Part, Chapter, Paragraph
1 II, 5. 1. 1| use, obesity, excessive fat intake, lack of exercise
2 II, 5. 1. 1| risk factors are an high fat diet and family history,
3 II, 5. 1. 1| weight is due to abdominal fat In case of a genetic susceptibility
4 II, 5. 1. 1| susceptibility it is this fat accumulation that drives
5 II, 5. 2. 3| soft” margarine, from whole fat to low fat milk, increasing
6 II, 5. 2. 3| margarine, from whole fat to low fat milk, increasing fruit and
7 II, 5. 2. 3| dietary salt and saturated fat, smoking habit) has contributed
8 II, 5. 3. 4| factors are a diet rich of fat and family history, while
9 II, 5. 4. 5| weight is due to abdominal fat In case of a genetic susceptibility,
10 II, 5. 4. 5| genetic susceptibility, this fat accumulation drives progression
11 II, 5. 5. 3| experiences herself/himself as fat. Normally, people have between
12 II, 5. 5. 3| between 15 and 18 percent body fat, but not less than 10 percent
13 II, 5. 5. 3| less than 10 percent body fat as it is significant for
14 II, 5. 5. 3| gain weight or becoming fat, they have additionally
15 II, 5. 5. 3| to lose weight and body fat.~The likelihood of an individual
16 II, 5. 6. 6| Mueller WH (1990): Body fat distribution and osteoarthritis.
17 II, 5. 10. 5| refined soybean oil and fat (1); natural mixed tocopherols (
18 II, 9 | to eat snacks with high fat and low fibre content during
19 II, 9. 2. 3| consider themselves to be too fat, with this figure increasing
20 II, 9. 2. 3| Slovenia thinking they are too fat. However, the highest rates
21 II, 9. 2. 4| to eat snacks with high fat and low fibre content during
22 II, 9. 3. 1| aromatization of androgens, so that fat cells become the major source
23 II, 9. 3. 1| The main concern is that fat deposited intra abdominally
24 II, 9. 3. 1| endocrine function that creates fat toxins which can lead to
25 II, 9. 3. 1| toxins which can lead to fat related cancers, such as
26 II, 9. 3. 1| less problematic gynoid fat distribution” (WHO, 2000,
27 II, 9. 3. 1| the amount of abdominal fat than is generally found
28 II, 9. 3. 1| mass and an increase in fat mass (particularly the abdominal
29 II, 9. 5. 3| likely to say they are too fat than girls who mature later.
30 III, 10. 1 | obesity~food, e.g. high fat~poor exercise~Reproductive
31 III, 10. 1. 1| decreases body weight and body fat as well as the risk of coronary
32 III, 10. 1. 1| macronutrients (carbohydrate, fat, protein) may be altered
33 III, 10. 1. 1| and a lower percentage as fat compared to children with
34 III, 10. 1. 1| associated to increases in fat and decreases in carbohydrate
35 III, 10. 2. 1| a greater proportion of fat and added sugars in foods,
36 III, 10. 2. 1| foods, increased saturated fat intake, reduced intakes
37 III, 10. 2. 1| notably a high intake of fat and sugar. Special care
38 III, 10. 2. 1| nervosa. Reducing energy and fat intake can easily entail
39 III, 10. 2. 1| helps limiting the amount of fat energy that can be physically
40 III, 10. 2. 1| regulation of glucose and fat metabolism. Highest intakes
41 III, 10. 2. 1| products that are too high in fat, sugar or salt.~ ~Countries
42 III, 10. 2. 1| nutritional claims (such as “low fat”, “high fibre” and “helps
43 III, 10. 2. 1| added sugar, saturated fat and trans fatty acids; ensure
44 III, 10. 2. 1| of obesity and abdominal fat distribution in Greek adults.
45 III, 10. 2. 1| Overweight, obesity and body fat composition in Spanish adolescents:
46 III, 10. 2. 5| elderly include an increase of fat mass and a reduction of
47 III, 10. 3. 2| obesity~food, e.g. high fat~poor exercise~Reproductive
48 III, 10. 3. 2| for S-PBDE of 2.49 ng/g fat which is comparable to the
49 III, 10. 4. 2| and commodities with high fat content;~• CRL for fruit
50 III, 10. 4. 2| persistent and accumulate~in body fat; harmful to~the immune system
51 IV, 12. 10 | food ingredients (e.g salt, fat, etc)~ ~The Ministry of
