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Impacts of Fermented Pea- and Legume-based Product on Gut Microbiota and Health
Sponsor: University of Eastern Finland
Summary
This study aims to investigate the effects of consuming fermented pea- and legume-based product on gut and overall human health. It is a randomized, single-blinded, controlled, cross-over trial with a dietary intervention. A total of 100 participants will be enrolled in this study and they will eat both fermented and unfermented pea- and legume-based products for three weeks. Participants will eat their habitual diet between the dietary intervention periods (wash-out). During the study, participants' perceived health, inflammatory markers, glucose and lipid metabolism, tryptophan metabolites, gastrointestinal symptoms, and gut microbiota will be assessed.
Official title: Impacts of Fermented Pea- and Legume-based Product High in Protein on Gut Microbiota and Health: a Randomized, Single-blinded, Controlled, Cross-over Trial
Key Details
Gender
All
Age Range
30 Years - 70 Years
Study Type
INTERVENTIONAL
Enrollment
100
Start Date
2025-01-14
Completion Date
2025-12
Last Updated
2025-05-14
Healthy Volunteers
No
Conditions
Interventions
Fermented meat alternative
Participants incorporate a novel fermented product into their habitual diet for three weeks. The product replaces the main protein source of the meal(s). Participants will receive dietary guidance on how to follow the intervention diet, as well as potential supplement recommendations provided by the authorized nutritionist.
Unfermented meat alternative
Participants incorporate an unfermented product into their habitual diet for three weeks. The product replaces the main protein source of the meal(s). Participants will receive dietary guidance on how to follow the intervention diet, as well as potential supplement recommendations provided by the authorized nutritionist.
Locations (1)
Institute of Public Health and Clinical Nutrition, University of Eastern Finland
Kuopio, Finland