Effect of ovalbumin toffee on mouth pH
Phase 2
- Conditions
- Investigating the effect of toffee enriched with ovalbumin on oral pH during the critical pH period after eating meal.
- Registration Number
- IRCT20221110056462N1
- Lead Sponsor
- Bojnourd University of Medical Sciences
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Pending
- Sex
- All
- Target Recruitment
- 45
Inclusion Criteria
healthy tooth system
systemic health
Exclusion Criteria
active tooth caries
egg ovalbumin sensitivity
diabetes
dyslipidemia
hypertension
pregnancy
Study & Design
- Study Type
- interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Oral pH. Timepoint: 5 minutes after consuming processed cake and 1, 5, 10 and 30 minutes after consuming toffee. Method of measurement: Using a laboratory pH meter on saliva samples.
- Secondary Outcome Measures
Name Time Method