17
Participants
Start Date
December 6, 2023
Primary Completion Date
January 25, 2024
Study Completion Date
January 25, 2024
Polar lipid 1
15g plant polar lipids from plant source 1. The lipid supplement is consumed spread on a commercial white wheat flour bread as a source of available carbohydrates (50 g).
Polar lipid 2
15g plant polar lipids from plant source 2. The lipid supplement is consumed spread on a commercial white wheat flour bread as a source of available carbohydrates (50 g).
Non-polar lipids
15g non-polar plant lipids from plant source 1. The lipids supplement is consumed spread on a commercial white wheat flour bread as a source of available carbohydrates (50 g).
No lipids
A commercial white wheat flour bread as a source of available carbohydrates (50 g), without added lipids.
Lund University, dep of Food Technology, Engineering, and Nutrition, Lund
Anne Nilsson
OTHER