Comparisons of Various Salivary Parameters in Smokers Before and After the Use of a Nicotine-containing Chewing Gum

Abstract

This study was designed to compare various salivary parameters between smokers and non-smokers and to determine the influence of a nicotine-containing chewing gum (used to aid in quit-smoking efforts) upon these same parameters. At the baseline examination, subjects were assigned to one of three groups: non-smokers who did not utilize any gum, smokers provided a nicotine-containing gum, and smokers provided a placebo gum. Saliva was collected from all subjects and analyzed for acidogenicity and buffer pH as well as for levels of thiocyanate, lactoperoxidase, lysozyme, lactoferrin, and secretory IgA. After 15 weeks of gum usage, saliva was again collected from each subject and the identical analyses performed. Significant differences were observed between smokers and non-smokers with regard to three parameters: The saliva of smokers contained greater concentrations of thiocyanate and lower concentrations of lactoferrin, at the baseline examination and after the 15-week test period. In addition, the CO content of alveolar air was higher in smokers at both examination periods. In contrast, the use of the nicotine gum per se had no effect on any of the test parameters.

Controlled study of the association of smoking with lactobacilli, mutans streptococci and yeasts in saliva

“…Lower levels of IgA in saliva have been found among smokers (21). The saliva of smokers contained lower concentrations of lactoferrin (22).…”

Association between lactoferrin gene polymorphisms and aggressive periodontitis among Taiwanese patients

“…However, as mentioned, there was an association in the nonsmoking group. Previous studies demonstrated that the levels of salivary lactoferrin were significantly lower in current smokers than in noncurrent smokers (34,35). Thus, the influence of lactoferrin on aggressive periodontitis was noticeable in the nonsmoking group but not in the smoking group; this was because of the low concentration of lactoferrin in the smoking group that weakened the preventive effect of lactoferrin on the development of periodontitis.…”

Evaluation of salivary immunoglobulin A levels in tobacco smokers and patients with recurrent aphthous ulcers

“…These values were higher compared to that of Lehner[14] (13 mg/100 ml), Olson et al . [20] (6.2 ± 0.4 mg/100 ml), Baron et al . [18] in Edinburg subjects (92–145 μg/ml) and in Cairo workers (120–200 μg/ml), Norhagen Engstrrom[16] (151.8 mg/l), and Griesel and Germishuys[4] (11.0 ± 3.1 mg/dl).…”