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Analysis of food texture suitable for presurgical orthodontic treatment in patients' diet.

Analysis of food texture suitable for presurgical orthodontic treatment in patients' diet. - Analysis of food texture suitable for presurgical orthodontic treatment in patients' diet.

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
JPRN
Registry ID
JPRN-UMIN000058280
Enrollment
120
Registered
2025-06-25
Start date
2025-07-01
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

jaw deformities

Interventions

Parallel Chewing of test gummies will be used as intervention in 6 groups: malocclusion with nonsurgical orthodontic treatment (maxillary protrusion, mandibular protrusion, facial asymmetry) and malo

Sponsors

Tohoku University Graduate School of Dentistry
Lead Sponsor

Eligibility

Sex/Gender
All

Inclusion criteria

Inclusion criteria: Malocclusion with nonsurgical orthodontic treatment (maxillary protrusion, mandibular protrusion, facial asymmetry) and malocclusion with surgical orthodontic treatment (maxillary protrusion, mandibular protrusion, facial asymmetry). Age is 15 years older. Gender is both male and female.

Exclusion criteria

Exclusion criteria: (1) Cases with missing teeth other than third molars (2) Cases in which communication is difficult. (3) Cases in which participation in this study is deemed difficult by principal investigator or research coordinator. (4) Patients who are allergic to gelatin.

Design outcomes

Primary

MeasureTime frame
Evaluation of masticatory cycle time.—

Countries

Japan

Contacts

Public ContactMikoto Mori

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

mikoto.mori.b2@tohoku.ac.jp0227178374

Outcome results

None listed

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