The purpose of this project is to determine whether regular consumption of fermented vegetables can decrease inflammation and change the types of bacteria that are normally present in the large intestine. Recent research studies have linked the gut bacteria to many disorders and conditions, such as obesity, cardiovascular disease, diabetes, etc. We also know that certain bacteria are considered probiotic bacteria because they contribute to a healthy gut, while others have been associated with inflammation and disease. Fermented foods may contain beneficial bacteria that may improve health in humans. However, there is a lack of research studies examining the effects of regular consumption of fermented foods on health. This study will help investigators better understand if regular consumption of fermented vegetables can improve inflammation and change the gut bacteria towards a more beneficial profile.
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Change in C-reactive protein
Timeframe: baseline and 8 weeks later
Change in oxidized LDL receptor
Timeframe: baseline and 8 weeks later
Change in trimethylamine oxide
Timeframe: baseline and 8 weeks later
Change in lipopolysaccharide binding protein
Timeframe: baseline and 8 weeks later
Change in Shannon Index
Timeframe: baseline and 8 weeks later