Higher body mass index (BMI) — an indicator of obesity — in late adolescence is associated with a significantly higher risk of first ischemic stroke in men and women under age 50, regardless of whether they had Type 2 diabetes, a new study finds. Even BMIs in the high-normal range are associated with increased stroke risk in both men and women, according to new research published today in Stroke, a journal of the American Stroke Association, a division of the American Heart Association.
While rates of adolescent obesity and stroke among adults under the age of 50 years continue to rise around the world, the precise link between the two conditions is still not fully understood.
“Adults who survive stroke earlier in life face poor functional outcomes, which can lead to unemployment, depression and anxiety,” said study co-author Gilad Twig, M.D., M.P.H., Ph.D., an associate professor in the Medical Corps of the Israel Defense Forces and the department of military medicine, Faculty of Medicine of The Hebrew University in Jerusalem, Israel. “The direct and indirect costs attributed to stroke prevention and care are high and expected to keep increasing since the rate of stroke continues to rise.”
Eating a diet rich in fruit and vegetables is associated with less stress, according to new research from Edith Cowan University (ECU).
The study examined the link between fruit and vegetable intake and stress levels of more than 8,600 Australians aged between 25 and 91 participating in the Australian Diabetes, Obesity and Lifestyle (AusDiab) Study from Baker Heart and Diabetes Institute.
The findings revealed people who ate at least 470 grams of fruit and vegetables daily had 10 per cent lower stress levels than those who consumed less than 230 grams. The World Health Organization (WHO) recommends eating at least 400 grams of fruit and vegetables per day.
A receptor that helps conserve energy when food is scarce may be the key to a safer approach to treating diet-induced obesity, research led by the Garvan Institute of Medical Research has revealed.
In a study using experimental models and fat tissue biopsies from obese individuals, the team revealed that blocking a specific receptor of the molecule neuropeptide Y (NPY), which helps our body regulate its heat production, could increase fat metabolism and prevent weight gain.
“The Y1 receptor acts as a ‘brake’ for heat generation in the body. In our study, we found that blocking this receptor in fat tissues transformed the ‘energy-storing’ fat into ‘energy-burning’ fat, which switched on heat production and reduced weight gain,” says Dr Yan-Chuan Shi, Leader of the Neuroendocrinology Group at Garvan and co-senior author of the paper published in Nature Communications.
“Most of the current medications used to treat obesity target the brain to suppress appetite and can have severe side effects that limit their use. Our study reveals an alternative approach that targets the fat tissues directly, which may potentially be a safer way to prevent and treat obesity.”
Food waste and obesity are major problems in developed countries. They are both caused by an overabundance of food, but strategies to reduce one can inadvertently increase the other. A broader perspective can help identify ways to limit food waste while also promoting healthy nutrition, two University of Illinois researchers suggest.
“You can reduce food waste by obtaining less or eating more. Our concern was that if people are reducing waste by eating more, what does that mean for nutrition? And how do we think about these tradeoffs in a way that promotes both good nutrition outcomes and good food waste outcomes? Public policies have generally focused on either obesity or food waste, but rarely considered them together, says Brenna Ellison, associate professor in the Department of Agricultural and Consumer Economics (ACE) at U of I.
While the focus of the following research was overseas, the U.S. suffers from obesity and excess body fat to a large extent also.
Obesity and excess body fat may have contributed to more deaths in England and Scotland than smoking since 2014, according to research published in the open access journal BMC Public Health.
Between 2003 and 2017 the percentage of deaths attributable to smoking are calculated to have decreased from 23.1% to 19.4% while deaths attributable to obesity and excess body fat are calculated to have increased from 17.9% to 23.1%. The authors estimate that deaths attributable to obesity and excess body fat overtook those attributable to smoking in 2014.
Jill Pell, at the University of Glasgow, United Kingdom, the corresponding author said: “For several decades smoking has been a major target of public health interventions as it is a leading cause of avoidable deaths. As a result, the prevalence of smoking has fallen in the United Kingdom. At the same time the prevalence of obesity has increased. Our research indicates that, since 2014, obesity and excess body fat may have contributed to more deaths in England and Scotland than smoking.”
I am not even sure what a thrombus is, let alone thrombosis. Medical News Today says, “A thrombus is a blood clot in the circulatory system. It attaches to the site at which it formed and remains there, hindering blood flow. Doctors describe the development of a thrombus as thrombosis.”
Blood clots in the veins – particularly those that break off and travel to the lungs – can be fatal and have become increasingly so. Yet many adults know little about their risks or the growing evidence that healthy habits can help prevent clots.
“A key barrier in the United States is that awareness of this disease is not very good,” Dr. Mary Cushman said of the condition known as venous thromboembolism.
The opposite of a gift that keeps on giving is an affliction that keeps on taking away. Latest research seems to indicate that is exactly that case with obesity in relation to COVID-19. Fat chance.
The probability that an obese person will develop severe COVID-19 is high regardless of age, sex, ethnicity, and the presence of co-morbidities such as diabetes, high blood pressure, and heart or lung disease, according to a study by Brazilian researchers published in Obesity Research & Clinical Practice.
The systematic review and meta-analysis of relevant data in the scientific literature focus on nine clinical studies, which in aggregate reported the evolution of 6,577 COVID-19 patients in five countries. The authors conclude that obesity is itself a factor that favors rapid progression to critical illness requiring intensive care and significantly increases the risk of death. The associated research project was supported by São Paulo Research Foundation – FAPESP .
I have written about the vulnerability to various maladies from obesity more times than I can remember. Now, it seems, obesity can result in negative implications attached to COVID-19.
Conditions related to obesity, including inflammation and leaky gut, leave the lungs of obese patients more susceptible to COVID-19 and may explain why they are more likely to die from the disease, UTSW scientists say in a new article published online in eLife. They suggest that drugs used to lower inflammation in the lungs could prove beneficial to obese patients with the disease.
COVID-19, caused by the novel coronavirus SARS-CoV-2, varies widely in clinical severity: Some patients are asymptomatic while others have devastating forms that have led to more than 905,000 deaths worldwide.
Several pre-existing conditions have been shown to increase the risk of COVID-19 severity, including obesity and Type 2 diabetes – two conditions that often go hand-in-hand, says Philipp Scherer, Ph.D., director of the Touchstone Center for Diabetes Research and a professor of internal medicine and cell biology at UT Southwestern.
A new study, which involved participants eating pizza well after feeling ‘full’ in order to test what immediate effects this had on the body, finds that our metabolism is surprisingly good at coping with over-indulgence.
Researchers with the Centre for Nutrition, Exercise and Metabolism at the University of Bath compared the effects of normal eating (i.e. ‘eat until you are comfortably full’) with maximal eating (i.e. ‘eat until you cannot manage another bite’).
They found that the young, healthy men (aged 22 – 37) who volunteered for the trial consumed almost twice as much pizza when pushing beyond their usual limits, doubling their calorie intake, yet, remarkably, managed to keep the amount of nutrients in the bloodstream within normal range.
With more than 30 million Americans diagnosed with diabetes, and another 87 million diagnosed with obesity, both conditions have become national epidemics.
The two diseases cause a number of complications, including neuropathy, which causes damage to the peripheral nerves. Neuropathy is characterized by numbness or tingling and can sometimes be accompanied by pain.
The body starts to respond to healthy dietary changes as soon as they are made. This can be advantageous, because a diet can then eventually reduce the risk of obesity, diabetes and heart disease, as well as improve a person’s overall sense of well being.
Control of blood glucose level
Eating carbohydrates increases the blood sugar level, but the extent of this rise depends on a food’s glycemic index. The glycemic index is a ranking system, based on a score of 1 to 100, that determines the effect of a food on blood sugar levels.
It may be that Eat less; move more; live longer which I have been writing about for nearly 10 years here, also has some relevance in the fight against COVID-19 .
In a Nature Reviews Endocrinology “Comment” authors from the German Center for Diabetes Research (DZD), the Boston Children’s Hospital and the Harvard T.H. Chan School of Public Health call for more research about the relationships of obesity, disproportionate fat distribution and impaired metabolic health with the severity of COVID-19.
The authors raise the point that most of the studies that have reported comorbidities in patients with COVID-19 did not provide data on body weight and height, which are used to estimate adipose tissue mass, by calculating the BMI. In their Comment they also briefly summarize novel research findings, deriving in part from articles which have not yet undergone peer-review, indicating that overweight and, particularly, obesity may associate with a substantial risk of a severe course of COVID-19. Importantly, these studies suggest that this risk is independent of cardiometabolic diseases and other comorbidities.
The authors then discuss possible mechanisms explaining this relationship. Among them respiratory dysfunction in obesity may result in hypoventilation-associated pneumonia and hypoxia-induced cardiac stress. Furthermore, they highlight that not only the calculation of the BMI, but also the measurement of the waist circumference and of glucose and insulin levels, which can be used to determine the presence of prediabetes and insulin resistance, may be important, as these parameters are independent determinants of cardiometabolic diseases, pneumonia and mortality.
Your Body Mass Index (BMI) can be useful in widely spread studies, but you need to be careful about relying too much on it personally. I posted on it previously and you can read Don’t get hung up on your BMI – Body Mass Index for more info.
Young Arnold Schwarzenegger as Conan the Barbarian. Six foot two inches tall, 257 pounds, BMI 33. Not what most of us would call obese.
The following is from the Tufts Health & Nutrition Letter:
Having obesity increases risk for cardiovascular disease and other metabolic conditions such as type 2 diabetes, but a normal BMI also does not guarantee good heart health. Here are tips based on what we know to date about metabolic health and weight: Continue reading →
New University of California Riverside research shows soybean oil not only leads to obesity and diabetes, but could also affect neurological conditions like autism, Alzheimer’s disease, anxiety, and depression.
Edible fats and oil consumed in the U.S. Source: USDA
Used for fast food frying, added to packaged foods, and fed to livestock, soybean oil is by far the most widely produced and consumed edible oil in the U.S., according to the U.S. Department of Agriculture. In all likelihood, it is not healthy for humans.
It certainly is not good for mice. The new study, published this month in the journal Endocrinology, compared mice fed three different diets high in fat: soybean oil, soybean oil modified to be low in linoleic acid, and coconut oil. Continue reading →
Life expectancy — the average number of years a newborn can expect to live — increased in the U.S. by almost 10 years between 1959 and 2016, from 69.9 years to 78.9 years. However, it declined for three consecutive years after 2014, driven largely by a higher mortality rate in middle-aged people of all racial groups.
In the NIA-supported study, researchers at Virginia Commonwealth University analyzed data from the National Center for Health Statistics, the U.S. Mortality Database, and CDC Wonder. They found that from 1999 to 2010, the number of deaths per 100,000 people decreased for all age groups. This decline is attributable to reduced death rates from several specific causes, including heart attacks, motor vehicle injuries, HIV infection and cancer.
We are fast approaching the end of 2019, and as we close the book on a turbulent decade, nothing summarizes the state of our culture and our unhealthy relationship with contrived outrage quite like the Peloton ad controversy and the wave of hysteria that has followed in its wake.
Those claiming a Peloton ad is sexist are actually doing their cause more harm than good. Pictured: A Peloton stationary bike is displayed Dec. 4 at one of the fitness company’s studios in New York City. (Photo: Scott Heins/ Stringer/Getty Images)
Imagine if we could channel that outrage instead into addressing our nation’s obesity crisis.
If you are not familiar with the ad or simply cannot believe that America—land of the free, home of the brave—is full of adults who are distressed over an exercise bike, a quick Google search will fill you in on the situation.