The Effects of Obesity

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Obesity is the excess and/or abnormal build-up of fat in the body that can lead to health problems. The excess fat leads to an increased weight that exceeds the levels that are suitable for the height of the individual (Anderson & Miller, 2006). This condition usually occurs over time where the individual consumes more calories than the amount that the body can utilize. The balance between the calories the body uses from the amount taken in depends on the system of the individual. In this situation, only the calories in the body are considered while overweight people have theirs accumulated from bones, muscles, body water and fats. Basically, the criteria that affect the weight of an individual includes the genetic makeup of the person, eating foods with high-fat content, overeating, and physically inactive.

The condition of obesity increases the risk of being vulnerable to other conditions and diseases. For instance, it increases the risk of infection such as some cancers, diabetes, stroke, heart disease, and arthritis (Nazare, Disse, Vidal & Laville, 2009). Moreover, discoveries indicate that obesity in men leads to the fall of the health of the sperms of the victims. On the flip side, in obese women, there is a widening of their waistlines which increases the risk of attracting cancer such as the ovarian and cervical cancers. Unfortunately, the risk for the noncommunicable diseases increases with the increase in Body Mass Index.

Regrettably, childhood obesity is linked to premature death, disabilities, and obesity in their adulthood stage. Additionally, the obese children experience increased risks of fractures, breathing difficulties, insulin resistance, psychological effects, markers cardiovascular diseases, and hypertension. Other health problems that the obese persons are vulnerable to include the gallstone, fatty liver disease, sleep apnea, stress inconsistence, GERD, degenerative joint disease, heart failure, asthma, congenital disabilities, miscarriages, and respiratory conditions. Moreover, obese children experience poor development and growth, social stigmatization, and increased complications during general anesthesia.

Majorly, this condition can be avoided and reduced through following a proper diet. Concerning preventing or reducing this condition, there should be a limited intake of energy from total fats and sugars. Besides, consumption of fresh fruits and vegetables of varied types should be increased as well as whole grains, nuts, and legumes. Essentially, there should be engagements in regular physical activity (Anderson & Miller, 2006). Notably, the diet programs help in losing weight over a short term. However, maintenance of that weight loss is often challenging and requires the permanent incorporation of regular exercise or physical activities in and lower food diet in a person's lifestyle.

Significantly, some of the recommended foods that may result in both consumption of a balanced diet and moderate fat that will reduce cholesterol in the body include beans, fresh vegetables, and fresh fruits. Besides, there should be consumption of whole grain foods and the high fiber varieties like the noodles, rice, barley, and others (Ruxton, 2011). Similarly, legumes which are both proteins and carbohydrates, lean meat and poultry, fish, egg, tofu, nuts, and seeds. Likewise, it is recommended that one should drink plenty of water. Intake of reduced fats contained in milk, yogurt, cheese and their alternatives. However, there should be a limitation of foods containing added salt, added sugar, alcohol, and saturated fats (Ruxton, 2011). The obese are also encouraged to ensure they lose bits of their weight after short periods of time. In fact, adults are advised to lose about five to ten percent of their weight through physical activities in a week.

References

Anderson, C., & Miller, E. (2006). Dietary Recommendations for Obese Patients with Chronic Kidney Disease. Advances In Chronic Kidney Disease, 13(4), 394-402. http://dx.doi.org/10.1053/j.ackd.2006.07.001

Nazare, J., Disse, E., Vidal, H., & Laville, M. (2009). The link between food and health: From gene expression to nutritional recommendations. Food Quality And Preference, 20(8), 537-538. http://dx.doi.org/10.1016/j.foodqual.2009.03.003

Ruxton, C. (2011). Nutritional implications of obesity and dieting. Nutrition Bulletin, 36(2), 199-211. http://dx.doi.org/10.1111/j.1467-3010.2011.01890.x

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