Status:
NOT_YET_RECRUITING
Comparing Effects of Fermented and Unfermented Pulses and Gut Microbiota
Lead Sponsor:
Penn State University
Collaborating Sponsors:
United States Department of Agriculture (USDA)
Conditions:
Fermented Food
Inflammation
Eligibility:
All Genders
18-65 years
Phase:
NA
Brief 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...
Detailed Description
The rationale for the research is that fermentation of pulses can reduce the concentration of compounds that suppress butyrate producing bacteria and butyrate production. This will in turn boost butyr...
Eligibility Criteria
Inclusion
- Healthy adults
Exclusion
- Taken antibiotics within the past month
- Taking any medication for the management of diabetes or obesity
- Are pregnant
- BMI \> 24.9
- Allergies to pulses or any other meal components
Key Trial Info
Start Date :
September 1 2025
Trial Type :
INTERVENTIONAL
Allocation :
ESTIMATED
End Date :
August 1 2026
Estimated Enrollment :
30 Patients enrolled
Trial Details
Trial ID
NCT06134076
Start Date
September 1 2025
End Date
August 1 2026
Last Update
January 20 2025
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