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Related Experiment Videos

Obesity and cardiovascular risk

B J Thomas, R J Jarrett

    International Journal of Obesity
    |January 1, 1982
    PubMed
    Summary
    This summary is machine-generated.

    Mortality risk is U-shaped with average weight, not ideal, and lower food intake may not increase vascular disease risk. Body weight, food intake, and vascular disease susceptibility are complexly related.

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    Area of Science:

    • Cardiovascular Health
    • Metabolic Syndrome
    • Nutritional Science

    Background:

    • Traditional views link higher adiposity and caloric intake to increased vascular disease risk.
    • Existing evidence presents paradoxical findings regarding food intake, adiposity, and cardiovascular mortality.
    • The linear relationship between mortality and adiposity is increasingly being questioned.

    Purpose of the Study:

    • To re-examine the relationship between body weight, food intake, and vascular disease susceptibility.
    • To challenge the direct linear association between adiposity and mortality.
    • To explore explanations for paradoxical epidemiological findings on diet and vascular disease.

    Main Methods:

    • Review of recent evidence on body weight, food intake, and vascular disease.

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  • Analysis of epidemiological data on intra- and inter-country relationships.
  • Examination of correlations between food energy intake and adiposity.

    • Main Results:

    • Mortality risk exhibits a 'U'-shaped curve, with minimal risk at average weight, not ideal weight.
    • Lower total caloric intake, not higher, may be associated with reduced susceptibility to arterial disease.
    • Significant inverse correlations exist between food energy intake and adiposity, suggesting varying energy handling.

    Conclusions:

    • The relationship between adiposity and mortality is non-linear and 'U'-shaped.
    • Dietary intake's role in vascular disease is complex, influenced by individual energy metabolism.
    • Constitutional differences in energy conservation/dissipation may explain variations in adiposity and disease risk.