Effect of Fermented Products and Probiotics on the Condition of the Implant (EFFPCFPDH)

Evaluation of Fermented Foods and Probiotic Consumption Frequency in Peri-implant Disease and Health

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.

Study Overview

• Status: Completed
• Conditions: Peri-Implantitis, Peri-implant Mucositis
• Intervention / Treatment: Other: Questionnaire

• Study Type: Observational
• Enrollment (Actual): 126

Contacts and Locations

Study Locations

• Turkey
  • Bolu, Turkey
    • Bolu Abant İzzet Baysal University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: Adult; Older Adult
• Accepts Healthy Volunteers: N/A

• Sampling Method: Non-Probability Sample

Study Population

Bolu Abant İzzet Baysal University

Description

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

Study Plan

How is the study designed?

Number of groups / cohorts

3

Cohorts and Interventions

Group / Cohort	Intervention / Treatment
Peri-implantitis; Implants with a pocket depth of more than 5 mm and bleeding on probing	Other: Questionnaire; Questionnaire and examine
Peri-implant mucositis; Implants with no bone loss but bleeding on probing	Other: Questionnaire; Questionnaire and examine
Peri-implant health; Implants with no bone loss but no bleeding on probing	Other: Questionnaire; Questionnaire and examine

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Consumption frequency	the number of times a product is consumed in a given time period.	Baseline
Consumption amount	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.	Baseline
Daily intake	The amount of a substance that people can consume on a daily basis	Baseline
Bleeding on probing	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.	Baseline
Periodontal pocket depth	a pathologically deepened gingival sulcus around a tooth at the gingival margin.	Baseline

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Plaque index	The plaque index assesses the amount of dental plaque visible on the vestibular and lingual surfaces of all teeth	Baseline
Gingival index	This measurement is based on the presence or absence of bleeding on gentle probing.	Baseline
Clinical attachment level	CAL is calculated by subtracting the gingival margin level from the probing depth.	Baseline

Collaborators and Investigators

• Sponsor: Tuğba ŞAHİN

Study record dates

Study Major Dates

• Study Start (Actual): July 4, 2022
• Primary Completion (Actual): July 4, 2022
• Study Completion (Actual): March 31, 2023

Study Registration Dates

• First Submitted: June 18, 2023
• First Submitted That Met QC Criteria: June 18, 2023
• First Posted (Actual): June 27, 2023

Study Record Updates

• Last Update Posted (Actual): June 27, 2023
• Last Update Submitted That Met QC Criteria: June 18, 2023
• Last Verified: June 1, 2023

More Information

Terms related to this study

• Keywords: probiotics; peri-implantitis; peri-implant mucositis; peri-implant health; Fermented foods
• Additional Relevant MeSH Terms: Digestive System Diseases; Gastrointestinal Diseases; Gastroenteritis; Stomatognathic Diseases; Periodontal Diseases; Mouth Diseases; Mucositis; Peri-Implantitis
• Other Study ID Numbers: 2022/196

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: UNDECIDED

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No