Effect of ovalbumin toffee on mouth pH

study of Effectiveness of toffee with ovalbumin on mouth pH during critical pH period

Status

Active, not recruiting

Phases

Phase 2

Study type

Interventional

Source

IRCT

Registry ID

IRCT20221110056462N1

Enrollment

Registered

2023-01-24

Start date

2023-02-19

Completion date

Unknown

Last updated

2023-02-07

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Investigating the effect of toffee enriched with ovalbumin on oral pH during the critical pH period after eating meal.

Interventions

Intervention 1: Intervention group: Toffee containing egg albumin is given to the intervention group. This toffee contains egg albumin, sugar-free pasteurized cream from Kale company and isomalt brand

Eligibility

Sex/Gender

All

Age

18 Years to 26 Years

Inclusion criteria

Inclusion criteria: healthy tooth system systemic health

Exclusion criteria

Exclusion criteria: active tooth caries egg ovalbumin sensitivity diabetes dyslipidemia hypertension pregnancy

Design outcomes

Primary

Measure	Time frame
Oral pH. Timepoint: 5 minutes after consuming processed cake and 1, 5, 10 and 30 minutes after consuming toffee. Method of measurement: Using a laboratory pH meter on saliva samples.	—

Countries

Iran (Islamic Republic of)

Contacts

Public ContactAzam Hosseini

Bojnourd University of Medical Sciences

behnaz.mohajer22@gmail.com+98 58 3151 0033

Outcome results

None listed

Source: IRCT (via WHO ICTRP) · Data processed: Feb 4, 2026