Effect of sucrose as a gustatory stimulus on the flow rates of parotid and whole saliva.

Abstract

This study, on 12 young adults, was designed to determine the relationship between the sucrose concentration (0–80%) in the mouth and the flow rates of both whole and parotid saliva. In addition, the peak flow rate of parotid saliva was determined and the time interval between sucrose ingestion and achievement of maximum flow rate (DELAY), since these parameters were identified as determinants of oral clearance of sugar in a recent theoretical study of that process (Caries Res. 17:321–334, 1983). The mean ( ± SD) value of DELAY was 6.5 ± 2.1 s, which was independent of sucrose concentration. The peak flow rate was maintained only for a few seconds and then declined to a level linearly related to the sucrose concentration. However, even with 80% sucrose, mean flow rates for parotid and whole saliva, over the initial 30 s of stimulation, were only 0.39 ± 0.10 ml/min/gland and 3.8 ± 0.51 ml/min, respectively, with peak parotid flow rates being about double the mean values. To promote oral sugar clearance, it is desirable that dietary sources of sucrose be consumed only in association with foodstuffs having strong stimulatory effects on salivary flow.