61
Participants
Start Date
August 15, 2020
Primary Completion Date
December 15, 2021
Study Completion Date
March 1, 2022
Low protein breakfast
Low protein yoghurt containing approx. 2 g protein per 100 g. Participants will be asked to consume \~60 g bread, 20 g jam and 250 ml juice for breakfast.
High protein breakfast
High protein yoghurt containing approx. 10 g protein per 100 g. Participants will be asked to consume 300 g (=3 dl) yoghurt with 40 g oats for breakfast.
Exercise training
Participants will be asked to participate in organized exercise training 3 times per week.
Aarhus University, Department for Public Health, Section for Sport Science, Aarhus
The Danish Dairy Research Foundation, Denmark
OTHER
Sygekassernes Helsefond
OTHER
University of Aarhus
OTHER