RecruitingNot ApplicableNCT04401605

Fermented Food-Supplemented Diet in Ulcerative Colitis

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

Sponsor

Stanford University

Enrollment

21 participants

Start Date

Sep 14, 2020

Study Type

INTERVENTIONAL

Conditions

Inflammatory Bowel Diseases Ulcerative Colitis Diet Modification

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.

Eligibility

Min Age: 18 Years

Plain Language Summary

Simplified for easier understanding

This study looks at whether adding fermented foods (like yogurt, kimchi, or kefir) to your regular diet can reduce inflammation and improve symptoms in people with ulcerative colitis, a condition that causes chronic inflammation of the colon. **You may be eligible if...** - You are 18 or older (male or female) - You have a confirmed diagnosis of ulcerative colitis - You are currently experiencing some symptoms (moderate activity) - You have an elevated inflammatory marker in your stool (fecal calprotectin) **You may NOT be eligible if...** - You are pregnant, nursing, or planning to become pregnant - You cannot tolerate fermented foods - Your BMI is under 18 (underweight) - You have a serious heart condition or life-threatening cancer - You have had major bowel surgery (such as removal of the colon) Talk to your doctor to see if this trial is right for you.

This summary was AI-generated to explain the trial in plain language. It is not medical advice. Always discuss eligibility with your doctor before enrolling in a clinical trial.

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