Evaluation of a jelly food made from sea cucumber on improvement of oral health.

Evaluation of effects on oral micro-flora by continuous intake of jelly made sea cucumber. - Effects on oral micro-flora by sea cucumber jelly intake.

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000041088

Enrollment

Registered

2020-07-15

Start date

2021-02-25

Completion date

Unknown

Last updated

2026-06-29

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

Conditions

Oral candidiasis

Interventions

Taking sea cucumber jelly twice a day for two weeks. Taking the control jelly, which does not contain sea cucumber ingredients, twice a day for two weeks.

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Institutionalized elderly who take food by mouth.

Exclusion criteria

Exclusion criteria: Individuals assessed to be unsuitable for research participation by the facility staff. Individuals who have low consent ability and cannot obtain consent from the main caregiver. Individuals who refuses the test in spite of consent the main caregiver. Individuals who are judged to be difficult by the facility staff to participate due to poor physical condition on the day of the survey.

Design outcomes

Primary

Measure	Time frame
After daily intake of test food for 2 weeks, the followings are assessed; Oral streptococci amounts Oral Candida amounts Oral wetness Oral Health Assessment Tool score BMI <Body Mass Index>	—

Countries

Japan

Contacts

Public ContactMITSUO KISHI

Iwate Medical University School of Dentistry Division of Preventive Dentistry, Department of Oral Medicine

mkishi@iwate-med.ac.jp019-651-5111

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026