Nutrition (33 page)
caffeine
124
124
calciferol
see
vitamin D
see
vitamin D
calcitrol
87–8
87–8
calcium
blood levels of
148
148
function
99
99
and heart disease
89
89
recommended and upper safe levels
94
t
94
t
toxicity
10
10
cancer
and agricultural chemicals
168
168
and low selenium intake
112
112
see also
bowel cancer
;
breast cancer
bowel cancer
;
breast cancer
carbohydrates
14–23
14–23
benefits of cereal breakfast
180–81
180–81
and blood fat levels
59
59
dietary fibre
21–3
21–3
energy per gram
44
44
function
14–15
14–15
types of
15–16
15–16
see also
heart disease
;
stroke
heart disease
;
stroke
carotenodermia
128
128
carotenoids
127–32
127–32
catechins
124–6
124–6
cell drinking (pinocytosis)
96
96
chelators
97–8
97–8
chickpeas
192
192
cholesterol
function
34
34
and garlic
134–5
134–5
high levels of
26
26
optimal levels
36
36
and trans-fats
32–3
32–3
and wholegrains
179
179
see also
atherosclerosis
;
lipoproteins
atherosclerosis
;
lipoproteins
chyme
3
3
Clostridium difficile
139,
141
139,
141
cobalamin
see
vitamin B12 (cobalamin)
see
vitamin B12 (cobalamin)
cobalt
78
78
cod liver oil
203
203
coeliac disease
10
10
coronary heart disease
see
heart disease
see
heart disease
cortisol hormone
226–7
226–7
cramp
49
49
Crohn’s disease
97
97
dehydration
145–6
145–6
depression
203–4
203–4
diabetes
and fish oils
204–5
204–5
and leptin
225
225
likelihood indicator
225
225
and obesity
221
221
and tea
125
125
diaphragm
49
49
diets
Mediterranean
207–9
207–9
digestion
1–11
1–11
disaccharides
15–16
15–16
drinks
see
alcohol
;
coffee
;
fizzy drinks
;
fruit juices
;
tea
;
water
see
alcohol
;
coffee
;
fizzy drinks
;
fruit juices
;
tea
;
water
Dukan diet
230–31
230–31
E numbers
163
163
Eatwell Plate
173–4
173–4
eczema 28,
30
30
electron transport chain
51–2
51–2
energy
38–59
38–59
basal metabolic rate (BMR)
39–40
39–40
definitions
38–9
38–9
and food processing
12
12
from dietary proteins
52–3
52–3
from glucose
45–52
45–52
requirements
41–3
41–3
stores of
14
14
epinephrine
53
53
ergocalciferol (vitamin D2)
87
87
fats, dietary
23–33
23–33
conversion to energy
53–4
53–4
energy per gram
44
44
guidelines daily amounts
211–12
211–12
in nuts
193–4
193–4
fatty acids
beta-oxidation
54
54
essential
27–31
27–31
essential fatty-acid deficiency
31–2
31–2
free fatty acids (carboxylic acids)
23–4
23–4
and glucose
57
57
and mineral absorption
98
98
and probiotics
139
139
trans-fatty acids
32–3
32–3
types
23–4
23–4
fish oils
200–205
200–205
fishitarians
214
214
5:2 diet
229
229
flavonoids
118–27
118–27
fluorescein
187–8
187–8
fluoride
103–4
103–4
food labelling
210–212
210–212
free fatty acids (carboxylic acids)
23–4
23–4
fructo-oligosaccharides (FOS)
142
142
fruit juices
184–5
184–5
garlic
134–6
134–6
ghrelin hormone
224
224
glucagon-like peptide-1 (GLP-1)
225
225
gluconeogenesis
55–7
55–7
glucosinolates
136
136
glutamic acid
164
164
glycerol
5
5
glycogenesis
57–8
57–8
glycolysis
46–50
46–50
guidelines
fruit and vegetables per day
182–4
182–4
Guideline Daily Amounts
211–12
211–12
mineral daily amounts
94–5
t
94–5
t
UK Eatwell Plate
173–4
173–4
US
174–7
174–7
vegetarian diet
217–18
217–18
hazelnuts
195
195
heart disease
and acid-forming foods
154–5
154–5
and alcohol
157
157
and antioxidants
187
187
and dehydration
146
146
and fish oils
200
200
and isoflavones
121
121
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