“…[15,19,20] Numerous salivary components have been studied in relation to DM, to its duration, and metabolic control. The following findings have been reported when diabetic patients were compared with the control group: lower pH, [16,21] higher [11–14,16] or lower total protein concentration, [20,22] higher glucose level, [12,13,16,20,22] higher [21,23] or lower calcium level, [13,16] higher sodium and potassium level, [16] higher phosphate and magnesium levels, [23] the same concentration of creatinine, [23] higher urea, [13] lower α-amylase, [16,22] higher [23–25] or the same [26] levels of aspartate aminotransferase (AST) and alanine aminotransferase (ALT), higher [14,23] or the same level of lactate dehydrogenase (LDH), [26] higher level of salivary antioxidants, [9] higher salivary IgA, [12] the same level of salivary antimicrobial factors (except for salivary peroxidase), [18] and increased myeloperoxidase activity and IgA content. [15] …”