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Fermented Food-Supplemented Diet in Ulcerative Colitis
Sponsor: Stanford University
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
Fermented Food-supplemented Diet
Fermented foods include Kimchi, Sauerkraut, Yoghurt, Kefir and more.
Regular Diet
No change in diet.
Locations (1)
Stanford University
Palo Alto, California, United States