E ISSN: 2583-049X

International Journal of Advanced Multidisciplinary Research and Studies

Volume 3, Issue 2, 2023

Dietary Fiber and its Association with Overweight and Obesity: An Overview

Author(s): Veena BM


Overweight and obesity have become major health problems in both developed and developing countries leading to disability and increased number of deaths. This is mainly due to increased energy consumption, lack of physical activity and change in overall lifestyle. They are also referred to as lifestyle disorders affecting all the population of the world. Overweight and obesity are defined as the abnormal or excessive accumulation of body fat which can cause increase in body weight. Body Mass Index (BMI) is an anthropometric measure that estimates body fat and widely accepted method of classifying obesity and is recommended as a general estimate of body fat. Skin fold thickness refers to the measurement of subcutaneous fat located directly beneath the skin by grasping a fold of skin and subcutaneous fat. It is used mainly to determine relative fatness and the percentage of body fat. Waist circumference estimates central obesity which is now considered as a better indicator for a range of health problems than total body mass. Obesity increases the risk for a variety of chronic diseases including coronary artery disease, strokes, glucose intolerance and some forms of cancer. Also leads to increase in blood pressure and blood cholesterol, which in turn, can lead to cardiovascular disease and strokes. Fiber intake is a dietary factor that has received substantial attention. Considerable evidence supports that increased consumption of dietary fiber was associated with lower risk of obesity in adults. Increasing the consumption of high fiber foods such as whole cereals, millets, whole pulses and dried fruits, will provide the daily requirement of the dietary fibre. With this background, effects of fiber consumption on obesity and related disorders are reviewed in this paper.

Keywords: Body Mass Index, Obesity, Cardiovascular Disease, Blood Cholesterol and High Fiber Foods

Pages: 590-594

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