Or maybe Ben is getting a 'Boomer Belly’ – a term many used to describe the onset of mid-life spread that can creep up on men from their mid thirties onwards. 'During your twenties men naturally have great adrenaline, testosterone and stamina,’ says trainer Matt Roberts, who trains David and Samantha Cameron (www.mattroberts.co.uk).  • Did fatherhood give me my dad Bod?  'As a man approaches his forties certain things happen in the body like a slowing metabolism and reduced elasticity in the ligaments. All male body types are prone to this in later life. However, there are plenty of things men can do slow this process down. 40-year-olds like David Beckham are proof that if you keep your exercise consistent and varied, you don’t have to suddenly see yourself described as portly once passed a certain age.  Matt says: 'I’m 42 and I’m fitter now than I was at 22.’  Trainer Matt Roberts Picture: Heathcliff O'Malley  Matt says that while your teens and twenties are the best time to hone your fitness, it’s never too late to get into shape.  A recent study, published in the British Journal of Sports Medicine, found men who keep fit were seven times more likely to have a healthy old age, even if they only took up exercise when they retired. 'It’s never too late to get fit,’ says Matt.  • Dad dancing the number one way to embarrass children  'If you haven’t exercised before do a gradual catch up and build your fitness up. In a year you can achieve an incredible amount of fitness – it takes a year to train for a marathon and just two years to train for an Iron Man marathon.’  David Beckham's fitness regime still makes him underwear model material Picture: H&M/Rex Features  That said, Matt says it’s important for older men to incorporate rest and recovery in their workouts. 'Slightly older men have less elasticity in their ligaments which can restrict joint movement and make them more prone to shoulder, knee or elbow injuries. If you’re new to exercise don’t push yourself too far or do it every day.  • Inspiration: Wounded servicemen pose for revealing photos  Have rest days, use a foam roller (available in sports shops and on-line) to massage muscles after exercise to aid recovery, iron out knots and improves blood flow and book in for physiotherapy sessions every month or so. And learn to stretch properly – an occasional. Pilates class is great for this.’  Matt says Ben’s rounder portlier shape is common among men who swap an active 20-something existence for a slower paced, office-bound 40-something one: 'Often they have habitual eating patterns that are hard to change,’ explains Matt.  • Why girls love the Dad Bod  'When you’re young and exercising like crazy you can eat like a horse and you won’t gain weight. You get this sense of security of eating what you like and getting away with it. With some athletes there’s also some relief when the training stops and they can relax a bit. Whereas athletes like David Beckham, Ryan Giggs and Gary Lineker retire and this doesn’t happen – they stay in terrific shape. Why? Because they continue to exercise regularly. One study shows men aged between mid-twenties and mid-fifties will lose a mere 5% of their fitness if they exercise moderately and consistently every week.’ So use it or lose it.  Ryan Giggs retired from premier league football at the age of 40 Picture: PA  'Alcohol raises insulin and the sugary alcohols like beer and wine lead straight to your mid-section,’ says nutritionist Amelia Freer, author of Eat. Nourish. Glow. 'You don’t have to cut it out entirely but you do need to cut right back – especially as you get older and your metabolism slows down.’  It’s never too late to get fit  As for sugar, Matt says: 'As we get older our bodies cope less well with sugar and cutting it out will encourage your body to use its own fat stores more efficiently.’ Amelia adds: 'Sugar has emerged as the real dietary villain in the last few years, something nutritionists have known for decades. And it’s not just biscuits or sweets we’re talking about. Many of us are having huge amounts of sugar without realising in the form of ready meals, pasta and salad sauces, yoghurts and refined carbs like bagels, pasta, bread and rice. All this sugar stimulates the production of insulin which leads to weight gain, especially around the stomach and waist.’  Matt advises his clients to cut out sugar and replace white carbs with brown rice, wholemeal bread and quinoa.  Former footballer Gary Lineker keeps trim despite the crisps he advertises Picture: Getty  From their thirties onwards, the average man loses a fifth of a pound of muscle a year and after 50 he loses 1lbs of muscle per year. This reduced muscle mass increases body fat, which can lead to obesity and heart disease. The answer is to lift weights. 'Hormonally, lifting weights increases testosterone levels,’ says Matt. 'As men age their testosterone levels decline which causes fat gain. So lifting weights works on two levels – you create muscle mass by lifting them and you also increase your testosterone levels, which speeds up your metabolism. Weights also improve your sex drive, you look more toned and better in clothes which increases your self esteem and it also boosts bone density (this also declines with age).’ Indeed, a 2015 study from the University of Missouri in the US found that middle aged men who regularly lift weights are at a reduced risk of osteoporosis.  Ben is currently going through a rather public and bitter split from his wife Abby Cohen, the mother of his 7-year-old twin daughters, and recently he has been rumoured to be in a relationship with his Strictly dancer partner, Kristina Rihanoff (they previously denied an affair). 'We know that stress is linked to increased abdominal fat,’ says Amelia. 'Your thirties and forties are a prime stress time, as you juggle increasing work pressure alongside family commitments and possibly elderly parents. Elevated cortisol (the stress hormone) production can impair thyroid function and can inhibit how well it performs as does lack of sleep, which can also be a problem in your thirties and forties.’ So take steps to de-stress and try to sleep more.  Ben Cohen in 2003 Picture: David Rogers/Getty Images  One trait Amelia often finds among her male clients is disorganisation in the kitchen: 'They tend not to shop or plan ahead when it comes to their food,’ she says. 'They don’t think about food until they’re hungry and then they just want to buy something quickly and eat it which can often mean they eat the wrong things. But men – whether they’re married, single or living alone – should learn from the wonderful Jamie Oliver and embrace cooking. You don’t need to be a chef to do this – you just need to know how to throw ingredients together or to master a few basic recipes.’ A recent study found people who spend 45 minutes in the kitchen a day are healthier than those who dip in and out of it. The study also found they had healthier BMIs (body mass indexes), were more active and ate more fruits and vegetables.  From Amelia Freer, author of Eat. Nourish. Glow. To order your copy for £14.99 plus p&p call 0844 871 1514 or visit books.telegraph.co.uk  For more recipes visit www.ameliafreer.com.  1 parsnip, peeled and grated into sticks using a mandoline or grater  A pinch of sea salt and freshly ground pepper  1 tbsp coconut oil, melted  Mix all the ingredients (except the coconut oil) in a bowl until combined, then using your hands or a spoon divide the mixture into six and mould each together roughly.  Heat the coconut oil and fry the fritters for about 2 minutes on each side until crisp and golden brown.  Saute some chopped onions and peppers in a pan with a little coconut oil. Remove. Beat two eggs and pour into the pan. Sprinkle the onions and peppers on top and fold the omelette in half and heat until the egg is cooked through. Top with some sliced avocado and a sprinkle of chopped fresh chilli.  Dinner: Chickpea & Pumpkin Curry  2 cups of chopped pumpkin (or any squash)  2 sweet potatoes, peeled and cut into cubes  2 leeks, diced into half moons  1 white onion, peeled and finely diced  1 400ml can of coconut milk  2cm cube of fresh ginger  1 tsp ground turmeric (or a nice 2cm chunk of fresh turmeric)  1 glass jar of cooked chickpeas in water, rinsed and drained  400ml filtered water or stock  Salt & pepper to taste  Fresh coriander to sprinkle on top  Heat oven to 160 C  Sauté the onion, garlic and leeks in the coconut oil to soften. Do not brown.  Add the pumpkin, sweet potato and ginger and mix well.  Add the chickpeas and spices then pour over the coconut milk and water/stock. Stir well.  Cover and put into the oven for 30 mins.  Before serving, sprinkle with fresh coriander and season to taste.  Breakfast: 2 Poached Eggs with Greens  Poach two eggs and serve with half an avocado or your favourite green juice.  Lunch: Rainbow salad in a jar  ‘Super easy and so much nicer than a packed lunch.’  1 cucumber, made into noodles using a spiralizer  1 packet feta cheese, crumbled  1 beetroot, washed, peeled and grated, and dressed in lemon juice & a little salt  2 carrots, washed, peeled and grated  1 avocado, stone, cubed and mixed with lemon juice  8 cherry tomatoes cut into quarters  6 green olives, pitted and cut into quarters  1/2 large red onion, peeled and finely diced (or spring onions)  2 handfuls of lettuce leaves such as lambs, rocket or baby gem  Alfalfa or broccoli sprouts (optional)  10 basil leaves, finely chopped  10 mint leaves, finely chopped  Juice of 2 lemons (to marinade the avocado and beetroot)  Salt & pepper to taste  Prep all of the ingredients and then layer them in jars. Make the dressing by putting all of the ingredients into a jam jar and shake vigorously and store in a small pot at the top of the mason jar with salad or separately.  Dinner: Steamed Spring Vegetables & Salmon  Steam your favourite in-season vegetables (courgettes, broad beans, asparagus and peas) served topped with poached wild salmon.  Breakfast: Buckwheat Toast & Poached Egg  Toast buckwheat toast, smear with a little coconut butter and top with a poached egg.  Poached salmon on gluten free oatcakes with a dash of my herby nut ‘Mayo’* and rocket.  *Soak a large handful of cashew nuts overnight in water. The next day, drain the cashews and blender with a little Himalayan pink sea salt, some fresh lemon juice, garlic and any herbs you have. If it’s too thick add a little water until it’s a mayonnaise consistency.  Peel and finely chop carrots, onions and garlic and gently fry with a little coconut oil on a medium to high heat. Add some tinned tomatoes, fill the tin with water and add to the pain. Keep stirring on a medium heat. Finely chop some basil – or any other herbs you fancy – and add them to the sauce. Turn the heat down low and let simmer for 30 minutes. Add a splash of water if the sauce starts to thicken.  Breakfast: Pear & Prune Breakfast Bowl  1 apple, cored and grated  Put the prunes and 250ml water in a bowl. In another bowl, put the walnuts and cover with salted water and leave both to soak overnight. Drain.  The next day, drain the prunes reserving the liquid. Soak the chia seeds in the prune liquid for about 20 minutes.  Put the pears, prunes, walnuts, chia seeds and cinnamon into a blender and blend until smooth. Serve with grated apple.  2 chicken breasts, bones & skin removed  1 lemon, peeled & pith removed, flesh finely diced  50g spinach, kale or collard greens, roughly chopped  1/2 glass of white wine (optional) or water  1 handful of flat leaf parsley, mint leaves, fresh dill, fresh basil, all roughly chopped  8 spring onions, washed and finely sliced at angles  Sea salt and fresh black pepper  Put the chicken stock into a pan. Add the chicken breasts (making sure the stock covers them) and bring to a light simmer. Then remove the pan from the heat, put a lid on and leave to stand for 30 minutes (or until chicken is cooked through).  Meanwhile, chop all of the herbs together mixing well and add the spring onion. Set aside in a bowl.  In a large frying pan, add the olive oil and heat on a medium heat.  Add all of the vegetables, lemon, wine or water and let it simmer for 3-4 minutes.  Add salt and pepper to taste.  Remove the chicken from the poaching liquid (check it is cooked right through) and shred with forks. Add to the pan and mix well, you can add a little of the poaching liquid if you like more liquid.  Take off the heat and sprinkle all of the chopped, mixed herb and spring onion and serve onto 2 separate plates or in one bowl.  2 cloves garlic, finely chopped  1 fennel, very finely shredded  2 courgettes, washed, halved and turned into short “zoodles” (you will need a spiralizer for this, alternatively you could use a vegetable peeler to make thin strips of courgette)  ½ glass white wine (optional)  200g fresh white crab meat  1 avocado, cut into thin strips  Fresh chilli, finely diced (or dried chilli flakes if you prefer)  Heat a frying pan over a medium heat. Add the garlic, fennel and olive oil. Sauté for a few minutes to soften (not brown) then add the “zoodles” and wine (if adding) and cook for a few minutes to soften.  Finally, stir in the crab and avocado and then serve garnish with the chilli, lime juice and a little salt to taste.  Breakfast: Almond, apricot & Rose ‘Yoghurt’  1 tbsp unflavoured coconut oil  2 fresh apricots, stoned and cut into quarters  Soak the almonds in a bowl of cold water for 30 minutes, or overnight.  In another bowl, soak the apricots, cardamom and rose water for 30 minutes, or overnight.  When ready to serve, drain all the soaked ingredients, put into a blender, add the coconut oil and milk and blend until it’s a creamy texture. Divide the mixture evenly between 2 bowls, then top with the fresh apricots and a sprinkling of flaked almonds.  Put in the fridge and serve chilled.  4 slices of buckwheat bread, lightly toasted  1 carrot, peeled and grated then mixed with a little lemon juice  2 cooked beetroot, peeled and very thinly sliced with a mandoline  4 radishes, thinly sliced with a mandoline (or grated)  1 yellow pepper, cut in half, then each half cut into 3 and grilled  ½ red onion, peeled and thinly sliced with a mandoline  1 tomato, sliced into thin rounds  A small handful of watercress  Sea salt and freshly ground black pepper  Spread one slice of toasted bread with the artichoke paste and the other with the pesto.  Layer the carrot on one slice, followed by the beetroot, the radishes, yellow pepper, red onion, tomato, then the watercress on top and finish with the herbs. Season with salt and pepper. Put the other slice of bread on top and push down. Cut in half and serve.  Dinner: Super Simple Chicken & Chips  1 chicken breast, cut into 6 thin strips  1–2 red chillies, finely chopped (deseed and use 1 chilli if you don’t like heat)  1 large garlic clove, minced  Juice and zest of 1 lemon  2 tbsp unflavoured coconut oil, plus extra olive or coconut oil for the chicken (optional)  1 sweet potato, peeled and shredded into thin sticks with a mandoline  Sea salt or Himalayan salt and freshly ground black pepper  Put the chicken strips, chillies, garlic, lemon juice and zest in a large bowl and mix well. Cover and leave to marinate in the fridge for as long as possible (I often don’t have time and just cook it immediately, but it is better if marinated for at least 30 minutes). Add a little olive or coconut oil if leaving overnight or longer than 3 hours.  Heat 1 tablespoon coconut oil in a frying pan over a medium heat. Add the potato sticks and fry, turning and moving continuously – they are so fine they can quickly and easily burn so keep an eye on them. Once browned on all sides and crisp, put them on a plate and cover with kitchen paper.  Using the same pan, heat a little more coconut oil, then add the chicken strips and fry on each side until golden brown and cooked. Turn off the heat, add about 2 tablespoons water and cover with a lid. This allows the chicken to cool slowly without getting too dry.
As former rugby player Ben Cohen is photographed looking portlier than usual,   experts reveal how men can avoid piling on those extras kilos