Pea power: fermented legume food shows promise for metabolic health
NCT ID NCT06743828
First seen May 13, 2026 · Last updated May 16, 2026 · Updated 1 time
Summary
This study tested whether eating a fermented pea- and legume-based product could improve gut health and reduce inflammation in people with metabolic syndrome. 56 participants ate both the fermented and unfermented versions for three weeks each. Researchers measured markers of inflammation, blood sugar, cholesterol, and gut bacteria changes.
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This is a summary of the original study . Summaries may miss details or leave out important information. Before applying or accepting participation, make sure you have read and understood the full study. Curemydisease.com takes no responsibility whatsoever for anything missed, misunderstood, or acted upon as a result of our summary — we know it does not capture everything.
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Locations
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Institute of Public Health and Clinical Nutrition, University of Eastern Finland
Kuopio, 70110, Finland
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