FILIP – Fat intake, Inflammation and LIPid profile
Research project
Active research
Short description
Low-grade inflammation is a risk factor for many common non-communicable diseases, such as cardiovascular disease, type 2 diabetes, and cancer. Theoretically, various components of our diet can either increase or decrease inflammation. However, there are few high-quality studies that have examined the actual effects of diet on inflammation.
The aim of the study FILIP is to investigate the impact of foods with different fatty acid composition on inflammation and lipid profiles. In this randomized, controlled study, participants will consume food containing three different fat sources during one week per diet. Subsequently, markers for inflammation and blood lipids will be measured to compare the effects of these different fat sources.