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Current Trends in Science and Technology

an Open Access Publication ISSN: 0976-9730 | 0976-9498

Social Science

Risk Factors Associated With Obesity: Individual and Industrial Role in Prevention and Control – A Review

Suneetha C, Manjula K
Food Technology, Dept. of. Home Science, Sri Venkateswara University Tirupati, Andra Pradesh, India – 517501 E.mail: suni.chukka@gmail.com
Online First: December 24, 2017
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Abstract

Obesity is a medical condition in which excess body fat has accumulated to the extent that it may have an adverse effect on health, leading to reduced life expectancy and increased health problems. The World Health Organization (WHO) describes overweight and obesity as one of today’s most important public health problems, which is escalating as a global epidemic. The problem of overweight and obesity is confined not only to adults but also being reported among the children and adolescents of developed as well as developing countries. According to a WHO report, obesity has been identified as a major cause of disability and premature deaths in less developed countries. This has been attributed to shifts in diet and lifestyle changes. The risk of many diseases including cardiovascular diseases (CVDs), hypertension, hyperlipidaemia, diabetes mellitus, and certain cancers increases many folds in association with obesity. In order to control these risks there is a need for action from individual as well as food industries. Each individual holds a personal responsibility for their health and lifestyle behaviour like regular physical exercise, doing household activities, regulated television viewing, and healthy eating behaviour. Food industries also play an important role in controlling the rising burden of obesity. Concrete actions taken by these companies include global public commitments to address food reformulation by developing functional foods, consumer information, responsible marketing, promotion of healthy lifestyles, and public-private partnerships. 

Keyword : Obesity, Lifestyle, Food industries, Functional foods.

  Submitted
Dec 24, 2017
Published
Dec 24, 2017
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