Impact of Maxillomandibular Deformities on Individuals' Nutritional Status

Study Overview
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Brief Summary
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This cross-sectional study explores the influence of various types of maxillomandibular deformities on the nutritional status of individuals. Maxillomandibular deformities, which involve the misalignment of the upper and lower jaws, can significantly affect oral functionality, potentially leading to nutritional deficiencies due to compromised food intake. By analyzing the dietary habits and nutritional health of a diverse group of individuals with these deformities, the study seeks to establish the correlation between the severity of the deformity and the individual's nutritional status. Findings from this research can provide a deeper understanding of the additional health risks that maxillomandibular deformities pose and help in the development of nutritional guidelines specifically tailored for individuals suffering from these conditions.

Official Title
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Influence of Different Types of Maxillomandibular Deformities on the Nutritional Status of Individuals: A Cross-sectional Study

Conditions
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Maxillofacial Abnormalities

Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Adults aged between 18 and 45 years old Individuals who are not currently undergoing orthodontic treatment and have a complete set of teeth, excluding wisdom teeth. Citizens of the Republic of Turkey Able to read and write in Turkish language Able to understand and follow the questionnaire instructions Willing to participate in the study Exclusion Criteria: Individuals above 45 years old Unwilling to sign the informed consent for participation in the study Unwilling to answer all the questionnaire items Individuals with a chronic disease that requires a specific diet Individuals with any eating disorders Pregnant and/or nursing individuals Individuals with cognitive impairment to a degree that would prevent giving clear and accurate responses will be excluded from the study.

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 45 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Skeletal Class I (Control Group)<br> | |
| Skeletal Class II<br>Class II malocclusion is characterized by the upper jaw (maxilla) being positioned more forward in relation to the lower jaw (mandible), resulting in an overbite. | |
| Skeletal Class III<br>Class III malocclusion is characterized by the lower jaw (mandible) being positioned more forward in relation to the upper jaw (maxilla), resulting in an underbite. | |
| Anterior Open Bite<br>Anterior open bite is characterized by a lack of vertical overlap or contact between the upper and lower front teeth when the back teeth are in contact (occlusion). | |

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Dietary Intake Record (24-hour recall method) | This measure involves recalling all the food and beverages consumed by an individual over the previous day. The 24-hour recall will be conducted through detailed questions asked by the researchers of the study to obtain more precise information about the individual's consumption. The collected dietary intake records will be analyzed using the Computer-Assisted Nutrition Program, Nutrition Information Systems Package Program (BEBIS). The quantities of nutrients included in the meals will be calculated using the Standard Meal Recipes book, and serving sizes will be determined using the Food and Meal Photo Catalog book. | Day 1 | 
| Assessment of Diet Quality using Healthy Eating Index (HEI-2015) | The Healthy Eating Index (HEI) is a tool developed by the USDA's Center for Nutrition Policy and Promotion to assess the quality of an individual's diet. The HEI-2015, the most recent version, consists of 13 components that evaluate both adequacy and moderation of dietary intake. Nine components focus on the consumption of essential nutrients and food groups, including fruits, vegetables, whole grains, dairy, protein foods, and fatty acids. The remaining four components assess the intake of less healthy items, such as refined grains, added sugars, sodium, and saturated fats. Each component is assigned a score, and the total score can range from 0 to 100. Higher scores indicate better adherence to recommended dietary guidelines. The HEI-2015 score is classified into three categories: scores below 50 indicate poor diet quality, scores between 51 and 80 suggest a need for dietary improvements, and scores above 80 indicate good diet quality. | Day 1 | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Antropometric measurements - Height | Height will be measured with the participant standing barefoot and upright, with the head, back, and hips touching the wall. Height will be measured with a meter and recorded in centimeters. The measurement will be taken using a wall-mounted stadiometer. | Day 1 | 
| Body Composition | Body composition analysis will be performed with the Tanita DC-360 device that performs bioelectrical impedance analysis (BIA). The analysis report includes body weight (kg), body water mass (kg), body fat mass (kg) and body muscle mass (kg). This method is non-invasive and provides body composition data in less than 1 minute of measurement. | Day 1 | 
| Waist Circumference Measurement | Waist circumference measurement will be taken from the thinnest point of the participant, below the ribs and above the belly. During the measurement, the individual will be standing and exhaling in a relaxed state. The measurement tape will be placed around the waist in a horizontal line and will be measured in cm. | Day 1 | 
| Body Mass Index Measurement | The Body Mass Index will be calculated as weight (kg)/height (m2). The WHO classification will be used to categorize: · BMI < 18.5: Underweight · BMI 18.5 - 24.9: Normal · BMI 25.0 - 29.9: Overweight · BMI 30.0 - 34.9: Class I Obesity · BMI 35.0 - 39. | Day 1 | 
| Physical Activity Level | The physical activity levels of the individuals included in the study will be evaluated using the short form of the International Physical Activity Questionnaire (IPAQ). The short form of the International Physical Activity Questionnaire (7 questions) is used to evaluate physical activity in 4 areas including leisure time, household, work, and transportation over a seven-day period. Physical activity level is classified as active, moderately active, and inactive based on general scores. The IPAQ short form, developed with the support of the World Health Organization (WHO) and the US Centers for Disease Control and Prevention (CDC), has had its validity and reliability study performed in Turkey by Sağlam et al. It provides information about the time individuals spend in light, moderate, and intense activities, as well as sitting duration. | Day 1 | 
| Chewing Ability Assessment | Chewing ability can be evaluated both objectively and subjectively. Subjective evaluation includes assessment using questionnaires and scales, and it is stated that questionnaires are the most effective tools in evaluating chewing ability in complete denture patients. In this study, a questionnaire form consisting of open-ended and closed-ended questions will be used to determine individuals' chewing difficulties. Open-ended questions will inquire about foods that are difficult to chew and the methods used to consume these foods. In follow-up interviews, closed-ended questions about the ability to chew foods previously listed will be asked as easy to chew, experiencing some difficulty, experiencing great difficulty/cannot chew at all. If the individual says I have a little or a lot of difficulty in at least two of the hard foods and a little or a lot of difficulty in at least four of the soft foods, it will be evaluated as there is difficulty in chewing. | Day 1 | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Orthognathic surgery, Nutritional status, Angles classification