Prof. Dicker developed these innovative criteria through collaboration with the European Association for the Study of Obesity (EASO), with the new definition originally reported in Israel Hayom. Under EASO's revised diagnostic approach, individuals with BMI readings between 25–30 – traditionally categorized as overweight – receive an obesity diagnosis when significant abdominal fat accumulation is present. This novel measurement system divides waist circumference by height, with results exceeding 0.5 coupled with obesity-related conditions triggering the obesity classification.

The research team – comprising Prof. Dror Dicker from Sharon Hospital, Prof. Orna Reges from Ariel University, and Dr. Tomas Karpati from Holon Institute of Technology – examined comprehensive data from roughly 44,000 American adults participating in the National Health and Nutrition Examination Survey (NHANES) between 1999 and 2018.

Study results demonstrated that 18.8% of participants, formerly categorized as simply overweight using BMI standards, now qualify as People With Obesity (PWO) under the updated definition. Prevalent conditions within this newly identified group included hypertension (79.9%), arthritis (33.2%), diabetes (15.6%), and cardiovascular disease (10.5%).

The research's most significant discovery concerned mortality patterns. Death rates among the newly classified obesity group paralleled those of normal-weight individuals with existing medical conditions while exceeding rates for healthy normal-weight people. Furthermore, when compared to individuals maintaining overweight status under the revised criteria, the newly identified obesity group demonstrated elevated mortality risk.

These findings carry substantial implications for Israel's population. Presently, roughly 38% of women and 30% of men aged 20–64 fall into the overweight category. Applying the American study's proportions suggests nearly one-fifth might qualify as obese, potentially reclassifying 6–7% of Israel's population as obese patients with heightened mortality risk.

Understanding obesity beyond weight measurements

Prof. Dror Dicker, an obesity treatment specialist directing Internal Medicine Ward D at Sharon Hospital, explained, "This revised definition potentially allows earlier obesity disease identification – preventing life-threatening complications before they develop. Today we recognize obesity not merely as a weight measurement, but as a sophisticated chronic condition with profound health consequences. The updated definition may help us identify high-risk patients sooner and prevent dangerous disease progression. Nevertheless, additional research remains essential to determine which patients will genuinely benefit from pharmaceutical treatments or medical interventions."

Dr. Thomas Krafty, serving as both physician and data scientist at Holon Institute of Technology, clarified, "When comparing newly classified obesity patients to normal-weight individuals without underlying conditions, mortality risk increases by 50% – matching risk levels found in normal-weight people with existing medical conditions. Compared to individuals retaining overweight classification under the new system, mortality risk jumps 77% higher."

Prof. Orna Reges, functioning as epidemiologist and researcher within Ariel University's Health Systems Management Department, concluded, "Given this expanded overweight population now classified as living with obesity and facing increased mortality risk, we must evaluate their potential response to specialized treatments. Further investigation is crucial to validate these findings, enable personalized obesity treatment approaches, and reduce obesity-related complications and deaths."

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North Korean officials are reportedly seeking foreign medicines to treat ruler Kim Jong Un for health problems related to obesity, including high blood pressure and diabetes, according to South Korean intelligence sources.

South Korean lawmakers Lee Seong-Kwuen and Park Sunwon, quoting the National Intelligence Service (NIS), stated in a joint briefing on Tuesday that Kim's weight has reached approximately 308 pounds, believed to be his heaviest ever. This has put the 40-year-old dictator at a "high risk" of heart disease.

"He could have been suffering from medical conditions that are difficult to deal with the currently available medicine," the lawmakers said, relaying information from the NIS.

The intelligence agency believes Kim's health issues likely stem from a combination of factors. "We concluded that his health issues are likely due to stress, smoking, and drinking," the NIS was quoted as saying by Lee of the ruling People Power party and Park of the opposition Democratic party.

Both Kim's grandfather and father, who previously ruled North Korea, died of heart-related issues. This hereditary predisposition to cardiovascular diseases could pose additional risks if Kim's conditions remain untreated.

The NIS report indicates that Kim has been showing signs of high blood pressure and diabetes since his early 30s. The search for "alternative medicinal substances" has fueled speculation about the severity of his health conditions.

The NIS, which estimates Kim's height at about 5 feet 7 inches, has been using artificial intelligence techniques and forensic video analysis to assess his condition.

Kim's health remains a critical concern internationally, given that he has not formally designated a successor to lead the nuclear-armed nation. The lack of a clear line of succession adds to the geopolitical uncertainty in the region.

Despite the absence of an official announcement, the NIS believes Kim's preteen daughter, Kim Ju Ae, is likely being groomed as the heir apparent. The 10 or 11-year-old has made several public appearances, often accompanying her father at military events and parades since her first public appearance in 2022.

However, the NIS notes that there is still a possibility that Kim Ju Ae might be replaced by her siblings in the future.

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A new plant-based sweetener from Israeli food-tech startup cuts sugar loads in popular treats like hazelnut and chocolate spreads, B.T. Sweet announced this week as it introduced its CAMBYA product.

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According to B.T. Sweet, its proprietary formula, based on soluble fibers, monk fruit, and select botanicals, is a 1:1 equivalent to sugar both in function and flavor, and also provides fiber.

The company says CAMBYA delivers optimal sweetening capacity, without the need for masking agents, and can be used to lower sugar levels in confectionary, cereals and ice cream.

Sweet spreads typically contain up to 50% sucrose. B.T. Sweet's food technology team and chief confectioner have tested their product in several spread recipes, aiming to mimic the flavor, color, and texture of a traditional category leading sweet spread, without any change to the feel or texture of the product. The company tested the result with parents and children.

"For many, a breakfast or school sandwich is incomplete without chocolate hazelnut spread," noted Yoav Gaon, CEO of B.T. Sweet.

"Parents struggle with their kids' demands for it and have a hard time resisting it themselves. We succeeded in developing a tasty solution that kids of all ages love simply by switching white sugar with CAMBYA," Gaon added.

"Children are the primary market for chocolate spreads, birthday cakes, cookies filled with cream and similar products," explained Dagi Pekatch, founder and chairman of B.T Sweet.

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Rehovot-based foodtech start-up Better Juice, which has made it a mission to reduce the sugar content of natural fruit juice while preserving flavor and nutritional content, has sealed a deal to bring its reduced-sugar juices to supermarket aisles.

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Better Juice has inked an agreement with a major US fruit juice manufacturer for commercial installment of its sugar-reduction technology – the first official commercial venture in the company's collaboration with Germany's GEA Group.

Better Juice's patented enzymatic technology uses all-natural ingredients to convert fructose, glucose, and sucrose sugars into prebiotic and other non-digestible fibers. The juice passes through a continuous flow bio-reactor housing non-GMO microorganism that transform the unwanted sugars into beneficial, non-digestible molecules.

The company says its system can reduce sugar loads by up to 80%, while preserving the fruits' vitamins and nutrients.

Is the taste affected? According to Better Juice, the process mitigates sweetness while boosting the fruit flavor.

Better Juice has been granted a patent for its sugar-reduction enzymatic process in Europe. Armed with recent self-affirmed GRAS status from the US Food and Drug Administration, the company is out to market its system.

"These achievements, together with GEA's knowhow and cutting-edge technology, will open doors to work more closely with food and beverage companies," explains Eran Blachinsky, PhD, co-founder and co-CEO of Better Juice.

Under the terms of the collaboration with GEA, the German group will design, manufacture, and install the bioreactor that reduces sugars and offer follow-up technical support. Better Juice will produce the microorganisms for the enzymatic process. The US commercial order stipulates that Better Juice will produce natural juices with a minimum sugar reduction of 30%, and the product is expected to arrive in US supermarkets by the spring of 2022.

"This new agreement marks an exciting milestone in our mission to get our sugar-reduction technology off the ground, to penetrate the US market, and to expand our global footprint," enthuses Blachinsky. "We've officially launched our drive to help consumers enjoy reduce sugar in their favorite fruit juice."

"Scaling up is always a challenge," confesses Gali Yarom, co-founder and co-CEO of Better Juice. "But when your partner is GEA, with its vast industrial food processing capabilities and global presence, the acceleration of the Better Juice commercialization is much faster and brings added value to the supply chain. Imagine – in just a few months, affordable, reduced-sugar fruit juice will be a ready option for American consumers."

"Better Juice has incredible potential to transform the global juice industry," notes Colm O'Gorman, Head of Sales Management for GEA's Global Technology Center for Non-Alcoholic Beverages. "As consumer demand for lowered-sugar beverages continues to surge, we are eager to join Better Juice on this momentous journey. We look forward to delivering products that address one of the top consumer needs of reducing their sugar intake, especially in daily beverages."

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Incredo Sugar, an innovative sweetener from Israeli foodtech startup DouxMatok, will be featured in the opening episode of Season 3 of Vox's "Explained" on Netflix, due to air on Friday, July 16, the company announced this week.

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The third season of "Explained" debuts on a sweet note – with researchers delving into sugar, one of the most common raw ingredients in the world.

DouxMatok has developed a patented method of reducing the sugar content of natural cane sugar, rather than inventing sugar substitutes, that funnels more sweetness to the consumer's taste buds, allowing a reduction of 30%-50% in the amount of sugar needed to produce the same level of sweetness.

Eran Baniel, founding partner of DouxMatok, explains: "More than ever, overconsumption of sugar is a huge problem, in Israel and the world. Adults and children consume too many sugar-rich products for one simple reason – they're tasty and comforting.

"To reduce sugar consumption, we need to offer consumers the comfort they get from products that are tasty but not healthy, and wrap the sweetness in improved nutrition," Baniel said.

"Only if we base the reduction of sugar on sugar can we preserve this beloved flavor. That is what makes our Incredo Sugar unique. We aren't a drug and don't represent austerity. We want people to be happy, and at the same time replace the sugar we have reduced with dietary fiber and plant-based proteins," Baniel continued.

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Israelis are gaining weight, and nearly one in five adults smoke, according to a new report from the Israel National Institute for Health Policy and Health Services Research that looks into the work of Israel's various healthcare providers for 2019.

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The report examined 40 parameters linked to heart disease and vascular disease, pre-cancer screenings, mental health, infectious disease, diabetes, and the promotion of a healthy lifestyle. When it comes to the issue of excess body weight, the data from 2019 indicate that 62% of men and 55% of women were overweight.

In addition, the report showed that excess weight is a growing problem among young Israelis, with 10.9% of 14-year-olds suffering from excess body weight in 2019, compared to 10.5% in 2018 and 10.2% in 2017.

How many Israelis smoke? According to the report, nearly one-fifth (19.6%) of the population aged 16-74 are smokers. In recent years, steps to curtail smoking have been taken at various levels, such as banning smoking in public areas, offering easier access to medications that help people break their addiction to smoking, and Health Ministry public service announcements, but the percentage of smokers remains high.

In 2019, 27.3% of Israeli men and 12.4% of Israeli women smoked, which marked an increase compared to 2018, when the percentages of smokers by gender were 27% and 12.1.%, respectively. Israel has a higher percentage of smokers than the OECD average of 18%.

According to the report, 2019 also saw a decrease in the percentage of women who underwent mammograms to detect breast cancer, with 71% of women aged 50-74 having undergone mammograms, compared to 72.5% in 2018. The rate of colon cancer screenings remained the same year-on-year.

However, for the first time, the report looked at the numbers of patients who tested positive for fecal occult blood and found that one-third did not undergo colonoscopies to examine the findings, as recommended by their doctors.

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Even all-natural fruit juice contains a hefty dose of sugar, a problem that Israeli foodtech startup Better Juice hopes to tackle through a new partnership with the German food processing company GEA TDS.

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Better Juice has developed an enzymatic technology that uses all-natural ingredients to convert fructose, glucose, and sucrose in orange juice into prebiotic dietary fibers and other non-digestible molecules. The company says its process can reduce the sugar content of orange juice by up to 80%, targeting the sugar composition of orange juice to create a low-calorie product with a delicate natural sweetness, with no need for any other sweeteners or additives.

Better Juice and GEA have agreed to collaboratively construct and install Better Juice's sugar reduction solution, which reduces all types of sugars in orange juice, and market the system globally.

Under this strategic partnership, GEA will engineer, design, manufacture, and install the bioreactor that reduces sugars via Better Juice's proprietary enzymatic process. Better Juice will produce the immobilized microorganisms for the enzymatic process.

The agreement contributes to Better Juice's goals of broadening its outreach and support to the global juice industry. The company's breakthrough technology effectively solves the sugar-reduction conundrum without negatively impacting the natural nutritional values and prebiotic benefits of fresh orange juice, one of the major hurdles.

"This exciting collaboration marks a major milestone in Better Juice's scale-up plans and advances the commercialization of our technology," explained Dr. Eran Blachinsky, founder and CEO of Better Juice.

"GEA possesses a sterling reputation in the field of process technology and will be a strong engineering partner. This collaboration will allow for smooth integration of our enzymatic technology into juice production companies seeking to meet the sugar-reduction trend. It will undoubtedly open doors for us and accelerate sales growth internationally," Blachinsky added.

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Colm O'Gorman, head of sales management for GEA's Global Technology Center for Non-Alcoholic Beverages, said that GEA was constantly on the lookout for companies developing innovative solutions and technologies that benefit consumers' nutrition and lifestyles.

"Better Juice is an excellent fit, and we are eager to help them develop the market for sugar-reduced juices," O'Gorman said.

As part of the joint venture, GEA will design three instruments with small, medium, large production capacities within several months to address various requirements of juice companies. The 200-liter device will launch within a few months. Each device will be customized to the manufacturer's needs and limitations, with Better Juice & GEA providing full-service support.

"This means that Better Juice can become a global player in the sugar-reduction market, with local support and service teams in each country," explained Better Juice co-founder and COO Gali Yarom.

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Israeli food tech company DouxMatok has partnered with sugar manufacturer Lantic Inc. to make a natural sweetener based on cane sugar, but with lower actual sugar content, available to North American food manufacturers in 2021.

DouxMatok's solution is based on real cane sugar and, therefore, has the same sensorial profile, taste and other functionalities as sugar. The company's technology maximizes the efficiency of sugar delivery to sweet taste receptors, enhancing consumers' perception of sweetness.

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This provides the same sweet taste at a considerably reduced sugar content.

"This exciting collaboration with Lantic represents an important step towards commercialization of our solution," said DouxMatok CEO Eran Baniel.

"In working with Lantic and its passionate entrepreneurial team, we are confident we have the right partner to take on the largest sugar market in the world. We are particularly excited about our part in helping make the food we love healthier, especially amid growing concerns around rising obesity," Baniel added.

"We are extremely pleased to have secured an exclusive cane sugar manufacturing agreement with DouxMatok for this innovative technology that adds an important and much desired customer solution to our natural sweetener portfolio," said Lantic President and CEO John Holliday.

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The research, presented this week at the European and International Conference on Obesity, indicates that 68% of Israeli patients would like their doctors to initiate discussion about their weight during check-ups. However, 59% of patients who raised the issue of their weight with their primary caregivers in the past five years felt that the discussion did little or nothing to help them lose weight.

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The study included 750 obese Israelis and 169 general practitioners.

Another finding was that 51% of patients said they had "negative feelings" after speaking to their doctors about their weight, compared to 44% of patients who said in the same in international studies. Another 5% of Israeli patients said they felt "hurt" after speaking to their doctors about their weight, the study showed.

In addition to examining the attitudes of extremely overweight patients, the study also looked at doctors' attitudes toward their patients. Doctors were asked why they do not discuss their patients' weight problems. Most (71%)  said they felt that their patients were disinclined to discuss the issue or were unmotivated to lose weight (70%).

Interestingly, patients said otherwise, with 92% telling researchers that they had tried at least once to make a significant effort to lose weight. Still, only 28% of patient respondents said they had involved their doctor in these efforts in the past six months.

The study also found that in the last three years, 38% of the patients surveyed had managed to lose 5% or more of their body weight, but only one-quarter of those had managed to keep the weight off for at least a year.

While 89% of the doctors surveyed said they thought that patients' eating habits were the most significant obstacle to them losing weight, only 63% of patients surveyed pointed to eating habits as the main difficulty in weight loss. A total of 84% of the doctors noted lack of physical activity as an obstacle to weight loss, compared to 73% of patients.

However, 70% of patients surveyed and 95% of doctors surveyed agreed that obesity was a chronic health condition, and 88% of patients said they were responsible for making sure they lost weight, compared to 19% of doctors who said the main responsibility lay with the patients.

Dr. Raz Hagoel, director of the Dr. Raz Medical Weight Loss Clinic, said, "These findings underscore the need to change the way in which we treat obesity, starting with earlier intervention, including taking the initiative and encouraging conversation the patients, as well as respecting their dignity.

"Early intervention will not only avoid years of daily weight battles, but also significantly reduce the risk of conditions associated with obesity," Hagoel said.

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