Body mass index (BMI) - an apple a day keeps the doctor away - health and fitness - obesity health risks - stay healthy - onclick786

Body mass index (BMI)

The body mass index (BMI) or Quetelet index is a value derived from the mass (weight) and height of an individual. The BMI is defined as the body mass divided by the square of the body height, and is universally expressed in units of kg/m², resulting from mass in kilograms and height in metres.

A graph of body mass index as a function of body mass and body height. The dashed lines represent subdivisions within a major class.

The basis of the BMI was devised by Adolphe Quetelet from 1830 to 1850 during which time he developed what he called "social physics". The modern term "body mass index" (BMI) for the ratio of human body weight to squared height was coined in a paper published in the July 1972 edition of the Journal of Chronic Diseases by Ancel Keys. In this paper, Keys argued that what he termed the BMI was "...if not fully satisfactory, at least as good as any other relative weight index as an indicator of relative obesity"

The interest in an index that measures body fat came with increasing obesity in prosperous Western societies. BMI was explicitly cited by Keys as appropriate for population studies and inappropriate for individual evaluation. Nevertheless, due to its simplicity, it has come to be widely used for preliminary diagnosis. Additional metrics, such as waist circumference, can be more useful.

The BMI is universally expressed in kg/m², resulting from mass in kilograms and height in meters. If pounds and inches are used, a conversion factor of 703 (kg/m²)/(lb/in²) must be applied. When the term BMI is used informally, the units are usually omitted.

${\displaystyle \mathrm {BMI} ={\frac {{\text{mass}}_{\text{kg}}}{{\text{height}}_{\text{m}}^{2}}}={\frac {{\text{mass}}_{\text{lb}}}{{\text{height}}_{\text{in}}^{2}}}\times 703}$

BMI provides a simple numeric measure of a person's thickness or thinness, allowing health professionals to discuss weight problems more objectively with their patients. BMI was designed to be used as a simple means of classifying average sedentary (physically inactive) populations, with an average body composition.For these individuals, the current value recommendations are as follow: a BMI from 18.5 up to 25 kg/m² may indicate optimal weight, a BMI lower than 18.5 suggests the person is underweight, a number from 25 up to 30 may indicate the person is overweight, and a number from 30 upwards suggests the person is obese. Many (e.g. gymnasts, basketball and soccer players) but not all (e.g. football linemen) athletes have a high muscle to fat ratio and may have a BMI that is misleadingly high relative to their body fat percentage.

The WHO regards a BMI of less than 18.5 as underweight and may indicate malnutrition, an eating disorder, or other health problems, while a BMI equal to or greater than 25 is considered overweight and above 30 is considered obese. These ranges of BMI values are valid only as statistical categories.

Category	BMI (kg/m2)		BMI Prime
	from	to	from	to
Very severely underweight		15.0		0.60
Severely underweight	15	16	0.60	0.64
Underweight	16	18.5	0.64	0.74
Normal (healthy weight)	18.5	25	0.74	1.0
Overweight	25	30	1.0	1.2
Obese Class I (Moderately obese)	30	35	1.2	1.4
Obese Class II (Severely obese)	35	40	1.4	1.6
Obese Class III (Very severely obese)	40		1.6

Obesity

Obesity is a medical condition in which excess body fat has accumulated to the extent that it may have a negative effect on health. People are generally considered obese when their body mass index (BMI), a measurement obtained by dividing a person's weight by the square of the person's height, is over 30 kg/m², with the range 25–30 kg/m² defined as overweight.Some East Asian countries use lower values. Obesity increases the likelihood of various diseases, particularly heart disease,type 2 diabetes, obstructive sleep apnea, certain types of cancer, and osteoarthritis.

Obesity is most commonly caused by a combination of excessive food intake, lack of physical activity, and genetic susceptibility. A few cases are caused primarily by genes, endocrine disorders, medications, or mental illness.Evidence to support the view that obese people eat little yet gain weight due to a slow metabolism is not generally supported. On average, obese people have a greater energy expenditure than their thin counterparts due to the energy required to maintain an increased body mass.

Obesity is mostly preventable through a combination of social changes and personal choices. Changes to diet and exercisingare the main treatments. Diet quality can be improved by reducing the consumption of energy-dense foods, such as those high in fat and sugars, and by increasing the intake of dietary fiber. Medications may be taken, along with a suitable diet, to reduce appetite or decrease fat absorption. If diet, exercise, and medication are not effective, a gastric balloon or surgery may be performed to reduce stomach volume or bowel length, leading to feeling full earlier or a reduced ability to absorb nutrients from food.

an apple a day keeps the doctor away

An apple a day keeps the doctor away

"An apple a day keeps the doctor away" is an English-language proverb claiming that apple consumption or fruits and vegetables in general has health benefits.

Origin

The first recorded use of the proverb was in the 1860s in Wales. The original wording of the saying was "Eat an apple on going to bed, and you’ll keep the doctor from earning his bread." The current phrasing ("An apple a day keeps the doctor away") was first used in print in 1922.

Scientific evaluation

A 2011 study found that consumption of apples and pears might prevent strokes.A 2012 study found that apple consumption significantly lowered bad cholesterol levels in middle-aged adults. In 2013, the BMJ published a study as part of its humorous Christmas issue comparing the effects of prescribing everyone in the UK over age 50 either an apple or a statin a day. The study concluded that both interventions would be similarly effective.

A 2015 study looked directly at the relationship between apple consumption and physician visits and found no evidence that the proverb was true. The study did, however, find that people who ate an apple a day did use fewer prescription medications.

However, a 2011 study found that adding one ‘Golden Delicious’ apple to the daily diet of a small group of overweight men led to higher levels of LDL cholesterol and triglycerides. The higher sugar and low-phenolic content of ‘Golden Delicious’ apples was blamed for the results.

cholesterol

A compound of the sterol type found in most body tissues. Cholesterol and its derivatives are important constituents of cell membranes and precursors of other steroid compounds, but high concentrations in the blood are thought to promote atherosclerosis.

Cholesterol

Chemical Compound

Cholesterol, from the Ancient Greek chole- and stereos followed by the chemical suffix -ol for an alcohol, is an organic molecule. 

Formula: C₂₇H₄₆O

IUPAC ID: (3β)-​cholest-​5-​en-​3-​ol

Molar mass: 386.65 g/mol

Melting point: 148 °C

Density: 1.05 g/cm³

Boiling point: 360 °C

Soluble in: Isopropyl myristate, Ether, Methanol, Benzene, Acetone,Ethanol, Chloroform, Hexane

High Cholesterol Foods (Foods that increase cholesterol)

• Butter
• Ghee
• Hard margarines
• Lard, dripping and goose fat
• Fatty meat and meat products such as sausages
• Full fat cheese, milk, cream and yogurt
• Coconut and palm oils and coconut cream

Foods that naturally help to lower cholesterol

• Porridge
• Oatbran
• Oat breakfast cereals
• Bread made with 50% oat flour or oat bran
• Oatcakes
• Pearl barley
• Baked beans
• Adzuki beans, black beans, black-eyed peas, butter beans, cannellini beans, chickpeas, edamame beans, kidney beans, lima beans, mung beans, navy beans, pinto beans, split peas, white beans
• Red lentils, green lentils
• Vegetables rich in soluble fibre such as okra, aubergine, citrus fruits, turnip, sweet potato and mango
• Unsalted soya nuts (also called roasted edamame beans)
• Soya alternative to milk
• Soya alternative to yoghurt
• Soya mince/chunks
• Tofu
• Almonds, pistachios, walnuts, pecans, cashews, peanuts (always unsalted)

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