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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 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.

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT05602545
Study type Interventional
Source Abant Izzet Baysal University
Contact
Status Completed
Phase N/A
Start date July 1, 2021
Completion date December 25, 2021
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