Obesity research continues to accelerate at an impressive pace. The incidence of obesity also continues to accelerate resulting in an unprecedented epidemic that shows no significant signs of slowing down any time soon. Nutrition in the Prevention and Treatment of Abdominal Obesity, Second Edition, focuses on the important role that exercise, dietary changes, and foods play in promoting as well as reducing visceral fat. Nutritionists, dieticians, and healthcare providers seeking to address the abdominal obesity epidemic will use this comprehensive resource as a tool in their long-term goal of preventing chronic diseases, especially heart, vascular, and diabetic diseases.
This updated reference serves as a progress report on the way to achieving mastery over the disease that is obesity. It is an important tool in proving a link to new knowledge, serving researcher and clinician alike, but in different ways. Experts from a broad range of disciplines are dealing with the consequences of excessive abdominal fat: cardiology, diabetes research, studies of lipids, endocrinology and metabolism, nutrition, obesity, and exercise physiology. Their chapters define a range of dietary approaches to reducing risk and associated chronic diseases; they begin by defining visceral obesity and its major outcomes. They also discuss the importance as well as challenges of dietary approaches to reduce abdominal obesity, as compared to clinical approaches, with major costs and risks.
- Serves as a starting point for in-depth discussions in academic settings as well as leads to revised and updated treatment options for practicing obesity-treatment specialists
- Offers detailed, well-documented reviews outlining the various dietary approaches to visceral obesity with their benefits and failures
- Includes updated research on the gut microbiome, FGF 21, and dietary foods and supplements
Section I. Overview of Obesity and Population Studies 1. Sleep, Abdominal Obesity, and Metabolic Syndrome 2. The new anthropometrics and abdominal obesity: a body shape index, hip index, and anthropometric risk index 3. Comparing measures of obesity: waist circumference, Waist-hip and waist-height ratios 4. Abdominal Obesity and the Interaction between Adipocytes and Osteoblasts 5. Pharmacologic Agents Chapter for Abdominal Obesity 6. Sleeve Gastrectomy for Morbid Obesity: Technique and Outcomes 7. Comparing Measures of Obesity: Waist Circumference, waist-hip and waist-height ratios 8. Abdominal obesity in children: the role of physical activity, sedentary behavior and sleep time 9. The concept of a web-based calculator for supporting waist circumference interpretation among pediatric patients 10. Remission of metabolic syndrome after sleeve gastrectomy 11. Nutrients and Obesity 12. The role of physical activity in adult obesity Section II. Mechanisms of Obesity 13. Fibroblast growth factor 21 as a regulator of energy metabolism in the liver and adipose tissue 14. Genetics of Central Obesity and Body Fat 15. Stress-Induced Eating Dampens Physiological and Behavioral Stress Responses 16. An emerging role of angiotensin receptor binding protein ATRAP as a possible novel player in pathophysiology of visceral obesity and metabolic disorders 17. Ethnicity and Cut-Off Values in Obesity Section III. Role of Dietary Supplements in Obesity 18. Regulation of the Energy balance 19. Using Psyllium to Prevent and Treat Obesity Comorbidities 20. Dairy Whey Proteins and Obesity Section IV. Foods and Macronutrients in Obesity 21. The Mediterranean diet: what it is and its effect on abdominal obesity 22. International aspects: Abdominal obesity in Greece 23. Artificial sweeteners: implications for weight loss in obesity 24. Coffee Intake and Obesity Section V. Micronutrients and Dietary Components in Obesity 25. Conjugated linoleic acid in human health: Effects on weight control 26. Serum magnesium and abdominal obesity and its consequences 27. Integrative Health and Medicine: Dietary supplements and modalities for the treatment of obesity 28. Anthocyanins: What They Are and How They Relate to Obesity Prevention 29. The Positive Effects of Olive Oil Towards Lipotoxicity and Obesity 30. Effects of diet-induced early-stage obesity on a low-testosterone Gottingen minipig 31. The Effects of Fiber on Visceral Fat 32. Carotenoids as Nutraceutical Therapy for Visceral Obesity
Ronald Ross Watson PhD is a professor of Health Promotion Sciences in the University of Arizona Mel and Enid Zuckerman College of Public Health. He was one of the founding members of this school serving the mountain west of the USA. He is a professor of Family and Community Medicine in the School of Medicine at the University of Arizona. He began his research in public health at the Harvard School of Public Health as a fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia, and USA which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring at a Lt. Colonel. He published 450 papers, and presently directs or has directed several NIH funded biomedical grants relating to alcohol and disease particularly immune function and cardiovascular effects including studying complementary and alternative medicines. Professor Ronald Ross Watson was Director of a National Institutes of Health funded Alcohol Research Center for 5 years. The main goal of the Center was to understand the role of ethanol-induced immunosuppression on immune function and disease resistance in animals. He is an internationally recognized alcohol-researcher, nutritionist and immunologist. He also initiated and directed other NIH-associated work at The University of Arizona, College of Medicine. Dr. Watson has funding from companies and non-profit foundations to study bioactive foods' components in health promotion. Professor Watson attended the University of Idaho, but graduated from Brigham Young University in Provo, Utah, with a degree in Chemistry in 1966. He completed his Ph.D. degree in 1971 in Biochemistry from Michigan State University. His postdoctoral schooling was completed at the Harvard School of Public Health in Nutrition and Microbiology, including a two-year postdoctoral research experience in immunology. Professor Watson is a distinguished member of several national and international nutrition, immunology, and cancer societies. Overall his career has involved studying many foods for their uses in health promotion. He has edited 120 biomedical reference books, particularly in health and 450 papers and chapters. His teaching and research in foods, nutrition and bacterial disease also prepare him to edit this book. He has 4 edited works on nutrition in aging. He has extensive experience working with natural products, alcohol, exercise, functional foods and dietary extracts for health benefits and safety issues, including getting 12 patents. Dr. Watson has done laboratory studies in mice on immune functions that decline with aging and the role of supplements in delaying this process as modified by alcohol and drugs of abuse.