Periodontal Status in Fermented Food and Food Consumption

Periodontal Diseases Clinical Trial

Official title:

Comparison of Consumption of Some Fermented Foods and Nutrient Intakes in Individuals With Periodontal Disease and Periodontal Health

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT05602545
• Other study ID #: BAIBU-DH-TS-01
• Status: Completed
• Phase: N/A
• Start date: July 1, 2021
• Est. completion date: December 25, 2021

Study information

• Verified date: October 2022
• Source: Abant Izzet Baysal University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Lack of certain nutrients and foods may negatively affect oral health. Therefore, nutrition plays an important role in maintaining oral health. This study aimed to evaluate and compare the nutrient intakes, consumption of food groups and some fermented foods of individuals with periodontal disease and health.

Ninety-three patients who applied to Periodontology Clinic were divided into three groups:

periodontal health, gingivitis and periodontitis. In addition, plaque, gingival indices, bleeding on probing, periodontal pocket depth, and clinical attachment level were evaluated. To determine individuals' daily energy and nutrient intakes and the consumption amounts of food groups, food consumption records were kept by the nutritionist for three consecutive days, with one of them was weekend, using the 24-hour recall method. Data on individuals' frequency and amount of consumption of some fermented products were recorded, considering the foods available in our culture and the market.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 93
• Est. completion date: December 25, 2021
• Est. primary completion date: September 27, 2021
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years to 65 Years

Eligibility

Inclusion Criteria:

• Patients with three teeth other than 20-year-old teeth in each jaw

Exclusion Criteria:

• Pregnancy, lactation, patients with an acute oral lesion or necrotizing ulcerative periodontitis, history of diabetes, rheumatic fever, lung and kidney disorders, and use of drugs that affect periodontal tissues (regular use of antibiotics, anti-inflammatory and mouthwashes), patients who smoke, or patients who did not quit until last year were not included in the study.

Related Conditions & MeSH terms

• Periodontal Diseases

Intervention

Other:
• food consumption in periodontal health and disease
To determine individuals' daily energy and nutrient intakes and the consumption amounts of food groups, food consumption records were kept by the nutritionist for three consecutive days, with one of them was weekend, using the 24-hour recall method. Data on individuals' frequency and amount of consumption of some fermented products were recorded, considering the foods available in our culture and the market.

Locations

Country	Name	City	State
Turkey	Bolu Abant Izzet Baysal University	Bolu

Sponsors (1)

Lead Sponsor	Collaborator
Tugba SAHIN

Country where clinical trial is conducted

Turkey, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	bleeding on probing	To test for bleeding after probing, the probe is carefully introduced to the bottom of the pocket and gently moved laterally along the pocket wall. + is maximum and - is minimum.	baseline
Primary	periodontal pocket depth	physical methods to measure the distance from the bottom of a pocket to a reference line, usually the gingival margin or the cemento-enamel junction.	baseline
Primary	Frequency of consumption of fermented foods	the frequency of fermented foods is measured	baseline
Primary	food consumption record	One or three days of consumption is recorded	1 or 3 days
Secondary	plaque index	an index for estimating the status of oral hygiene by measuring dental plaque that occurs in the areas adjacent to the gingival margin. 0 is minimum and 3 is maximum.	baseline
Secondary	gingival index	The Gingival Index (GI) scores each site on a 0 to 3 scale, with 0 being normal and 3 being severe inflammation characterized by edema, redness, swelling, and spontaneous bleeding. 0 is minimum and 3 is maximum.	baseline
Secondary	clinical attachment level	The clinical attachment level (CAL) and radiographically assessed bone levels are used to assess the loss of periodontal tissue support in periodontitis, a chronic, multifactorial inflammatory disease of the periodontium.	baseline