An investigation of the effect of cheese consumption, as part of the normal diet, on oral and gut microbiome, and metabolic responses in healthy adults [A Pilot Study]

This pilot study will use a two arm randomized controlled trial design. The twenty-four (n=24) participants will be randomly split into two groups of twelve (n=12). Treatment for group 1: commercial cheddar cheese Treatment for group 2: Artisanal cheddar cheese All of the following study protocols are common to both groups: For the duration of the study period, participants will be required to not consume any fermented dairy products - excluding the cheese provided to them. To monitor adherence to the intervention, participants will be asked to record the food diary three times a week (one weekend and two week days). Also the researcher will call them every week to determine whether or not they follow up the intervention. Week 1(days 1-7): For the duration of one week, at the start, all participants will be asked to consume their normal diet with the omission of fermented dairy products (wash out period) . Week 2 (days 8-14): participants will be supplied with 350g of cheese (one week's supply; one-year-old commercially produced cheddar cheese or one-year-old artisanal cheddar cheese , dependent on their randomized allocation). Participants will be instructed to consume 50 g cheese/day (25 g twice daily) for the duration of one week. Week 3 (days 15-21): Participants will be supplied with another week's supply of cheese (350g) ( one-year-old commercially produced cheddar cheese or one-year-old artisanal cheddar cheese , dependent on their randomized allocation) and will be advised to consume 50g of cheese/day as during week 2. Week 4 (days 22-28: Participants will be asked to return to their normal diet (post-intervention period).