Despite growing interest in bone broth as a nutritional product, limited scientific knowledge exists on its effects on gut microbiota and general health. The aim of the project Effects of Lamb Bone Broth on Health and Gut Microbiota is to investigate the effects of regular consumption of lamb bone broth on gut microbiota composition and selected health parameters in women aged 35–55.
Bones from Icelandic meat production are a valuable raw material that has until now been underutilised, but holds considerable potential for value creation in the circular economy.
The project will generate new knowledge on the composition, properties, and potential health effects of lamb bone broth, while also shedding light on opportunities for increased utilisation and value creation from this domestic raw material.
The project is funded by the Icelandic Food Fund and is a collaborative project between Matís, the University of Iceland, and the company Bone & Marrow, which produces the bone broth.
Picture: Canva.com
