Charateristics Of Obesity

Obesity has been described as the most dangerous pandemic for the twenty-first century, by many health and social commentators. If the idea of a non-transferable and non-pathogenic ability May not the traditional definition of a pandemic, the parallels are nonetheless valid.

Obesity is linked to many of the leading causes of death in the Western world, and the rate of obesity has increased alarmingly in recent decades. Indeed, the prevalence and severity of obesity is now such that many experts fear that the current generation in May to be the first of many centuries that have a life expectancy is lower than the previous generation.

It is clear that obesity is a major problem, and health care community is working to make the detection and treatment of obesity a public health priority.

While obesity can be caused by an underlying physical, such as obesity or diabetes, obesity, other diseases, the most common cause is a poorly controlled diet and a sedentary lifestyle. Obesity is increasing in most precipitous among young people, and obesity among children and obesity among adolescents are seen as particularly worrying.

To determine whether a person is severely obese, instead of "big boned" or fat, you must have a scientific way to measure obesity. Simply measure the weight of an individual is not sufficient since other factors such as the type and height of the impact of body weight of the individual without contributing to obesity. The most common way to get a true measure of the relative importance of obesity in an individual is using the body mass index.

The measurement of body mass index is only a relationship between the weight of the individual to his height. Although the body mass index measurements provide a standard way to measure obesity, the approach is not very sophisticated and can not take into account whether the weight is caused by muscle or fat. More complex methods of obesity, weights are often used. One of the most common second level of measurement is the measurement of body fat.

The most accurate way to measure the concentration of body fat is a measure of how much a person weighs in air and weigh it in water. Since fat is more dynamic than muscle, you can get a good measure of the proportion of muscle to fat, using this technique. However, measurement of body fat, thus requires special equipment and is not suitable for the average patient.

There are other methods, such as skin fold test and the most sophisticated measuring instruments that can be used to approximate the levels of body fat.


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How to reduce Cholesterol?

• Food
reduce food intake taxpayers Cholesterol
Red meat, offal, egg yolks, mayonnaise, butter, lard, and dairy products are major contributors of cholesterol and fat in our diet.
We can reduce the intake of these foods eliminated from the diet 3 days a week or reducing the portion sizes in 2/3as parties.
Also delete any meals or quick "Fast Foods". Preferable is a turkey sandwich with brown bread and vegetables, plus fruit juice. If you must eat in a restaurant, you may apply for meat and fish a la plancha, and cebiches carpaccio, pasta sauce that does not contain butter or cream, salads and desserts, natural fruit.

• Medicine
Some people can not lower cholesterol through dietary changes and exercise. In such cases, a doctor may prescribe medicines that reduce cholesterol.
Your doctor will decide and choose the most suitable to your needs. It is important that you take regularly, and you go to regular checks.

• Supplements of fish oil
The fish oil supplements that are sold without prescription, can reduce cholesterol levels, probably due to its high content of unsaturated adipic acid Omega 3. By not understanding the effects of fish oil supplementation on cholesterol and other body systems, many doctors do not support these products, however recommend that people simply add more fish to their diets. Salmon, mackerel, tuna, herring and anchovies are particularly high in Omega 3 fat acids.

• soluble fiber
Added to the diet can help lower cholesterol. Oat bran, rice bran and Plantago psyllium (a grain of the East), currently are being added to many food products because they are particularly high in soluble fiber. Other sources include: fruits (bananas, oranges, apples, grapefruit, grapes, plums, berries), beans, peas, chickpeas (dried, games) and other vegetables (carrots, pumpkins, sweet potatoes, cauliflower and green beans).

• Exercise
It is believed that regular exercise reduces the risk for heart disease by raising the good cholesterol and reduce bad cholesterol.

• Surgery
Is not usually done to correct a high cholesterol level, but may be recommended in extreme cases. An operation called a partial ileal bypass has been shown to produce a sustained reduction in the level of total cholesterol, by reducing bad cholesterol and increase good cholesterol. This reduces the amount of cholesterol absorbed by the body and increases the amount of cholesterol excreted through bowel movements. Side effects and complications of surgery can include diarrhea, kidney stones, gall stones and bowel obstruction.
How often should I check my cholesterol?
It is recommended cholesterol testing for all adults age 20 and older. If the level is less than 200 mg / dl, the next test should be in five years. If the person is between 200 and 239 and no CHD or risk factors of disease, nutritional guidance, recommends annual screening. If the person has 240 or more and has heart disease or two risk factors for disease, we recommend a lipid analysis (decomposition of the high levels of lipoprotein and low density).
If my triglyceride level is high, how can I reduce it?
If your doctor sees that your triglyceride level is too high, you may recommend losing weight, exercising regularly and limiting your consumption of sugar, alcohol and fats.

How can I lower the fat in my diet?
The following information can help you cut the fat in your diet:
• Use a non stick frying pan where the food instead of cooking with butter, margarine or oil
• Do not eat mayonnaise
• Remove skin from poultry before cooking and cut the excess fat of beef
• Eat a meatless meal a week
• kitchen steam in microwave, handle on the grill
• Begins to use less fat substitutes
• Use salad dressings low-calorie
• Substitute two egg whites for one whole egg in recipes (the yolks are high in cholesterol)
• Substitute beans for meat. The beans are an excellent source of protein as meat

Aliméntate well
It is necessary to reduce consumption:
• Egg yolk
• fat meat, products, sausages, pâtés, liver, brain
• bakery products in general as they are often produced with large amounts of fat
• pre-cooked meals. Avoid animal fats such as lard and tallow, both for cooking and to eat raw.

It is recommended:
• Increase consumption of fiber, vegetables and salads in general, vegetable, fresh fruit
• Consume milk and milk products, skim or semi -
• Use olive oil for cooking and dressing
• Consume nuts at the high caloric value they bring
• Ask your doctor the possible consumption, provided moderate alcohol

Foods high in saturated fat:
Meat fat, cattle meat (red meat, particularly liver)
Whole milk dairy products
The egg yolk contains a higher concentration of cholesterol than any other food, the clear free of Cholesterol
Hydrogenated vegetable oil
Coconut oil
Palm kernel oil
Palm oil
Cocoa butter
Commercial baked goods
Processed foods
Cremeras non-dairy

Molluscs and crustaceans:
lobster, sea crab and shrimp are also high in cholesterol, but are very low in saturated fat.

Read product labels and purchase items made with oil or unsaturated mono-unsaturated oil. Unsaturated fats such as mono-unsaturated tend to lower blood cholesterol.

Foods high in unsaturated fats:
fish and vegetable oils (sunflower, corn, soybean and cottonseed).

Mono-unsaturated fats:
oils of olive, peanut and canola.

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Review : Cholesterol

Cholesterol is a fatty substance that the liver produces complex normally and that our body needs for numerous functions such as producing hormones, help the formation of bile and vitamin D and maintain the body's cellular structure. The excess can be harmful.

To circulate in the blood, cholesterol is combined with proteins called lipoproteins and triglycerides. Major Lipoproteins that transport cholesterol are low-density lipoprotein (LDL) and high density lipoprotein (HDL).


LDL carry cholesterol throughout the body and are the cause of deposits that clog arteries, which are regarded as the fraction of Cholesterol "malicious."

While it is believed that HDL cholesterol extracted from the wall of the arteries, thus, a favorable indicator.

Cholesterol may cause problems when they exist in the body in quantities greater than necessary. Too much cholesterol can deposit in various parts of the body such as the walls of the arteries.

Source
Blood cholesterol comes from two sources: an endogenous source, which is the body's own production, especially in the liver and represents 60 to 80% of total cholesterol and an exogenous source, which comes from the food we consume.

Saturated fats, which increase cholesterol, are found primarily in foods derived from animals and tend to be solid at room temperature. An example is the white fat of red meat. Due to the way it is prepared, certain vegetable oils also contain saturated fats. Oils called "hydrogenated" contains saturated fats, which tend to raise cholesterol.

Unsaturated fats come mainly from plant and tend to be liquid at room temperature. Example: corn oil. The two basic types of unsaturated fats, polyunsaturated and monounsaturated may help lower blood cholesterol. Fish and poultry are foods low in saturated fat, while beef, milk and eggs contain a large amount.

High concentrations of cholesterol in the blood may be due to swallowed too much cholesterol, or excessive production of it in the body.

Relationship between cholesterol and cardiovascular disease
If the cells are given more cholesterol which can be used, do not have to remove the excess. Cholesterol unused deposits may form in the coronary arteries, restricting blood flow to the heart.
This disease, known as atherosclerosis, is the leading cause of coronary heart disease (leading cause of death in Chile, over 28% and affect hundreds of millions of people around the world).
Other risk factors for heart disease include heredity, diabetes mellitus, male sex, obesity, high blood pressure, cigarette smoking and a sedentary lifestyle.
The reduction of high cholesterol levels can reduce the chances of dying of a heart attack in people who have heart disease as those who have no evidence of heart disease. Controlling Cholesterol is for everyone.

Cardiovascular diseases are the leading cause of death in Chile (more than 28%) and affect hundreds of millions of people around the world.
Risk factors for cardiovascular disease include: excessive blood cholesterol, high blood pressure, smoking, diabetes mellitus, family history of myocardial infarction.

The concentrations of blood cholesterol over 200 mg% increased risk of developing cardiovascular disease.
High blood cholesterol is one risk factor for cardiovascular disease. Two other important risk factors are high blood pressure and smoking. Your doctor can determine the concentration of cholesterol for you based on your medical history and taking into account all possible risk factors for cardiovascular disease.

Lipid analysis
This test separates the levels of total cholesterol in the proportions of high-density lipoprotein and low density lipoproteins, providing an indicator or risk of coronary heart disease more accurately.
The total cholesterol divided by high-density lipoprotein should be less than 4.5. The ideal proportion is less than 3.5. With the low density lipoprotein, a level of 130 mg / dl is desirable, 130 to 159 mg / dl and high limit is 160 mg / dl and over is considered high and high risk.

A more detailed analysis of cholesterol in the blood considered Triglycerides. There are a wide variety of normal levels of triglycerides, by age and sex. As a general rule, a triglyceride level of 250 mg / dl or less can be considered normal. Higher than this may be a cause for concern.

Triglycerides
Triglycerides are a type of fat that is transported throughout the body by lipoproteins very low density, are used by the body as energy. The liver produces triglycerides and cholesterol in some turns. Saturated fats, the unsaturated and mono unsaturated triglycerides are of all types.

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