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

Author:

Goh Ai Ting1ORCID,Yao Jiali2ORCID,Chua Xin Hui2ORCID,Whitton Clare2ORCID,van Dam Rob M.2,Forde Ciarán G.13ORCID

Affiliation:

1. Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, #07-02, MD 6 Building, Yong Loo Lin School of Medicine, 117599, Singapore

2. Saw Swee Hock School of Public Health, National University of Singapore, Singapore

3. Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore

Abstract

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.  

Funder

National Medical Research Council

Biomedical Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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