Funding for this research was provided by:
Seventh Framework Programme (265494)
National Health and Medical Research Council (APP1173803)
Received: 15 October 2020
Accepted: 7 May 2021
First Online: 7 June 2021
: Each university or research centre delivering the intervention obtained Research Ethics Committee approval for the study from their relevant local or national committee (Technische Universität München, Harokopio University, University College Dublin, Maastricht University, Instytut Żywności i Żywienia, University of Navarra and University of Reading). All participants provided consent.
: Not applicable.
: TEG is the CEO of Vitas Ltd. TEG and CAD have shares in Vitas Ltd., and CAD is a board member and consultant in Vitas Ltd.; no other conflict of interests. KML is a consultant for HeadUp Labs Pty Ltd. WHMS has received research support from several food companies such as Nestle, DSM, Unilever, Nutrition et Sante and Danone as well as pharmaceutical companies such as GSK, Novartis and Novo Nordisk and grants from the European Union. He is an unpaid scientific adviser for the International Life Science Institute, ILSI Europe. MG reports that he is a non-remunerated member of the Google Food Innovation Lab Community of Practice on Personalized Nutrition. JCM reports grants from European Union, during the conduct of the study; grants and personal fees from Medical Research Council, grants and personal fees from Biotechnology and Biological Sciences Research Council, personal fees and non-financial support from Waltham Pet Nutrition, personal fees and non-financial support from University of Wageningen, The Netherlands, non-financial support from Technical University Munich, non-financial support from University College Dublin, non-financial support from University of Groningen, The Netherlands, non-financial support from University of Maastricht, The Netherlands, outside the submitted work. JAL has received research funding outside of the submitted work from Medical Research Council, Biotechnology and Biological Sciences Research Council and European Union with in kind provision of foods from Arla, AAK and Unilever and research funding from the Dairy Council, UK. She was a member of the UK Government’s Scientific Advisory Committee for Nutrition (SACN) and a member of SACNs Carbohydrate Working Group and Saturated Fats Working Group during and after the study. For all other authors no conflict of interest is reported.