prikaz prve stranice dokumenta The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study
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Scientific paper - Original scientific paper
The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study
Journal of oral biosciences, 61 (2019), 4; 201-206. https://doi.org/10.1016/j.job.2019.10.001
Vuletić, Lea; Špalj, Stjepan; Rogić, Dunja; Peroš, Kristina

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Vuletić, L., Špalj, S., Rogić, D. & Peroš, K. (2019). The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study. Journal of oral biosciences, 61. (4), 201-206. doi: 10.1016/j.job.2019.10.001

Vuletić, Lea, et al. "The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study." Journal of oral biosciences, vol. 61, no. 4, 2019, pp. 201-206. https://doi.org/10.1016/j.job.2019.10.001

Vuletić, Lea, Stjepan Špalj, Dunja Rogić and Kristina Peroš. "The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study." Journal of oral biosciences 61, no. 4 (2019): 201-206. https://doi.org/10.1016/j.job.2019.10.001

Vuletić, L., et al. (2019) 'The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study', Journal of oral biosciences, 61(4), pp. 201-206. doi: 10.1016/j.job.2019.10.001

Vuletić L, Špalj S, Rogić D, Peroš K. The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study. Journal of oral biosciences [Internet]. 2019 [cited 2024 November 22];61(4):201-206. doi: 10.1016/j.job.2019.10.001

L. Vuletić, S. Špalj, D. Rogić and K. Peroš, "The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study", Journal of oral biosciences, vol. 61, no. 4, pp. 201-206, 2019. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:894279. [Accessed: 22 November 2024]

Metadata
Title (english)The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study
AuthorLea Vuletić
MBZ: 305995
AuthorStjepan Špalj
AuthorDunja Rogić
MBZ: 147641
AuthorKristina Peroš
MBZ: 277522
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Orthodontics)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Dental Medicine
Abstract (english)
Objectives The 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. Methods Glucose 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. Results We 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. Conclusions This 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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleJournal of oral biosciences
Numberingvol. 61, no. 4, pp. 201-206
p-ISSN1349-0079
DOIhttps://doi.org/10.1016/j.job.2019.10.001
URN:NBNurn:nbn:hr:184:894279
Publication2019
Document URLhttp://bib.irb.hr/1049501
Type of resourceText
Access conditionsClosed access
Terms of useLicence In copyright icon
Created on2022-03-11 14:55:42