Cool in the house helps to reduce weight
Last reviewed: 23.04.2024
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Recently, the fight against excess kilograms and obesity is widespread, and scientists are carrying out more research on new methods that will not only help normalize their weight without harm to health, but also preserve the result. Recently, Australian experts in the course of research have found that the best way to deal with extra pounds is the cool air in the room. As shown by experiments, a low temperature in the room leads to an increase in the level of brown fat in the body, while heat leads to its loss.
Brown fat is needed to burn the energy needed to produce heat in the body. Previously, scientists assumed that brown fat is only in the body of newborns and its reserves are expended even in childhood. But the latest work of specialists in this field, showed that minor deposits of brown fat there are adults.
Other research groups argue that increased levels of brown fat in the body contributes to the normalization of sugar levels, lipids in the blood, and also helps reduce the risk of obesity. All these studies confirm the fact that brown fat is indispensable in the fight against obesity and diabetes.
Dr. Paul Lee in one of the Sydney Medical Institutes conducted an experiment for which five volunteers (men) were selected. The participants of the experiment were exposed for four months at different temperatures from 19 to 27 degrees Celsius. All men needed to do their usual business (work, meetings, etc.), only spend the night in a room in which the temperature was controlled by specialists, and where they needed to spend at least 10 hours. In the first and third months of the experiment, the temperature was considered neutral, since the body did not generate energy in order to keep warm. At the beginning of the experiment, experts determined the level of brown fat in the body of each participant.
After the end of the study, experts found that in the second month of the experiment, when the temperature in the room was at 19-20 0 C, the amount of brown fat in participants increased by 30-40%. In the third month, the amount of fat returned to its original value, and in the fourth month the amount of brown fat decreased significantly.
At the same time, researchers drew attention to the fact that this feature of the body did not depend on the temperature on the street.
In addition, experts determined that the participants of the experiment increased sensitivity to insulin, after the level of brown fat in the body increased. Such results indicate that high levels of brown fat contribute to the fact that after eating the body requires less insulin to reduce the amount of sugar in the blood. From this it follows that people with diabetes are healthy with brown fat. As the researchers note, the obtained results can be used to open new perspectives in the treatment of various disorders related to metabolism.
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