The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study

Abstract

ObjectivesThe aim of this study was to quantify the changes in glucose concentration in unstimulated saliva samples mixed with finely crushed salted sticks or oat meal using a readily available portable glucometer. MethodsGlucose measurements were taken every 10 min during a 1 h monitoring period, for a total of 14 saliva samples mixed with test foods. Salivary amylase activity was measured immediately after saliva collection (T0) and after 1h (T60). Level of salivary amylase activity was correlated with an increase in glucose concentration. ResultsWe observed significant differences in the rate of increase in glucose concentration between the two different test foods, with salted sticks leading to greater increase in glucose concentration. No significant association was found between salivary amylase activity and the rate of increase in glucose concentration. The mean level of amylase activity at T60 was higher than that at T0, but this difference was not significant. ConclusionsThis pilot study presents glucose release rate characteristics from specific food particles mixed with saliva in vitro suggesting that the same process takes place in the oral cavity. However, the characteristics of this process when occurring in the mouth would expectedly be modified by different factors such as rinsing effect of salivary flow, oral temperature, etc. Prolonged release of low molecular carbohydrates such as maltose and glucose from food particles can be considered cariogenic and therefore unfavorable for individuals with other risk factors contributing to the development of dental caries.