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FerMetS

Matrix characterization and effect of different types of fermented dairy products on liver fat, cardio metabolic risk and gut microbiome in males with symptoms of metabolic syndrome (FerMetS)

 

The project is investigating the effect of including different types of fermented dairy products as an integrated part of a well-balanced diet.

 

 

 

 

First step of the FerMetS project is a thorough characterization of the matrices in four different dairy product, which will be included in the intervention study.

In the intervention study, we will investigate the effect of including these four different dairy products as an integrated part of a well-balanced diet on liver fat, cardio metabolic risk and gut microbiome. The study will be conducted as a 20-weeks parallel randomized controlled trial.

The study will be initiated by a four-weeks wash out period where subjects will be instructed to include the control intervention product as a substitute for a part of their diet. This will be followed by a 16-weeks intervention period where subjects will be instructed to include one of four intervention products as a substitute for a part of their diet.

A total of 100 males with an initial body mass index of 28-45 kg/m2 and abdominal adiposity (defined as waist-to-height >0.5 cm) will be included in the study.

 

 

 

Involved in the project

Name Title Phone E-mail
Faidon Magkos Professor +4535333671 E-mail
Søren Andresen Biomedical Laboratory Scientist +4535332468 E-mail

External

Name Title Institution
Karsten Kristiansen Biologi, KU
Hanne Bertram AU

Funded by

Arla Food for Health

Project period: 2020 - 2023.

Contact

Faidon Magkos
Professor