Evaluating the Effects of a Fermented Diet on Microbiome Diversity in Individuals With Long COVID

Conditions

Fermented foods — OTHER
Participants randomized to the intervention arm will begin to incorporate probiotic fermented foods into their diet during weeks 1-4 of the study (ramp up phase). They will start with one serving of fermented food of their choice a day, increasing to 6+/day as tolerated by the end of week 4. Weeks 5-12 will serve as the intervention maintenance phase, with the target of a daily intake of 6+ servings of fermented foods.
Control — OTHER
No information on incorporation of fermented foods will be provided for subjects in the control arm.

The purpose of this study is to evaluate the effects of fermented foods on bacterial gut microbiome diversity of long-COVID subjects.

Active Comparator: Control
The subjects in the control arm will only complete the baseline and week 13 visits. They will not be asked to make any changes to their diet, only to document their regular diet 3 days a week.
Experimental: Treatment
Will receive an in-person teaching session delivered by a trained team member including introductory education on microbiome and a description on a variety of probiotic fermented foods commercially available (fermented dairy products, fermented vegetables, fermented non-alcoholic drinks). Participants will be able to choose their own probiotic fermented foods based on this education and taste preference. Subjects will be contacted weekly to ensure they are tolerating and adhering to the study protocol.

Gut Microbiome diversity [ Time Frame: At enrollment and completion of study (12 weeks) ]

Facility	City	State	ZIP	Site coordinators
Mayo Clinic	Rochester	Minnesota	55904	-

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