脂質(ししつ)

ししつ
noun
lipids, fats
medicalfood
1. lipids, fats
The fat content in food or the body; a class of nutrients that includes fats and oils used for energy storage and cell function.
脂質(ししつ)の取(と)りすぎに注意(ちゅうい)しましょう。
Let's be careful not to consume too much fat.
この商品(しょうひん)は脂質(ししつ)が低(ひく)いのでヘルシーだ。
This product is healthy because it's low in fat.
栄養(えいよう)成分(せいぶん)表(ひょう)で脂質(ししつ)の含有量(がんゆうりょう)を確認(かくにん)してから買(か)うようにしている。
I make sure to check the fat content on the nutrition label before buying.

Usage

脂質(ししつ) is the standard nutritional/scientific term for fats and lipids, commonly seen on Japanese food labels. In everyday speech, people more often say 脂肪(しぼう) (fat) or 油(あぶら) (oil/grease).

Common collocations

  • 脂質(ししつ)異常症(いじょうしょう) (dyslipidemia — high cholesterol/triglycerides)
  • 脂質(ししつ)ゼロ (zero fat)
  • 脂質(ししつ)制限(せいげん) (fat restriction)

Related nutrition terms

Related Words

Related: 糖質(とうしつ) (carbohydrates)
Related: 脂肪(しぼう) (body fat, dietary fat)
Related: 中性脂肪(ちゅうせいしぼう) (triglycerides)
general
Added 2026.2.13 21:38 · Revised 2026.9.2 13:01
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