Experimental

Led by Dr. Byron Fergerson, Clinical Professor and Vice Chair of Anesthesiology at UC San Diego Health, this study evaluated a flavanol-based supplement aimed at supporting recovery and overall health in patients 50 years or older preparing for hip or knee replacement surgery. Participants completed two in-home blood draws, took one 500 mg capsule daily for 14 days, logged their intake, and answered questionnaires.  Study findings and latest publications may be found under the Outcomes section of this website.

Dr. Monica Guma, from the Division of Rheumatology at UC San Diego, is conducting a study of a 3-month long program to test nutritional changes for patients with rheumatoid arthritis.

This feasibility study aimed to examine whether 12 weeks of magnesium supplementation (450 mg magnesium citrate 3x day with food) might increase cerebral blood flow and reduce the stiffness of the medium-sized arteries in the brain of obese patients with metabolic syndrome. Blood and MRI were measured before and after the intervention. 

This study supports patients undergoing gastrointestinal cancer surgery with a comprehensive integrative care plan. The program includes services before and after surgery and is led by UC San Diego experts in mindfulness, dietetics, and exercise physiology.

This study explored an Integrative Nutrition program for reducing symptoms of laryngopharyngeal reflux (LPR). The objective of this prospective single center study is to test a whole-food, plant-based diet with special attention to certain foods for patients with LPR. Eligible patients included adults aged 18 to 89 years old with 8 weeks or more of laryngeal symptoms (dysphonia/voice hoarseness, throat clearing, sore throat, globus, cough, mucus in throat), that were suspected to have potential LPR and receiving concurrent clinical speech therapy at UC San Diego Health.  Assessments were conducted before and after an 8-week intervention including in-depth evaluation, dietary counseling, educational materials, with customized meal plans and recipes. The study activities also include completing online assessments.  

The goal of the study was multi-faceted: to develop and test a dietary intervention based on an anti-inflammatory, whole-food-based diet pattern using continuous feedback from early psychosis patients and their families, evaluate the feasibility, satisfaction, and adherence of a 5-week diet intervention, and explore whether the intervention effects weight, metabolic parameters, biomarkers, symptoms of psychosis, and overall well-being. The intervention included individualized dietary counseling, diet education, meal plans, and recipes.