Changes in Anthropometric Parameters Due to the Consumption of Full-Fat Sheep's Milk Yogurt Depending on Visceral Fat Area

Yogurt is considered a functional food, either in terms of the content of specific nutrients or thanks to its probiotic and other health-promoting properties. The aim of the work was to assess changes in selected anthropometric parameters related to the risk of obesity after six weeks of consumption of full-fat yogurt made from sheep's milk, depending on the pre-intervention visceral fat area (under or over 100 cm2) in twenty female participants. Significant differences were found between the groups in all anthropometric parameters (P <0.05). The group of women with over-limit values ​​of VFA had higher values ​​of all parameters. However, pre-post intervention differences and changes within groups were non-significant (P >0.05). We found that the consumption of full-fat yogurt did not significantly affect the body composition of either consumer with optimal values ​​of visceral fat area or participants with above-limit values ​​of visceral adipose tissue. No worsening of the monitored parameters was confirmed in any of the groups. In this context, we can recommend the consumption of yogurt with a natural fat content and made from sheep's milk for moderate consumption to all types of consumers.