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INFLUENCE OF FREQUENCY OF FERMENTED MILK PRODUCTS CONSUMPTION IN PERSONS WITH HYPERINSULINEMIA AND ELEVATED BODY MASS ON THE DEGREE OF INSULIN RESISTANCE
Eleonora Delinikolova
orcid.org/0009-0005-4034-9658
; Faculty of Technology and Technical Sciences, Veles, “St. Kliment Ohridski” University- Bitola, Dimitar Vlahov 57, 1400 Veles, Republic of North Macedonia
Vezirka Jankuloska
orcid.org/0000-0002-6071-801X
; Faculty of Technology and Technical Sciences, Veles, “St. Kliment Ohridski” University- Bitola, Dimitar Vlahov 57, 1400 Veles, Republic of North Macedonia
Tatjana Blazhevska
; Faculty of Technology and Technical Sciences, Veles, “St. Kliment Ohridski” University- Bitola, Dimitar Vlahov 57, 1400 Veles, Republic of North Macedonia
Tatjana Kalevska
; Faculty of Technology and Technical Sciences, Veles, “St. Kliment Ohridski” University- Bitola, Dimitar Vlahov 57, 1400 Veles, Republic of North Macedonia
Tanja Stojanovska
; Faculty of Technology and Technical Sciences, Veles, “St. Kliment Ohridski” University- Bitola, Dimitar Vlahov 57, 1400 Veles, Republic of North Macedonia
Katerina Temelkovska
orcid.org/0009-0001-1022-3289
; Faculty of Technology and Technical Sciences, Veles, “St. Kliment Ohridski” University- Bitola, Dimitar Vlahov 57, 1400 Veles, Republic of North Macedonia
Daniela Nikolovska Nedelkoska
orcid.org/0000-0002-8983-0961
; Faculty of Technology and Technical Sciences, Veles, “St. Kliment Ohridski” University- Bitola, Dimitar Vlahov 57, 1400 Veles, Republic of North Macedonia
Sažetak
Fermented dairy products with a low percentage of fat play a role in modulating the function of β-cells of the pancreas and increased sensitivity to insulin. The purpose of this research is to verify the influence of the type and quantity, of consumed fermented milk products (yogurt and kefir), on the degree of insulin resistance, through Homeostatic Model Assessment for Insulin Resistance (HOMA-IR). The research was conducted on 175 people, from whom 103 women and 73 men, aged 25 to 75 years, with hyperinsulinemia and have increased body mass. Respondents were interviewed with a survey questionnaire that refers to the frequency, quantity, and type of consumed fermented milk products with different percentages of fats. From the obtained results, 56 (32%) have a habit of daily consumption, and the most frequently used daily amount is 250 mL in 127 (74.70%) participants. Statistical significance (p=0.015) was determined between the frequency of consumption and HOMA-IR in the age group between 41 and 55 years. The participants of this age group who have a higher value of the index tend to consume fermented milk products more often, which leads to the conclusion that the consumption of the fermented milk products can have an impact on HOMA-IR in this age group. The statistical analysis of the results obtained for the age groups: 25 to 40 years, and 56 to 75 years showed that there is no significant difference between the frequency of fermented dairy products consumption and HOMA-IR index of the subjects in the groups.
Ključne riječi
hiperinsulinemia; nutrition; fermented dairy products; insulin resistance
Hrčak ID:
314490
URI
Datum izdavanja:
21.2.2024.
Posjeta: 119 *