Correlation between Taste Threshold Sensitivity and MMP-9, Salivary Secretion, Blood Pressure, and Blood Glucose Levels in Smoking and Nonsmoking Women

Tjahajawati, Sri; Rafisa, Anggun; Murniati, Nani; Zubaedah, Cucu

doi:10.1155/2020/4178674

Cited by 5 publications

(6 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Decreased taste sensitivity leads to higher calorie, salt, and fat intake, causing an increase in BMI [ 28 ]. Lower taste sensitivity is also associated with higher blood pressure in female smokers [ 29 ].…”

Section: Discussionmentioning

confidence: 99%

The Effect of Smoking on Salivary Calcium Levels, Calcium Intake, and Bleeding on Probing in Female

Tjahajawati

Rafisa

Lestari

2021

International Journal of Dentistry

Self Cite

View full text Add to dashboard Cite

Introduction. Smoking is a bad habit that affects both systemic and oral conditions. Nicotine in cigarettes reduces estrogen production that can alter salivary calcium levels. Nicotine also causes vasoconstriction of the gingival blood vessels and decreases gingival bleeding. Low dietary calcium intake is also suspected to influence the low serum calcium levels in smokers. In this study, we evaluated the effect of smoking on salivary calcium levels, calcium intake, and BOP in women. Method. This was an analytical study using a cross-sectional approach. The subjects were 26 female smokers and 37 nonsmokers. Unstimulated saliva was collected by the spitting method. Salivary calcium levels were measured using an Atomic Absorption Spectrophotometer (AAS). The calcium intake was obtained by the Semiquantitative Food Frequency Questionnaire. BOP was measured by a gingival bleeding index by Ainamo and Bay in 1975. Results. All the basic characteristics including age, BMI, level of education, and occupation were statistically different between groups. The mean calcium level of female smokers was significantly lower than that of nonsmokers, whereas the mean BOP of female smokers was significantly higher. The total calcium intake per day of the two groups was not statistically different. The mean salivary calcium level and BOP decreased when the duration of smoking was longer. There was a positive correlation between salivary calcium level and BOP in the smokers’ group. Conclusion. A low level of education may be contributing to the smoking habit of subjects in this study. Salivary calcium levels were correlated with BOP in female smokers, which might be affected by the duration of smoking.

show abstract

Section: Discussionmentioning

confidence: 99%

The Effect of Smoking on Salivary Calcium Levels, Calcium Intake, and Bleeding on Probing in Female

Tjahajawati

Rafisa

Lestari

2021

International Journal of Dentistry

Self Cite

View full text Add to dashboard Cite

show abstract

“…Studies have shown that for DM patients, the salivary glucose level is positively correlated with the blood glucose level, so salivary glucose can be used as a marker for DM detection [ 23 , 24 ]. However, in different studies, the relationship between salivary glucose and blood glucose is quite different with completely opposite conclusions, pointing out that salivary glucose and blood glucose have no significant correlation [ 25 , 26 ]. The key factor contributing to this phenomenon is that saliva is collected differently, and most studies view saliva wrongly as a homogeneous body fluid.…”

Section: Introductionmentioning

confidence: 99%

Correlations of Salivary and Blood Glucose Levels among Six Saliva Collection Methods

Cui

Zhang

Zhu

et al. 2022

IJERPH

View full text Add to dashboard Cite

Background: Saliva has been studied as a better indicator of disorders and diseases than blood. Specifically, the salivary glucose level is considered to be an indicator of diabetes mellitus (DM). However, saliva collection methods can affect the salivary glucose level, thereby affecting the correlation between salivary glucose and blood glucose. Therefore, this study aims to identify an ideal saliva collection method and to use this method to determine the population and individual correlations between salivary glucose and blood glucose levels in DM patients and healthy controls. Finally, an analysis of the stability of the individual correlations is conducted. Methods: This study included 40 age-matched DM patients and 40 healthy controls. In the fasting state, saliva was collected using six saliva collection methods, venous blood was collected simultaneously from each study participant, and both samples were analyzed at the same time using glucose oxidase peroxidase. A total of 20 DM patients and 20 healthy controls were arbitrarily selected from the above participants for one week of daily testing. The correlations between salivary glucose and blood glucose before and after breakfast were analyzed. Finally, 10 DM patients and 10 healthy controls were arbitrarily selected for one month of daily testing to analyze the stability of individual correlations. Results: Salivary glucose levels were higher in DM patients than healthy controls for the six saliva collection methods. Compared with unstimulated saliva, stimulated saliva had decreased glucose level and increased salivary flow. In addition, unstimulated parotid salivary glucose was most correlated with blood glucose level (R2 = 0.9153), and the ROC curve area was 0.9316, which could accurately distinguish DM patients. Finally, it was found that the correlations between salivary glucose and blood glucose in different DM patients were quite different. The average correlation before breakfast was 0.83, and the average correlation after breakfast was 0.77. The coefficient of variation of the correlation coefficient before breakfast within 1 month was less than 5%. Conclusion: Unstimulated parotid salivary glucose level is the highest and is most correlated with blood glucose level, which can be accurately used to distinguish DM patients. Meanwhile, the correlation between salivary glucose and blood glucose was found to be relatively high and stable before breakfast. In general, the unstimulated parotid salivary glucose before breakfast presents an ideal saliva collecting method with which to replace blood-glucose use to detect DM, which provides a reference for the prediction of DM.

show abstract

“…The results showed that there were two types of STT measurements, namely whole-mouth (Adolf et al, 2021;Amen, 2015;Fayasari & Cahyani, 2022;Cho et al, 2016;Kim et al, 2017;Kubota et al, 2018Martinelli et al, 2020Piovesana et al, 2013;Son et al, 2015;Tjahajawati et al, 2020;Veček et al, 2020) and salt-impregnated taste strips (Kubota et al, 2018;Torigoe et al, 2019). Salt-impregnated taste strips eliminated the drawbacks of the wholemouth approach.…”

Section: Discussionmentioning

confidence: 99%

“…Fourteen studies that examined STT and hypertension had an age between 18 -78 years. The most age categories are old adults with an average age of more than 45 years (Amen, 2015;Azotea, Cruz, & Barcelon, 2013;Cho, Kim, Jeong, & Kim, 2016;Kim, Ye, & Lee, 2017;Piovesana et al, 2013;Son et al, 2015;Veček et al, 2020), followed by young adults or 17-30 years old (Martinelli, Conde, de Araújo, & Marcadenti, 2020;Tjahajawati, Rafisa, Murniati, & Zubaedah, 2020), middle-age adults or 31-45 years old (Adolf et al, 2021;Fayasari & Cahyani, 2022, and elderly or up to 60 years old (Kubota et al, 2018;Torigoe et al, 2019;Xue et al, 2020).…”

Section: Subject Characteristicmentioning

confidence: 99%

“…Most measurements use the whole mouth taste method and the other two use salt-impregnated taste strips (Kubota et al, 2018;Torigoe et al, 2019). Seven studies used the ascending saline solution method (Amen, 2015;Azotea et al, 2013Kubota et al, 2018Martinelli et al, 2020;Tjahajawati et al, 2020;Torigoe et al, 2019;Son et al, 2015;Veček et al, 2020) and others using paired salt taste measurement (Adolf et al, 2021;Cho et al, 2016;Fayasari & Cahyani, 2022;Kim et al, 2017;Piovesana et al, 2013).…”

Section: Measurement Of Salt Taste Thresholdmentioning

confidence: 99%

See 1 more Smart Citation

Salt Taste Threshold as a Detection of Salt Intake in Hypertensive Individuals

Sari

Farapti

Nor

2022

JBE

View full text Add to dashboard Cite

Background: High sodium consumption is one of the risk factors for hypertension. Excess salt intake may be affected by an individual’s ability to detected taste. However, decreased salt sensitivity can increase consumption of salty foods. Purpose: This review aims to analyze the salt taste threshold and its relation to salt intake among hypertensive and normotensive individuals. Methods: The review was conducted using five electronic databases and fourteen articles reporting on salt taste threshold, salt intake, and blood pressure. Open access articles, original research, published over the past ten years, and subject’s age over eighteen years both healthy and with specific clinical conditions, and have blood pressure data were identified and included in the study. Results: There were fourteen studies that measured salt taste threshold through detection threshold and/ or recognition threshold. Ten studies reported salt consumption through Na-FFQ, SQ-FFQ, 24-hour food recall, discretionary salt, adding salt questionnaire, salt use behavior questionnaire, salt preference questionnaire, and sodium excretion. Most studies showed that high salt consumption is higher in the group with high salt taste threshold and high salt taste threshold tends to be more in hypertensive group. The result also showed a significant correlation between salt consumption both through self-reported questionnaire and 24-hour urinary sodium excretion. Conclusion: Although the correlation between salt taste threshold, salt intake, and hypertension can be found a matching method with adequate statistical power is needed to get more accurate results.

show abstract

Correlation between Taste Threshold Sensitivity and MMP-9, Salivary Secretion, Blood Pressure, and Blood Glucose Levels in Smoking and Nonsmoking Women

Cited by 5 publications

References 18 publications

The Effect of Smoking on Salivary Calcium Levels, Calcium Intake, and Bleeding on Probing in Female

The Effect of Smoking on Salivary Calcium Levels, Calcium Intake, and Bleeding on Probing in Female

Correlations of Salivary and Blood Glucose Levels among Six Saliva Collection Methods

Salt Taste Threshold as a Detection of Salt Intake in Hypertensive Individuals

Contact Info

Product

Resources

About