A non-invasive technique that uses thermal imaging to detect “brown fat” could be a new tool to help manage obesity.
Heat-seeking technology is being used to trace the body’s reserves of brown fat. This type of “good fat” produces 300 times more heat than any other tissue in the body and may play a role in how the body burns calories.
In the future a thermogenic index could be added to food labels to show whether that product would increase or decrease heat production within brown fat (whether it would speed up or slow down the amount of calories we burn).
Read more at University of Nottingham