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.