[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100526387":3},{"organization":4,"armGroups":7,"interventions":18,"overallOfficials":27,"centralContacts":31,"locations":11,"responsibleParty":41,"collaborators":44,"id":48,"slug":49,"hasResults":50,"nctId":51,"briefTitle":52,"officialTitle":53,"acronym":11,"eligibilityCriteria":54,"healthyVolunteers":55,"sex":56,"minAge":57,"maxAge":58,"enrollmentInfo":59,"targetDuration":11,"studyType":62,"phases":63,"briefSummary":65,"conditions":66,"keywords":11,"overallStatus":69,"whyStopped":11,"lastUpdateSubmitDate":70,"lastUpdatePostDateStruct":71,"startDateStruct":74,"completionDateStruct":76,"leadSponsor":78,"locationsCount":11},{"fullName":5,"class":6},"Penn State University","OTHER",[8,14],{"label":9,"type":10,"description":11,"interventionNames":12},"Unfermented Chickpea","EXPERIMENTAL",null,[13],"Other: Unfermented chickpea",{"label":15,"type":10,"description":11,"interventionNames":16},"Fermented Chickpea",[17],"Other: Fermented chickpea",[19,23],{"type":6,"name":20,"description":21,"armGroupLabels":22,"otherNames":11},"Unfermented chickpea","Frozen meals containing 100 g unfermented chickpeas",[9],{"type":6,"name":24,"description":25,"armGroupLabels":26,"otherNames":11},"Fermented chickpea","Frozen meals containing 100 g fermented chickpeas",[15],[28],{"name":29,"affiliation":5,"role":30},"Darrell Cockburn, PhD","PRINCIPAL_INVESTIGATOR",[32,37],{"name":33,"role":34,"phone":35,"phoneExt":11,"email":36},"Darrell W Cockburn, PhD","CONTACT","814-863-2950","dwc30@psu.edu",{"name":38,"role":34,"phone":39,"phoneExt":11,"email":40},"Andy Paff, MS","919-909-8392","amp7390@psu.edu",{"type":30,"investigatorFullName":42,"investigatorTitle":43,"investigatorAffiliation":5,"oldNameTitle":11,"oldOrganization":11},"Darrell W. Cockburn, Ph.D.","Assistant Professor",[45],{"name":46,"class":47},"United States Department of Agriculture (USDA)","FED","100526387","comparing-effects-of-fermented-and-unfermented-pulses-and-gut-microbiota-100526387",false,"NCT06134076","Comparing Effects of Fermented and Unfermented Pulses and Gut Microbiota","Impact of Fermented Pulses on Inflammation and the Gut Microbiota","Inclusion Criteria:\n\n* Healthy adults\n\nExclusion Criteria:\n\n* Taken antibiotics within the past month\n* Taking any medication for the management of diabetes or obesity\n* Are pregnant\n* BMI \\> 24.9\n* Allergies to pulses or any other meal components",true,"ALL","18 Years","65 Years",{"count":60,"type":61},30,"ESTIMATED","INTERVENTIONAL",[64],"NA","The goal of this clinical trial is to learn about the effects of consuming fermented pulses (certain types of legumes like chickpeas or lentils) in healthy people. The main questions it aims to answer are:\n\n1. How does consuming the fermented foods impact the gut microbiome?\n2. Does this interaction between the fermented foods and the gut microbiome affect inflammation?\n\nParticipants will be asked to consume two sets of prepared meals, one containing unfermented pulses, the other containing fermented pulses.\n\nResearchers will compare the gut microbiome and inflammation between these two diets.",[67,68],"Fermented Food","Inflammation","NOT_YET_RECRUITING","2026-07-08",{"date":72,"type":73},"2026-07-10","ACTUAL",{"date":75,"type":61},"2027-09",{"date":77,"type":61},"2029-08",{"name":5,"class":6}]