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Fermented and Fiber-rich Food (FeFiFo) Study

NCT03275662 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 37

Last updated 2023-02-24

No results posted yet for this study

Summary

The primary objective is to contrast the degree to which increased consumption of dietary fiber vs. fermented food can decrease inflammation, increase microbiota diversity and can impact microbiota production of short-chain fatty acids (SCFA), potential normalizers of metabolic and immune dysfunction, in obese and non-obese adults.

Conditions

  • Metabolic Syndrome
  • Microbiome
  • Immune Function
  • Inflammation

Interventions

BEHAVIORAL

Dietary Fiber

BEHAVIORAL

Fermented Foods

Sponsors & Collaborators

Principal Investigators

  • Justin L Sonnenburg, PhD · Stanford University

  • Christopher D Gardner, PhD · Stanford University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2016-08-29
Primary Completion
2017-06-02
Completion
2017-06-02

Countries

  • United States

Study Locations

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Entities

Diseases
Companies

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT03275662 on ClinicalTrials.gov