Fermented Food-Supplemented Diet in Ulcerative Colitis
Trial statusRecruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18+
SponsorStanford University
About this trial
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.
Eligibility criteria
Qualifiers
Written informed consent
Male or female subjects, ≥18 years of age
Confirmed diagnosis of UC
Symptomatic disease defined as partial Mayo Score 2 to 7 (inclusive)
Disqualifiers
Women who are pregnant, nursing or expect to be pregnant
Intolerance to fermented food
Individuals with a body mass index (BMI) lower than 18
Individuals diagnosed with a serious medical condition (unless approved in writing by a physician)
Trial design
Treatments tested in this trial
- Fermented Food-supplemented Diet
- Regular Diet
Treatment groups
21 Participants
are divided into 2 treatment groupsSponsors and collaborators
Source ClinicalTrials.gov