Implant
Conditions
Keywords
Fermented foods, probiotics, peri-implant health, peri-implant mucositis, peri-implantitis
Brief summary
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.
Interventions
OTHERQuestionnaire
Questionnaire and examine
Sponsors
Tuğba ŞAHİN
Study design
Observational model
CASE_CONTROL
Time perspective
CROSS_SECTIONAL
Eligibility
Sex/Gender
FEMALE
Age
18 Years to 70 Years
Healthy volunteers
No
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
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Periodontal pocket depth | Baseline | a pathologically deepened gingival sulcus around a tooth at the gingival margin. |
| Consumption amount | Baseline | The average quantity of an item consumed or expended during a given time interval, expressed in quantities by the most appropriate unit of measurement per applicable stated basis. |
| Consumption frequency | Baseline | the number of times a product is consumed in a given time period. |
| Bleeding on probing | Baseline | Bleeding, leading sign of inflammation inside the connective tissue, is a critical factor for pocket depth measurements, and with other variable factors prevents making reproducible measurements. |
| Daily intake | Baseline | The amount of a substance that people can consume on a daily basis |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Gingival index | Baseline | This measurement is based on the presence or absence of bleeding on gentle probing. |
| Clinical attachment level | Baseline | CAL is calculated by subtracting the gingival margin level from the probing depth. |
| Plaque index | Baseline | The plaque index assesses the amount of dental plaque visible on the vestibular and lingual surfaces of all teeth |
Countries
Turkey (Türkiye)
Outcome results
None listed