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Fermented Food-Supplemented Diet in Ulcerative Colitis

NCT04401605 · Status: RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 21

Last updated 2026-02-27

No results posted yet for this study

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.

Conditions

Interventions

OTHER

Fermented Food-supplemented Diet

Fermented foods include Kimchi, Sauerkraut, Yoghurt, Kefir and more.

OTHER

Regular Diet

No change in diet.

Sponsors & Collaborators

Principal Investigators

  • Sidhartha Sinha, MD · Stanford University

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2020-09-14
Primary Completion
2026-06-30
Completion
2027-06-30

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 NCT04401605 on ClinicalTrials.gov