EFFECTS OF GLYCEMIC CONTROL ON SALIVA FLOW-RATES AND PROTEIN-COMPOSITION IN NON-INSULIN-DEPENDENT DIABETES-MELLITUS

Objective. The objective of this study was to determine whether improv ements in the level of diabetic control in a group of subjects with po orly controlled non-insulin-dependent diabetes mellitus influence sali vary output and composition. Study design. Repeated whole unstimulated and stimulated parotid saliva samples were collected from diabetic pa tients attending an outpatient diabetes education program and a matche d nondiabetic control group, Saliva was analyzed for flow rates, parot id protein concentration and composition, and amylase activity. Subjec tive responses to questions about salivary hypofunction were tested. R esults. There were no significant differences in whole unstimulated an d stimulated parotid flow rates or stimulated parotid protein concentr ation and composition between diabetics and the control group. Amylase activity was higher in diabetics and decreased with improved glycemic control. Subjects reporting taste alterations had higher mean blood g lucose levels than subjects with normal taste sensation. Conclusions. Poorly controlled non-insulin-dependent diabetes mellitus has no influ ence on saliva output, although amylase activity may be elevated, and there may be taste alterations.