What is BMI and how is it calculated?
Body Mass Index (BMI) is a widely used screening tool that estimates body fat based on height and weight. Developed in the early 19th century by Belgian mathematician Adolphe Quetelet and later adopted by the World Health Organization (WHO), BMI provides a quick numerical estimate that correlates with health risks across large populations. The formula divides weight in kilograms by height in meters squared (kg/m²), making it simple to calculate and compare across different body sizes.
The WHO defines four standard BMI categories for adults aged 18 and older: Underweight (below 18.5), which may indicate malnutrition or other underlying health conditions; Normal weight (18.5–24.9), associated with the lowest overall health risks; Overweight (25–29.9), which raises the risk for conditions like type 2 diabetes, hypertension, and cardiovascular disease; and Obese (30 or above), further divided into Class I (30–34.9), Class II (35–39.9), and Class III (40+) for more precise clinical risk assessment.
While BMI is a practical screening tool, it has recognized limitations. It does not distinguish between muscle and fat — an athlete with high muscle mass may be classified as overweight despite having very low body fat. It also does not account for age-related changes in body composition, sex differences in fat distribution, or ethnic variation in risk thresholds. Research shows that people of Asian descent may face higher metabolic risks at lower BMI values. BMI should be one data point among many, and a qualified healthcare professional should always be consulted for a comprehensive health assessment.