NCT04401605

Fermented Food-Supplemented Diet in Ulcerative Colitis

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

• Status: Recruiting
• Phase: N/A
• Study type: Interventional
• Enrollment: 21 (estimated)
• Sponsor: Stanford University · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Not accepted

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

• Inflammatory Bowel Diseases
• Diet Modification
• Ulcerative Colitis

Interventions

Type	Name	Description
OTHER	Fermented Food-supplemented Diet	Fermented foods include Kimchi, Sauerkraut, Yoghurt, Kefir and more.
OTHER	Regular Diet	No change in diet.

Timeline

• Start date: 2020-09-14
• Primary completion: 2026-06-30
• Completion: 2027-06-01
• First posted: 2020-05-26
• Last updated: 2026-02-27

Locations

1 site across 1 country: United States