Understanding weight gain

More Australians are overweight or obese and the number is steadily rising, so we need to educate us regarding why and how we gain weight, what factors are associated with it and how to improve our weight wellbeing.

What is Carbohydrate?

We all know that food comes in three forms: fat, protein, and carbohydrate. Most foods have all three, in different proportions. Main carbohydrates are sugar, starches, and cellulose. Different food has different components, like fruits mainly has sugar and vegetable mainly has starch but they both have cellulose in them. I came across an article about the difference between natural and processed carbohydrates and how it affects our body when consumed: sugar the sweet thief of life

Weight gain and carbohydrates:

Carbohydrates are the important source of fuel to our body organs, when it is broken down in our stomach and produced glucose, insulin hormone is the one helps to get the glucose moved from the blood stream to our cells to be used as energy.

Why do we gain weight?

The main flaw is if we use less energy but eat more we will gain weight. Also when we consume high glycaemic/high calorie food they spike our blood pressure faster; when the blood pressure falls down body compensate by producing more insulin; many calories are sent to the fat cells of our stomach.

Body Mass Index Associated With All-Cause Mortality

In white adults, being overweight or obese (and possibly underweight) is associated with increased all-cause mortality. All-cause mortality is generally lowest with a BMI of 20.0 to 24.9.

A high body-mass index (BMI) is associated with increased mortality from cardiovascular disease and certain cancers, but the precise relationship between BMI and all-cause mortality remains uncertain.

A large analysis reported in the December 2, 2010 issue of the New England Journal of Medicine confirms the relationship between being overweight or obese and a greater risk of dying from all causes.

An international team of researchers pooled data from 19 prospective studies totalling 1,462,958 white male and female participants between the ages of 19 and 84.  Body mass index (BMI), calculated by dividing a person’s weight in kilograms by the square of their height in meters, was determined for all subjects. The participants were followed for periods that ranged from 7 to 28 years, during which 160,087 deaths occurred.

Upon enrollment, the average BMI was 26.2.  Compared with women whose body mass index was between 22.5 and 24.9, having a BMI of 25 to 29.9 correlated with a 13 percent greater risk of death over the follow-up period.  This risk rose with increasing body mass index categories, with women whose BMI was 40 to 49.9 having 2.5 times the risk of death from all causes than those with a BMI of 22.5 to 24.9.  Risks among men were similar. Although a small risk of death was also observed for those whose BMI was below 20, the authors suggest that the finding was in part caused by pre-existing disease.

In white adults, overweight and obesity (and possibly underweight) are associated with increased all-cause mortality. All-cause mortality is generally lowest with a BMI of 20.0 to 24.9.

To learn more or to calculate your BMI, please visit the following link:
BMI calculator 

de Gonzalez AB, Phil D, et al. 2010. N Engl J Med 363:2211-9.


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Time October 29, 2010 at 5:21 pm

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Time November 3, 2010 at 12:54 am


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Time November 23, 2010 at 9:13 pm

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