Short term fasting and lactovegetarian diet does not affect human saliva

The buffering capacity and flow rate of stimulated whole saliva were assessed in 150 persons, 20–24 yr of age. The associations were assessed between the buffer value and the flow rate, some dietary factors, tobacco habits, use of oral contraceptives, and some demographic variables. The results demonstrate that a low flow rate may predict a low buffer value but not a high value. Flow rate accounted for the largest part of the buffering variation but morning and afternoon saliva sampling, female gender, food consumption between meals, and smoking seem to have‐contributed to low buffering values. Snuff‐taking habits, oral contraceptives, and protein consumption between meals were not associated with the buffering capacity.

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“…Even in persons who consumed exclusively sweet beverages, no associations was found. That is in accordance with previous reports (8)(9)(10).…”

Section: Discussionsupporting

confidence: 94%

“…However, according to Table 5, demonstrating the results of stepwise analysis of regression, the protein variable did not fit into the model explaining most of the buffer variation. The result is in accordance with previous experimental studies (8)(9)(10), but at variance with others (6, 7).…”

Section: Discussionsupporting

confidence: 93%

Factors associated with salivary buffering capacity in young adults in Stockholm, Sweden

Wikner

Söder

1994

European J Oral Sciences

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“…Within 7 wk after the start of the counselling, however, 79% of the experimental group reduced their numbers of lactobacilii to the same level as control group B had at the start. According to previous studies, the oral concentration of lactobacilii drops after consumption of carbohydrates is reduced I (9)(10)(11)(12)(13)(14). The results suggest that the counselling tnethod applied in the present study motivated the participants to reduce sugar consumption to an extent that could be verified by a reduced lactobacillus count in saliva and eventually by a reduced caries activity.…”

Section: Discussionsupporting

confidence: 68%

An attempt to motivate improved sugar discipline in a 12‐year‐old high caries‐risk group

Wikner

1986

Comm Dent Oral Epid

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Twelve-yr-old high caries-risk children were identified by a low buffer capacity and high lactobacillus counts in stimulated saliva. A defined and standardized counselling technic was used, by which the children were recommended to reduce their sugar consumption. Seven weeks later the lactobacillus count in saliva was reduced to an acceptable level in 79%. The caries increment decreased by 66% over 1 yr.

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“…This study showed that there was a shghtly higher buffer capacity and pH for the vegetarian group, without reaching statistical significance. Previous studies on diet and buffer capacity have produced conflicting results (7,8,(18)(19)(20)(21)(22)(23). However, the most consistent finding is that vegetables and fruits yield an increase in buffer capacity (7,18,19,21).…”

Section: Discussionmentioning

confidence: 99%

“…In a recent study, the secretion rate as well as the buffer capacity in whole saliva was increased when 20 omnivores changed to a lacto-vegetarian diet (7). There are also studies that have shown no relationship to different diets (5,8,22,23). However, many studies indicate that an increased intake of vegetables and fruits is positively related to a higher buffer capacity (7,18,19,21).…”

mentioning

confidence: 99%

Comparison of some salivary variables between vegetarians and omnivores

Johansson

Ravald

1995

European J Oral Sciences

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Johansson G, Ravald N; Comparison of some salivary variables between vegetariatK and omnivores. Eur J Oral Sci 1995; 103; 95-98. © Munksgaard, 1995. The aim of the study was to compare salivary variables in a group of vegetarians with a group of omnivores. Twenty-nine vegetarians, 19 women and 10 men, mean age 35 yr, and 28 omnivores, 20 women and 8 men, mean age 35 yr, were compared in terms of salivary seeretion rate, pH, buffer capacity, mutans streptococci and lactobacilli. The vegetarians had a significantly higher secretion rate, but there were no other significant differences regarding the salivary variables. The difference in secretion rate may have been caused by some lifestyle faetor(s) differing between vegetarians and omnivores which probably mainly include nutrient(s), texture and roughness of the food.Previous studies have showo that dietary factors may affect sahva composition. In animals, starvation, malnutrition, low protein -in combination with low energy intake, prolonged protein deficiency starting in utero or after weaning -have been shovifn to cause a reduction in secretion rate (1-4). Dietary effects have also been demonstrated in human studies. In a previous study on vegetarians, no difference was shown in secretion rate between omnivores and lacto-vegetarians, but the secretion rate was lower in the vegetarians for the youngest age group (5). Long duration of the lacto-vegetarian diet increased the flow rate somewhat, if not statistically significantly. In another study by LINKOSALO et al (6) a lacto-ovo-vegetarian group tended to have a higher secretion rate than a control group, although no statistically significant difference were found. In a later study, it was demonstrated that the secretion rate was increased in both paraffin wax-stimulated whole saliva and citric acid stimulated parotid saliva when a group of omnivores changed to a lactovegetarian diet (7). DE MuNiz et al,(8) showed that a diet with higher levels of various nutrients and a rougher texture yielded a higher parotid secretion rate than a diet with smoother texture and lower values of the nutrients in children aged 6-12 yr. These changes may have been caused by nutrients per se or by less chewing. With the paucity of current information, it is not possible to distinguish between these explanations. The corroboration for chewing as an explanation of the effects is supported in animal studies (9-12) and in humans (13-16), where chewing and texture of food have been investigated.Salivary pH and buffer capacity are known to be mainly determined by the bicarbonate concentration, which is in turn influenced by flow rate, and to some extent by the duration of the stimulation (17). Previous studies on diet and buffer capacity have produced conflicting results (18-21). The secretion rate was not assessed in any of these studies, and therefore it is not known whether the buffer capacity was effected per se or indirectly via an altered secretion rate. In a recent study, the secretion rate as well as the buffer capacity in whol...

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Short term fasting and lactovegetarian diet does not affect human saliva

Cited by 4 publications

References 11 publications

Factors associated with salivary buffering capacity in young adults in Stockholm, Sweden

Factors associated with salivary buffering capacity in young adults in Stockholm, Sweden

An attempt to motivate improved sugar discipline in a 12‐year‐old high caries‐risk group

Comparison of some salivary variables between vegetarians and omnivores

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