article in the Sunday Telegraph
"Scientists looked at the genes of more than 90,000 people and uncovered six genetic variants associated with an increased Body Mass Index (BMI), the standard measurement of obesity.
Of the six, five are active in the brain, and could affect behaviour around food, rather than how the body breaks down fat or uses up energy, according to the findings, published in the journal Nature Genetics.
"It might seem remarkable that it is the brain that is most commonly influenced by genetic variation in obesity, rather than fat tissue or digestive processes," says Dr Ines Barroso, a senior author on the study, from the Wellcome Trust Sanger Institute. "Until 2007, no genetic associations had been found for 'common obesity', but today almost all those we have uncovered are likely to influence brain function."
Scientists hope that by analysing the genes they can better understand how they work and develop ways to tackle the problem."
This is pernicious nonsense. Genetic changes in brain function are not what cause obesity.
Obesity is caused by fluid retention, often accompanied by fat retention.
Fluid retention is caused by salt sensitivity/weakened veins, often caused by prescription drugs.
Fluid retention tends to lead to deficiency in calcium, magnesium and potassium. Deficiency in these minerals, especially calcium, and in vitamin D, causes fat retention.
Reducing salt intake reduces fluid retention AND fat retention. Increasing intake of calcium and vitamin D, magnesium and potassium, further reduces fat retention.
Read the following webpages for fuller information.
Lose weight, reduce your risk of most cancers, high blood pressure, type 2 diabetes, stroke, heart disease, heart attack, vascular dementia, osteopenia, osteoporosis, hypercholesterolaemia, depression, liver and kidney problems, and improve your health in many other ways without drugs or expense by eating less salt! - Try it! - You will feel so much better!
Read my Mensa article on Obesity and the Salt Connection
And see Sodium in foods andAssociated health conditions
and FAT RETENTION