Kimchi and yogurt: a new hope for gut inflammation?

NCT ID NCT04401605

Recruiting now Symptom relief Sponsor: Stanford University Source: ClinicalTrials.gov ↗

First seen Jun 26, 2026 · Last updated Jun 27, 2026 · Updated 1 time

Summary

This study tests whether adding fermented foods like kimchi, sauerkraut, yogurt, and kefir to the diet can reduce inflammation and improve quality of life in people with mild to moderate ulcerative colitis. Researchers will measure changes in a stool marker of inflammation and track symptom scores. The study is small, with 21 participants, and aims to fill a gap in understanding how diet affects gut inflammation.

What this could mean

Our plain-language read of the trial. This is informational only — not medical advice or a prediction.

Active substance: Fermented foods (kimchi, sauerkraut, yogurt, kefir, etc.)
What this could lead to: If it works, this could point toward a simple dietary approach to help manage ulcerative colitis symptoms and reduce inflammation.
What could go wrong: This is a very small early-stage study with only 21 participants, so results may not apply widely. Diet changes may not be enough to control the disease for everyone.

This is an AI summary of the original study and may miss details. Read our disclaimer.

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Conditions

The condition(s) this trial relates to.

inflammatory bowel disease ulcerative colitis

As listed by the trial registrant

The condition terms exactly as the trial's registrant entered them.

DIET MODIFICATION INFLAMMATORY BOWEL DISEASES ULCERATIVE COLITIS

Contacts and locations

Locations

Stanford University
RECRUITING

Palo Alto, California, 94305, United States

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