Even with Same Height, Weight, Age some people are more at risk than others.
Lets understand Central Obesity and how it goes beyond just BMI for health risks. Firstly lets start with a video with a client of mine who got close to death, without having a high BMI and under 50 years of age.
Is someone a TOFI - Thin on the Outside, Fat on the Inside
When most of the fat is carried around the mid section - it is defined as Central Obesity. This increased fat, and increased waist circumference is a far superior predictor of Type II diabetes. This fat, the fat in central obesity is also called visceral fat. Visceral fat is the fat inside and around abdominal organs like the kidneys, pancreas and kidneys.
Even a 5 g reduction in visceral fat around the pancreas can improve its functioning, only 5 grams ! Central Obesity is very highly correlated to metabolic problems - including higher cardiac risk and progression of Type 2 diabetes. This fat is found inside and around the organs. So another examaple of this is having fatty liver, specially NASH - Non alcoholic fatty liver.
The other type of fat, the fat under the skin is known as subcutaneous fat. As mentioned in the bestselling book "The Diabetes Code", Dr.Fung also mentions that "surgical removal, via liposuction, of almost 10kg of subcutaneous fat brought no significant metabolic benefits whatsoever, which suggest that subcutaneous fat plays little role in the development of type 2 diabetes."
How can you measure your central obesity level ? That's a simple test : The WASIT TO HEIGHT RATIO.
It is calculated by comparing waist circumference to height. This ratio is far more predictive of years of life lost than the traditional BMI index. Ideally, your waist circumference should be less than half your height. So if you are 170 cm, your waist should be less than 85 cm.
Are you having increased central obesity. Curious to learn more? If so message us on or Facebook page. click here
Junior Gupta is the founder & Chief Research Officer of Cure My Diabetes. He has spent over 8 years of research of food, nutrition and diseases.