At the Division of Food and Nutrition Science, several clinical studies are underway, investigating the metabolic effects of dietary composition and quality.
Our studies include the evaluation of various meat- and plant-based foods as well as complex dietary patterns, such as the Nordic and Mediterranean diets. We also conduct studies aimed at identifying biomarkers that reflect the intake of specific foods.
A key focus of our clinical studies is to identify groups of individuals who respond differently to the same type of diet, in order to discover new biomarkers that can predict response or non-response. We also explore the mechanisms behind these variations and their impact on health. We believe that gut bacteria play a crucial role in this, along with the large number of metabolites found in biological samples from humans.
The overall goal of our studies is to gain a deeper understanding of the effects diet has on health outcomes and to identify the sources of variation in individual responses. This knowledge could enable personalised diets, tailored to individuals or groups, ultimately contributing to improved health, both on an individual level and for public health as a whole.
Read more about our studies below. If you are a participant in any of our studies, you can also find information on how to withdraw your participation and request the removal of your data.
Our Clinical Studies
FermDiHealth
Studie on health effects of fermented plant-based food.
PerStarch
Studie on individual response to different types of starch in the diet.
SWITCH
A study on healthy and sustainable eating habits