Barely a day goes by without a news piece or television documentary breathlessly reporting on the current pandemic of obesity. Nearly 60 per cent of us in the UK and US are either overweight or living with obesity. Where does this ominous 60 per cent figure originate from? Well, it has emerged from population-wide BMI statistics.
BMI, or Body Mass Index, is the ratio of body weight in kilograms divided by the square of one’s height in meters, and hence is represented as kg/m2. A ‘normal’ BMI is 20-25kg/m2. Anything below a BMI of 18 would be considered underweight, a BMI of 25-30kg/m2 is considered overweight, and if you have a BMI north of 30kg/m2, you would be classed as living with obesity. The reputation of BMI however, has in recent years been tarnished. At best, it’s considered a poor proxy for fat mass and health; at its worst, it can and often is used as a cudgel to ‘fat-shame the larger among us in society. But what has BMI done to deserve this, and should it be replaced with anything else?
The problem is that BMI as a measure of ‘fatness’ is flawed because it is derived using purely your weight and your height. Thus it cannot, for instance, differentiate between a rugby player and a Joe Public of similar height and weight, but carrying substantially more fat. So why not just measure the amount of fat instead?
Bu hikaye BBC Focus - Science & Technology dergisinin June 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye BBC Focus - Science & Technology dergisinin June 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
WHEN'S THE BEST TIME FOR A CAFFEINE HIT?
Wakey-wakey! Find the sweet spot for a coffee shot and science says the benefits are grande
DEAD MAN’S FINGERS
Picture the scene. It's Halloween and you've gone for an ill-advised stroll through the graveyard on the edge of town.
What tipping point are climate scientists most worried about?
Collapsing ice sheets, loss of the Amazon rainforest, melting permafrost.……. Key parts of Earth's climate system are in trouble. Which could trigger disaster first?
PROFESSOR BRIAN COX
The biggest space missions yet are making their way to new parts of the Universe. In his new BBC Two series Solar System, Prof Brian Cox reveals what these explorations are discovering about life in our galactic neighbourhood. Noa Leach sat down with him to talk about the most exciting new missions, life in the Universe and his top behind-the-scenes moments of filming
KEEP YOUR HAIR ON
MORE THAN HALF OF MEN AND MILLIONS OF WOMEN ARE AFFECTED BY HAIR LOSS. IT CAUSES LOW SELF-ESTEEM IN SOME AND ANXIETY IN OTHERS. THANKFULLY, SCIENTISTS AROUND THE WORLD ARE GETTING TO THE ROOTS OF THE PROBLEM WITH PIONEERING NEW TREATMENTS
DAMAGE ASSESSMENT
Could we deflect an asteroid to stop it from hitting Earth? The success of NASA's DART mission suggests so, but only after ESA's soon-to-launch Hera mission has checked the results will we know if this approach to planetary defence is a viable possibility
SAVE THE SHARKS...SAVE THE OCEANS
RUTHLESS PREDATORS, MINDLESS KILLERS, MAN-EATERS... SHARKS HAVE A FEARSOME REPUTATION THAT BEARS LITTLE RELATION TO REALITY. THE TRUTH IS, THESE REMARKABLE CREATURES ARE STRUGGLING TO SURVIVE. BUT OUR WATERS WON'T BE ANY SAFER WITHOUT THEM. IN FACT, THE PLANET'S SEAS WILL BE IN EVEN GREATER JEOPARDY THAN THEY ALREADY ARE
COULD ARTIFICIAL INTELLIGENCE BE THE CURE FOR LONELINESS?
Rates of loneliness are increasing worldwide. But big-tech companies think they have the solution...
Olive mill wastewater: a health-boosting tonic hiding in the leftovers
A by-product of the olive oil production process is packed with compounds that lower your cholesterol and reduce your risk of developing cancer.
Lab-grown meat may be better for livestock, but not necessarily for the environment
The move to put alternative protein on our plates is gathering pace but there are still questions to answer