Dietary Preference does not affect Salivary Total Antioxidant Capacity of Group of young and Middle-aged Adults in South India – An In-Vitro Analysis

Abstract

Background: Oxidative stress is a pathological state resulting from excess free radical activity in the body. Studies show associations between oxidative stress and cancer. The saliva has anti-oxidant mechanisms that may play a role in preventing/fighting oral cancer. There is public health interest in determining dietary influences on salivary antioxidant capacity. Materials and method: Age and sex-matched participants were selected based on eligibility criteria after informed consent. A diet questionnaire and chart was administered to determine dietary preferences. They were then divided into two groups – vegetarian and non-vegetarian. Total salivary antioxidant capacity of unstimulated saliva samples was analyzed using spectrophotometry and compared between the two groups. Results and inference: 30 participants selected were categorized in two groups included in the study. Statistical analysis of the spectrophotometric findings indicated that there were no significant differences between the groups. Conclusion: Total salivary antioxidant capacity did not significantly differ between vegetarians and non-vegetarians. Therefore, the implication may be that, either the type of diet may not influence antioxidant capacity of saliva, or the effect of diet may not reflect in the salivary antioxidant capacity.