Comparison of cheese and plant-based alternative to cheese on metabolic health

Project Overview 

More people are choosing plant-based foods, including alternatives to milk and cheese. But these substitutions might not offer the same health benefits as dairy. This project explores how animal and plant proteins—especially in cheese and plant-based alternative to cheese—affect digestion, gut health, and metabolism. Understanding these differences could help us make better dietary choices and guide food innovation that supports long-term health. 

What Will the Research Team Do? 

The research team will compare the effects of casein (a milk protein) and pea protein on digestion, gut bacteria, and metabolic health using lab and animal models designed to reflect the human body. The primary objectives of this work are to: 

• Study how well casein and pea protein break down during digestion. 
• Understand how the by-products of these proteins interact with human gut microbes. 
• Compare the metabolic impacts of eating cheese versus plant-based cheese using mice with human-like gut bacteria.