Glossary of Food-Related Terms (Dd)
Popularly known as cavities. It occurs when bacteria in the
mouth feed on fermentable carbohydrates and produce acids that dissolve tooth
enamel. Various conditions affect this process such as heredity and the
composition and flow of saliva. Any fermentable carbohydrate (starches and
sugars) can serve as food for cavity-causing bacteria. The amount of
carbohydrate is not as important as how often these foods are eaten and how
long they stay in the mouth. Widespread use of fluoride in water supplies and
oral health products is credited with the dramatic decline in dental caries
among children and adults alike over the past 20 years.
Dextrin -
Dextrins are a group of carbohydrates produced by the
hydrolysis of starch. They have the same general formula as carbohydrates but
are of shorter chain length.
Diabetes -
Diabetes is the name for a group of medical disorders characterized
by high blood sugar levels. Normally when people eat; food is digested and much
of it is converted to glucose (a simple sugar). Body uses it for energy. The
blood carries the glucose to cells where it is absorbed with the help of the
hormone insulin. For those with diabetes, the body does not make enough insulin
or cannot properly use the insulin it does make. Without insulin glucose
accumulates in the blood rather than moving into the cells. High blood sugar
levels result.
Diallyl sulfide -
A type of sulfide/ thoil found in onions, garlic, olives,
leeks and scallions which may provide the health benefits of lowering LDL
cholesterol and of maintaining a healthy immune system.
Digestion -
The process of transforming the foods that we eat into
units for absorption.
DNA -
Also known as Deoxyribonucleic acid. This is the molecule
that carries the genetic information for most living systems. The DNA molecule
consists of four bases (adenine, cytosine, guanine and thymine) and a
sugar-phosphate backbone, arranged in two connected strands to form its
characteristic double-helix.
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