PI - postprandial inflammation

Low-grade inflammation is as a risk factor for major chronic diseases such as cardiovascular disease, type 2 diabetes, and cancer. While many components in our diet could theoretically influence inflammation, there are few high-quality studies that have examined the actual impact of diet on inflammation.

The current project aims to investigate the effect of foods with varying fat composition on inflammation after a meal. During four meal challenges, four different fat sources will be tested. Markers for inflammation and blood lipids will be measured over a period of 6 hours after each meal to compare the effects of the different fat sources on metabolism and inflammation markers.