Fermented and Fiber-rich Food (FeFiFo) Study

Metabolic Syndrome Clinical Trial

Official title: Microbiota-targeted Dietary Strategies to Reduce Inflammatory Markers of Americans: High Fiber vs Fermented Food

Status Completed

Clinical Trial 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.

Clinical Trial Description

The gut microbiota is central to human health, and the modern, industrialized gut microbiota has been linked to numerous chronic diseases that are driven by inflammation. It is likely dietary changes in the last half-century consistent with adoption of the Western diet have had an adverse impact on the gut microbiota. A critically important next step in this field of research is to identify how different dietary interventions can potentially restore healthy features of the gut microbiota in alignment with the optimization of human health. Dietary interventions that target the microbiota and reduce inflammation may reverse or prevent chronic diseases including obesity, metabolic syndrome, and inflammatory bowel disease. This study is designed to elicit and contrast inflammatory markers in blood with the amount of increase in microbiota diversity and related metabolic output achievable by two dietary approaches commonly available to the general population. The results could contribute to dietary recommendations for reversing the chronic disease epidemics of Westernization. ;

Related Conditions & MeSH terms

• Immune Function
• Inflammation
• Metabolic Syndrome
• Microbiome

• NCT number: NCT03275662
• Study type: Interventional
• Source: Stanford University
• Status: Completed
• Phase: N/A
• Start date: August 29, 2016
• Completion date: June 2, 2017