LP72580-1
Fat intake
Active
Description
Fats are the most concentrated form of food energy for the body and aid in the absorption of fat-soluble vitamins, A, D, E and K. Most fats in foods are triglycerides, made up of a unit of glycerol combined with three fatty acids that may be the same or different. Three major types of naturally occurring fatty acids are: 1) saturated, 2) monounsaturated and 3) polyunsaturated. A fourth type, trans fatty acids, are made by partial hydrogenation of polyunsaturated oils. Other dietary fats include phospholipids, phytosterols and cholesterol. Source: Regenstrief LOINC, MedlinePlus:Dietary fats explained
Basic Part Properties
- Part Name
- Fat intake
- Part Display Name
- Fat intake
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2008-11-07
- Construct for LOINC Short Name
- Fat intake
LOINC Terminology Service (API) using HL7® FHIR® Get Info
Requests to this service require a free LOINC username and password. Below is a sample of the possible capabilities. See the LOINC Terminology Service documentation for more information.
- CodeSystem lookup
- https:
//fhir.loinc.org/CodeSystem/$lookup?system=http: //loinc.org&code=LP72580-1
Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| ru-RU | Russian (Russian Federation) | Жир поступление |
| zh-CN | Chinese (China) | 脂肪摄入 Synonyms: 脂肪（脂类）摄入（摄取、 |
| it-IT | Italian (Italy) | Grassi, assunzione Synonyms: Assunzione di grassi |
LOINC Copyright
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