Delinikolova, Eleonora and Jankuloska, Vezirka and Blazevska, Tatjana and Kalevska, Tatjana and Stojanovska, Tanja and Temelkovska, Katerina and Nikolovska Nedelkoska, Daniela (2023) INFLUENCE OF FREQUENCY OF FERMENTED MILK PRODUCTS CONSUMPTION IN PERSONS WITH HYPERINSULINEMIA AND ELEVATED BODY MASS ON THE DEGREE OF INSULIN RESISTANCE. Food in Health and Disease, scientific-professional journal of nutrition and dietetics, 12 (2). pp. 46-51.
Full text not available from this repository.Abstract
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 yearsshowed that there is no significant difference between the frequency of fermented dairy products
consumption and HOMA-IR index of the subjects in the groups.
Keywords: hiperinsulinemia, nutrition, fermented dairy products, insulin resistance
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Natural sciences > Biological sciences Scientific Fields (Frascati) > Medical and Health Sciences > Health sciences Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences Scientific Fields (Frascati) > Natural sciences > Other natural sciences Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 21 Feb 2024 12:10 |
| Last Modified: | 28 Mar 2024 10:26 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/9803 |
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