Condition: Gestational Diabetes Mellitus (GDM) · Pregnancy · Sponsor: University of Hawaii
This investigator-initiated, non-randomized pilot study evaluates the effect of daily consumption of fermented poi on the maternal microbiome and gestational diabetes risk during pregnancy. Fifty pregnant participants between approximately 12 and 24 weeks of gestation will receive one pound of poi daily for four weeks, accompanied by culturally tailored nutrition education delivered via secure text messaging. Changes in vaginal, oral, and rectal microbiome composition, diet quality, gestational diabetes diagnosis, and pregnancy-related outcomes will be assessed and compared with matched controls derived from an existing cohort. This study aims to inform the feasibility and design of a larger culturally grounded dietary intervention for gestational diabetes prevention.
This description comes directly from the study's public registry record.
Marie Kainoa Fialkowski Revilla · 808-564-5915 · mariekf@hawaii.edu
Tomomi Otaki · totaki@cc.hawaii.edu
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| University of Hawai'i Cancer Center | Honolulu, Hawaii, United States | Recruiting |
| Hawaii Pacific Health | Honolulu, Hawaii, United States | Recruiting |
| Waimanalo Health Center | Waimanalo, Hawaii, United States | Recruiting |
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Source record: clinicaltrials.gov/study/NCT07446205