DIETARY RESTORATION OF MICROBIAL DIVERSITY: FIBER VS. FERMENTED FOODS

The purpose of this study was to learn about the relationship of dietary fiber, fermented foods,  and microbiota. We believe that a higher fiber or fermented foods intake will increase the number and richness of the microbial composition in the gut and that in turn, will have an impact on markers of physical health in the human body.

 

Eligible Participants

Eligble participants for this study needed to meet the following criteria:

  • 18 years and older, both men and women
  • Healthy
  • Must be willing to be randomly assigned to consume a diet high in fiber or one high in fermented foods for 14 weeks
  • Must be willing to keep food intake logs
  • Must be willing to provide blood and stool samples

 

 

Study Design

Participation in the study required 6 visits to a Stanford clinic in a 17 week period, plus biweekly contacts with the study dietitian via email or phone. Participants received extensive dietary education to increase dietary fiber or intake of fermented foods.

Conclusions

Analysis is currently underway.

Stanford Prevention Research Center

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