Evaluation of ozonated olive gel in treatment of chronic osteomyelitis of the jaws in diabetic patients

Abstract

Purpose This study was planned to evaluate clinically and radiographically the use of ozonated olive gel in the treatment of chronic osteomyelitis of the jaws in diabetic patients. Patients and methods This prospective study that was carried out on twenty controlled diabetic patients with osteomyelitis of the jaws and were divided randomly into two equal groups. Group 1 (study group): included 10 patients were treated by surgical debridement and systemic antimicrobial therapy with topical application of ozonated olive gel. Group II (control group): comprised of 10 patients were treated by surgical debridement and systemic antimicrobial therapy only. All Patients underwent regular follow-ups clinically and radiographically for six months. Results Clinically, there was a significant decrease in postoperative pain and enhancement of wound healing in the study group. There was no significant difference in edema between both groups. Radiographically, by CBCT there was a significant increase in bone height gain and bone density in the study group at P value <0.05. Conclusion This study showed significant effect of ozone gel on pain, soft tissue healing and elimination of infection as well as significant increase in bone height gain and bone density.