Clinical trial NCT05921357: Effect of Fermented Products and Probiotics on the Condition of the Implant
Official title: Evaluation of Fermented Foods and Probiotic Consumption Frequency in Peri-implant Disease and Health
Study type: OBSERVATIONAL
Overall status: COMPLETED
Conditions: Implant
Keywords: Fermented foods
probiotics
peri-implant health
peri-implant mucositis
peri-implantitis
Lead sponsor: Abant Izzet Baysal University
Sponsor class: OTHER
First posted: 2023-06-27
Enrollment: 126
Sex: FEMALE
Minimum age (years): 18
Maximum age (years): 70
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: no
Observational model: CASE_CONTROL
Time perspective: CROSS_SECTIONAL
Sampling method: NON_PROBABILITY_SAMPLE
Study population: Bolu Abant İzzet Baysal University

Brief summary: 126 individuals with peri-implant disease and health, aged between 18-70 years, who applied to Bolu University Faculty of Dentistry Periodontology Clinic, participated in the study.The inclusion criteria for patient participation in the study were: age of patients between 18 and 70 years; the presence of at least 20 natural teeth in the oral cavity; systemic health. Peri-implant status was determined by the clinician (T.Ş.) by evaluating dental implants' plaque, gingival index, bleeding on probing, pocket depth measurements, and clinical attachment level. In addition, them systemic illness, pregnancy, breastfeeding status, medication, antibiotic use, and whether they smoked were questioned. Systemically unhealthy patients who did not use antibiotics within a month, were breastfeeding or pregnant, had uncontrolled diabetes, rheumatic fever, a history of lung and kidney disorders, and used drugs that could affect periodontal tissues were not included in the study. After examination, the patients were divided into three groups according to their disease: Peri-implantitis (42 patients), peri-implantitis (42 patients), and peri-implant health (42 patients). Demographic characteristics (age, weight, gender, height, education, and employment status) of the participants were collected with a questionnaire. With this survey, fermented foods and probiotic products such as bacon, soy sauce, pickles, sourdough bread, whole grain, rye, wholemeal bread, ayran, kefir, turnip, vinegar (homemade), pomegranate syrup (homemade), probiotic beverage, the frequency and amount of consumption of cheese, dark chocolate, tablets, capsules, chassis, butter and other (Kimchi, sauerkrauth, miso soup, fermented herring, kombucha, etc.) were determined. It was requested to determine the relationship between the health and disease of the implant and the frequency of consumption of fermented and probiotic products and foods in individuals with implants.


Eligibility criteria: Inclusion Criteria:

* Systemically healthy individuals
* Individuals between the ages of 18-70

Exclusion Criteria:

* No use of antibiotics within one month
* Breastfeeding or being pregnant
* Uncontrolled diabetes, rheumatic fever, history of lung and kidney disorders, and drug use that will affect periodontal tissues

Primary outcomes:
measure: Consumption frequency
timeFrame: Baseline
measure: Consumption amount
timeFrame: Baseline
measure: Daily intake
timeFrame: Baseline
measure: Bleeding on probing
timeFrame: Baseline
measure: Periodontal pocket depth
timeFrame: Baseline
Secondary outcomes:
measure: Plaque index
timeFrame: Baseline
measure: Gingival index
timeFrame: Baseline
measure: Clinical attachment level
timeFrame: Baseline
Other outcomes:
Locations:
city: Bolu
country: Turkey
facility: Bolu Abant İzzet Baysal University
Study officials:
References: