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A study of changes in the nutrition status of patients with complete dentures by denture replacement and dietary advice

Completed
Conditions
Maxillary or mandibular edentulous
Registration Number
jRCT1032230495
Brief Summary

Not available

Detailed Description

Not available

Recruitment & Eligibility

Status
Complete
Sex
All
Target Recruitment
48
Inclusion Criteria

Patients with an edentulous maxilla or mandible who visits the Prosthodontics or Oral Function Management Department of Showa University Dental Hospital Patients with functioning dentures available at the time of consent Patients who have given written consent to participate in this study

Exclusion Criteria

Patients residing in nursing homes Patients receiving dietary advice from a doctor at the time of consent Patients with implant overdentures Patients with dementia

Study & Design

Study Type
Interventional
Study Design
parallel assignment
Primary Outcome Measures
NameTimeMethod
changes in serum albumin value from baseline

This study compares the changes in serum albumin value from baseline between the group where patients receive a dietary advice after new denture delivery (Group A) and the group where patients receive a dietary advice (Group B).

Secondary Outcome Measures
NameTimeMethod
Evaluation of nutritional status

a. Blood tests: prealbumin, serum total protein, cholinesterase, total cholesterol, zinc, serum calcium, folic acid, retinol binding protein, transferrin, HDL/LDL cholesterol, white blood cell count, white blood cell picture, total peripheral blood lymphocyte count, hemoglobin level, serum vitamin C, amino acid analysis, C-reactive protein

b. Body mass index (BMI)

c. Assessment of dietary intake: Evaluation using Brief-type Self-administered Diet History Questionnaire (BDHQ)

Subjective evaluation of denture quality

Esthetic and stability evaluation using Visual Analog Scale (VAS)

Assessment of living environment

Evaluation using self-administered questionnaire

Evaluation of oral-related quality of life

Evaluation using Oral Health Impact Profile (OHIP)

Evaluation of masticatory function

glucose elution from gummy jelly chewing, occlusal force, occlusal contact area

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