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RECRUITING
NCT04401605
NA

Fermented Food-Supplemented Diet in Ulcerative Colitis

Sponsor: Stanford University

View on ClinicalTrials.gov

Summary

The purpose of this study is to see how a diet that supplements fermented foods effects inflammation and quality of life in patients with mild to moderate Ulcerative Colitis (UC). There is a paucity of research and an enormous need for better understanding of diet and intestinal inflammation. Fermented food have been shown to positively influence inflammatory cytokines and intestinal microbial diversity in healthy volunteers.

Official title: Effects of a Fermented Food-Supplemented on Patients With Ulcerative Colitis

Key Details

Gender

All

Age Range

18 Years - Any

Study Type

INTERVENTIONAL

Enrollment

21

Start Date

2020-09-14

Completion Date

2027-06

Last Updated

2026-02-27

Healthy Volunteers

No

Interventions

OTHER

Fermented Food-supplemented Diet

Fermented foods include Kimchi, Sauerkraut, Yoghurt, Kefir and more.

OTHER

Regular Diet

No change in diet.

Locations (1)

Stanford University

Palo Alto, California, United States