Changes in Biochemical Parameters and LDL-Subfractions Due to the Consumption of High-Fat Sheep’s Milk Yogurt Depending on Pre-Intervention Visceral Fat Area
Keywords:
yogurt, sheep´s milk, cholesterol, lipoproteins, subfractions, milk fatAbstract
Yogurt is part of the healthy eating habits of many population groups, mainly because of its significant nutritional properties. However, it is also a source of fats, the intake of which is associated with certain health risks. The aim of the study was assessment of the impact of intervention on metabolic health depending on pre-intervention visceral fat area (VFA). Twenty women were divided into two groups depending on the pre-intervention visceral fat area determined using the MF-BIA method. Biochemical parameters were determined using the Biolis 24i Premium and lipoprotein subfractions using the Lipoprint® analyzer. With the exception of triglycerides, no significant pre-post intervention differences were found between the groups (P > 0.05). The group of women with over-limit values of VFA had higher values of all parameters (with the exception of HDL-C). There was a significant increase in T-C, LDL-C, but also HDL-C and a decrease in cardiovascular risk in both groups, and in the case of women with over-limit VFA, an increase in triglycerides and glucose, but a decrease in the LDL/HDL ratio. Mean LDL size did not change significantly and in both cases the primary non-atherogenic phenotype did not worsen (P > 0.05). Our findings confirm the need for a more comprehensive assessment of the health risks of consuming foods with a higher fat content, not just on the basis of one critical component. As total cholesterol increases, it is essential to assess what changes have occurred in low- and high-density lipoproteins, as well as their subfractions and particle size.
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