RISCC ratingA parameter used to evaluate a diet’s fat content, which is stratified into low- and high-fat diets. The highest RISCC rating in a low-fat diet is 15; the lowest RISCC in a high-fat diet is 22.
RISCC ratings are calculated by the formula:
([1.01 x saturated fat (g) + 0.05 x cholesterol (mg)] x kcal)/1000
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RISCC ratingCholesterol-saturated fat index Nutrition The ratio of saturated fat and cholesterol to calories–RISCC, a parameter used to evaluate a diet's fat content, which is stratified into low- and high-fat diets. See Saturated fatty acid. Cf Unsaturated fat.
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.