Mayo Clinic
The purpose of this study is to evaluate the effects of fermented foods on bacterial gut microbiome diversity of long-COVID subjects.
This will be a single-center, longitudinal randomized controlled trial assessing a high fermented food diet intervention among patients with long COVID. The investigators will adapt the high fermented food diet intervention previously described by Wastyk et al to our population of patients with long COVID. A list of people meeting inclusion criteria who are open to research participation will be generated by the study team members working in the long COVID clinic; eligible patients will be contacted by a different member of the study team (not working in the long COVID clinic). Participants…
Inclusion Criteria: 1. Adult (\> 18 years old) 2. Patients who have long COVID symptoms a. Long COVID will be defined as: i. A previously documented COVID + infection within the last year ii. A presence of neurological symptoms that started within 4 weeks of the COVID infection (fatigue, difficulty concentrating, depression, anxiety) as per CDC definition of Long Covid. 3. Own a smart device capable of downloading a food logging application. Able to understand and document informed consent 4. Seen in the Mayo Clinic long-COVID Clinic within the Department of General Internal Medicine Exc…
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.
No information on incorporation of fermented foods will be provided for subjects in the control arm.
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