The Effect of Smoking on Salivary Parameters

M. Yordanova, N. Shopov
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Abstract

Smoking is a widespread harmful habit and a proven risk factor for a number of inflammatory and malignant diseases of the oral cavity as well as of the respiratory and digestive system. Aim: The aim of this study is to evaluate and compare the effect of smoking on the salivary composition of whole unstimulated saliva. Materials and Methods: The study included 186 people, divided into two groups smokers (77 people) and non-smokers (109) with an average age of 33 (19-57). Ninety-nine of them are men and 87 women. Unstimulated saliva, collected in a passive manner using advanced standard analytical requirements, is used for the analyzes. The following indicators were analyzed: Uric acid (UA), alpha amylase (a-amy), secretory Ig A (sIg A), total protein (TPro), and albumin (alb). Salivary parameters were analyzed with the finished kit of Thermo sciens, Becman Coulter, with the adaptation of the oral fluid methods of the biochemical analyzer Olympus AU 640 and Indiko Plus. Results: We observed a significant increase in the concentration of salivary total protein, and albumin, and respectively a decrease in UA, amylase and sIg A in smokers, resulting in a change in saliva homeostasis and its antioxidant capacity. Conclusion: The results show significant quantitative changes in the saliva parameters between smokers and non-smokers, with smoking adversely affecting oral homeostasis and with an increased risk of inflammatory and degenerative changes in the lining.
吸烟对唾液参数的影响
吸烟是一种普遍存在的有害习惯,也是口腔、呼吸和消化系统许多炎症和恶性疾病的危险因素。目的:本研究旨在评估和比较吸烟对整个未刺激唾液唾液成分的影响。材料和方法:该研究包括186人,分为吸烟者(77人)和非吸烟者(109人)两组,平均年龄33岁(19-57岁)。其中99人为男性,87人为女性。使用先进的标准分析要求以被动方式收集的未刺激唾液进行分析。分析了以下指标:尿酸(UA)、α-淀粉酶(a-amy)、分泌型Ig a(sIg a)、总蛋白(TPro)和白蛋白(alb)。唾液参数用Thermo-sciences的成品试剂盒Bechman Coulter进行分析,并采用Olympus AU 640和Indiko Plus的口腔液方法。结果:我们观察到吸烟者唾液总蛋白和白蛋白浓度显著升高,UA、淀粉酶和sIg a浓度分别降低,导致唾液稳态及其抗氧化能力发生变化。结论:研究结果显示,吸烟者和非吸烟者的唾液参数在数量上发生了显著变化,吸烟对口腔稳态产生了不利影响,衬里发生炎症和退行性变化的风险增加。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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