In January 2022, we started the research project The Feasst study, together with researchers from the University of Copenhagen. In short, the study involved a group of men receiving respectively unprocessed food for the whole week for a period, after which they had to receive ultra-processed food for a period. In June 2022, we completed the food delivery to the project and had delivered over 8400 meals and snacks, as well as +3000 beverages.

Why this research project?

It is known that sperm epigenetics can change when men undergo lifestyle changes, such as increased exercise or weight loss. Additionally, these epigenetic changes have been noted to occur in places on the DNA that can affect the health and development of their children. A lifestyle choice that we are still working to understand what impact it has on the quality and epigenetics of sperm. Previous animal research has shown that certain diets of expectant fathers can potentially lead to altered health outcomes in their children. To help us better understand how men's current modern diet may affect their sperm, we designed the food intake and epigenetic change in spermatozoa of single individuals and twins, also known as the FEASST study.

Read here what Study leader Jessica Preston says about the collaboration with Mydietpal

• We decided to choose Mydietpal as a food supplier for our nutrition research study due to the ability for Mydietpal to provide a truly bespoke service providing beginning to end solutions meeting exactly our needs. They were able to provide a complete service is terms of designing, implementing, and delivering menus meeting our stringent requirements as nutrition researchers. This included working with our research team to design meal boxes that would be both tasty and nutritionally precise, sourcing the ingredients we needed, producing and packaging large scales of hundreds of meals each week, and seamlessly delivering the meals to those who needed them. Working with Mydietpal took much of the stress out of running a nutrition research project as they were able to professionally handle all aspects of providing the right meals to our participants.


• Working with Mydietpal both prior to and during our large scale nutrition intervention was a seamless process. Chano and his team was receptive and communicative, providing all of the details and expertise needed to provide full food provision services. It was clear that the Mydietpal team had extensive experience in providing bespoke meal services, leaving no detail left unattended to.


• I was overwhelmingly satisfied with the service provided by Mydietpal and would surely collaborate with them again when working on another project requiring food preparation services. By working with Mydietpal, we gained a teamed of professionals who equally dedicated themselves to making sure our project ran as it should. We greatly benefited from their expertise in nutrition, food preparation, food packaging, menu development, and food supply chains. I can say that Mydietpal’s contribution was a big part of our project’s success.

The Feasst study - University of Copenhagen. + 8400 meals delivered to research project to test the impact it has on men's sperm quality

Mydietpal Science produces and delivers meals to patients with Crohn's disease and their families. The research project was started in January 2023 and is expected to be completed during the spring of 2023.

Read more here about the background for why this research project is being carried out:

Crohn's disease affects over 17,000 Danes, and the chronic disease is often diagnosed in a young person
age, and thus affects both job and educational opportunities, family life, physical activity and social
relationships. The disease alternates between periods of outbreaks and periods of calm, and is often treated
with medication and/or operations where the inflamed parts of the intestine are removed.
At present, there is no convincing evidence for specific foods or
diets that can reduce the risk of increased disease activity, even though most people with the disease
can point out foods that cause more symptoms and thus often change their diet with or without it
help from healthcare professionals. If the disease is in an outbreak, increased protein intake is often recommended to
avoid weight loss and poor nutritional status, while there are no dietary recommendations when
the disease is at rest.
However, review of available studies suggests that an anti-inflammatory and predominantly
plant-based diet will potentially be able to inhibit the inflammation in the intestine, and perhaps help to
avoid outbreaks of the disease as a supplement to medical treatment.
In this project we want to investigate the feasibility of an anti-inflammatory plant-based
dietary intervention in people with Crohn's receiving biological treatment.
In the first part of the study, interviews are conducted with patients to investigate motivation and barriers
compared to a plant-based diet. Next, we will develop an anti-inflammatory primarily plant-based
diet (possibility of fish twice a week), and test the diet change for 12 weeks. As part of the study will
plant-based recipes will be developed for use by the participants. These recipes will be available
for everyone, as our wish with the project is to be able to give people with Crohn's disease the opportunity
to be able to do something to alleviate the disease in cooperation with the medical treatment.

Mette Holst
Professor., Head of Research, PhD
Centre for Nutrition and Intestinal Failure
Aalborg University Hospital
and Department of Clinical Sciences, Aalborg University
Source information: https://ccf.dk/information/forskning/forskningsstoette-2022

Plant4Crohns -Aalborg University . Plantbased anti-inflammatory meals for patients with the chronic stomach/intestinal disease Crohns.