Abstract
Background: Although international interest in classifying subject health status according to adiposity is increasing, no accepted published ranges of percentage body fat currently exist. Empirically identified limits, population percentiles, and z scores have all been suggested as means of setting percentage body fat guidelines, although each has major limitations. Objective: The aim of this study was to examine a potential new approach for developing percentage body fat ranges. The approach taken was to link healthy body mass index (BMI; in kg/m2) guidelines established by the National Institutes of Health and the World Health Organization with predicted percentage body fat. Design: Body fat was measured in subjects from 3 ethnic groups (white, African American, and Asian) who were screened and evaluated at 3 universities [Cambridge (United Kingdom), Columbia (United States), and Jikei (Japan)] with use of reference body-composition methods [4-compartment model (4C) at 2 laboratories and dual-energy X-ray absorptiometry (DXA) at all 3 laboratories]. Percentage body fat prediction equations were developed based on BMI and other independent variables. Results: A convenient sample of 1626 adults with BMIs ≤35 was evaluated. Independent percentage body fat predictor variables in multiple regression models included 1/BMI, sex, age, and ethnic group (R values from 0.74 to 0.92 and SEEs from 2.8 to 5.4% fat). The prediction formulas were then used to prepare provisional healthy percentage body fat ranges based on published BMI limits for underweight (<18.5), overweight (≥25), and obesity (≥30). Conclusion: This proposed approach and initial findings provide the groundwork and stimulus for establishing international healthy body fat ranges.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 694-701 |
| Number of pages | 8 |
| Journal | American Journal of Clinical Nutrition |
| Volume | 72 |
| Issue number | 3 |
| State | Published - 2000 |
| Externally published | Yes |
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Keywords
- Body composition
- Body fat guidelines
- Malnutrition
- Nutritional assessment
- Obesity
- Percentage body fat
- Prediction equations
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Food Science
Cite this
Healthy percentage body fat ranges : An approach for developing guidelines based on body mass index. / Gallagher, D.; Heymsfield, S. B.; Heo, Moonseong; Jebb, S. A.; Murgatroyd, P. R.; Sakamoto, Y.
In: American Journal of Clinical Nutrition, Vol. 72, No. 3, 2000, p. 694-701.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Healthy percentage body fat ranges
T2 - An approach for developing guidelines based on body mass index
AU - Gallagher, D.
AU - Heymsfield, S. B.
AU - Heo, Moonseong
AU - Jebb, S. A.
AU - Murgatroyd, P. R.
AU - Sakamoto, Y.
PY - 2000
Y1 - 2000
N2 - Background: Although international interest in classifying subject health status according to adiposity is increasing, no accepted published ranges of percentage body fat currently exist. Empirically identified limits, population percentiles, and z scores have all been suggested as means of setting percentage body fat guidelines, although each has major limitations. Objective: The aim of this study was to examine a potential new approach for developing percentage body fat ranges. The approach taken was to link healthy body mass index (BMI; in kg/m2) guidelines established by the National Institutes of Health and the World Health Organization with predicted percentage body fat. Design: Body fat was measured in subjects from 3 ethnic groups (white, African American, and Asian) who were screened and evaluated at 3 universities [Cambridge (United Kingdom), Columbia (United States), and Jikei (Japan)] with use of reference body-composition methods [4-compartment model (4C) at 2 laboratories and dual-energy X-ray absorptiometry (DXA) at all 3 laboratories]. Percentage body fat prediction equations were developed based on BMI and other independent variables. Results: A convenient sample of 1626 adults with BMIs ≤35 was evaluated. Independent percentage body fat predictor variables in multiple regression models included 1/BMI, sex, age, and ethnic group (R values from 0.74 to 0.92 and SEEs from 2.8 to 5.4% fat). The prediction formulas were then used to prepare provisional healthy percentage body fat ranges based on published BMI limits for underweight (<18.5), overweight (≥25), and obesity (≥30). Conclusion: This proposed approach and initial findings provide the groundwork and stimulus for establishing international healthy body fat ranges.
AB - Background: Although international interest in classifying subject health status according to adiposity is increasing, no accepted published ranges of percentage body fat currently exist. Empirically identified limits, population percentiles, and z scores have all been suggested as means of setting percentage body fat guidelines, although each has major limitations. Objective: The aim of this study was to examine a potential new approach for developing percentage body fat ranges. The approach taken was to link healthy body mass index (BMI; in kg/m2) guidelines established by the National Institutes of Health and the World Health Organization with predicted percentage body fat. Design: Body fat was measured in subjects from 3 ethnic groups (white, African American, and Asian) who were screened and evaluated at 3 universities [Cambridge (United Kingdom), Columbia (United States), and Jikei (Japan)] with use of reference body-composition methods [4-compartment model (4C) at 2 laboratories and dual-energy X-ray absorptiometry (DXA) at all 3 laboratories]. Percentage body fat prediction equations were developed based on BMI and other independent variables. Results: A convenient sample of 1626 adults with BMIs ≤35 was evaluated. Independent percentage body fat predictor variables in multiple regression models included 1/BMI, sex, age, and ethnic group (R values from 0.74 to 0.92 and SEEs from 2.8 to 5.4% fat). The prediction formulas were then used to prepare provisional healthy percentage body fat ranges based on published BMI limits for underweight (<18.5), overweight (≥25), and obesity (≥30). Conclusion: This proposed approach and initial findings provide the groundwork and stimulus for establishing international healthy body fat ranges.
KW - Body composition
KW - Body fat guidelines
KW - Malnutrition
KW - Nutritional assessment
KW - Obesity
KW - Percentage body fat
KW - Prediction equations
UR - http://www.scopus.com/inward/record.url?scp=0033839458&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0033839458&partnerID=8YFLogxK
M3 - Article
C2 - 10966886
AN - SCOPUS:0033839458
VL - 72
SP - 694
EP - 701
JO - American Journal of Clinical Nutrition
JF - American Journal of Clinical Nutrition
SN - 0002-9165
IS - 3
ER -