Diet, gut microbiome, and immune health in adults with type 2 diabetes
Official title: Impact of Diet on Intestinal Microbiota-Host Dynamics
Funded at Stanford University · NIH-11596288 · Data updated 2026-11-12
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.
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 | 3R01DK085025-16S1 |
| Project ID | NIH-11596288 on NIH RePORTER |
Who could benefit from this research
✓Could help
Adults aged 21 and older with adult-onset diabetes (type 2 diabetes) who are able to participate in dietary studies and provide samples.
✕Less likely to help
People without diabetes or those unable to follow diet-related study procedures may not experience direct benefits.
What this research studies
This project looks at how what we eat, especially fermented foods, changes the gut microbiome and how those changes affect inflammation and metabolism in adults with type 2 diabetes. Researchers will examine specific components from fermented vegetable brine to see if they help gut microbes engraft new strains and increase diversity, which could alter immune signals like regulatory T cells. The study is designed to understand the biological pathways linking diet, gut microbes, and host health, with a focus on allergy and inflammation. Results could inform dietary strategies to improve metabolic health and reduce inflammation in people with diabetes.
Why it matters
Potential benefit: If successful, it could lead to dietary approaches using fermented foods or their active molecules to improve gut health and reduce inflammation in adults with type 2 diabetes.
How similar studies have gone: Previous work suggests fermented foods can alter gut microbiota and inflammation, but this project tests specific fermented vegetable brine components in humans.
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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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.