Fasting blood glucose
Fasting blood glucose: A test to determine how much glucose (sugar) is in a blood sample after an overnight fast. The fasting blood glucose test is commonly used to detect diabetes mellitus. A blood sample is taken in a lab, physician’s office, or hospital. The test is done in the morning, before the person has eaten. The normal range for blood glucose is 70 to 100 mg/dl. Levels between 100 and 126 mg/dl are referred to as impaired fasting glucose or pre-diabetes. Diabetes is typically diagnosed when fasting blood glucose levels are 126 mg/dl or higher.
Read Also:
- Fat cell
Fat cell: A cell containing fat. Also called an adipocyte. A fat cell, or adipocyte, is a connective tissue cell that has differentiated and become specialized in the synthesis (manufacture) and storage of fat. The fat cell (adipocyte) is important to the body in maintaining proper energy balance, storing calories in the form of lipids, […]
- Fat
Fat:1: Along with proteins and carbohydrates, one of the three nutrients used as energy sources by the body. The energy produced by fats is 9 calories per gram. Proteins and carbohydrates each provide 4 calories per gram. 2: Total fat; the sum of saturated, monounsaturated and polyunsaturated fats. Intake of monounsaturated and polyunsaturated fats can […]
- Fat embolism
Fat embolism: A process by which fat tissue passes into the bloodstream and lodges within a blood vessel. In general, an embolus is something that travels through the bloodstream, lodges in a blood vessel, and blocks it. A fat embolus is a fat particle or droplet that travels through the circulation and eventually blocks a […]
- Fat requirements, infant
Fat requirements, infant: Fat in human milk provides 30%-35% of the total daily caloric needs for a growing infant. Manufacturers of infant formulas utilize many different vegetable oils for fat including corn, soy, safflower, and coconut oils. Some formulas contain “predigested” fats known as medium chain triglycerides (MCT). These are analogous to the “predigested proteins.” […]
- Fat, saturated
Fat, saturated: A fat that is solid at room temperature and comes chiefly from animal food products. Some examples are butter, lard, meat fat, solid shortening, palm oil, and coconut oil. These fats tend to raise the level of cholesterol in the blood.