Institut for Idræt og Ernæring

The Department of Nutrition, Exercise and Sports and the Institute of Sports Medicine – both from the University of Copenhagen – is again ranked among the world's best research environments within 'Sport Science', by the internationally recognised Shanghai Ranking. This year’s number 3.

shanghairanking.com/news/grsssd/20…

#NewDiscoveriesAhead #WeAreProud

@UCPH_Research @ISMCopenhagen @ShanghaiRanking

According to Professor Jørgen Wojtaszewski the major pharmaceutical companies have have overlooked the skeletal muscle when developing drugs for people with insulin resistance and type 2 diabetes. The muscles carry out 70–80% of total glucose uptake and have a key role in metabolising glucose.

In a new study Wojtaszewski and colleagues showed locations at the molecular level in skeletal muscle in which drugs can potentially improve insulin sensitivity, thereby reducing the risk of developing type 2 diabetes.

Read more here 👇
sciencenews.dk/en/major-study…

@elise_needham @davidjamesoz @SeanJHumphrey @proferikrichter @adiazvegas @Kohei_Kido @KurtHojlund @GuangYa15456338
@MolecularUCPH @UCPH_Research @science_ku @CPC_usyd @TheBHF @MCRI_for_kids @SDCOdense @SyddanskUni
@sciencenewsdk @novonordiskfond @pfizer

👉Mindre kulhydrat og mere protein og fedt mindsker risikofaktorer for hjertekarsygdomme ved type 2-diabetes

Hermed reduceres risikofaktorer for udvikling af hjertekarsygdomme og sygdom i leveren. Forbedringerne er uafhængige af, om man taber sig i vægt.

Det viser ny forskning fra Bispebjerg Hospital og Institut for Idræt og Ernæring ved @koebenhavns_uni

Maden, som forsøgspersoner spiste var tilpasset dagligdagen: ”Det var ”rigtig mad” og ikke forsøgskost. Maden bidrog derfor også med vigtige fibre, mineraler og vitaminer. Det handler om at finde en balance, hvor der er plads til det meste,” siger klinisk diætist og ph.d.-studerende Luise Persson Kopp.

Læs mere her 👇
nexs.ku.dk/nyheder/2025-n…

@science_ku @DiabetesDK

Vennerne hos @MAPPCentre ved @AarhusUni fortæller, at det kniber med motivationen for at spise mindre kød – og at 'hybridprodukter' kan være første skridt.

Hvad er hybridprodukter, tænker du så?🤔

Ja, altså - her har forskerne defineret hybridprodukter som kød tilsat planteprotein og/eller grøntsager eller andre planter.

I køledisken vil forbrugere typisk møde dette som hakket kød tilsat grøntsager, ærteprotein eller lignende.

Læs mere her 👇
dca.au.dk/aktuelt/nyhede…

@DCAAarhusUni

The big question that researchers are asking for the time being is what determines the composition of gut bacteria and whether this can be changed to promote health.

Now a new study shows that the composition of gut bacteria very much depends on the physiological and environmental conditions in the gut. And this composition affect health and the risk of developing many diseases.

Our knowledge of the links between environmental factors in the human body, bacteria and health has risen, says Associate Professor Henrik Munch Roager.

Read more at @sciencenewsdk 👇
sciencenews.dk/en/gut-physiol…

#GutBacteria #Health #microbiome
@HRoager @CphGutHub
@UCPH_Research @science_ku
@novonordiskfond