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

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.
Source: Journal of Oral Biosciences - Category: Biomedical Science Source Type: research