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Fermented Millet Porridge, Gut Microbiota and Inflammation Status in Women — LAFIABAGA  

Inflammation Clinical Trial

Official title:
Effect of Fermented Millet Porridge on Gut Microbiota Diversity and Inflammation Markers in Women of Reproductive Age in Rural Burkina Faso: A Pilot Study

Clinical Trial Summary

Maternal undernutrition concerns 10-19% of women of reproductive age globally, the vast majority of which live in sub Saharan Africa and south Asia. Recommendations for nutritional interventions to tackle the problem range from per-pregnancy supplementation to upstream interventions targeting women of reproductive age before conception. To render the latter interventions cost-effective and sustainable, experts recommend to focus on food processing that leads to an enhanced nutrient content. One such method, which has been known and practiced for centuries in diverse societies, is fermentation. Traditionally fermented foods are diverse, widespread and highly appreciated in Burkina Faso. The present study aims to investigate the effect of fermented millet porridge on gut microbiota diversity, stool short chain fatty acid concentration and inflammation markers level in women of reproductive age living in rural Burkina Faso.

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT05299970
Study type Interventional
Source Institut de Recherche en Sciences de la Sante, Burkina Faso
Contact Laeticia C TOE, MD
Phone 0022671007272
Email cellaety@yahoo.fr
Status Recruiting
Phase N/A
Start date March 21, 2022
Completion date July 31, 2024
View Details
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