Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes

Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes

Food & Function

10.1039/D2FO03060H

http://dx.doi.org/10.1039/d2fo03060h

Ai Ting Goh, Jiali Yao, Xin Hui Chua, Clare Whitton, Rob M. van Dam, Ciaran G. Forde

General Medicine, Food Science

06 February 2023

Goh, A. T., Yao, J., Chua, X. H., Whitton, C., van Dam, R. M., & Forde, C. G. (2023). Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes. Food & Function. https://doi.org/10.1039/d2fo03060h

Greater bolus saliva uptake was associated with a higher time spent above the normal range for blood glucose. Salivary amylase and saliva flow rate were not significantly associated with the time spent above the normal range.  

Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

This research / project is supported by the Singapore Biomedical Research Council - Food Structure Engineering for Nutrition and Health
Grant Reference no. : H18/01/a0/E11

This research / project is supported by the National Medical Research Council (NMRC) - Centre Grant
Grant Reference no. : NMRC/CG/M009/ 2017_NUH/NUHS

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Singapore Institute of Food and Biotechnology Innovation