DIETARY RESTORATION OF MICROBIAL DIVERSITY: FIBER VS. FERMENTED FOODS

The purpose of this study is 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.

 We are looking for 40 participants that will qualify to participate in this study.

 

Eligible Participants

Eligble participants for this study must 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 will require 6 visits to a Stanford clinic in a 17 week period, plus biweekly contacts with the study dietitian via email or phone. You will receive extensive dietary education to increase dietary fiber or intake of fermented foods.

How to Participate

If you are interested in participating, please fill out the screening questionnaire.  If you have any questions, please contact the study coordinator, Erin Avery, at eavery@stanford.edu.