Child obesity grows tenfold since 1975: study
Child obesity grows tenfold since 1975: study
Warning of a “double burden” of malnutrition, researchers said the rate of increase in obesity far outstripped the decline in under-nutrition.
“If post-2000 trends continue, child and adolescent obesity is expected to surpass moderate and severe underweight by 2022,” researchers wrote in The Lancet medical journal.
The team found that there were 74 million obese boys aged 5-19 in 2016, up from six million four decades earlier.
For girls, the tally swelled from five million to 50 million.
By comparison, there were 117 million underweight boys and 75 million underweight girls last year after the number peaked around the year 2000, the study said.
Almost two thirds of the underweight children lived in south Asia.
Obesity ballooned in every region in the world, while the number of underweight children slowly decreased everywhere except south and southeast Asia, and central, east and west Africa.
The prevalence of underweight children decreased from 9.2 percent to 8.4 percent of girls aged 5-19 over the study period, and from 14.8 percent to 12.4 percent in boys.
Obesity grew from 0.7 percent to 5.6 percent among girls and from 0.9 percent to 7.8 percent in boys.
In Nauru, the Cook Islands and Palau, more than 30 percent of children and teenagers were obese in 2016.
In some countries in Polynesia and Micronesia, the Middle East, North Africa, the Caribbean and the United States, more than one in five children were obese.
Experts divide people into body mass categories calculated on the basis of their weight-to-height ratio. These range from underweight, normal weight, overweight and three categories of obese.
Obesity comes with the risk of chronic diseases such as diabetes, while underweight children are more at risk from infectious diseases.
Children in either category can be stunted if their diet does not include healthy nutrients.
“There is a continued need for policies that enhance food security in low-income countries and households, especially in south Asia,” said study author Majid Ezzati from Imperial College London.
“But our data also shows that the transition from underweight to overweight and obesity can happen quickly in an unhealthy nutritional transition with an increase in nutrient-poor, energy-dense foods.”
The team used the height and weight data of 129 million people older than five to estimate body mass trends for 200 countries from 1975 to 2016.
While obesity in children and teens appears to have plateaued in rich countries, its rise continued in low- and middle-income countries, they found.
“Very few policies and programs attempt to make healthy foods such as whole grains and fresh fruits and vegetables affordable to poor families,” Ezzati said in a statement.
“Unaffordability of healthy food options to the poor can lead to social inequalities in obesity, and limit how much we can reduce its burden.”
Ta’ateemah: Giving Eid a Hijazi flavor
- Dibyaza is made of melted dried apricots, roasted nuts, figs, peach and sugary dates to create a marmalade-like dish that can be enjoyed with or without bread
- The dibyaza is also similar to an Egyptian dish called khoshaf, but dibyaza is often partnered with shureik — a donut-shaped bread with sesame sprinkled all over it
JEDDAH: Ta’ateemah is the name of the breakfast feast Hijazis enjoy on the first day of Eid Al-Fitr. It is derived from the Arabic word, itmah, or darkness, because the dishes served are light, just like midnight snacks.
Muslims around the world celebrate Eid Al-Fitr to feast after fasting for the holy month of Ramadan. But it is called Al-Fitr from iftar, or breakfast when translated to English, which is a meal Muslims do not get to experience during that month.
The first day of Eid is a day where they finally can, and they greet the day with joy by heading to Eid prayers and then enjoying this traditional meal.
Amal Turkistani, mother of five from Makkah who now lives in Jeddah, told Arab News all about a special Eid dish.
“The most famous dish is the dibyaza, and making a dish of it is a work of art that I can proudly say I excel at. Dibyaza is made of melted dried apricots, roasted nuts, figs, peach and sugary dates to create a marmalade-like dish that can be enjoyed with or without bread.”
She revealed that dibyaza is not a quick meal — it is usually prepared a day or two before Eid with the ingredients simmered to reach the correct liquid thickness.
No one can trace the origins of dibyaza — it remains a mystery. Some people claim it originated in Turkey, while others attribute it to the Indians.
A number of women who are famous for their dibyaza agreed that it is a Makkawi dish. This marmalade dish was developed and improved, with tiny details to distinguish it.
The dibyaza is also similar to an Egyptian dish called khoshaf, but dibyaza is often partnered with shureik — a donut-shaped bread with sesame sprinkled all over it.
Turkistani said sweet shops sell 1 kg of dibyaza for SR50 ($13), competing with housewives who make their own.
“I think it is always tastier when it’s homemade because of all the love that goes into making it. It’s also a wonderful way to greet your family and neighbors with this special dish that you only enjoy once a year.”
Her younger sister, Fatin, said: “My siblings always have Eid breakfast at my place, so it’s up to me to prepare the feast. My sister spares me the exhausting dibyaza-making, so I prepare two main dishes: Minazalla, which is a stew of lamb chops with tahini and a tomato chicken stew.
“She also serves what we call nawashif, or dry food, like different types of cheese and olives, pickled lemon, labneh, red mish — a mixture of white cheese, yogurt and chili pepper and halwa tahini,” Amal said.
Mohammed Ibrahim, 23, from Makkah, told Arab News: “It always feels unique to have minazalla and nawashif during Eid, and not just because it is followed by the Eidiyah.”