Research on optimal food texture for different types of occlusion

Research on optimal food texture for different types of occlusion - Research on optimal food texture for different types of occlusion

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000047883

Enrollment

100

Registered

2022-05-27

Start date

2022-07-01

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

malocclusion

Interventions

Parallel Chewing of test gummies will be used as intervention in five groups: normal bite group, maxillary protrusion group, mandibular protrusion group, open bite group, and deep bite group. The a

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Cases with normal bite or maxillary protrusion or mandibular protrusion or open bite or deep bite. Age is 20 years or older. Gender is both male and female.

Exclusion criteria

Exclusion criteria: (1) Cases with missing teeth other than third molars (2) Cases with prosthetic treatment using crowns, bridges, dentures, or implants. (3) Cases in which communication is difficult (4) Cases in which participation in this study is deemed difficult by the principal investigator or research coordinator (5) Patients with temporomandibular joint disorder (6) Patients who are allergic to gelatin

Design outcomes

Primary

Measure	Time frame
Evaluation of masticatory cycle time	—

Countries

Japan

Contacts

Public ContactIto Arata

Tohoku University Graduate School of Dentistry Division of orthodontics and dentofacial orthopedics

arata.ito.c7@tohoku.ac.jp0227178374

Outcome results

None listed

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