Fermented Foods Diet for Ulcerative Colitis

Overseen By Touran Fardeen

Age: 18+

Sex: Any

Trial Phase: Academic

Sponsor: Stanford University

Disqualifiers: Pregnancy, Low BMI, Severe cardiac, others

Compensation: Varies

Number of Visits: Unknown

Duration: 10 weeks

21 Participants Needed

What You Need to Know Before You Apply

What is the purpose of this trial?

This trial aims to explore how a diet rich in fermented foods affects inflammation and quality of life for people with mild to moderate Ulcerative Colitis (UC). Researchers seek to determine if adding fermented foods, known for their benefits in healthy individuals, can help manage UC symptoms. Participants will either incorporate more fermented foods into their regular diet (Fermented Food-supplemented Diet) or maintain their usual eating habits for 10 weeks. Those with confirmed UC and ongoing symptoms might be suitable candidates for this study. As an unphased trial, this study offers participants the chance to contribute to groundbreaking research on dietary impacts on UC.

Will I have to stop taking my current medications?

The trial does not specify if you need to stop your current medications. It mentions that appropriate medical treatment for Ulcerative Colitis and related conditions will not be withheld, so you may be able to continue your current medications.

What prior data suggests that a fermented food-supplemented diet is safe for patients with ulcerative colitis?

Research has shown that fermented foods can benefit gut health by balancing intestinal bacteria and potentially reducing inflammation. Healthy individuals usually tolerate these foods well. Studies on fermented foods for ulcerative colitis (UC) have not reported specific harmful effects.

In other studies, people with UC who consumed fermented foods experienced symptom improvement. Research on similar diets suggests these foods might strengthen the immune system, aiding the body in fighting disease.

This study is not part of a specific clinical trial phase, which means there might be less direct evidence on safety for this particular group. However, fermented foods are commonly consumed and considered safe for most people. Those considering joining a trial like this should consult a healthcare professional. ^{1 2 3 4 5}

Why are researchers excited about this trial?

Unlike the standard treatments for ulcerative colitis, which often include medications like anti-inflammatory drugs and immunosuppressants, the fermented food-supplemented diet introduces a novel approach by leveraging the power of probiotics. Researchers are excited about this diet because it aims to enhance gut health naturally by increasing the intake of beneficial bacteria through fermented foods. This method could potentially reduce inflammation and improve symptoms without the side effects associated with conventional medications. By focusing on dietary changes, this treatment offers a holistic and potentially safer alternative for managing ulcerative colitis.

What evidence suggests that a fermented food-supplemented diet might be an effective treatment for ulcerative colitis?

Research has shown that fermented foods with probiotics, such as certain Bifidobacterium and Lactobacillus strains, can improve symptoms of ulcerative colitis (UC). These foods increase the variety of beneficial gut bacteria, which plays a crucial role in reducing inflammation. Studies also suggest that fermented foods might boost the immune system and offer protection against UC. In this trial, participants in the Fermented Food-Supplemented Diet arm will add an increasing number of daily servings of fermented food to their regular diet over 10 weeks. The positive effects on gut health and inflammation make fermented foods a promising option for individuals with mild to moderate UC. Although more research is needed, early findings are encouraging regarding their potential benefits. ^{1 2 3 4 5}

Who Is on the Research Team?

Sidhartha Sinha, MD

Principal Investigator

Stanford University

Are You a Good Fit for This Trial?

This trial is for men and women over 18 with mild to moderate Ulcerative Colitis (UC), confirmed by diagnosis. Participants must have symptoms, shown by a partial Mayo Score of 2-7, and elevated fecal calprotectin levels. They need to give written consent to join.

Inclusion Criteria

Written informed consent

Elevated fecal calprotectin

I have been diagnosed with ulcerative colitis.

Exclusion Criteria

Intolerance to fermented food

I am currently pregnant, nursing, or planning to become pregnant.

Individuals diagnosed with a serious medical condition (unless approved in writing by a physician)

Timeline for a Trial Participant

Screening

Participants are screened for eligibility to participate in the trial

2-4 weeks

Treatment

Participants in the experimental arm supplement their diet with fermented foods over 10 weeks, while the control arm maintains a regular diet with limited fermented food intake.

10 weeks

Follow-up

Participants are monitored for changes in inflammatory markers, quality of life, and gut microbiome profiles after the treatment phase.

4 weeks

What Are the Treatments Tested in This Trial?

Interventions

• Fermented Food-supplemented Diet
• Regular Diet

Trial Overview The study aims to understand the impact of a diet supplemented with fermented foods on inflammation and life quality in UC patients compared to those on a regular diet. It explores how these foods might affect gut health and inflammatory responses.

How Is the Trial Designed?

Group I: Fermented Food-Supplemented Diet Experimental Treatment 1 Intervention

Patients in this arm will supplement their regular diet by an increasing number of daily servings of fermented food over a period of 10 weeks.

Group II: Regular Diet Control Arm Placebo Group 1 Intervention

Patients in this arm will continue their regular diet throughout the 10 weeks of study with a maximum of 1 serving of fermented foods per day.

Who Is Running the Clinical Trial?

Stanford University

Lead Sponsor

Trials

2,527

Recruited

17,430,000+

Published Research Related to This Trial

In a study involving 41 patients with mild to moderate ulcerative colitis (UC), treatment with the synbiotics Bifidobacterium breve strain Yakult and galacto-oligosaccharide (GOS) for one year led to significant clinical improvements as assessed by colonoscopy.

The synbiotics not only improved the clinical status of UC patients but also reduced inflammation markers and altered gut bacteria composition, suggesting a beneficial effect on disease management.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Beneficial effects of probiotic bifidobacterium and galacto-oligosaccharide in patients with ulcerative colitis: a randomized controlled study. Ishikawa, H., Matsumoto, S., Ohashi, Y., et al.[2011]

In a study using a dextran sodium sulfate mouse model of ulcerative colitis, fermented rice extracts (FRe) significantly improved symptoms such as weight loss and inflammation when administered at 300 mg/kg, indicating its potential as a therapeutic option for UC.

FRe not only reduced proinflammatory cytokines and neutrophil infiltration but also enhanced intestinal barrier integrity and increased beneficial gut bacteria, suggesting a multifaceted mechanism of action that supports gut health.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Protective effects of fermented rice extract on ulcerative colitis induced by dextran sodium sulfate in mice. Oh, WS., Jung, JC., Choi, YM., et al.[2023]

In a double-blind study involving 195 patients with quiescent ulcerative colitis, Bifidobacterium breve strain Yakult (BFM) did not significantly improve relapse-free survival compared to a placebo over 48 weeks, leading to the study's discontinuation due to lack of efficacy.

An exploratory analysis showed no impact of BFM on intestinal microbiota, and while three mild adverse events were reported, a direct causal relationship with the treatment could not be established.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Efficacy of Bifidobacterium breve Fermented Milk in Maintaining Remission of Ulcerative Colitis. Matsuoka, K., Uemura, Y., Kanai, T., et al.[2018]

Bifidobacterium strains-fermented milk has shown potential as a beneficial adjunct in preventing the recurrence or worsening of colitis, based on both animal studies and human clinical trials involving ulcerative colitis patients.

The review highlights the effectiveness of probiotic foods not only for healthy individuals but also for those suffering from digestive diseases, suggesting a broader application of probiotics in gastrointestinal health.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Rationale for Using of Bifidobacterium Probiotic Strains-Fermented Milk Against Colitis Based on Animal Experiments and Clinical Trials. Imaoka, A., Umesaki, Y.[2018]

In a 6-month study with 53 adult patients with ulcerative colitis in remission, those following an Anti-inflammatory Diet (AID) had a significantly lower rate of clinical relapse (19.2%) compared to those on Canada's Food Guide (29.6%).

The AID group showed a higher subclinical response, with 69.2% maintaining low fecal calprotectin levels, indicating less inflammation, and experienced beneficial changes in gut microbiota and metabolites, suggesting that dietary modifications can effectively support remission in UC patients.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Anti-Inflammatory Diet Prevents Subclinical Colonic Inflammation and Alters Metabolomic Profile of Ulcerative Colitis Patients in Clinical Remission. Keshteli, AH., Valcheva, R., Nickurak, C., et al.[2023]

Lactic acid fermentation, especially when combined with germinated cereals, can enhance the nutritional quality and safety of weaning foods by providing high nutrient density and antimicrobial properties.

The workshop identified key research priorities, including understanding the effects of fermentation on harmful microorganisms and mycotoxins, optimizing fermentation processes, and improving food safety practices for better consumer acceptance of fermented foods.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Food fermentation: a safety and nutritional assessment. Joint FAO/WHO Workshop on Assessment of Fermentation as a Household Technology for Improving Food Safety. Motarjemi, Y., Nout, MJ.[2022]

The study found that TK1501 fermented soybeans can alleviate colitis in mice, and this effect is primarily due to bacterial metabolites rather than the presence of live or dead bacteria.

Key metabolites, specifically lipoteichoic acid and peptidoglycan, were identified as the main active ingredients, with lipoteichoic acid enhancing macrophage phagocytosis and peptidoglycan potentially increasing mucin-2 expression, suggesting a mechanism for the anti-inflammatory effects.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Lactobacillus paracasei TK1501 fermented soybeans alleviate dextran sulfate sodium-induced colitis by regulating intestinal cell function. Chen, K., Luo, H., Li, Y., et al.[2023]

In a study of 74 patients with mild-to-moderate ulcerative colitis, Profermin significantly reduced the Simple Clinical Colitis Activity Index (SCCAI) score compared to Fresubin after 8 weeks, indicating its efficacy in managing flare-ups.

Profermin was associated with a higher remission rate (31% vs. 15%) and a greater percentage of patients achieving a ≥50% decrease in SCCAI scores, while also demonstrating a lower dropout rate due to treatment failure.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Profermin is efficacious in patients with active ulcerative colitis--a randomized controlled trial. Krag, A., Munkholm, P., Israelsen, H., et al.[2018]

Fermented foods have been part of human diets for thousands of years and are now recognized for their beneficial microbial properties that support gastrointestinal health and potentially other bodily functions.

Despite their health benefits, fermented foods are not widely recommended in global food guides, highlighting a need for health authorities to advocate for their inclusion in dietary recommendations.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Inclusion of fermented foods in food guides around the world. Chilton, SN., Burton, JP., Reid, G.[2018]

Kefir is the most studied fermented food, showing potential benefits for lactose malabsorption and eradicating Helicobacter pylori based on randomized controlled trials (RCTs).

Overall, there is limited clinical evidence supporting the health benefits of most fermented foods for gastrointestinal health, highlighting the need for more high-quality clinical trials despite promising in vitro results.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Dimidi, E., Cox, SR., Rossi, M., et al.[2021]

Fermented foods, like yogurt and kimchi, not only improve shelf life and safety but also enhance nutritional value and functional properties due to the transformation of their ingredients during fermentation.

Emerging evidence suggests that fermented foods may offer health benefits beyond their original ingredients, potentially due to the presence of live microorganisms similar to probiotics.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Health benefits of fermented foods: microbiota and beyond. Marco, ML., Heeney, D., Binda, S., et al.[2018]

Whey fermented with the probiotic Lactobacillus rhamnosus significantly improved gastrointestinal health in a mouse model of ulcerative colitis, reducing disease activity and enhancing blood and tissue health indicators.

The consumption of this fermented whey led to lower levels of pro-inflammatory markers and higher levels of anti-inflammatory cytokines, suggesting it helps maintain intestinal barrier integrity and immune balance.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Protective effects of potential probiotic Lactobacillus rhamnosus (MTCC-5897) fermented whey on reinforcement of intestinal epithelial barrier function in a colitis-induced murine model. Kaur, H., Gupta, T., Kapila, S., et al.[2022]

Citations

1. withpower.com withpower.com/trial/phase-inflammatory-bowel-diseases-8-2020-b06d0

Fermented Foods Diet for Ulcerative Colitis Research shows that fermented foods containing probiotics like Bifidobacterium breve and Lactobacillus strains can help improve symptoms in ulcerative colitis ...

2. pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov/articles/PMC11215050/

Functional evaluation of pure natural edible Ferment These data place Ferment as a promising dietary candidate for enhancing immunity and protecting against UC.

3. connect.careboxhealth.com connect.careboxhealth.com/en-US/trial/listing/342519

Fermented Food-Supplemented Diet in Ulcerative Colitis 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 ...

4. centerwatch.com centerwatch.com/clinical-trials/listings/NCT04401605/fermented-food-supplemented-diet-in-ulcerative-colitis

Fermented Food-Supplemented Diet in Ulcerative Colitis 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 ...

5. clinicaltrials.gov clinicaltrials.gov/study/NCT00578799

Effects of Probiotics in Patients With Ulcerative Colitis The purpose of this study is to test the therapeutic (medical treatment) effects of daily consumption of Kyo-Dophilus (a commercially available dietary ...