NCT05602545

Brief 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.

Trial Health

87
On Track

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Enrollment
93

participants targeted

Target at P50-P75 for not_applicable

Timeline
Completed

Started Jul 2021

Shorter than P25 for not_applicable

Geographic Reach
1 country

1 active site

Status
completed

Health score is calculated from publicly available data and should be used for screening purposes only.

Trial Relationships

Click on a node to explore related trials.

Study Timeline

Key milestones and dates

Study Start

First participant enrolled

July 1, 2021

Completed
3 months until next milestone

Primary Completion

Last participant's last visit for primary outcome

September 27, 2021

Completed
3 months until next milestone

Study Completion

Last participant's last visit for all outcomes

December 25, 2021

Completed
9 months until next milestone

First Submitted

Initial submission to the registry

September 29, 2022

Completed
1 month until next milestone

First Posted

Study publicly available on registry

November 2, 2022

Completed
Last Updated

February 4, 2025

Status Verified

February 1, 2025

Enrollment Period

3 months

First QC Date

September 29, 2022

Last Update Submit

February 2, 2025

Conditions

Periodontal Diseases

Keywords

fermented foodsperiodontal healthperiodontal disease

Outcome Measures

Primary Outcomes (4)

  • 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

  • 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

  • Frequency of consumption of fermented foods

    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.

    baseline

  • food consumption record

    One or three days of consumption is recorded

    1 or 3 days

Secondary Outcomes (3)

  • plaque index

    baseline

  • gingival index

    baseline

  • clinical attachment level

    baseline

Study Arms (3)

Peri-implantitis

EXPERIMENTAL

patients with peri-implantitis

Other: food consumption in periodontal health and disease

Peri-implant mucositis

EXPERIMENTAL

patients with peri-implant mucositis

Other: food consumption in periodontal health and disease

Peri-implant health

OTHER

patients with peri-implant health

Other: food consumption in periodontal health and disease

Interventions

food consumption in periodontal health and diseaseOTHER

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.

Peri-implant healthPeri-implant mucositisPeri-implantitis

Eligibility Criteria

Age18 Years - 65 Years
Sexall
Healthy VolunteersYes
Age GroupsAdult (18-64), Older Adult (65+)

You may qualify if:

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

You may not qualify if:

  • 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.

Contact the study team to confirm eligibility.

Sponsors & Collaborators

Study Sites (1)

Bolu Abant İzzet Baysal University

Bolu, Turkey, Turkey (Türkiye)

Location

MeSH Terms

Conditions

Periodontal Diseases

Condition Hierarchy (Ancestors)

Mouth DiseasesStomatognathic Diseases

Study Design

Study Type
interventional
Phase
not applicable
Allocation
NA
Masking
NONE
Purpose
DIAGNOSTIC
Intervention Model
CROSSOVER
Model Details: observational study
Sponsor Type
OTHER
Responsible Party
SPONSOR INVESTIGATOR
PI Title
Assistant professor

Study Record Dates

First Submitted

September 29, 2022

First Posted

November 2, 2022

Study Start

July 1, 2021

Primary Completion

September 27, 2021

Study Completion

December 25, 2021

Last Updated

February 4, 2025

Record last verified: 2025-02

Locations

TU(1)