Effect of Fermented Products and Probiotics on the Condition of the Implant (EFFPCFPDH)

Tuğba ŞAHİN

Status: Completed

Conditions: Implant

Treatments: Other: Questionnaire

Study type: Observational

Funder types: Other

Identifiers

NCT05921357

2022/196

Details and patient eligibility

About

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.

Enrollment: 126 patients

Sex: Female

Ages: 18 to 70 years old

Volunteers: No Healthy Volunteers

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

Trial design

126 participants in 3 patient groups

Peri-implantitis

Description:

Implants with a pocket depth of more than 5 mm and bleeding on probing

Treatment:

Other: Questionnaire

Peri-implant mucositis

Description:

Implants with no bone loss but bleeding on probing

Treatment:

Other: Questionnaire

Peri-implant health

Description:

Implants with no bone loss but no bleeding on probing

Treatment:

Other: Questionnaire