Dietary food groups' intake in association with salivary physico-chemical properties in adult females

Abstract

Objective: Limited data are available regarding the association between long-term consumption of dietary food groups other than sweets and sugars in association with saliva properties. The current study examined the association between different dietary food groups’ intake and salivary viscosity, flow rate, pH and buffering capacity in adults. Design: Cross-sectional study. Setting: Yazd, Iran. Subjects: The present study recruited 450 female teachers who were randomly selected from elementary, guidance and high schools. Anthropometric and dietary food intake assessments were conducted and unstimulated saliva samples were also collected. Salivary pH, buffering capacity, flow rate, and viscosity were assessed. The salivary physicochemical properties were compared amongst the tertiles of the dietary food groups’ intake. Results: In total, 431 female teachers aged 40.45±8.18 years were included. After controlling for all possible confounders, Higher intake of poultry, legumes, and nuts were significantly associated with higher saliva pH (P<0.05); while processed meats and high-fat dairy intake were negatively associated with salivary pH (P<0.05). Furthermore, red and processed meat intake was inversely associated with saliva flow rate (P<0.05). Higher fruits, poultry and nuts intake and lower processed meat intake were associated with higher buffering capacity (P<0.05). In addition, the average consumption of nuts was inversely associated with the chance of developing highly concentrated saliva (P<0.05). Conclusion: Adherence to a diet with lower red and processed meats, and higher plant-based foods might improve the saliva properties. Future prospective studies are recommended to confirm these results.