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Comparing Effects of Fermented and Unfermented Pulses and Gut Microbiota

NCT06134076 · Status: NOT_YET_RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 30

Last updated 2025-01-20

No results posted yet for this study

Summary

The goal of this clinical trial is to learn about the effects of consuming fermented pulses (certain types of legumes like chickpeas or lentils) in healthy people. The main questions it aims to answer are:

1. How does consuming the fermented foods impact the gut microbiome?
2. Does this interaction between the fermented foods and the gut microbiome affect inflammation?

Participants will be asked to consume two sets of prepared meals, one containing unfermented pulses, the other containing fermented pulses.

Researchers will compare the gut microbiome and inflammation between these two diets.

Conditions

Interventions

OTHER

Unfermented chickpea

Frozen meals containing 100 g unfermented chickpeas

OTHER

Fermented chickpea

Frozen meals containing 100 g fermented chickpeas

Sponsors & Collaborators

  • United States Department of Agriculture (USDA)

    collaborator FED

  • Penn State University

    lead OTHER

Principal Investigators

  • Darrell Cockburn, PhD · Penn State University

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
DOUBLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2025-09-30
Primary Completion
2026-08-31
Completion
2026-08-31

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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 NCT06134076 on ClinicalTrials.gov