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| ID | Type | Description | Link |
|---|---|---|---|
| 174626 | Other Identifier | FDA IND | |
| 1R61AT013472-01 | Other Grant/Funding Number | NIH |
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| Name | Class |
|---|---|
| VA Connecticut Healthcare System | FED |
| National Center for Complementary and Integrative Health (NCCIH) | NIH |
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This study will test whether inulin, a type of dietary fiber, can reduce inflammation in older adults with knee osteoarthritis. Inflammation in the body may contribute to both joint pain and the progression of osteoarthritis. Inulin is a prebiotic fiber that may improve gut health and reduce lipopolysaccharide (LPS), a marker of bacterial products in the blood that is linked to inflammation.
In this trial, participants with knee osteoarthritis will be randomly assigned to receive either inulin or a placebo (maltodextrin) for 8 weeks. The study will measure changes in blood LPS levels, knee pain, and other markers of inflammation. The goal is to determine whether inulin supplementation can improve pain and reduce inflammation in people with knee osteoarthritis.
Knee osteoarthritis (OA) is a leading cause of pain and disability among older adults. Low-grade systemic inflammation has been implicated in OA pathogenesis, and bacterial products such as lipopolysaccharide (LPS) translocated from the gut microbiome may contribute to joint inflammation. Inulin-type fructans are non-digestible carbohydrates classified as prebiotic fibers. By modulating the gut microbiome, inulin has been shown to promote the growth of beneficial bacteria and to increase short-chain fatty acid (SCFA) production, which may help reduce systemic LPS levels and inflammation.
This is a single-center, randomized, double-blind, placebo-controlled clinical trial of participants aged 40 years or older with radiographically confirmed knee OA and significant knee pain. Participants will be randomized in a 1:1:1 ratio to receive 10 g/day inulin, 15 g/day inulin, or placebo (maltodextrin) for 8 weeks. The primary outcome is change in serum LPS from baseline to 8 weeks in the combined inulin groups compared to placebo.
The study hypothesis is that inulin supplementation will reduce circulating LPS and improve knee pain outcomes, supporting the role of gut microbiome modulation in the management of OA-related inflammation.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Placebo (Maltodextrin) | Placebo Comparator | Participants receive maltodextrin powder in identical sachets. Dose is escalated over 2 weeks to match the dosing schedule of the inulin arms (5 g daily for 3 days, 10 g daily for 4 days, then 15 g daily). Sachets are mixed with food or beverage and taken once daily with the largest meal, for 8 weeks. |
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| Inulin 10 g/day | Experimental | Participants receive inulin powder in identical sachets. Dose is escalated to 10 g daily (5 g daily for 3 days, then 10 g daily for 4 days). After Week 2, participants continue with one 15 g sachet containing a 2:1 blend of inulin and maltodextrin, providing a daily dose of 10 g inulin. Sachets are mixed with food or beverage and taken once daily with the largest meal, for 8 weeks. |
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| Inulin 15 g/day | Experimental | Participants receive inulin powder in identical sachets. Dose is escalated to 15 g daily (5 g daily for 3 days, 10 g daily for 4 days, then 15 g daily). Sachets are mixed with food or beverage and taken once daily with the largest meal, for 8 weeks. |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| inulin | Drug | Inulin is a fermentable prebiotic fiber derived from chicory root. For this study, inulin is packaged into single-dose sachets containing 5 g, 10 g, or 15 g of powder. Participants in the 10 g arm escalate from 5 g/day for 3 days to 10 g/day, then continue with sachets containing a 2:1 blend of inulin and maltodextrin to provide a daily 10 g inulin dose. Participants in the 15 g arm escalate from 5 g/day for 3 days, 10 g/day for 4 days, then 15 g/day for the remaining 8 weeks. Sachets are mixed with food or beverage and taken once daily with the largest meal. |
| Measure | Description | Time Frame |
|---|---|---|
| Change in serum lipopolysaccharide (LPS) concentration from baseline to 8 weeks | Serum LPS levels will be measured at baseline and at 8 weeks to evaluate the effect of inulin supplementation compared to placebo. | Baseline and 8 weeks |
| Measure | Description | Time Frame |
|---|---|---|
| Change in serum LPS concentration between 10 g and 15 g inulin groups | Dose-response effect of inulin supplementation on serum LPS levels. | Baseline and 8 weeks |
| Change in Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC) |
| Measure | Description | Time Frame |
|---|---|---|
| Change in systemic inflammatory biomarkers | Changes in circulating CRP, IL-6, TNF-α, and LBP concentrations will be measured. | Baseline and 8 weeks |
| Change in synovial fluid LPS concentration | Synovial fluid will be collected at baseline and 8 weeks to assess changes in LPS levels. |
Inclusion Criteria:
Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Evelyn Hsieh, MD, PhD | Contact | (203) 785-7092 | evelyn.hsieh@yale.edu |
| Name | Affiliation | Role |
|---|---|---|
| Evelyn Hsieh, MD, PhD | Yale University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| VA Connecticut Healthcare System, West Haven Campus | West Haven | Connecticut | 06516 | United States |
Individual participant data will not be shared because the study is conducted within the Veterans Affaire system, which prohibits release of participant-level data outside of the VA firewall. However, de-identified aggregate group-level data, study protocol, data collection instruments, and analytic code will be made available to qualified researchers upon request in accordance with NIH Data Management and Sharing policy.
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| ID | Term |
|---|---|
| D020370 | Osteoarthritis, Knee |
| D007249 | Inflammation |
| ID | Term |
|---|---|
| D010003 | Osteoarthritis |
| D001168 | Arthritis |
| D007592 | Joint Diseases |
| D009140 | Musculoskeletal Diseases |
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| ID | Term |
|---|---|
| D007444 | Inulin |
| C008315 | maltodextrin |
| ID | Term |
|---|---|
| D013213 | Starch |
| D005936 | Glucans |
| D001704 | Biopolymers |
| D011108 | Polymers |
| D046911 |
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Participants are randomized in a 1:1:1 ratio to placebo, 10 g/day inulin, or 15 g/day inulin for 8 weeks.
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Inulin and placebo are identical in appearance, taste, and packaging. Randomization is managed by the investigational pharmacy; study staff, investigators, and participants remain blinded.
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| Maltodextrin (Placebo) | Drug | Maltodextrin is a carbohydrate powder widely used as a food additive. For this study, maltodextrin is used as the placebo comparator. It is packaged into single-dose sachets identical in appearance and taste to inulin sachets. Participants receive escalating doses (5 g/day for 3 days, 10 g/day for 4 days, then 15 g/day) for a total of 8 weeks. Sachets are mixed with food or beverage and taken once daily with the largest meal. |
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Self-reported knee pain and function will be measured using the WOMAC scale. Higher scores indicate worse pain, stiffness, and functional limitations. Total possible score of 0-96.
| Baseline and 8 weeks |
| Baseline and 8 weeks |
| Change in knee pain | Knee pain will be assessed using the Numeric Rating Scale (NRS). Total score range 0-10 with higher scores indicating more severe pain. | Baseline and 8 weeks |
| Adherence rate (% sachets taken) | Adherence to the assigned intervention will be assessed by calculating the percentage of study sachets taken during the 8-week intervention period. Participants will be asked to return unused sachets at each visit. Adherence will be expressed as the number of sachets consumed divided by the total number expected. | Baseline through Week 8 |
| D012216 |
| Rheumatic Diseases |
| D010335 | Pathologic Processes |
| D013568 | Pathological Conditions, Signs and Symptoms |
| Macromolecular Substances |
| D004040 | Dietary Carbohydrates |
| D002241 | Carbohydrates |
| D005630 | Fructans |
| D011134 | Polysaccharides |