NUTRITIONAL AND FOOD-RELATED HEALTH CONDITIONS terms

Glycaemic index (GI)

Ranks food on a scale from 0-100 based on their effect on blood glucose levels.

Blood glucose level

The amount of glucose present in the blood.

Low blood glucose (hypoglycaemia)

A condition in which the glucose level in the blood falls abnormally low.

High blood glucose (hyperglycaemia)

A condition in which the glucose level in the blood becomes abnormally high.

Diabetes

A chronic disease in which blood-glucose level is abnormally high due to ineffective insulin usage.

Soluble fibre

Fibre that dissolves to form a gel in water and slows the entry of sugar into the bloodstream.

Insoluble fibre

Fibre that cannot be digested and binds water as it passes through the body.

Cholesterol

A soft, white waxy substance produced in the liver and needed by the body.

High blood cholesterol

High levels of cholesterol in the blood that can obstruct blood flow by causing plaque build-up.

Atherosclerosis

The clogging and narrowing of arteries due to cholesterol and fatty substance build-up.

Osteoporosis

A condition characterized by porous bones, resulting from long-term low-calcium diet.

Saturated fats

Fats found mainly in animals, solid at room temperature.

Unsaturated fats

Fats found mainly in plants, liquid at room temperature.

Hydrogenated/trans fats

Fats created by converting vegetable oils into solids through hydrogenation.

Anaemia

A condition with fewer red blood cells or lack of haemoglobin due to iron, vitamin B12, or folic acid shortage.

High blood pressure (hypertension)

A condition where blood pumps at higher pressure than usual against artery walls.