Evaluation of Dose-effect of a New Fermented Food in Healthy Adults

Evaluation of the Safety and Tolerance of a New Fermented Food in Healthy Adults

The aim of the study is to assess the safety and tolerance of a new fermented food versus a control product in healthy adults during the 4-week consumption period.

Inclusion Criteria:

• Subjects after receiving a full description of the study, provide written informed consent to take part in the study.
• Free-living subject, as evaluated during the clinical examination.
• Male/female subjects aged between 18 to 55 years (bounds included).
• Subjects with a body mass index (BMI) between 18.5 ≤ BMI < 30kg/m².
• Healthy subjects (as determined by a medical examination)

Exclusion Criteria:

• Subjects with any allergy (food, respiratory…).
• Subjects that have had any surgery or intervention requiring general anaesthesia in the last 4 weeks.
• Subjects with a history of chronic metabolic or gastrointestinal disease with the exception of appendectomy.
• Subjects with chronic or iatrogenic immunodeficiency (e.g. Chemotherapy, HIV).
• Subjects presenting a severe evolutive or chronic pathology (e.g. cancer,tuberculosis, Crohn's disease, cirrhosis, multiple sclerosis, Type I diabetes…).
• Subject with eating disorders.
• Subjects with cardiac, respiratory (including asthma) or renal insufficiency, cardiomyopathy, valvulopathy and medical history of rheumatic fever.
• Subjects with special medicated diet (for obesity, anorexia, metabolic pathology…).
• For female subjects: pregnancy, breast-feeding or not willing to use/not using an acceptable method of contraception
• Subject, in the Investigator's opinion, should not be randomised.