JPRN-UMIN000035048已完成未知
Effect of food material on oral bacteria - Effect of food material on oral bacteria
Kyushu Dental Univsersity0 个研究点目标入组 49 人开始时间: 2020年12月31日最近更新:
适应症
试验速览
- 阶段
- 未知
- 状态
- 已完成
- 发起方
- 入组人数
- 49
研究概览
简要总结
There was no significant difference in total bacterial count and ADCHECK score before and after the intervention. TCI (tongue coating index) was significantly reduced in intervention group after intervention. In the parsons with score 3 of ADCHECK at baseline, ADCHECK score was significantly lowered in the intervention group, but not in the control group. In contrast, total bacterial count did not change in both groups.
研究设计
- 研究类型
- Interventional
入排标准
- 年龄范围
- 65years-old 至 ot applicable（—）
- 性别
- All
入选标准
- 未提供
排除标准
- •person who stop taking examination food for the duration of examination sickness person person who drink alcohol before sleeping
研究者
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