|Tay-Sachs disease (ˌteɪˈsæks)|
|an inherited disorder, caused by a faulty recessive gene, in which lipids accumulate in the brain, leading to mental retardation and blindness. It occurs mostly in Ashkenazi Jews|
|[C20: named after W. Tay (1843--1927), British physician, and B. Sachs (1858--1944), US neurologist]|
|a scrap or morsel of food left at a meal.|
|a stew of meat, vegetables, potatoes, etc.|
Tay-Sachs disease (tā'sāks')
A lyposomal storage disease that is the infantile type of cerebral sphingolipidosis. Also called GM2 gangliosidosis.
|Tay-Sachs disease (tā'sāks') Pronunciation Key
A genetic disease in which the products of fat metabolism accumulate in the nervous system, causing retardation, paralysis, and death by preschool age. Individuals of eastern European Jewish descent have a higher risk of inheriting Tay-Sachs disease. The disease is named after its describers, British ophthalmologist Warren Tay (1843-1927) and American neurologist Bernard Sachs (1858-1944).