Benders'dictionary of nutrition and food technology

266Keshan disease Cardiomyopathy that is endemic in regions ofChina where there is severe selenium deficiency, and respondsto selenium supplementation, although other factors, includingcoxsackie virus and the mycotoxin moniliformin, may also beinvolved.See also kashin–beck syndrome.keshi yena Caribbean (Curaçao); hollowed out Dutch cheesefilled with meat, rice and currants.Kesp TM Texture vegetable protein made by a spinningprocess.ketchup (catsup or catchup) From the Chinese koechap orkitsiap, originally meaning brine of pickled fish. Now used forspicy sauce or condiment made with juice of fruit or vegetables,vinegar and spices.ketoacidosis (or ketonaemia) High concentrations of ketonebodies in the blood, so far in excess of the capacity for theirmetabolism that the blood level rises sufficiently to affect pH.May occur in patients with insulin-dependent diabetes mellitus,but rare in those with non-insulin-dependent diabetes.ketogenic amino acids See amino acids, ketogenic.ketogenic diet A diet poor in carbohydrate (20–30 g) and rich infat; causes accumulation of ketone bodies in tissue; formerlyused in the treatment of epilepsy. See also Atkins diet.ketonaemia See ketoacidosis.ketone bodies Acetone, acetoacetate and β-hydroxybutyric acid(not chemically a ketone) synthesised in liver from acetyl CoA(the product of β-oxidation of fatty acids), especially in thefasting state, and exported for use by other tissues as a metabolicfuel. When production exceeds the rate of utilisation the plasmaconcentration may rise high enough to cause significant ketoacidosis(especially in uncontrolled insulin-dependent diabetesmellitus), and significant amounts may be excreted in the urine(ketonuria).ketones Chemical compounds containing a carbonyl group(C=O), with two alkyl groups attached to the same carbon; thesimplest ketone is acetone (dimethylketone, (CH 3 ) 2 —C=O).ketonic rancidity Moulds of Penicillium and Aspergillus spp.attack fats containing short-chain fatty acids and produceketones with a characteristic odour and taste, so-called ketonicrancidity. Fats such as butter, coconut and palm kernel are mostsusceptible.Ketonil TM A protein-rich food low in phenylalanine for patientswith phenylketonuria.ketonuria Excretion of ketone bodies in the urine.ketosis High concentrations of ketone bodies in the blood.