Effects of lipids’ composition and structure in meat and dairy foods on digestibility and low-grade inflammation in cells, animals and humans (LipidInflammaGenes)

| Type artikkel: Forskningsprosjekt
LipidInflammaGenes will study triacylglycerols from Norwegian animal products, exploring effects on genes, inflammation and hunger/satiety hormones, by which these products may affect risk factors of CVD and satiety.

Prosjektleder:

Anna Haug

Prosjektperiode:

1. juli 2018 til 31. desember 2021

Institusjon:

NMBU

The overarching hypotheses is that the consumption of saturated fat from dairy, meat and pork products may lead to life style diseases like cardiovascular diseases and type 2 diabetes However, not all animal products have this effect, even with a high content of saturated fat. Composition and structure of TAGs and the actual matrix they are embedded in, may play a causal role.

Our main hypothesises are therefore:

i)         Beef, dairy and pork fat have different levels of SFA and different fatty acids in the sn-2 position of TAGs, which affects accessibility and excretion of fatty acids and composition and metabolism in the microbiota. This has an impact on risk factors for life style diseases.

ii)       The matrix the fatty acids are embedded in, affects digestibility, accessibility and subsequent health effects of saturated fatty acids.

iii)     Nutrients, such as Ca, Mg and proteins, and production methods (e.g. fermentation) affect digestibility and accessibility of saturated fatty acids.

 

Les mer om prosjektet her: https://www.nmbu.no/en/projects/node/34902

Top