Tag Archives: Annals of Internal Medicine

Catla Fish


Botanical Name: Catla catla
Family: Cyprinidae
Genus: Catla
Valenciennes, 1844
Species: C. catla
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Cypriniformes

Synonyms:
*Gibelion catla
*Cyprinus catla

Common Names: Catla, Bahu, Bhokua, or Baudhekera.

Description:
Catla fish known as the major (Indian) carp, is an economically important South Asian freshwater fish in the carp family Cyprinidae. It is commonly found in rivers and lakes in northern India, Nepal, Myanmar, Bangladesh, and Pakistan. In Assam.

Catla is a fish with large and broad head, a large protruding lower jaw, and upturned mouth. It has large, greyish scales on its dorsal side and whitish on its belly.

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Catla is a surface and midwater feeder. Adults feed on zooplankton, but young ones on both zooplankton and phytoplankton. Catla attains sexual maturity at an average age of two years and an average weight of 2 kg.
Aquaculture:
It is one of the most important aquacultured freshwater species in South Asia. It is grown in polyculture ponds with other carp-like fishes, particularly with the roho labeo and mrigal carp. The reported production numbers have increased sharply during the 2000s, and were in 2012 about 2.8 million tonnes per year.

Catla is sold and consumed fresh, locally and regionally. It is transported on ice. Fish of 1–2 kg weight are preferred by the consumers.

Food value & Health benefits :

Research has shown that eating fish and shellfish regularly is beneficial to our bodies in many ways; here are ten great reasons to introduce a little more seafood into your diet.

1. Great for your heart:

It’s no coincidence that fish-eating Inuit populations in the Arctic have low levels of heart disease; seafood is low in saturated fat and high in omega-3, (which can both) protect the heart from disease and lower the amount of cholesterol in the blood. One study has even suggested that an extra portion of fish every week can cut risk of heart disease in half.

2. Clearing the vessels

Eating fish can improve your circulation and reduce the risk of thrombosis. The EPA and DHA – omega-3 oils – in seafood can save your body from having to produce eicosanoids, a hormone-like substance which can make you more likely to suffer from blood clots and inflammation.

3. Joint benefits:

Eating fish as a regular part of a balanced diet has been shown to ease the symptoms of rheumatoid arthritis, a condition which causes the joins to swell up. Recent research has also found a link between omega-3 fats and osteoarthritis, suggesting that eating more seafood could help to prevent the disease.
4. The eyes have it:

Eating oil-rich fish regularly can help to keep the eyes bright and healthy. A recent study has suggested that omega-3 fatty acids can help to protect the eyesight of those suffering from age-related macular degeneration (AMD), a condition which causes the retina to degenerate and the eyesight to become blurred. Fish and shellfish also contain retinol, a form of vitamin A which boosts night vision.

5. Essential nutrients:

Seafood provides the body with many essential nutrients which keep us running smoothly, including iodine, selenium, zinc and potassium. Iodine is important for the thyroid gland, and selenium makes enzymes which can help to protect us from cancer. Fish and shellfish are also excellent sources of many vitamins, including vitamins A and D.

6. Take a deep breath:

A number of studies have indicated that fish and shellfish may help to protect our lungs. Not only can seafood relieve the symptoms of asthma in children, but it has shown signs of preventing it. Eating a lot of fish can also keep your lungs stronger and healthier as you age in comparison to those who don’t eat a lot of fish.

7. Brighten your outlook:

Seafood may also play a large part in preventing depression; research has highlighted links between low omega-3 levels and a higher risk of depression. Seafood could also help us to avoid Seasonal Affective Disorder (SAD) and post-natal depression.

8. Your skin looks great:

Not only does omega-3 help to protect the skin from the harmful effects of the UV damage, but eating lots of fish can also help with the symptoms of skin conditions such as eczema and psoriasis. Fish is also a great source of protein, which is an essential ingredient of collagen, a substance which keeps the skin firm and flexible.

9. Good for down below:

Evidence suggests that a diet rich in fish oils can help to protect us against serious inflammatory bowel diseases (BD) including Crohn’s disease and ulcerative colitis. There is also evidence to suggest that omega-3 could help to slow the progression of inflammatory bowel disease in some sufferers.

10. Boost your brainpower:

The human brain is almost 60% fat, with much of this being omega-3 fat. Probably for this reason, research has indicated that people who eat plenty of seafood are less likely to suffer dementia and memory problems in later life. DHA, an omega-3 fat found in seafood, has also been linked to improvements in children’s concentration, reading skills, behaviour, and Attention Deficit Hyperactivity Disorder (ADHD).

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Catla
http://sunsamayal.com/samayal/index.php/en/??????/health-benefits-and-minerals/2069-catla-fish-health-benefits-and-nutrition-facts.html

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Tilapia


Description:
Tilapia is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes and less commonly found living in brackish water. Historically, they have been of major importance in artisan fishing in Africa and the Middle East, and they are of increasing importance in aquaculture and aquaponics. Tilapia can become problematic invasive species in new warm-water habitats such as Australia, whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cold water.

Tilapia is the fourth most consumed fish in the United States dating back to 2002. The popularity of tilapia came about due to its cheap price, easy preparation, and its mild taste.
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Tilapia typically have laterally compressed, deep bodies. Like other cichlids, their lower pharyngeal bones are fused into a single tooth-bearing structure. A complex set of muscles allows the upper and lower pharyngeal bones to be used as a second set of jaws for processing food (cf. morays), allowing a division of labor between the “true jaws” (mandibles) and the “pharyngeal jaws”. This means they are efficient feeders that can capture and process a wide variety of food items. Their mouths are protrusible, usually bordered with wide and often swollen lips. The jaws have conical teeth. Typically tilapia have a long dorsal fin, and a lateral line which often breaks towards the end of the dorsal fin, and starts again two or three rows of scales below. Some Nile tilapia can grow as long as two feet.

Other than their temperature sensitivity, tilapia exist in or can adapt to a very wide range of conditions. One extreme example is the Salton Sea, where tilapia introduced when the water was brackish now live in saltwater so salty that it kills marine fish.

Tilapias are also known to be a mouth breeding species. Mouth breeding means they carry the fertilized eggs and young fish in their mouths for several days after the yolk sac is absorbed.

Species:
Tilapia as a common name has been applied to various cichlids from three distinct genera: Oreochromis, Sarotherodon and Tilapia. The members of the other two genera used to belong to the genus Tilapia but have since been split off into their own genera. However, particular species within are still commonly called “tilapia” regardless of the change in their actual taxonomic nomenclature.

The delimitation of these genera among each other and to other tilapiines requires more research; mtDNA sequences are confounded because at least among the species of any one genus, there is frequent hybridization. The species remaining in Tilapia in particular still seem to be a paraphyletic assemblage.

As Food:
Whole tilapia fish can be processed into skinless, boneless (Pin-Bone Out, or PBO) fillets: the yield is from 30 percent to 37 percent, depending on fillet size and final trim.

Tilapia is one of several commercially important aquaculture species (including trout, barramundi and channel catfish) susceptible to off-flavors. These ‘muddy’ or ‘musty’ flavors are normally caused by geosmin and 2-methylisoborneol, organic products of ubiquitous cyanobacteria that are often present or bloom sporadically in water bodies and soil. These flavours are no indication of freshness or safety of the fish, but they make the product unattractive to consumers. Simple quality control procedures are known to be effective in ensuring the quality of fish entering the market.

In a freshwater soilless pond system the fish will not have these flavors. Fish raised in man-made lakes tend to absorb the flavor of the ground. A concrete pond with plants to clean the water is a much better system. It is also important that the fish only get fed as much food as they can eat. If the food is left over in the tank it will break down in the water leaving a bad odor that leads to an unwanted taste in the fish.[citation needed]

Tilapia have very low levels of mercury, as they are fast-growing, lean and short-lived, with a primarily vegetarian diet, so do not accumulate mercury found in prey. Tilapia are low in saturated fat, calories, carbohydrates and sodium, and are a good protein source. They also contain the micronutrients phosphorus, niacin, selenium, vitamin B12 and potassium.

Multiple studies have evaluated the effects of adding flaxseed derivatives (a vegetable source of omega-3 fatty acids) to the feed of farmed tilapia. These studies have found both the more common omega-3 fatty acid found in the flax, ALA and the two types almost unique to animal sources (DHA and EPA), increased in the fish fed this diet. Guided by these findings, tilapia farming techniques could be adjusted to address the nutritional criticisms directed at the fish while retaining its advantage as an omnivore capable of feeding on economically and environmentally inexpensive vegetable protein. Adequate diets for salmon and other carnivorous fish can alternatively be formulated from protein sources such as soybean, although soy-based diets may also change in the balance between omega-6 and omega-3 fatty acids.

Nutritional Value Of Tilapia:-
Tilapia is highly valued as a seafood source due to its many beneficial qualities, which are attributed to its wealth of nutrients, vitamins, and minerals, including significant amounts of protein, omega-3 fatty acids, selenium, phosphorous, potassium, vitamin B12, niacin, vitamin B6, and pantothenic acid. Below you will find a more details explanation of the health benefits of tilapia.
Health Benefits Of Tilapia:
One of the most notable health benefits of tilapia is its low calorie count, which is ideal for anyone looking to shed a few pounds. With just 145 calories per serving, you can pair tilapia with a wide range of vegetables for a truly low-calorie and fat burning meal.

Tilapia is also a great source of omega-3 fatty acids, which can help you maintain a healthy blood pressure and keep heart disease at bay. This is important because many of us with too much fat on our bodies are highly susceptible to these illnesses.

In addition to being loaded with protein, tilapia has plenty of potassium to help prevent post-workout muscle cramps. Other nutrients tilapia contains in abundance includes vitamin B12, which helps keep you mentally alert; niacin, which is necessary to keep your body functioning at an optimal level, and selenium a nutrient known to decrease your risk against cancer and heart disease.

So in addition to being quite low in calories, the health benefits of tilapia include fat burning, improved heart health and good cholesterol (HDL), and a decreased risk of weight-related illnesses.
Growth and Development: One of the most important aspects of tilapia is its impressive protein content, making up more than 15% of our daily requirement in a single serving. Protein is an essential part of our diet, particularly animal proteins, because they can be enzymatically broken down into composite amino acids and reassembled into usable proteins in the human body. Protein is directly linked to proper growth and development of organs, membranes, cells, and muscles. It is particularly important that children consume adequate amounts of protein to ensure that they develop properly. They also are necessary for muscle growth, cellular repair, and proper metabolic activity of numerous organ systems.

Weight Loss: Unlike many other animal products, fish like tilapia are high in protein but low in calories and fats. This can be a good way to reduce your caloric intake, while still giving your body all of the necessary nutrients it needs to function properly. Fish is often turned to as a dietary option for people trying to lose weight, without starving themselves with crash diets.

Bone Health: One of the most prominent minerals found in tilapia is phosphorous, which is an essential mineral for human health, as it is a vital part of the development and growth of bone matter. It is also a necessary element in the maintenance of the teeth and nails, keeping them strong and durable well into your old age. Phosphorous can help prevent osteoporosis, which is the degradation of bone mineral density often suffered by people as they age.

Prevents Prostate Cancer: Like many types of fish, tilapia has a very high content of selenium. The health benefits of selenium are impressive, and are antioxidant in nature. Studies have directly linked selenium intake to a reduction in the risk of prostate cancer, as well as various heart conditions. Additional research is being done on the impact of tilapia’s selenium on other types of cancer. Antioxidants like selenium are famed for their ability to reduce free radical activity in the body, thereby lowering the chances of oxidative stress on all the organ systems, and the mutation of healthy cells into cancerous ones.

Heart Health: Tilapia is a rich source of omega-3 fatty acids, which have been directly linked to lowering cholesterol levels and triglyceride levels in the human cardiovascular system. Omega-3 fatty acids neutralize the impact of omega-6 fatty acids. There is some controversy about fish in general having high levels of dangerous LDL cholesterol, but studies have shown that the beneficial effects of the omega-3 fatty acids outweigh the risks of omega-6 fatty acids also found in tilapia. Omega-3 fatty acids help to prevent atherosclerosis, heart attacks, and strokes. The potassium found in tilapia is also a vasodilator, and reduces blood pressure, which is an additional boost to heart health.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.
Resources:
https://en.wikipedia.org/wiki/Tilapia

Tilapia Nutrition Facts and Unique Health Benefits

8 Amazing Benefits of Tilapia

Lupus Nephritis

 

Alternative Names: Nephritis – lupus; Lupus glomerular disease

Definition:
Lupus nephritis is an inflammation of the kidney caused by systemic lupus erythematosus (SLE), a disease of the immune system. Apart from the kidneys, SLE can also damage the skin, joints, nervous system and virtually any organ or system in the body.

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Symptoms:
General symptoms of lupus include malar rash, discoid rash, photosensitivity, oral ulcers, nonerosive arthritis, pleuropericarditis, renal disease, neurological manifestations, and haematological disorders.

Clinically, SLE usually presents with fever, weight loss (100%), arthralgias, synovitis, arthritis (95%), pleuritis, pericarditis (80%), malar facial rash, photodermatosis, alopecia (75%), anaemia, leukopaenia, thrombocytopaenia, and thromboses (50%).

About half of cases of SLE demonstrate signs of lupus nephritis at one time or another. Renal-specific signs include proteinuria (100%), nephrotic syndrome (55%), granular casts (30%), red cell casts (10%), microhematuria (80%), macrohematuria (2%), reduced renal function (60%), RPGN (30%), ARF (2%), hypertension (35%), hyperkalemia (15%) and tubular abnormalities (70%).

The World Health Organization (WHO) developed a system to classify the six different stages of lupus nephritis:

Stage 1: no evidence of lupus nephritis:
In histology, Stage I (minimal mesangial) disease has a normal appearance under light microscopy, but mesangial deposits are visible under electron microscopy. At this stage urinalysis is typically normal.
Stage 2: mildest form, easily treated with corticosteroids:
Stage 2 disease (mesangial proliferative) is noted by mesangial hypercellularity and matrix expansion. Microscopic haematuria with or without proteinuria may be seen. Hypertension, nephrotic syndrome, and acute renal insufficiency are rare at this stage.
Stage 3: earliest stage of advanced lupus. Treatment requires high amounts of corticosteroids. The outlook remains favorable.

Stage 3 disease (focal lupus nephritis) is indicated by sclerotic lesions involving less than 50% of the glomeruli, which can be segmental or global, and active or chronic, with endocapillary or extracapillary proliferative lesions. Under electron microscopy, subendothelial deposits are noted, and some mesangial changes may be present. Immunofluorescence reveals the so-called “Full House” stain, staining positively for IgG, IgA, IgM, C3, and C1q. Clinically, haematuria and proteinuria is present, with or without nephrotic syndrome, hypertension, and elevated serum creatinine.
Diffuse proliferative lupus nephritis; photo shows the classic “flea-bitten” appearance of the cortical surface in the diffuse proliferative glomerulonephritides

Stage 4: advanced stage of lupus.

Stage 4 lupus nephritis (diffuse proliferative) is both the most severe, and the most common subtype. More than 50% of glomeruli are involved. Lesions can be segmental or global, and active or chronic, with endocapillary or extracapillary proliferative lesions. Under electron microscopy, subendothelial deposits are noted, and some mesangial changes may be present. Immunofluorescence reveals the so-called “Full House” stain, staining positively for IgG, IgA, IgM, C3, and C1q. Clinically, haematuria and proteinuria are present, frequently with nephrotic syndrome, hypertension, hypocomplementemia, elevated anti-dsDNA titres and elevated serum creatinine. There is the risk of kidney failure. Patients require high amounts of corticosteroids and immune suppression medications.
A wire-loop lesion may be present in stage III and IV. This is a glomerular capillary loop with subendothelial immune complex deposition that is circumferential around the loop. Stage V is denoted by a uniformly thickened, eosinophilic basement membrane. Stage III and IV are differentiated only by the number of glomeruli involved (which is subject to inherent sample bias), but clinically the presentation and prognosis are both expected to be more severe in stage 4 versus stage 3.
Stage 5:
Stage 5 (membranous lupus nephritis) is characterized by diffuse thickening of the glomerular capillary wall (segmentally or globally), with diffuse membrane thickening, and subepithelial deposits seen under electron microscopy. Clinically, stage V presents with signs of nephrotic syndrome. Microscopic haematuria and hypertension may also been seen. Plasma creatinine is usually normal or slightly elevated, and stage V may not present with any other clinical/serological manifestations of SLE (complement levels may be normal; anti-DNA Ab may not be detectable). Stage 5 also predisposes the affected individual to thrombotic complications such as renal vein thromboses or pulmonary emboli.Excessive protein loss and swelling. Doctors will treat with high amounts of corticosteroids. Doctors may or may not give immune-suppressing drugs.
A final stage is usually included by most practitioners, stage VI, or advanced sclerosing lupus nephritis. It is represented by Global sclerosis involving more than 90% of glomeruli, and represents healing of prior inflammatory injury. Active glomerulonephritis is usually not present. This stage is characterised by slowly progressive renal dysfunction, with relatively bland urine sediment. Response to immunotherapy is usually poor.

A tubuloreticular inclusion is also characteristic of lupus nephritis, and can be seen under electron microscopy in all stages. It is not diagnostic however, as it exists in other conditions. It is thought to be due to chronic interferon exposure.
Causes:
Systemic lupus erythematosus (SLE, or lupus) is an autoimmune disease. This means there is a problem with the body’s immune system.

Normally, the immune system helps protect the body from infection or harmful substances. But in patients with an autoimmune disease, the immune system cannot tell the difference between harmful substances and healthy ones. As a result, the immune system attacks otherwise healthy cells and tissue.

SLE may damage different parts of the kidney, leading to interstitial nephritis, nephrotic syndrome, and membranous GN. It may rapidly worsen to kidney failure.

Lupus nephritis affects approximately 3 out of every 10,000 people. In children with SLE, about half will have some form or degree of kidney involvement.

More than half of patients have not had other symptoms of SLE when they are diagnosed with lupus nephritis.

SLE is most common in women ages 20 – 40.
Diagnosis:
The diagnosis of lupus nephritis depends on blood tests, urinalysis, X-rays, ultrasound scans of the kidneys, and a kidney biopsy. On urinalysis, a nephritic picture is found and RBC casts, RBCs and proteinuria is found.

The World Health Organization has divided lupus nephritis into five stages based on the biopsy. This classification was defined in 1982 and revised in 1995.

* Class I is minimal mesangial glomerulonephritis which is histologically normal on light microscopy but with mesangial deposits on electron microscopy. It constitutes about 5% of cases of lupus nephritis. Renal failure is very rare in this form.[2]

*Class II is based on a finding of mesangial proliferative lupus nephritis. This form typically responds completely to treatment with corticosteroids. It constitutes about 20% of cases.[2] Renal failure is rare in this form.[2]

* Class III is focal proliferative nephritis and often successfully responds to treatment with high doses of corticosteroids. It constitutes about 25% of cases. Renal failure is uncommon in this form.

*Class IV is diffuse proliferative nephritis. This form is mainly treated with corticosteroids and immunosuppressant drugs. It constitutes about 40% of cases. Renal failure is common in this form.

* Class V is membranous nephritis and is characterized by extreme edema and protein loss. It constitutes about 10% of cases.[2] Renal failure is uncommon in this form.

Medicines are prescribed that decrease swelling, lower blood pressure, and decrease inflammation by suppressing the immune system: Patients may need to monitor intake of protein, sodium, and potassium. Patients with severe disease should restrict their sodium intake to 2 grams per day and limit fluid as well. Depending on the histology, renal function and degree of proteinuria, patients may require steroid therapy or chemotherapy regimens such as cyclophosphamide, azathioprine, mycophenolate mofetil, or cyclosporine.
Possible Complications:

*Acute renal failure
*Chronic renal failure
*End-stage renal disease
*Nephrotic syndrome
Treatment:

There is no cure for lupus nephritis. The goal of treatment is to keep the problem from getting worse. Stopping kidney damage early can prevent the need for a kidney transplant.

Treatment can also provide relief from lupus symptoms.

Common treatments include:

*minimizing intake of protein and salt
*taking blood pressure medication
*using steroids to reduce swelling and inflammation
*taking immune-suppression medicines like prednisone to reduce immune system damage to the kidneys

Extensive kidney damage may require additional treatment.

Drug regimens prescribed for lupus nephritis include mycophenolate mofetil (MMF), intravenous cyclophosphamide with corticosteroids, and the immune suppressant azathioprine with corticosteroids. MMF and cyclophosphamide with corticosteroids are equally effective in achieving remission of the disease. MMF is safer than cyclophosphamide with corticosteroids, with less chance of causing ovarian failure, immune problems or hair loss. It also works better than azathioprine with corticosteroids for maintenance therapy.

Prognosis:  How well you do depends on the specific form of lupus nephritis. You may have flare-ups, and then times when you do not have any symptoms.

Some people with this condition develop chronic kidney failure.

Although lupus nephritis may return in a transplanted kidney, it rarely leads to end-stage kidney disease.
Prevention: There is no known prevention for lupus nephritis.

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose.
Resources:
http://en.wikipedia.org/wiki/Lupus_nephritis
http://www.nlm.nih.gov/medlineplus/ency/article/000481.htm
http://www.healthline.com/health/lupus-nephritis#Diagnosis3

Study Says Sleep More to Loose Weight

If you’re trying your best to eat right and exercise, it might be worth it to make sure you get the proper amount of sleep each night, according to a new study that suggests lack of sleep can throw off a diet.

According to CNN Health, research from the University of Chicago showed that dieters who slept for 8.5 hours lost 55 percent more body fat than dieters who slept 5.5 hours

“The dieters who slept less reported feeling hungrier throughout the course of the study,” CNN said, even though “they ate the same diet, consumed multivitamins and performed the same type of work or leisure activities.”

The study authors concluded that “Lack of sufficient sleep may compromise the efficacy of typical dietary interventions for weight loss and related metabolic risk reduction,” CNN said. The study was released October 4 in the Annals of Internal Medicine.

Source:CNN Health October 4, 2010

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Type of Body Fat ‘Boosts Health’

Body fat found under the skin – and particularly on the buttocks – may help reduce the risk of developing type 2 diabetes, research suggests.

The study contrasts this subcutaneous fat with visceral fat, which is wrapped around the organs, and raises the risk of ill health……...CLICK & SEE

It is thought subcutaneous fat may produce hormones known as adipokines which boost the metabolism.

The Harvard Medical School study appears in the journal Cell Metabolism.

The researchers, who worked on mice, transplanted fat from one part of the animals’ body to the other.

“The surprising thing was that it wasn’t where the fat was located, it was the kind of fat that was the most important variable.” says Professor Ronald Khan,Harvard Medical School

When subcutaneous fat was moved to the abdominal area, there was a decrease in body weight, fat mass, and blood sugar levels.

The animals also became more responsive to the hormone insulin, which controls the way the body uses sugar. A lack of response to insulin is often the first stage on the path to type 2 diabetes.

In contrast, moving abdominal visceral fat to other parts of the body had no effect.

Lead researcher Professor Ronald Khan said: “The surprising thing was that it wasn’t where the fat was located, it was the kind of fat that was the most important variable.

“Even more surprising, it wasn’t that abdominal fat was exerting negative effects, but that subcutaneous fat was producing a good effect.”

Previous research has suggested that obese people with high levels of both abdominal and subcutaneous fat are more insulin-sensitive than those with only high levels of abdominal fat.

Professor Khan said it was possible that subcutaneous fat offset the effects of visceral fat.

Dr David Haslam, of the National Obesity Forum, said the finding cast new doubt on the merits of Body Mass Index (BMI) as a way to assess whether somebody was unhealthily overweight, as it did not differentiate between different types of fat.

He said it was still important that people tried to control their weight, as healthy lifestyle choices like a balanced diet and taking exercise would overwhelmingly impact on visceral, and not subcutaneous fat levels.

Women have a tendancy to lay down more subcutaneous fat, particularly on their legs and buttocks than men.

Dr Ian Campbell, medical director of the charity Weight Concern, said: “If there is something about subcutaneous fat which is protective, and actually decreases insulin resistance, this could help open up a whole new debate on the precise role fat has on our metabolism.”

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Sources: BBC NEWS:7Th. May,”08