Eleonora Delinikolova

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.