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Amino acids in the blood after consuming yogurt with extra proteins and milk

The present study compares the postprandial amino acid uptake kinetics between a commercially available (fermented) yoghurt versus a commercially (full fat pasteurized) milk matched for protein and volume. 

Effectiveness of a personalized eCoach for cardiovascular risk management targeting primary prevention in general practice*

The objective of the study is to evaluate the benefit of the eCoach in the general practitioner*s office within cardiovascular risk management. Specifically, the eCoach evaluates the effect on individual risk factors and the risk on developing…