Impact of Traditional Fermented Rice Water on Health Care Workers working in COVID-19 Unit
试验速览
- 阶段
- 不适用
- 状态
- 尚未招募
- 发起方
- 入组人数
- 60
- 试验地点
- 1
- 主要终点
- Impact of traditional food and their immune modulation (IL-6, IL-8 and TNF- α ) among healthcare workers will be documented
研究概览
简要总结
This study aims to understand the impact of fermented rice water on the nasal microbiome, inflammatory markers, and cytokines of healthcare workers and the quality of their life before and after consuming fermented rice water. There is no clear understanding of the influence of fermented rice water on the microbiome signatures of nasal swabs on the health workers who are posted in the COVID-19 unit. The fermented rice water is a rich source of specific bacteria known to exert beneficial functions in humans (lactobacillus) and micro-nutrients, minerals, and Short-Chain fatty Acid (SCFAs). We have identified this as the economically low cost and the best to improve the quality of life of health workers, which needs to be addressed.
研究设计
- 研究类型
- Interventional
- 分配方式
- Computer generated randomization
- 盲法
- Open Label
入排标准
- 年龄范围
- 18.00 Year(s) 至 65.00 Year(s)（—）
- 性别
- All
入选标准
- •Healthcare workers who are exposed to Covid positive cases for a minimum period of 15 days.
- •Willing to give consent.
排除标准
- •Healthcare workers who are not exposed to COVID-19 unit or positive cases
- •Healthcare workers who are not willing to participate in the study
- •Antibiotic usage during the study period
- •History of COVID-19 infection in the past.
结局指标
主要结局
Impact of traditional food and their immune modulation (IL-6, IL-8 and TNF- α ) among healthcare workers will be documented
时间窗: Day 0 and Day 16
次要结局
- Microbiome signatures of the front line healthcare workers posted in COVID-19 Care with and without fermented rice water consumption will be documented and anti-viral peptides will be measured and(Day 0 and Day 16)