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Weight Loss Helps Prevent Diabetes
A few months ago (March 2005), the American Diabetes Association announced the findings of the comprehensive Diabetes Prevention Program. The DPP was conducted at over 25 medical centers nationwide and involved thousands of participants...
What Is The Mediterranean Diet?
In 1993, the Harvard Medical School released the results of research that studied the diets of those countries bordering on the Mediterranean. Their findings suggested that fat and carbohydrates were NOT the main culprit in obesity and...
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Do You Know Your Body Mass Index? |
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For some, the need to lose weight is clear. Those whose body weight places them into the obese or morbidly obese categories are well aware that they are carrying too many pounds. But what about the borderline overweight? Is that ten pounds over the ideal weight raising your risk of health complications? Are you just 'big-boned'? How do you decide if you really need to lose weight - and how much you need to lose?
Doctors have a number of different ways to measure the need to lose weight. Long gone are the years when they relied on an insurance company chart of 'ideal weights'. The most commonly used measure is the Body Mass Index (BMI). The BMI measures your weight relative to your height. It is generally an accurate representation of muscle-to-fat ratio, though there are some limitations.
1. It may overestimate the BMI of an athletic person, because muscle is denser and weighs more than fat.
2. It may underestimate the BMI of an older person, or others who have low muscle mass.
There are many BMI calculators available online that will allow you to check your own BMI. The table for determining risk factors associated with obesity is:
Below 18.5 - Underweight
18.5 - 24.9 - Normal
25.0 - 29.9 - Overweight
30.0 and up - Obese
If your BMI is above 25.0, your doctor or other medical professional can advise you on the best weight loss plan for you. You should know that there are great benefits to losing even a moderate amount of weight. Some of those |
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