Investigating The Potential Of A Hay-Aged Cheese To Reduce Cholesterol As Mediated By Changes In The Gut Microbiome | MicrobiomeTrials← Back to trialsNCT07351175
Investigating The Potential Of A Hay-Aged Cheese To Reduce Cholesterol As Mediated By Changes In The Gut Microbiome
RecruitingNAINTERVENTIONAL
Trial Details
Start: 2026-01-26Est. Completion: 2026-12
Enrollment target: 40 participants Locations- University of Reading, Department of Food and Nutritional Sciences, Reading, United Kingdom
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