Foodwatch | Glossary

Intense sweetener that supplies no kilojoules in diet drinks & yoghurts (code 950).

A friendly bacteria Lactobacillus acidophilus used to treat intestinal problems and restore the balance of normal bacteria.

Substances added to food during its manufacture to improve taste and appearance or extend its shelf life.

A substance that causes allergy. Milk, eggs, soy, shellfish, strawberries and peanuts are common allergens.

An abnormal reaction to a particular food or food component.

Compounds that protect the body from damage caused by free radicals.

Compounds that protect the body from damage caused by free radicals.

Artificial sweetener that supplies no kilojoules ("Equal" & "Nutrasweet") in diet drinks & chewing gum. Code no 951.

(BMI) Classification of overweight calculated by dividing your weight (in kilograms) by your height (in metres) squared. The healthy weight range is 20–25. A BMI between 25–30 indicates moderate overweight; over 30, obesity; less than 20, underweight.

Stimulant found in energy drinks, coffee, tea, cola drinks and cocoa. Too much caffeine can be detrimental, causing insomnia, upset stomach, and irritability.

Essential mineral important for strong bones and teeth. Too little calcium results in rickets in children and osteoporosis in adults.

Preservative that inhibits the growth of moulds in bread. Code no 282.

Starch, sugars and some components of fibre.

Starch, sugars and some components of fibre.

A group of four related compounds found in both green and black teas which act as antioxidants and are responsible for tea’s unique flavour and aroma.

Fat-like substance. High blood cholesterol is a risk factor for heart disease.

Essential mineral required for Glucose Tolerance Factor, a compound which improves the action of insulin. Brewer's yeast, egg yolk, liver, cheese, lean beef and wine are good sources.

Sensitivity to gluten protein of wheat, rye, barley and oats, causing the small intestine to be unable to absorb food.

Alternative name for the sugar glucose.

Docosahexaenoic acid. A key omega-3 fatty acid important for brain and eyes.

Mineral ions in solution eg sodium, potassium, calcium, magnesium, chloride, phosphates, sulphates, which control much of the body's biochemistry.

Compounds such as lecithin (322), mono- and di- glycerides of fatty acids (471) and monostearates, which prevent oil and water mixtures from separating.

Red synthetic food colour (code no 127).

Natural plant compounds under study for their action as antioxidants. Richest sources are tea, wine, grapes, apples, onions and berries.

(folic acid). A B vitamin needed for genetic material, red blood cells and protein metabolism. Recommended to prevent birth defects.

Any unstable molecule that reacts with and damages other molecules. Formed in the body and left behind by smog, smoking, pollution and UV radiation.

A simple sugar (or monosaccharide) found mostly in fruit and honey. It is a constituent of sucrose or table sugar.

Any technique that uses a living organism to modify the genetic makeup of cells so they will produce new substances or perform new functions.

Short for Glycaemic Index.Values range from 0 to 100 relative to glucose at 100.

A simple sugar which is the building block of starch and a constituent of sugar.

A protein in wheat, rye, oats and barley. A gluten free diet is for coeliac disease.

A measure of the effect of a food on blood glucose levels.

Compounds that thicken and gel foods.

Compound found in wine, beer, chocolate and matured cheese commonly reported as causing migraines.

A derivative of the amino acid methionine and precursor of cysteine.

Maintains moistness and prevents foods drying out.

Low levels of glucose in the blood due to excess production (or overdose) of the sugar-controlling hormone insulin.

A type of carbohydrate of the fructans group often added to foods as a prebiotic. It can also act as a fat substitute in water-based products creating a rich creamy mouth feel without the fat (eg. in low fat yoghurt).

Mineral essential to the thyroid gland. Found in iodised salt, seafood and seaweed.

Mineral needed for the red colouring of blood and muscle protein.

Compounds have oestrogen-like qualities and may relieve the symptoms of the menopause, and help prevent cancer and heart disease.

Sweetener made from sugar but with only half the kilojoules.

(kJ). Replaces the calorie. To obtain calories, divide kilojoules by 4.2 or 4.

An enzyme that splits the milk sugar lactose into its components glucose and galactose.

A simple sugar (monosaccharide) found in milk.

General description for fats and oils. See Fats.

An antioxidant found in spinach and silverbeet.

A powerful antioxidant found in tomatoes linked to prostate cancer.

A key mineral in many enzymes that controls muscle contraction and nerve functioning.

A flavour enhancer (621) used by some restaurants and in savoury foods like stock, soup and sauces.

A type of fat where the fatty acids have only one double bond (a ‘bend’ in the carbon chain) eg olive oil, macadamia nuts.

Monosodium glutamate

A B vitamin needed for the release of energy from food, especially carbohydrates. Found in lean meat, especially liver, nuts and pulses.

Key food factors required for health and growth such as protein, carbohydrates, fats, vitamins, minerals and water.

A type of polyunsaturated fat. Includes EPA, DHA and the plant form ALA.

A B vitamin involved in the release of energy from carbohydrate, protein and fat. Deficiency is rare, as it is found in a wide range of foods.

(PABA) A growth factor for bacteria and fungi, but is not essential for humans. PABA occurs in yeast, wheatgerm, vegetables, liver and meat.

Essential mineral needed for bones and teeth. Phosphorus occurs in most foods.

Biologically-active substance found in plants (‘phyto’ means plant) which can function as an antioxidant and maintain health.

Substances present in plants with a chemical structure remarkably close to that of the human hormone oestrogen. Although not as strong, they are able to mimic the effect of human oestrogen and can help alleviate the symptoms of menopause and protect against heart disease and cancer.

Type of fats with two or more unsaturated chemical bonds eg sunflower, corn, safflower.

The predominant mineral in all body cells. Together with sodium, it maintains the electrical differential of the cell membrane and so controls the working of muscles and nerves. Nearly all foods contain potassium.

Substances able to slow the spoilage of food.

A preparation of live microbes which helps restore the balance of microbes in our intestine and can have a beneficial effect on diarrhoea,immunity, and cancer.

See Vitamin B6.

RDI.Daily intakes of essential nutrients considered adequate to meet the needs of practically all healthy people.

Also called vitamin B2 and required for release of energy from food.

Sweetener with no kilojoule value. Discovered in 1879, it is 500 times sweeter than sugar, but can leave a bitter metallic aftertaste.

Type of fat where the fatty acids hold their full complement of hydrogen molecules. Predominates in animal fats (e.g. meat and dairy products) and commercial shortenings used to make cakes, biscuits and confectionery.

Salt.

The storage carbohydrate of plant foods like grains,root vegetables & legumes (lentils, beans).

Natural no-kilojoule sweetener derived from Stevia Rebaudiana, a plant common in Paraguay.

Sweetener made from sugar but supplying no kilojoules (e.g. ‘Splenda’). Can be used in cooking and baking, unlike other sweeteners.

A double sugar composed of glucose and fructose. Found in white and raw sugar, golden syrup, maple syrup, honey and many fruits.

Yellow synthetic food colour (102) under suspicion for allergic-type reactions in children.

An infusion of leaves, flowers, bark or spices in hot water (herbal tea).

(Triglycerides). Form of fats consisting of glycerol plus three fatty acids. High blood triacylglycerides (over 2 millimoles per litre) is a risk factor for heart disease and stroke.

Occurs as retinol and beta-carotene. Essential for vision, growth and healthy mucous membranes of the mouth, respiratory and urinary tract. Excess intakes of vitamin A are stored in the body and can be harmful.

Eight vitamins which function similarly, occur together in cereal grains, vegetables, lean meats and milk and are soluble in water.

(Thiamin). Acts to release energy from carbohydrate and maintain the nervous system. In Australia, deficiency occurs largely in alcoholics.

Cobalamin. A B vitamin found only in animal foods & required for blood and brain function.

(Riboflavin). Required for healthy skin, nails, hair and eyes, it forms part of several enzymes involved in energy metabolism.

(Pyridoxine). Critical for protein and amino acid metabolism. Rarely deficient in normal diets.

(Ascorbic acid). Essential vitamin which plays a primary role in the formation of collagen, bones, blood vessels and connective tissues. It is required for wound healing and increases the body's absorption of iron.

(Cholecalciferol). Formed by the action of sunlight on the skin, vitamin D enables calcium to be absorbed into bones.

(Alpha-tocopherol and related substances). Found in vegetable oils, eggs, grains, green vegetables and nuts. Functions as an antioxidant protecting oils from rancidity.

Essential for the production proteins involved in clotting of the blood. Vegetables, eggs and liver are the main dietary sources.

Substances necessary for life which regulate our bodies' metabolism. Except for three, they cannot be synthesised by our bodies so must be obtained from food.

Health food sold on nutrition benefits but no proof

Sugar alcohol (code no 967) used to sweeten diet foods.

A carotenoid and antioxidant which may protect against loss of vision.

Essential mineral which forms part of many enzymes in the body, helping metabolise carbohydrate and protein, maintain eyesight and speed healing. Meat, seafood, eggs and milk are excellent sources.