Benders'dictionary of nutrition and food technology

473converted to T3 in tissues by the action of a selenium-dependentde-iodinase (EC 3.8.1.4). T3 controls the basal metabolicrate.Enlargement of the thyroid gland is goitre; it may be associatedwith under- or overproduction of the thyroid hormones.Severe iodine deficiency in children leads to goitrous cretinism.See also hypothyroidism; iodine, protein-bound; thyrotoxicosis;transthyretin.thyroid-releasing hormone (TRH) See thyrotropin.thyrotoxicosis Overactivity of the thyroid gland, leading to excessivesecretion of thyroid hormones and resulting in increasedbasal metabolic rate. Hyperthyroid subjects are lean and havetense nervous activity. May be due to overstimulation of thethyroid gland. Iodine-induced thyrotoxicosis affects mostlyelderly people who have lived for a long time in iodine-deficientareas, have a long-standing goitre, and have then been givenextra iodine. Also known as Jodbasedow, Basedow’s disease andGraves’ disease.thyrotropin Thyroid-stimulating hormone secreted by the anteriorpituitary; stimulates hydrolysis of thyroglobulin and secretionof the thyroid hormones.thyroxine One of the thyroid hormones.thyroxine binding pre-albumin See transthyretin.TIA See transient ischaemic attack.TIBC Total iron binding capacity, see transferrin.tierce Obsolete measure of wine cask; one-third of a pipe, i.e.about 160 L (35 Imperial gallons).tiffin Anglo-Indian name for a light midday meal.tiger nut Tuber of grass-like sedge, Cyperus esculentus; also earthor ground almond, chufa nut, rush nut, nut sedge, 5–20 mm long,usually sold partly dried.tikka Indian; marinated chicken (or other meat) threaded onskewers and grilled.til See sesame.tilsit Originally Dutch/German, firm textured cheese.timbale Round fireproof china or tinned copper mould, used formoulding meat or fish mixtures; also the dishes cooked in themould. For hot timbales the mould is lined with potato, pastry orpasta; for cold the lining is aspic.time–temperature indicator Chemical, enzymic or microbiologicalsystem that undergoes an irreversible change (e.g. a changein colour) that is temperature dependent, used in food packagingto indicate cumulative exposure to high temperatures. It givesa continuous, temperature-dependent response throughout theproduct’s history, and can be used to indicate an ‘average’ tem-