MedPath

Oral Hygiene Procedures on Reduction of Oral Malodor

Phase 4
Completed
Conditions
Halitosis
Registration Number
NCT02113137
Lead Sponsor
Ei Ei Aung
Brief Summary

The purpose of the study is to evaluate the effect of various oral hygiene procedures on reduction of oral malodor.

Detailed Description

Thirty volunteers who matched with including criteria were divided randomly into two groups. Both groups were instructed to brush their teeth with a scrubbing method for the first one week. Then, each group received the different additional oral malodor reduction regimen- in addition to tooth brushing tongue cleaning in one group and chlorine dioxide (ClO2) mouthwash in another group for three consecutive weeks. After that, all the participants were instructed to practice all the three oral hygiene procedures (tooth brushing, mouth washing, tongue cleaning) the last one week. Total volatile sulfur compounds (VSCs) measured by breathtron, tongue coating, plaque score and bleeding on probing (BOP) were outcomes of this study.

Recruitment & Eligibility

Status
COMPLETED
Sex
Male
Target Recruitment
30
Inclusion Criteria
  • Clinical diagnosis of oral malodor
  • At least 20 functional teeth
  • No systemic diseases
  • No severe dental diseases
Exclusion Criteria
  • Habit of smoking and betel quid chewing
  • Oral malodor by food and other craniofacial abnormalities
  • Current use of any kind of mouthwash

Study & Design

Study Type
INTERVENTIONAL
Study Design
PARALLEL
Primary Outcome Measures
NameTimeMethod
Volatile sulfur compounds (VSCs)5 weeks

Total volatile sulfur compounds was measured by Breathron®

Secondary Outcome Measures
NameTimeMethod
Bleeding on probing5 weeks

gingival bleeding was recorded of bleeding was detected after examination with periodontal probe.

Tongue coating5weeks

tongue coating was evaluated by Winkel tongue coating index.

Debris index5 weeks

debris index was evaluated by oral hygiene index.

Trial Locations

Locations (1)

Department of oral health promotion

🇯🇵

Tokyo, Japan

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