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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

Institucijski repozitorij: Repozitorij Medicinskog fakulteta u Rijeci

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Vuletić, L., Špalj, S., Rogić, D. i 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, br. 4, 2019, str. 201-206. https://doi.org/10.1016/j.job.2019.10.001

Vuletić, Lea, Stjepan Špalj, Dunja Rogić i 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, br. 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), str. 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. [pristupljeno 26.11.2024.];61(4):201-206. doi: 10.1016/j.job.2019.10.001

L. Vuletić, S. Špalj, D. Rogić i 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, br. 4, str. 201-206, 2019. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:894279. [Citirano: 26.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:894279
Podaci o radu
Naslov (engleski)The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study
AutorLea Vuletić
MBZ: 305995
AutorStjepan Špalj
AutorDunja Rogić
MBZ: 147641
AutorKristina Peroš
MBZ: 277522
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za ortodonciju)
Znanstveno / umjetničko
područje, polje i grana		BIOMEDICINA I ZDRAVSTVO
Dentalna medicina
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaJournal of oral biosciences
Brojčani podacivol. 61, br. 4, str. 201-206
p-ISSN1349-0079
DOIhttps://doi.org/10.1016/j.job.2019.10.001
URN:NBNurn:nbn:hr:184:894279
Datum objave publikacije2019
URL dokumentahttp://bib.irb.hr/1049501
Vrsta resursaTekst
Prava pristupaZatvoreni pristup
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Datum i vrijeme pohrane2022-03-11 14:55:42