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Effects Of Dietary Fats on Gut Microbiota Composition and Metabolic Activity in Healthy Adults
Sponsor: University of Glasgow
Summary
This study will investigate how adding a specific type of dietary fat to daily meals for two weeks affects the gut bacteria and their activity. Participants will be randomly assigned to consume one of four types of fat: butter, coconut oil, olive oil, or sunflower oil (60 mL each day for 2 weeks). Stool and blood samples (after an overnight fast) will be collected at 3 time points during the study (Days 1, 7, and 22). These samples will be used to measure metabolites produced by gut bacteria, the types of bacteria present in the gut, blood lipids, and inflammatory markers. The study, based on previous in vitro findings, aims to understand whether different types of fats (based on their structure and level of saturation) have different effects on gut bacteria and their activity in healthy subjects.
Key Details
Gender
All
Age Range
20 Years - 50 Years
Study Type
INTERVENTIONAL
Enrollment
64
Start Date
2026-03-23
Completion Date
2028-03-31
Last Updated
2026-04-24
Healthy Volunteers
Yes
Conditions
Interventions
Butter
Participants will consume approximately 65 g/day of butter as their primary dietary fat for 14 days, replacing most habitual dietary fat intake.
Coconut oil
Participants will consume approximately 55 g/day of coconut oil as their primary dietary fat for 14 days, replacing most habitual dietary fat intake.
Extra Virgin Olive Oil
Participants will consume 60 mL/day of olive oil as their primary dietary fat for 14 days, replacing most habitual dietary fat intake.
Sunflower Oil
Participants will consume 60 mL/day of sunflower oil as their primary dietary fat for 14 days, replacing most habitual dietary fat intake.
Locations (1)
New Lister Building, Glasgow Royal Infirmary, 10-16 Alexandra Parade, G31 2ER
Glasgow, United Kingdom