The Effect of Huel on Markers of Inflammation

This project will assess the effect of Huel on markers of gastrointestinal inflammation of 30 generally healthy individuals. The aim is to identify any changes in the markers of inflammation status of volunteers in any of the 9 markers to be monitored. Inflammation status will be measured at the start of the study, after one week of their habitual diets and again after four weeks of consuming two ready to drink Huel products per day, one Hot \& Savoury Huel (grain-based option only) and the remainder of their calorie intake to be made up of Huel Powder (v3.1).