カテゴリー「肥満・ダイエット」の34件の記事

2011年10月20日 (木)

B? メキシコ、米抜き世界一になっていた…肥満者 : 健康ニュース : yomiDr./ヨミドクター(読売新聞)

リンク: メキシコ、米抜き世界一になっていた…肥満者 : 健康ニュース : yomiDr./ヨミドクター(読売新聞).

西部劇ではメキシコ人といえばやせてひげ面のイメージでしたが...。

(以下引用)


 「肥満で米国を追い抜いた」。昨年9月、メキシコの新聞各紙にこんな見出しが躍った。

 経済協力開発機構(OECD)がまとめた統計で、同国の15歳以上の人口のうち、「肥満」または準肥満状態の「太りすぎ」に分類される人の割合が米国を上回り、主要国で1位になったのだ。

 肥満が増えた要因は、カロリーや脂質が高いファストフードの普及だと言われる。昼時、メキシコ市のビジネス街ポランコ地区のハンバーガー店で、太鼓腹の中年男性3人組を観察してみた。日本の一般サイズの2倍はある肉の入ったハンバーガーを軽く平らげ、デザートのソフトクリームまで見事に食べきった。

 メキシコの伝統料理タコスを、概して脂っこい味付けの外食チェーン店で食べるようになったことも影響しているという。

 子供の肥満も増えている。メキシコ国立公衆衛生研究所の08年の調査では、小学男子の31%、女子の30%が「太りすぎ」または「肥満」とされた。麻薬密売の横行に伴う治安の悪化で、屋外での遊びを控える子供が増えていることも一因とみられる。

(2011年10月19日 読売新聞)

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2011年2月18日 (金)

G? ラップバンド,認可,安全性は?:Lap-Band seems bound for wider use -- now what? - latimes.com

リンク: Lap-Band seems bound for wider use -- now what? - latimes.com.

胃を締め付けて小さくする「ラップバンド」が,米国FDAに認可されたという記事。BMI30以上で,体重に関連する疾患を1つ以上もっている人に対して行うことが認められた,とのことです。1時間の手術,2日の入院で,2型糖尿病患者の生活は劇的に変わるといっています。ラップバンドは米国では盛んに広告されている模様ですが,一方,派手に広告していたクリニックでは4人が亡くなっていて,手術との関連があるかも,とのことです。

Many more people are about to get the now-famous Lap-Band, it's probably safe to assume. Thus it's worth giving some thought to the implications.

The device's maker, Allergan, announced Wednesday that the Food and Drug Administration has approved marketing the device to less obese people -- those with a body mass index as low as 30 who have at least one weight-related medical condition.

"That would make an estimated 11 million more Americans eligible to receive the device, which shrinks the size of the stomach to reduce food intake — assuming they can persuade their insurance companies to pay for the $25,000 cost of the device and the surgery to implant it," as this L.A. Times story reports.

For those with Type 2 diabetes, the Lap-Band could be an immediate fix. "This operation takes about an hour, and two days in the hospital, and these people go off their diabetes medication. It's unbelievable," Dr. Walter J. Pories, a professor of surgery at East Carolina University and a leading researcher on weight-loss surgery, said in this L.A. Times report.

But a note of caution is warranted. Four deaths in Southern California have been linked to clinics that aggressively promote Lap-Band surgery on billboards and in radio and TV ads, according to allegations made in lawsuits and by relatives of people whose deaths are linked to the surgery.

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2011年2月 9日 (水)

B 4か月以前に固形食を始めた赤ちゃんは肥満になりやすい:Study Links Infant Obesity With Starting Solid Foods Early - WSJ.com

リンク: Study Links Infant Obesity With Starting Solid Foods Early - WSJ.com.

4か月以前に固形食を始めた赤ちゃんは,4か月以降から固形食を始めた赤ちゃんに比べて,3歳までの時点で肥満傾向が現れやすい。ただし,母乳栄養で育てた赤ちゃんでは,この傾向はみられない,とのことです。

WASHINGTON (Dow Jones)--Starting solid foods too early among certain infants may increase the risk of becoming obese by three years of age, according to a study by Harvard researchers.

The study, published online Monday in the journal Pediatrics, found formula-fed infants who were given solid foods before they were four months old were far more likely to be obese at age three, compared to babies introduced to solid foods after age of four months.

However, among breastfed infants there was no association with the timing of solid-food introduction and obesity.

Susanna Huh, one of the study's researchers and a gastroenterologist at Children's Hospital in Boston, said the study backs guidelines set by the American Academy of Pediatrics that recommend introducing solid foods when infants are between four and six months old.

Data from the Centers for Disease Control and Prevention show that while 75% of women report breastfeeding their newborn children, only about one-third of women are exclusively breastfeeding their children when they are three months old.

Huh said that holding off the introduction of solid food until babies are at least four months old is one way parents can reduce the risk of their infants becoming overweight.

The solid-food study involved 847 children who are part of a broader study known Project Viva which enrolled more than 2,000 Massachusetts women who became pregnant between 1999 and 2002 in order to study the health of children born to those women.

One facet of the study is to look at factors that contribute to childhood obesity. Previous findings from Project Viva, primarily funded by the federal government and the March of Dimes, showed that the more weight women gained during pregnancy the heavier their children were likely to be at three years of age.

For the current study, researchers used data collected from a questionnaire that asked mothers about the timing of the first introduction of 10 solid foods such as cereal, vegetables, fruit, peanut butter, eggs, meat and sweets. Women were also asked about breastfeeding and formula feeding.

Among the 847 babies, 67% were breastfed and 33% were formula fed at the age of four months. Researchers then looked the timing of solid-food introduction and they obtained information on height and weight through the age of three years, as well as a gauge of fat measured using skin folds, to see if solid-food timing had any impact on obesity risk.

They found that formula-fed babies given solid food before they were four months old had a six-fold increase in the risk of becoming obese compared to babies introduced to solid food after four months.

Reseachers found that 7% of breastfed babies were considered obese at age three--or having a body-mass index at or greater than the 95th percentile on children's growth charts--compared to 13% of formula-fed children. Being overweight as a child is a major risk factor for being overweight or obese as an adult.

About one-third of mothers who were giving formula to their babies started solid foods before their babies were four months old, compared to 8% of mothers in the breastfeeding group. About 17% of children in the breastfed-group were given solid foods after six months compared to 9% of the formula-only group, suggesting that formula-fed babies were started on solid foods earlier than breastfed babies.

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2011年1月28日 (金)

B [医療解説] コレステロール… 高めは「危険」 「長生き」 主張対立 : 医療大全 : yomiDr./ヨミドクター(読売新聞)

リンク: [医療解説] コレステロール… 高めは「危険」 「長生き」 主張対立 : 医療大全 : yomiDr./ヨミドクター(読売新聞).

ちょっと太っていたほうが長生きするともいわれていますが,高コレステロールか低コレステロールか,学会どうしで意見対立していて,話し合いの動きはないという記事です。まあ,どっちでもいいのですが...,基準値を厳しくすると,病院に行く人が増えて,お薬もたくさん使います。

(以下,引用です)

[医療解説] コレステロール… 高めは「危険」 「長生き」 主張対立

 コレステロールが高いと心臓病の危険性が高まり、「下げるべきだ」とする従来の“常識”に対し、「高めの方が長生きで良い」との主張が出され、論争が起きている。どちらが正しいのか。(利根川昌紀)

数値めぐり議論百出
 
 日本動脈硬化学会は、LDL(悪玉)コレステロール(以下LDL)140ミリ・グラム/デシ・リットル以上か、HDL(善玉)コレステロール(同HDL)40ミリ・グラム/デシ・リットル未満を、脂質異常症とする診断基準を定めている。

 とりわけ、LDLが高いと心臓病(心筋梗塞)の危険が高まるとし、数値を下げる運動や食事療法、薬物治療を勧めている。

 一方、日本脂質栄養学会は、「コレステロールは高めの方が長生きで良い」とする診療指針を2010年9月に公表した。

 神奈川県伊勢原市の約2万6000人を平均約8年間調べた研究で、男性はLDL100以上160未満で死亡率が低く、100未満で上昇。女性は男性ほど影響はみられないが120未満で死亡率が高まった。この結果などをもとに、「数値が高い方が死亡者が少ない」としている。

 両学会は、それぞれの主張に反論する声明を、ホームページに掲載しているが、話し合いの動きなどはない。

 一方、「臨床研究適正評価教育機構」理事長の桑島巌さん(東京都健康長寿医療センター副院長)は同月、「一律の基準値はなじまない」との見解を示した。

 高血圧や高血糖、心臓病の経験者は、心臓病を招く危険が高く、コレステロールは下げた方がいい。一方、閉経後にコレステロールが高くなった女性は、ほかの数値に異常がなければ、心臓病になる危険は低く、必ずしも治療の必要はない。

 コレステロール値を巡って見解が異なる論文も相次いで公表されている。11月には、コレステロール値と心臓病などの関係をみた26の試験を解析すると、数値を下げた方が心臓病になる危険や死亡を減らせたとする海外の研究が医学誌に発表された。

 一方、自治医大のグループは12月、「総コレステロール値が低いと死亡危険度が高まる」とする研究を公表。約1万2300人を数値別に4集団に分け、約12年間追跡したところ、男女とも数値が低い集団の死亡危険度が最も高かった。

 日本動脈硬化学会が決めたHDLの診断基準は、メタボ健診の判定に用いられている。厚生労働省は「現時点で健診の基準を変える予定はない」としている。

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2011年1月27日 (木)

G 薄着するとダイエットによいらしい:Turn Down the Heat, Lose Weight? : Discovery News

リンク: Turn Down the Heat, Lose Weight? : Discovery News.

薄着すると体重が減りやすいという記事です。寒い→代謝が増える→体重が減るという機序は生理学的にはかなっているようにも思いますが,まあ,そう簡単ではないでしょう。ちなみに冬場の(温水)プールでの運動はかなり寒いですが,かえって脂肪が薄く覆うような気がするのは,私だけでしょうか...。

A small adjustment to your thermostat may do more than just save the planet; it could also help trim your waistline.

If saving energy isn't enough to convince you to turn down the heat a notch, perhaps this will: Colder temperatures may help you lose weight.

In an article published in Obesity Reviews, Fiona Johnson of University College London and colleagues gather evidence in support of the notion that upwardly creeping indoor temperatures and reduced cold exposure may be a contributor to rising obesity.

Although no studies yet address the question directly, several threads of evidence "seem to suggest that increases in indoor temperatures could be having a significant effect on body weight," Johnson said.

"I think it's quite important to say that we wouldn't expect that this is the major contributor to obesity," she added. Still, many researchers believe that conventional explanations regarding diet and exercise are not enough to fully explain the obesity problem, so this may be part of the picture.

Johnson and colleagues document that household heating has increased in both the United States and the United Kingdom over the last decades.

"What we're seeing is not only people turning up their thermostats a degree or two, but people heating the whole of the home, rather than just certain areas," Johnson said, "People used to turn their heat off at bedtime."

This, combined with adults and children spending less time outdoors in cold temperatures commuting or playing, means people are probably not exposed to as much cold as they used to be, the researchers note.

This reduction could affect how many calories we burn in two ways.

First, it means we use less energy just maintaining our body temperature.

"As the temperature goes down below 27 degrees Celsius (80.6 Fahrenheit), energy expenditure increases," Johnson told Discovery News. "That's simply the expenditure of the body staying warm."

The second effect is that without cold exposure, our inner furnace seems to reduce its ability to stoke our internal fires.

This furnace comes in the form of our stores of brown fat, a type of fat distinct from white fat, which is just stockpiled calories. Brown fat burns energy to create heat, and studies have shown that obese people have less brown fat than thin people, Johnson said.

Babies are born with a lot of brown fat, and those amounts decrease over time. "For a long time it was thought that adults didn't have enough to create a significant effect," she said. Now researchers have found otherwise.

Brown fat becomes activated in response to mild cold and begins to create heat, burning calories. But, "it's use it or lose it," Johnson said. Reduced exposure to cold reduces stores and decreases their effectiveness at burning energy.

Johnson notes that gains from turning down the heat would be tempered by people's natural responses to feeling chilly: seeking more clothes and more food. But evidence suggests layering up and eating more don't completely negate the extra energy expenditures from cold exposure, she said.

All of this points to a connection between shrinking cold exposure and expanding waistlines. However, Johnson notes that direct evidence still is lacking, as is information on how cold one would have to be or for how long to have what effects.

"It is perhaps too early to tell people to turn down the thermostat or make sure they get cold," she said.

It is certainly a case for doing studies to expose people to cold and seeing what effect this has on brown fat levels, energy expenditure, capacity to create heat, and body weight.

Small effects could add up, said Arne Astrup of the University of Copenhagen.

"Even 100 calories a day can mean a lot over a year or in the long term," Astrup said, citing a 2003 Science paper that suggested that reducing net calorie intake by 100 per day could prevent weight gain for most of the population.

"This paper provides some quite good evidence that (cold exposure) is something we should consider," he added. It would be easy to comply with compared to diets or workout regimens, he noted, and comes with other benefits.

"It will save you energy and money, but it will also be more healthy," he said.

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2010年11月26日 (金)

ダイエットに成功した人が体重を維持するには,高タンパクで血糖値を上げない食事がよろしい:Study identifies foods that promote weight maintenance - Los Angeles Times

リンク: Study identifies foods that promote weight maintenance - Los Angeles Times.

ダイエットに成功した人が体重を維持するには,高タンパクで血糖値を上げない食事がよろしい。ゴハンやパンなどの炭水化物は避けねばならぬ。

European researchers find that once a person has lost weight, keeping it off is helped by eating foods that are high in protein and low on the glycemic index. For example, poultry, eggs, fish and nuts are considered good choices.

November 24, 2010|By Shari Roan, Los Angeles Times
Thanksgiving is not a day for counting calories. But for people who have dieted this year and are trying to maintain a healthful weight, turkey leftovers — without the stuffing — may be a smart strategy going forward, according to a new report.

In the largest diet study in Europe to date, foods that were high in protein and low on the glycemic index — such as poultry, eggs, fish and nuts — did the best job of helping people maintain their weight loss for 26 weeks, researchers report in Thursday's edition of the New England Journal of Medicine.

The diet also was the easiest for study participants to adhere to among the five weight-maintenance diets tested, the study found.

Though many people can lose weight, "maintaining weight loss is the difficult part," said study leader Thomas Meinert Larsen, an associate professor of food composition and obesity at the University of Copenhagen. "You have to come up with a diet that is easy to follow and is practical long-term. It's reassuring that the most effective diet in our study seems to be the one that is best maintained."

Larsen and his colleagues from around Europe assigned 773 adults who had already lost an average of about 24 pounds to one of five healthful diets designed to encourage a stable weight. All of the diets had a moderate fat content — 25% to 30% of calories from fat — were low on sugar, high in fiber and had no limits on calories consumed daily. However, the participants were asked to watch their portion sizes and adhere to strict criteria, which varied among the groups, regarding the amount of protein consumed and glycemic index.

Glycemic index is a measure of how quickly carbohydrates in food break down and affect blood sugar levels. Those that do so swiftly are assigned a value of 70 or above, while those that break down more slowly and release glucose gradually typically have a value below 55. The glycemic index of white bread is 70, for example, whereas chicken is about 45.

To make sure they followed their diets, the study participants were counseled on what foods to prepare, submitted food diaries and underwent urine tests to check the amount of protein they consumed. A small portion of the participants had their meals prepared for them.

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2010年11月18日 (木)

肥満と嗅覚の関係:Obesity's link to sense of smell

リンク: BBC News - Obesity's link to sense of smell.

People who are overweight have a greater sense of smell for food, a study has found.

Researchers from the University of Portsmouth say their early findings may go towards explaining why some people struggle to stay slim.

Experts already know that part of the brain that processes information about odour is also connected to the feeding centres of the brain.

The latest research is published in the journal Chemical Senses.

In the UK, a quarter of adults are obese and doctors fear that the incidence will only rise in the future as more and more people continue to pile on excess weight.

While too much food and too little exercise may be largely to blame, scientists have been searching for the underlying causes driving the obesity epidemic.

To this end, Dr Lorenzo Stafford and his team set out to study if a skewed sense of smell could be partly to blame.

Heightened sense

His team asked 64 volunteers to take part in a series of experiments that tested their smelling ability.

Their study found that people appear to be slightly better at smelling food odours after they have eaten rather than when they are hungry.

Scientists do not yet know why this is, but Dr Stafford suspects that it could be the body's way of detecting and rejecting foods no longer needed in order to maintain the right energy balance and stop a person eating too much.

His team found that people who are overweight - those with a higher body mass index or BMI - have a far heightened sense of smell for food compared to slim people, particularly after they have eaten a full meal.

Dr Stafford believes this keener sense of smell might compel the individual to carry on eating, even when they are full.

He said: "It could be speculated that for those with a propensity to gain weight, their higher sense of smell for food related odours might actually play a more active role in food intake.

"Hopefully this research will stimulate more work in this area with the potential to help those who struggle with their weight and those who treat people with weight problems."

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2010年11月11日 (木)

研いだナイフの効用:Family Kitchen: Sharp knife the first step toward wellness? - USATODAY.com

リンク: Family Kitchen: Sharp knife the first step toward wellness? - USATODAY.com.

By Kim O'Donnel, USA TODAY

We've all heard the time-honored expression "An apple a day keeps the doctor away." But what about a cutting board? Could daily interaction with kitchen tools actually make us healthier? Preston Maring thinks so.
I interviewed Maring last year about the organic farmers market he founded in 2003 in a parking lot at the Kaiser Permanente medical center in Oakland, where he has been practicing medicine since 1971. Maring's pioneering efforts have paved the way for farmers markets at 31 Kaiser facilities in four states.

But increasing access to fresh food is only part of the equation to wellness, Maring says. The other component — often overlooked — is actually putting those ingredients to use at mealtime. Since 2005, Maring has been sharing recipes on his cooking blog, and now Maring's son, Ben, a fourth-year resident at New York University School of Medicine, has joined the kitchen bandwagon, teaching his fellow med students how to cook.

Yes, you read that correctly: Doctors are sharing recipes and teaching people how to cook. Could cooking become the 21st-century prescription for wellness?

After several weeks promoting my new book, The Meat Lover's Meatless Cookbook, I pulled off the road last month to find out. Maring invited me to Kaiser's Food for Health forum, a one-day conference connecting many culinary-medicinal dots.

In his opening address, Maring, who was master of ceremonies, called attention to "four things that can create change: one sharp knife, two cutting boards and a salad spinner."

In a recent phone conversation, I pressed him to elaborate on this highly unconventional sentiment, which has stuck with me like the smell of freshly baked cookies.

"People wouldn't drive their Prius or Hummer or Classic Camaro with only 5 pounds of air in their tires," Maring said. "We all know that we need a whole lot more air in those tires for those machines to run."

Similarly, he explained, a kitchen knife needs to be sharp so it can get the job done.

"There is a certain pleasure feeling the knife going through the skin of a tomato, dicing an onion quickly and being able to thinly slice celery stalks," Maring explained.

"Having a sharp chef's knife and two cutting boards (one for fruit and vegetables, the other for animal proteins) makes the right thing easy. What can be easier than mincing some garlic, dicing up an onion, chopping up tiny cubes of winter root veg, roasting the veg at 425 degrees for 20 minutes and throwing everything into a pot with water or stock? Now you've got yourself a spectacular soup.

"All of that comes from having a chef's knife. And all of that can happen while watching the World Series on TV, or Sunday football."

I told Maring that as much as I'd like people to board the eat-less-meat train and buy my book, I'm much more interested in getting Americans to cook, period. What if, I proposed, we all committed to cooking at home once a week? Meat-filled or meat-less — it doesn't matter. Just as long as we do something in the kitchen other than make coffee. I'd heard from readers who complained about the amount of prep time needed to chop vegetables or who made excuses (living alone among them).

But then he reminded me of the immediate benefits: "When you cook something that's fresh, you have total input over what you're eating — over the amount of salt, over freshness and flavor, and over your budget. You have the possibility of doing a good thing for yourself and for your kids, all by cooking from scratch."

How's that for doctor's orders?

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2010年4月 2日 (金)

アディポネクチン:脂質を燃やすホルモン、東大解明 運動せずに体質改善も - 47NEWS(よんななニュース)

いわゆるメタボリックシンドロームと関連があるといわれていたアディポネクチンに関するニュース。

リンク: 脂質を燃やすホルモン、東大解明 運動せずに体質改善も - 47NEWS(よんななニュース).

アディポネクチンは糖や脂質の代謝を高めて,運動と同じ作用を果たす。この仕組みを利用して,薬を飲むだけで運動したのと同様の効果が得られるかもしれない,とのことです。

そのような薬ができたとすれば,夢のような薬かもしれず,いろいろな使われ方がされるのでしょう,たぶん。

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2010年3月25日 (木)

女性が太らないためには1日1時間の運動が必要?:Women should exercise an hour a day to maintain weight, study says - latimes.com

米国の女性には,体重を維持するためには1日1時間の運動が必要だとのこと。

リンク: Women should exercise an hour a day to maintain weight, study says - latimes.com.

JAMAに論文が計されたものですが,1日1時間,1週間で1日も欠かさずに運動するというのは,かなりなものです。個人的にはまったく自信がありません。

運動は中程度の強度のもので,ウォーキング,ジョギング,自転車,水泳,テニスなどが該当します。男性の場合には,体重を維持するためには運動はより少なくてよいとのこと。

ただし,運動をよけいにするとよけいに食べてしまったり,疲れからその他の日常生活に支障をきたす場合などもあります。

別の専門家は,運動すればすべてOKというわけではなく,要はエネルギーバランスの問題であって,少しのエネルギーのインバランスが何年もの間に体重増加につながってしまうこともあると言っています。

なお,これまでは,体重を維持するためには1週間に200~250分の運動が必要という研究が,ゴールドスタンダードになっているのだそうですが,これも個人差は大きいようで...。

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