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Resistant Maltodextrin for Gut Microbiome in Parkinson's Disease: Safety and Tolerability Study

NCT03667404 · Status: ACTIVE_NOT_RECRUITING · Phase: PHASE2 · Type: INTERVENTIONAL · Enrollment: 30

Last updated 2026-04-15

No results posted yet for this study

Summary

This study will evaluate the safety and tolerability of a dietary fiber, resistant maltodextrin, in people with Parkinson's disease. It will also evaluate the fiber's effect on the gut microbiome and potential effects on motor function and non-motor functions. Half of the participants will receive resistant maltodextrin and the other half will receive a control substance, maltodextrin.

Conditions

  • Parkinson Disease
  • Intestinal Bacteria Flora Disturbance
  • Dietary Modification

Interventions

DIETARY_SUPPLEMENT

Resistant maltodextrin

Resistant maltodextrin powder

DIETARY_SUPPLEMENT

maltodextrin

maltodextrin powder

Sponsors & Collaborators

Principal Investigators

  • Roneil G Malkani · Northwestern Feinberg School of Medicine Department of Neurology

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
QUADRUPLE
Model
PARALLEL

Eligibility

Min Age
60 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2018-11-06
Primary Completion
2022-06-30
Completion
2026-10-31

Countries

  • United States

Study Locations

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Entities

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 NCT03667404 on ClinicalTrials.gov