FILIP: Fat Intake, Inflammation and LIPids

FILIP: Fat Intake, Inflammation and LIPids

Low-grade inflammation is involved in the pathogenesis of type 2 diabetes and cardiovascular disease. Increasing evidence suggests that dietary intake may be involved in the inflammatory process. How nutritional composition of the diet affects the inflammatory response is however not well understood.

The aim of this project is to study if intake of three different fat sources induce different effects on inflammation markers, blood lipids, blood glucose and the microbiota.

Inclusion Criteria:

• Age 18-60
• Willing to eat the study diet

Exclusion Criteria:

• malabsorption-related condition
• contraindications to consume a high fat diet
• intolerance to any foods used in the study (e.g. cow's milk, egg, gluten)
• established cardiovascular disease, diabetes or cancer
• current use of medication known to affect lipid metabolism (e.g. statins) or inflammation (e.g. NSAID, glucocorticoids).
• hemoglobin <100 g/L
• ongoing pregnancy or lactation