Dr Zoe Williams discusses visceral fat on This Morning
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Visceral fat can build up naturally as people age and can be difficult to budge over time. However, carrying more fat around your belly is linked with a number of serious health problems. Changing your diet is a driving force in reducing this type of fat.
According to Bupa, visceral fat can play a huge role in the development of heart and circulatory problems, high blood pressure and stroke, insulin resistance and type two diabetes, bowel cancer and sleep apnoea.
Visceral body fat is different from other types of body fat, as it is often stored deep inside the belly and wrapped around the organs.
In particular, the liver and intensities can be affected.
This type of fat makes up about one-tenth of all the fat stored in the body.
But, if you allow it to build up over time it can become dangerous.
Though there are numerous ways to slash visceral fat, switching up the type of foods you eat is key.
Reducing your weekly meat intake, and increasing the amount of plant-based protein sourced can be extremely beneficial.
According to Bupa, eating more beans and pulses can help to reduce belly fat.
Beans are specifically great for belly fat loss because they are rich in fibre.
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Some studies have linked the consumption of beans to a reduced risk of obesity.
Eating between one and two portions of beans per week is recommended as part of a healthy, fat-busting diet.
As part of its Live Well recommendations, the NHS suggests opting for baked beans, chickpeas, kidney beans, runner beans, broad beans, butter beans, haricots, cannellini beans, flageolet beans, pinto beans and borlotti beans.
Beans and pulses are also great for boosting your protein levels, which can ward off hunger.
Plant-based also helps drive up your fibre intake, lowers the risk of cardiovascular disease and even some types of cancers.
The NHS states: “Pulses are a great source of protein. This means they can be particularly important for people who do not get protein by eating meat, fish or dairy products.
“But pulses can also be a healthy choice for meat-eaters. You can add pulses to soups, casseroles and meat dishes to add extra texture and flavour.
“This means you can use less meat, which makes the dish lower in fat, and cheaper.
“Pulses are a good source of iron.”
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