body composition Flashcards

1
Q

body composition

A

average comp of cadavers by dissection
female
fat- 43%
muscle- 28%
bone- 12%
skin- 5%
other-12%

male
fat-28%
muscle-39%
bone-14%
skin- 5%
other-14%

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2
Q

body composition measures

A

BMI- weight/height= measure of weight for height but mayy be elevated by increased fat or lean

fat mass (FM)- chemically defined fat, including essential fat, cna be expressed as FMI:FM/height^2

fat free mass (FFM)- everything else can be expressed as FFMI- FFM/height^2

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3
Q

why does fat content matter

A

main energy store- highly metabolically active
fat produces hormones including leptin and adiponectin- controls levels of blood lipids
inflammatory cytokines- tumour necrosis factor (TNFa) + interleukin-6 (IL-6)
immune modulators

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4
Q

mortality by cause to BMI

A

increased risk with overweight and obese for all types of mortality
most with CVD
both underweight and overweight are harmful

due to increased risk of
- hypertension
- CHD
- stroke
- oesteoarthritis
- varicose veins
- breast cancer
- endometrial cancer
- gout

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5
Q

optimal fatness

A

optimal BMI for lowest mortality at age 65+ to mildly obese (25-35)
BMI affected by loss of lean tissue and height loss
predictors of mortality in older people include- weight cirumference, low lean body mass
optimal % body fat:
- men= 24.1-29.4%
- women=42-46.4%

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6
Q

fat distribution

A

location and amount of fat has specific health consequences
as we age, body tends to mvoe and the fat metabolises differently in different places in the body
more adverse health consequences form abdominal than peripheral fat, visceral fat more than subcutaneous fat
measures of FD include- MRI or CT scan, waist cirumference, wasit to hip ration

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7
Q

waist:hip ratio

A

even in people of ideal weight, high W:H shows higher risk of hypertension than lower W:H
within a weight category, those with higher WHR has higher risk of hypertension and diabetes
normal weight, WHR >0.8 had same fiabetes risk as >50% overweight and WHR <0.73

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8
Q

metabolic syndrome

A

formerly known as syndrome X
ATP III identification of the metabolic syndrome
features inlcude
- abdominal obesity
- triglycerides >150mg/dl
- HDL cholesterol (men=<40, women <50)
- blood pressure >130/85mmhg
- fasting glucose >110mg/dl

pre cursors for diabetes and risk factors for CVD

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9
Q

visceral fat

A

has particularly adverse effects for a number of reasons
- more metabolically active- produces more cytokines
- greater response to sympathetic stimulation eg stress
- releases fatty acids into portla vein which goes straight to liver
- increased hepatic production of LDL and increased gluconeogenesis- formation of glucose
- less leptin produced by visceral fat- signal of fullness, increasing drive to eat

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10
Q

visceral fat effects

A

angiotensin II- raises BP
high BP- stroke/CVD
clotting intermediates- fibrinogen and plasminogen which can block blood vessels
adiponectin- maintains healthy levels of blood lipids
atherogenic- leads to atherscelorosis

all linked in a cycle

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11
Q

mean height and age

A

mean lose an average of 12cm between age 30-80 years
people born in 1920s were smaller than those born in 1980s

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12
Q

mean weight and age

A

heaviest people age 45-54, older are lighter but also smaller in height

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13
Q

mean BMI

A

BMI increases from middle to old age
individuals lose height meaning the BMI will increase so it may not be an accurate measure

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14
Q

obesity

A

middle age is highest for obesity/overweight
highest waist cirumference is always increase with age
WHR- men (apple shaped) seem to have higher than women (pear shaped)

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15
Q

differences in fat distribution with age

A

reduced ability to store subcutaneously
reduced skinfold thickness and hip circumference
greater proportion of fat stored viscerally
increases waist circumference- particulalry in women
adverse health outcomes- hypertension, insulin resistance, increased inflammatory cytokines

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16
Q

fat accumalation in organs

A

greater fat accumalation in other organs- generally related to abdominal fat content
liver- increased fat content seen here, fatty liver associated with impaired glucose metabolism, increased guconeogenesis, hyperinsulinaemia, hypertension
inter and intra muscular
bone marrow- associated with osteoperosis and osetoarthritis
epicardiallyu- associated with ventricular hypertrophy, inflammatiry markers and increased risk of CHD
intra myocardial

17
Q

mechanisms for increased visceral fat

A

inactivity
endocrine changes- decline in sex steroids, increased cortisol, decline in GH axis (growth hormone), leptin resistance

18
Q

energy balance and age

A

change in energy stores (mostly fat)–> enegry intake-energy expenditure
energy expenditure depends on- basal metabolic rate and energy cost of physical acitivty (and TEF)

19
Q

UK dietary reference values

A

should fall between the LRNI and RNI
- lower reference nutrient intake and reference nutrient intake

recommendation for energy intake= estimated average requirement

20
Q

regulation of energy intake

A

changes in older people
CCK- cholecystokinin satiety hormone
NPY- neuropeptide Y- neurotransmitter of both CNS and PNS stimulates feeding
food entering small intestine increases CCK but also reduces autonomic NS function
with age- reduced amount of CCK for same amount of food and reduces GE meaning you feel less hungry but more satiated
with age- reduced sensation of taste and smell

21
Q

changes in eating behaviour

A

dietary variety- changes with age as some foods may be easier to eat than others + social issues that are linked with ageing
- reduced appetitie
- slower eating
- earlier satiety
- reduced energy intake

22
Q

social influences on nutrtient intake in older people

A

reduced mobility- difficulty in obtaining foods
dependency- favoured foods may not be available
bereavement/isolation- reduced social context for eating
cogntiive impairement- may forget what they need/ forget to eat correct food