Diet, gut bacteria, and inflammation in adults with type 2 diabetes
Official title: Impact of Diet on Intestinal Microbiota-Host Dynamics
Funded at Stanford University · NIH-11384428 · Data updated 2026-11-12
A study from Stanford looks at how fermented foods and their molecules in vegetable brine may change gut bacteria and immune responses in adults with type 2 diabetes.
Quick facts
| Grant type | R01 grant |
|---|---|
| Study type | NIH-funded research |
| Funding institution | Stanford University NIH-funded |
| Lab location | 1 site (Stanford, United States) |
| Project start | June 7, 2010 |
| Project end | July 31, 2027 |
| Funding year | 2026 |
| Award (this year) | $442,067 |
| NIH project number | 5R01DK085025-16 |
| Project ID | NIH-11384428 on NIH RePORTER |
Who could benefit from this research
✓Could help
Adults 21 years and older with or at risk for adult-onset diabetes and related inflammatory conditions who are interested in dietary approaches to gut health.
✕Less likely to help
People without inflammatory or metabolic concerns related to diabetes may not experience direct benefits from this research.
What this research studies
This project explores how diet, especially fermented foods, shapes the gut microbiome and how those changes impact inflammation and insulin resistance in adults with type 2 diabetes. It focuses on molecules from fermented vegetable brine, like lactate, and how they influence regulatory T cells and the gut ecosystem. The researchers plan to identify mechanisms by which fermented foods help the microbiome engraft beneficial strains and reduce inflammation, with potential implications for managing diabetes and related conditions. The work combines dietary interventions with microbiome and immune analyses to connect what people eat with how their bodies respond.
Why it matters
Potential benefit: If successful, the study could lead to dietary strategies or nutraceuticals that support better gut health and metabolic control in adults with type 2 diabetes.
How similar studies have gone: Earlier data suggest fermented foods can alter gut microbiota and inflammation, supporting potential benefit for this approach.
Where this research is happening
-
Stanford University
Stanford, United States Active
Researchers
- Principal investigator: Sonnenburg, Justin L — Stanford University
- Study coordinator: Sonnenburg, Justin L
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Diet, gut microbiome, and immune health in adults with type 2 diabetes
A study at Stanford is exploring how fermented foods and their molecules, like lactate, influence gut bacteria and the body's immune and inflammatory responses in adults with adult-onset diabetes.
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About this research
- This is an active NIH-funded research project — typically early-stage science, not a clinical trial accepting patient enrollment.
- Some NIH-funded labs run parallel clinical studies or seek volunteers for related work. To check, contact the principal investigator or institution listed above.
- For full project details, budget, and progress reports, visit the official NIH RePORTER page.