Investigating the effect of suckable form of curcumin and ginger mouthwash on oral health and sense of taste

Phase 1

Recruiting

Conditions: oral hygiene.

Registration Number: IRCT20230625058578N1

Lead Sponsor: Artesh University of Medical Sciences

Brief Summary: Not available

Detailed Description: Not available

Recruitment & Eligibility

Status: Recruiting

Sex: All

Target Recruitment: 99

Inclusion Criteria

Patients over 18 years of age
Patients who They undergo dialysis three days a week and dialysis adequacy (Kt/V) is normal.
Mental and physical ability to use mouthwash and suction form
Being healthy and not having wounds or skin disease in the mouth and face area
Persons who have a score of more than 6 in the BIOS scale review

Exclusion Criteria

1. Use of anti-inflammatory substances by hemodialysis patients in the past six weeks and at the time of examination
Antibiotic use
Having immune system deficiency
Suffering from blood platelet deficiency
Suffering from acute systemic diseases
Acute oral and dental infection
History of allergy to ginger and turmeric
Drug addiction
Suffering from mental and cognitive diseases that make it impossible to communicate with the patient
Medical problems such as history of radiotherapy, Sjogren's syndrome and the use of drugs that affect salivary glands and their secretion
Suffering from diabetes in those seeking help who take the inhaled form of curcumin
People whose sense of taste has been lost during another special disease (coronavirus patients, etc.)
Using mouthwash or artificial saliva

Study & Design

Study Type: interventional

Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Oral hygiene. Timepoint: before the intervention, immediately after the intervention and after 1 month after the end of the intervention. Method of measurement: Beck oral health assessment scale.;Sense of taste. Timepoint: before the intervention, immediately after the intervention and after 1 month after the end of the intervention. Method of measurement: Subjective scale of sense of taste.

Secondary Outcome Measures