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Article History

Received: 12 May 2025

Accepted: 18 August 2025

First Online: 7 November 2025

Acknowledgements

: We extend our gratitude to L. Buus, E. Hornemann, H. Fjeldsted and M. Flinck, Steno/Medical Aarhus Research Laboratory, Aarhus University Hospital, for their invaluable assistance during study days and their technical expertise in the laboratory. Special thanks go to C. W. Poulsen, Department of Obstetrics and Gynecology, Aarhus University Hospital, for her guidance on nutritional regimens and the staff at the AUH Kitchen for their support in tailoring meal plans and preparing food packages. We are also deeply appreciative of the laboratory technicians from the Department of Clinical Biochemistry, Aarhus University Hospital, for their expertise in collecting and processing cord blood samples. Additionally, we acknowledge the midwives at Aarhus University Hospital for their crucial role in cord blood sampling after delivery. Special thanks to the staff at the outpatient clinics, Aarhus University Hospital, the Regional Hospitals Gødstrup, Viborg, Horsens and Randers, for their support in recruiting participants. Results of this study were presented at the annual meeting of the Danish Endocrine Society (DES) on 28 February 2025.

: Data are available on request from the corresponding author.

: SS received funding from the Department of Clinical Medicine, Aarhus University. Arla Foods Ingredients Group P/S (AFI) provided financial support for operational expenses (Agr-2020-731-12107) and supplied the WP and placebo pre-meals. The funders were not involved in the design of the study; the collection, analysis, and interpretation of data; writing the report; and did not impose any restrictions regarding the publication of the report.

: LHB is a nutrition research scientist at Arla Foods Ingredients Group P/S. Arla Foods Ingredients Group P/S did not influence the study’s design, execution, data analysis, interpretation or decision to publish. UK received funding from the Novo Nordisk Foundation and NR received funding from the Novo Nordisk Foundation and Arla Food for Health for other studies. The authors declare that there are no other relationships or activities that might bias, or be perceived to bias, their work.

: SS, NR, PO and UK conceptualised and designed the study with input from LHB. LBS was responsible for developing the food survey and meal plans. JK provided guidance and collaborated closely with participants to adjust meal plans. JK and SS acquired the data. SS conducted the study and performed the statistical analyses. SS, NR, PO and UK contributed to data interpretation. SS drafted the manuscript, which all authors reviewed critically for important intellectual content. All authors approved the final version to be published. SS and UK are the guarantors of this work and accept full responsibility for the work and the conduct of the study, had access to the data, and controlled the decision to publish.