

230–231

cancer and 110chemical sensitivityand 138–139Environmental ProtectionAgency (EPA) 5,

definition of 680

detoxification and192–193digestive 145, 207,

208, 230, 337,

346, 368–369,414–415, 492,

503, 538, 599,629

in electron transportchain 224inactivation of 232,332

induction of 362inhibition of 365reactions of 231

regulation of231–232, 258, 362enzyme-linked immuno-absorbent assays (ELISA)

ephedra (Ephedra sinica)

234–235, 320, 433, 641

and asthma 52caffeine and 104diet pills and 205

in fat metabolism

252, 398, 433

in fight or flightresponse 263–264epithelial tissue (epithe-

lium) 235, 622

Epsom salts 414Epstein-Barr virus 13,152

erythrocytes See red blood

237, 289, 330,423–424

and digestion 188,208–209, 505essential amino acids 15,

237–238, 395, 409,

435–435, 539–543, 620essential fatty acids (EFA)

221, 237, 238, 254–256,

271, 406, 635alpha linolenic acidand 23

arachidonic acid and43

in breast milk 97docosahexaenoicacid (DHA) and214

eicosapentaenoicacid (EPA) and

223, 411gamma linolenic acid(GLA) and 303linoleic acid and398–399plant oils and 80,240–241prostate enlargementand 538

tuna and 15, 87,631

essential nutrients

238–239

bioavailability and76

biochemical uality and 76–77

individ-esterase 239 esters 239

estimated average ment (EAR) 201

require-estrogen 87, 239–240,

374, 507–508birth defects and 79

breast cancer and

239, 397breast cysts and 95cruciferous vegetableindoles and 98,

99, 103

supple-and immune system241–242, 361lactic acid and 30,

320, 386, 448nutritional needs du-ring 242–244, 593obesity and

472–473osteoporosis and

484, 486oxygen debt and488–489and stress 241–242,

264, 602weight managementand 667–668exotic fruits and vegetables

244–245 extracellular fluid 245,

cleotide) 268 fad diets 246 false anise (dill) 210

familial terolemia 149–150,

hypercholes-246–247

famine 597

FAO See Food and

Agri-cultural OrganizationFarm Verified Organic(FVO) 133

FAS See fetal alcohol

syn-dromefast food 140–141,

247–248, 297, 343,

376–377 See also

con-venience food; junkfood; processed food

412 See also triglycerides

abdominal 251, 433,

469, 676

in adipose tissue

254

Atkins diet and 55

body See body fat

caloric value of 107and chronic disease

250–251

consumption ofand cancer 110,112–113and coronaryartery disease171–173,406–407Daily Reference Val-ues for 183

definition of 680

diets low in 26,

199, 241, 406–407,

532–533

digestion of 251,

254–255, 400,403–404, 580,598

bile and 75esterase and 239food labeling and

250, 287, 397

hidden 249–250

imitation See

Olestra; Simplessemajor food sources

oxidation of ity) 73, 389, 536,550

(rancid-palatability of foodand 491

replacer See fat

sub-stituterequirements duringexercise 243

saturated See

satu-rated fat

subcutaneous 604

unsaturated 249,

634–635 fatfold test 251

fat-free frozen desserts

298, 356 fatigue 251–252, 407

and adrenal function8

anemia and 31–32,371–372food allergy and 22hypothyroidism and

252, 355, 450fatigue syndrome, chronic

380, 522 See also

essen-tial fatty acidsabsorption of 1

definition of 680

long-chain 255medium-chain 254,628

saturated See

satu-rated fatshort-chain 254,

536, 580 trans- 626–627 fatty liver 256–257, 402 fava bean 98

FD&C-approved food

col-ors 257 See also artificial

food colors

definition of 680

detoxification and193

diverticulosis and212–213food labeling and

260, 287–288

in high complex bohydrate diet199

car-insoluble 132, 261intestinal bacteriaand 42, 367–369irritable bowel syn-drome (IBS) and373

major food sources

502, 673weight loss and 668

fibrin 262–263, 640

in blood clotting 82,262–263, 335,660

calcium and 105

as fibrous protein263

fibrocystic disease See

breast cystsfibromyalgia syndrome

152, 263, 390, 566 fibrous proteins 263

Ficus carica See fig

in bouillabaisse 89

as ceviche 134

in diet 264–265docosahexaenoicacid (DHA) in

213, 256

eggs of (caviar) 131,

337eicosapentaenoicacid (EPA) in 223,256

in Eskimo diet 237pollutants in 185,

211, 432, 520–521safety of 153, 265,432

fish oil 265–267, 634–635

cod liver oil as 159eczema and 221eicosapentaenoicacid (EPA) from

223, 411, 537inflammation and

46, 407fish protein concentrate

(FPC) 267 fitness 9, 200, 267 flatulence 268

in colitis 162diet and 65–66,67–68, 199, 397flavin adenine dinucleotide

(FAD) 268, 560

flavin adenine cleotide (FMN) 268,560

mononu-flavonoids 35, 268–270,

421, 612

as antioxidants 39,

296, 321,545–546, 547and cancer 113, 374health benefits of

268–270, 269t,

465major sources of 69,

75, 84, 139, 325,

330, 616

as phytochemicals513–514flavor enhancers 211,

See also specific food additives

natural 270 See also

specific herbs, spices, and foods

flaxseed oil 271 flounder 271 flour 271–272, 312, 524,

669 See also specific grains

bleaching agents for

flour substitute 272 fluid balance 272–273,

folacin See folic acid folate See also folic acid

definition of 680 folic acid 274–275, 282,

402, 430, 490, 578, 617,620

Alzheimer’s diseaseand 25

anemia and 32–33antimetabolites and37

and cancer 111and depression 191drug interactionswith 37, 215

in grain products

272, 324, 411and immune system360

methotrexate and

37, 40pregnancy and 528

food(s) 275 See also specific

277, 344, 672

Food and Drug

Adminis-tration, U.S See FDA

food banks 279 food-borne arthritis 279,

364, 391

food chain 280, 512

aquatic 265, 432pollutants in 19,

144, 185, 280,

432, 519–521, 573food color(s)

artificial (certified)

See artificial food

colors

blue 84–85 dyes 47–48

FD&C-approved

257

natural 33, 70–71,

116, 125–126, 566synthetic 257food combination

282, 300–301, 324, 534

See also enrichment

food grading 282 See also

graded foods

food groups, basic 65

food guide pyramid

282–283, 283, 453, 605

basic food groupsand 65diabetes mellitus and197

Dietary Guidelines for Americans and 201

food handling and public

of cheese 135codes in 288contents of285–286, 298, 627Daily Values in 183and fat 250, 287,397

FDA and 257fiber and 260,287–288fruit juice and 300

of graded foods(eggs, meat, poul-try) 291–292, 423

of imitation food358–359ingredient order in287

irradiation and284–285

of meats 282,422–423, 452

of “natural” foods452

of oils 476–477, 629

of organic foods 480product claims in

88, 163, 257, 286,

335, 429, 638

standards of identityand 595

sugar and 287, 606terminology of286–287, 367,

397, 480, 587,626

food poisoning 288–290,

593arthritis and 45–46bacteria and 59,60–61, 89, 109,

157, 568, 580, 595chemical sensitivityand 138–139chicken and 141dyspepsia and 217microwave cookingand 437prevention of 284,289–290seafood and153–154, 489,

of vegetables643–644Food Quality and Protec-tion Act of 1996 507,508–509, 562Food Safety and InspectionService (FSIS) 285,

291–292 food sensitivity 98, 292,

321, 354, 482attention deficit-hyperactivity dis-order and 56challenge testing and134

chemical sensitivityand 138–139colitis and 162diarrhea and 198diverticulitis and212

dyspepsia and 217

vs food allergy 21

nervous system and

(fructoglygosaccha-rides) See probiotics

four food groups See basic

freshness 297 fried food 247, 297–298

frozen foodsdesserts, fat-free

298, 356 entrees 167, 298

vegetables 643–644fructooligosaccharides

(FOS) See probiotics

fructose 74, 139,

298–299, 341, 370

fructose corn syrup 120,

299 fruit(s) 299–300, 375, 589

See also specific fruits

alkaline residues of4

artificial flavors of240

in dairy-free frozendesserts 183–184diarrhea and 198dried 300

See also pesticide(s)

as carcinogens 121,666

gall See bile

gallbladder 75, 145, 302,

375gallstones 75, 145,

302–303, 492–493, 522

gamma-aminobutyric acid(GABA) 639

gamma globulins 36, 303,

312, 335, 359gamma hydroxybutyric

acid 303

gamma linolenic acid

(GLA) 80, 87, 303, 398,

531, 536gamma-oryzanol 169,

303–304

gamma-tocopheral658–659

Ganoderma lucidum See

reishi mushroomgarbanzo bean (chickpea)

141, 389 garden balm 63 garden beet 69

garden heliotrope See

tion) 4 gastric ulcer 305, 306 gastrin 305, 599 gastritis 305–306, 333,

602gastroenteritis 288–289,

306

gastroenterology 306 gastrointestinal 306

in digestion 206electrolytes and 224

in infants 164

gastroplasty 307, 470 gastrostomy 307

gavage 216, 307 See also

alimentation

gelatin 50, 307

from collagen167–168safety of 90

gemfibrozil 150, 307

genderand autoimmunedisease 407and blood pressure83

and coronary arterydisease 171, 295dieting and 202–204and eating disorders218

and osteoporosis483–486tissue fat and 254,604

gene(s) 307–308, 309,

450free radicals and295–296generally recognized assafe (GRAS) designation

281–282, 308

BHT and 74brominated veg-etable oil and 99caffeine and 104DSS and 210genetically modified foods

308–309

genetic code 6, 182, 307,

308–309, 361, 620 See

also DNA

341–342 See also specific

glands

glaucoma 75

gliaden 312, 318, 669 globulins 312

glomerular filtration

312–313, 370, 380, 453,

637

glossitis 313, 502 glucagon 83, 313,

341, 370, 386bifidobacteria and74

and blood sugar 83,403–404

chromium and 151

definition of 680

and fasting 248metabolism of 1, 7,

27, 119, 252, 313,

314–315, 403–404,

546starch and 29, 596

glucose oxidase 315

glucose tolerance

315–316, 328, 673 test 195, 316

glucose tolerance factor

(GTF) 151, 316 glucostat 316, 403 glucosuria 316, 380

glutamic acid (glutamate)

316–317, 536 See also

MSG (monosodium tamate)

317–318, 345–346, 460,

505, 765

gluten 92, 272, 312, 318,

425, 536, 669celiac disease and131–132gluten-free diet 132, 318gluten-induced enteropa-thy (celiac disease)

131–132 glycemic index 318–319 glycerin (glycerol) 319 glycerol 254, 313, 319,

313, 403–404, 433carbohydrate loadingand 119, 448carbohydrate metab-olism and 119

definition of 680 glycogen loading 119 glycogenolysis 320 glycoholic acid 319

Glycyrrhiza glabra See

licoriceglycyrrhizin 321, 396GMP (disodium guanylate)

211 goat’s milk 321, 438 goiter 294, 322, 350, 370,

576

goitrogens 322, 370, 564 goldenseal 80, 322

gonads 227

goober See peanut

gooseberry 322 gotu kola 323, 407 gout 323, 352, 545, 582,

636, 656arthritis and 45–46disodium guanylate(GMP) and 211disodium inosinate(IMP) and 211kidney stones and181

graded foods 323

Agricultural ing Service and 13butter as 101chicken as 140labeling of 291–292,423

Market-meat as 422–423olive oil as 476

grain(s) 284, 323–324,

326, 443–444balanced diet and62–63

cereal 27, 133, 228,

262t, 310, 393 fiber content of 262t

protein content of536

grain alcohol (alcohol;

ethanol) 16–18, 240

grain amaranth

(ama-ranth) 27 granola 94, 324, 468

granulated sugar See table

sugar

grape(s) 134, 324–325,

558, 671–672 See also

raisingrape-flavor soft drinks588

grapefruit 325, 612 grape juice 325, 382 grapeseed oil 325

grape sugar See glucose

GRAS (generally

recog-nized as safe) 308

green number 3 See

artifi-cial food colorsGreen Revolution

325–326, 344, 506,

560–561, 668