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Completed

NCT Number: NCT05602545

Periodontal Status in Fermented Food and Food Consumption

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.

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Key information

Conditions

Periodontal Diseases Mouth Diseases Stomatognathic Diseases

Age range

18 year–65 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Bolu Abant İzzet Baysal University

Bolu, Turkey, Turkey (Türkiye)

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

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

Exclusion criteria

  • Pregnancy and lactation,
  • Patients with an acute oral lesion or necrotizing ulcerative periodontitis, -
  • Patients with 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.

Treatment and study plan

food consumption in periodontal health and disease

Other

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.

Primary outcomes

  1. bleeding on probing

    Time frame: baseline

    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.

  2. periodontal pocket depth

    Time frame: baseline

    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.

  3. Frequency of consumption of fermented foods

    Time frame: baseline

    the frequency of fermented foods is measured. The foods questioned were evaluated using a 7-point Likert-type frequency form (every day, 3-4 per week, 1-2 per week, 2 per month, 1 per month, never). In addition, the amounts of foods consumed each time were recorded, and the daily consumption amounts were obtained by dividing them by the frequency of consumption.

  4. food consumption record

    Time frame: 1 or 3 days

    One or three days of consumption is recorded

Secondary outcomes

  1. plaque index

    Time frame: baseline

    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. The situation worsens as the score increases.

  2. gingival index

    Time frame: baseline

    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. The situation worsens as the score increases.

  3. clinical attachment level

    Time frame: baseline

    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.

Sponsors and collaborators

Lead sponsor

Tuğba ŞAHİN

Other

Registry information

Official study title

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

Important dates

Study start
2021
Primary completion
2021
Study completion
2021
First posted
Nov 2, 2022
Registry last updated
Feb 4, 2025

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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