Hawaiian superfood tested to ward off pregnancy diabetes

NCT ID NCT07446205

Recruiting now Prevention Sponsor: University of Hawaii Source: ClinicalTrials.gov ↗

First seen Jun 25, 2026 · Last updated Jul 02, 2026 · Updated 2 times

Summary

This pilot study is testing whether eating fermented poi every day for four weeks can improve the gut health of pregnant women and lower their risk of developing gestational diabetes. Fifty pregnant women between 10 and 24 weeks will eat one pound of poi daily and receive nutrition tips via text. Researchers will compare their results to a similar group from an earlier study to see if the poi makes a difference.

What this could mean

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

Active substance: fermented poi
What this could lead to: If it works, this could point toward a simple dietary way to help prevent gestational diabetes in pregnant women.
What could go wrong: This is a very small, early pilot study with only 50 participants and no randomization. It may not show a clear benefit, and results may not apply to all pregnant women.

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.

primary ovarian failure gestational diabetes prevention target

As listed by the trial registrant

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

GESTATIONAL DIABETES MELLITUS (GDM) PREGNANCY

Contacts and locations

Locations

Hawaii Pacific Health
RECRUITING

Honolulu, Hawaii, 96826, United States
University of Hawai'i Cancer Center
RECRUITING

Honolulu, Hawaii, 96813, United States
Waimanalo Health Center
RECRUITING

Waimanalo, Hawaii, 96795, United States

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