Obesity is multifactorial, involving physiological dimension and genetic (hereditary). But the recent explosion in the number of obese people is mainly attributed to several factors related to lifestyle:
Causes support * For the first time in history, a large proportion of humans can feed themselves adequately, or overeat or eat without taking into account their needs (such as eating too quickly, which does can not feel the fullness and then interrupt the meal). Previously they met regular episodes of food shortages and famines.
* A great many foods are available, 7 days 7 and 24 out of 24, without food, which may promote a snack food with high caloric loads. Snacking most used is undoubtedly the one based sweets and fat (sweets, crisps ,...). These products are generally high in simple carbohydrates and lipids. While energy intakes are largely met by these products, the sensation of satiety is not always obtained. Finally, when we always eat the same food (which was traditionally the case), satiation (loss of desire to eat) indicates that there is a sufficient energy intake, when food consumption is unusual, this information distorted.
The food industry has transformed numbers of foods that have had their glycemic index increase the usefulness and distorting the calories: The calories provided by proteins are not the same, in overall balance than those made from carbohydrates. Result: many products' light, fat-free but also very low in protein and loaded with sweeteners.
The refining and the presence of sweetness in these new processed foods creates a true "addiction", who over the years leads to suffering physiochemical when the body is deprived obese.
Critics also addressed the role of television, both by physical inactivity it causes the viewer and the effect of advertising for food products often fat and sugar. Regarding the influence of advertising, a group of French scientists responsible for nutrition issues stated in 2008 as a forum titled "Fertilizing children to save the television", and referring to "recent reports" " There is even a link between high exposure to TV ads and obesity in children aged 2 to 11 years and adolescents 12-18 years. Exposure to television advertising on food of high energy density ( including sweet and fatty foods) is associated with a higher prevalence of obesity. Contemporary societies are stressful. Many individuals may then feel a moral vacuum in them, they make up for in food.
Regarding food, the amount of sugar consumed is not the only criterion, quality (glycemic index, versus refined sugar complete) plays a lot, so the fat is not the only criterion, their quality plays an important role: the oils are cold-pressed, for example much more favorable than refined oils (extracted with hot, which eliminates much of the beneficial contributions, including anti-oxidants, and / or solvents ) and more favorable than the saturated fats.
The types of dietary fat are as follows, with the following properties for the body:
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Sterol: No cholesterol (to 2 / 3 produced by the liver): cholesterol provided by food is generally not harmful. In contrast, the excessive production (or low) by the liver from fat consumed, increases cardiovascular risk. In blood tests, it must also distinguish between "good" cholesterol (HDL) and "bad" (LDL), the only cause of cardiovascular disease. It is the ratio between the two to watch for, more than total cholesterol.
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Phytosterols: Phytosterols (vegetable oils, cocoa, fruits, vegetables): regulation of cholesterol levels, anti-inflammatory properties, decreasing risk of cancer and prostate enlargement, strengthening the immune system, increased levels of DHEA.
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Tocopherols: alpha (Vitamin E), beta, gamma, delta: oils (except coconut and palm): antioxidants, lower cardio-vascular and cancer.
* Phospholipids and sphingolipids (egg, soy, wheat germ): useful in brain (neurons) and cell membranes.
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Fatty acids: saturated (meat, butter, cream, corn oil ...): increased risk of cardiovascular (CV) at doses consumed by the majority in most developed countries. The food industry often prefers fatty butter substitute, but they are worse by the trans unsaturated they contain:
Trans unsaturated (refined oils, fried chips and industrial, fried foods, no butter pastry, bakery, supermarket, hard margarines, crackers, appetizer, crackers, pastries industrial and bread, quiches, pies and pasta pie industrial, breaded products, spreads, sauces, salad dressing, mayonnaise industrial greases, beef, mutton, dairy products): strong increase of CV risk: increase bad cholesterol (like butter) but also lower good.
monounsaturated (cis): (olive oil, vegetable oil, fat duck, goose, chocolate) Decrease in CV risk
polyunsaturated Omega-3 (nut oils, soybean, rapeseed, flax, red currants, cassis, olive, oily fish, crustacean): CV risk reduction, but in excess cardio-vascular and immune systems. The Ω3 require sufficient Ω6 to be assimilated, but the doses of Ω3 consumed in developed countries are (much) too low compared to Ω6.
polyunsaturated omega-6 oils (grapeseed, sunflower, nuts, corn, soybean, canola, olive, poultry fat): CV risk reduction, but in excess cardio-vascular and immune systems. Obesity is well established in infants and even fetuses, but be able to prosecute or non-exercise snack. The diet, too rich Ω6, the mother is in question, and even the composition of milk powders, modeled on that of mothers' milk consuming too Ω6.
Schemes, but paradoxically can sometimes lead to obesity. Indeed, poor diets (low in protein and too restrictive) promote loss of muscle mass, which is directly linked to metabolism. After these bad regimes, there is slowing of metabolism and accelerated recovery of weight. These bad diets are deficient, mainly protein.
