Low-fat
Low-fat
Low-fat (/loʊ-fæt/) refers to a diet or food product that contains a reduced amount of fat, often used in the context of weight management and heart health.
Etymology
The term "low-fat" is derived from the English words "low", meaning small in amount, and "fat", referring to a type of nutrient in food. It has been in use since the late 20th century, coinciding with increased public awareness of the health effects of dietary fat.
Definition
A low-fat diet is one that restricts fat and often saturated fat and cholesterol as well. Low-fat diets are intended to reduce diseases such as heart disease and obesity. For some people, this type of diet can also help control high blood pressure.
A low-fat food product is one that has been altered, or processed, to reduce its fat content. This is often achieved by replacing some or all of the fat in the product with other ingredients, such as water, sugar, or protein.
Related Terms
- Diet: The kinds of food that a person, animal, or community habitually eats.
- Nutrition: The process of providing or obtaining the food necessary for health and growth.
- Obesity: A medical condition in which excess body fat has accumulated to the extent that it may have a negative effect on health.
- Heart Disease: A range of conditions that affect your heart. Diseases under the heart disease umbrella include blood vessel diseases, such as coronary artery disease; heart rhythm problems (arrhythmias); and heart defects you're born with (congenital heart defects), among others.
- Cholesterol: A type of fat found in your blood. Your liver makes cholesterol for your body. You also can get cholesterol from the foods you eat.
External links
- Medical encyclopedia article on Low-fat
- Wikipedia's article - Low-fat
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