When assessing health consequences of food intake, food has been assessed based on its sum of nutrients. However, this approach does not account for differences in food matrix which may affect bio-availability. At UCPH, we have conducted a randomized, controlled, cross-over trial investigating how four dairy products with similar nutrient content but different structures and textures affected lipid absorption kinetics in the acute postprandial period via blood lipid biochemistry (Kjølbæk et al 2019, DOI: 10.1093/ajcn/nqab220). Other researcher groups have conducted similar research and it is now time to review and summarize the new literature in this area. It might be possible for the work to be published (co-authorship).
Review about effects of the dairy matrix on health related outcomes hos Institut for Idræt og Ernæring - Københavns universitet
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Medicin og sundhed
Biologi, bioteknologi og biokemi