Protein that Produces “Good Fat” and Possible Obesity Prevention

August 20th, 2008

A new study by researchers at the Joslin Diabetes Center has shown that a protein known for inducing bone growth can also help promote the development of brown fat, which is considered a “good” fat that helps in the expenditure of energy and plays a role in fighting obesity.

Yu-Hua Tseng, Ph.D. an Assistant Investigator in the Joslin Section on Obesity and Hormone Action and lead author of the paper published in the August 21 issue of Nature said that obesity is a major risk factor for type 2 diabetes. It is also closely linked to the metabolic syndrome, which adds complications associated with insulin resistance that can lead to an increased risk of atherosclerosis, the buildup of plaque in coronary arteries that leads to heart attack and stroke.

“White fat cells are the ‘conventional’ form of fat designed to store energy. By contrast, the main role of brown fat is to burn calories by generating heat. Brown fat cells largely disappear by adulthood in humans, but their precursors still remain in the body,” Tseng explained.

While exercise such as jogging is obviously the best way to go to prevent obesity. Chugging along being your Bob stroller with your child, not everyone has that luxury.

The study hopes to utilize the “good fat” to help produce better weight loss solutions, and to help prevent metabolic disorders.