We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Effects of Oral pH Changes on Smoking Desire.
- Authors
Şimşek, Gökçen Ömeroğlu; Kılınç, Gulser; Ergan, Begum; Kılınç, Oğuz
- Abstract
Background: Nicotine addiction is associated with nicotine absorption from the buccal mucosa, and it is stated that the main factor that determines nicotine absorption is saliva pH. In the literature, the effects of changes in saliva pH values after eating and drinking on smoking desire in smokers were not questioned. Aim: To show the effect of saliva pH changes on smoking desire. The secondary aim was to show the impact of coffee and water drinking on saliva pH and smoking on oral-dental health (oral hygiene and gingival bleeding). Study Design: Case--control study. Methods: A questionnaire was administered that included "Sociodemographic Data Form" and smoking history and Fagerstroö m Test for Nicotine Dependence (FTND). Oral and dental examinations were performed with mirror sonds and using oral hygiene standard Silness and Leoö e plaque index and DMFT Index (Index of Decayed Missing or Filled Teeth). Untreated saliva samples were taken, and baseline saliva flow rate and pH values were measured. To assess pH changes, saliva pH was remeasured after sugar-free instant coffee and water consumption. Smoking desire was evaluated with the Visual Analog Scale (VAS). Results: In this study, 24 (55.8%) females and 19 (44.2%) males were among the 43 smoking and 39 nonsmoking cases. Smoking was signifi- cantly associated with poor oral hygiene (in smokers 4.71 (±1.40), in non-smokers 2.30 (±1.59); P < .01). DMFT index was higher in smokers than in non-smokers (in smokers 6.45 (±3.69), in non-smokers 3.87 (±2.67); P < .01). Gingival bleeding was more prevalent in smokers (0.68 (±0.76)) than non-smokers (1.20 (±0.90); P = .009). Salivary flow rates were lower in smokers (in smokers 2.56 (±1.34), in non-smokers 3.00 (±1.22), P = .06). In both groups, pH values increased after coffee consumption and decreased after water; in smokers basal: 6.67 (±0.41), pH coffee: 6.93 (±0.36), pH water: 6.85 (±0.33); in non-smokers pH basal: 6.84 (±0.37), pH coffee: 7.02 (±0.37), pH water: 6.97 (±0.31), P < .01. The VAS values of smokers at basal 4.73 (±3.21); P < 0.01, after coffee consumption 4.91 (±3.08); P < .01, and after water 3.15 (±2.72); P < .01. Conclusion: The saliva pH increased after coffee consumption and decreased after drinking water. Besides, VAS values decreased significantly after drinking water. The results suggest that a simple behavior such as drinking water may be used in conjunction with behavioral and cognitive therapies to pursue smoking cessation.
- Subjects
SMOKING &; psychology; SALIVARY gland physiology; SALIVA analysis; HYDROGEN-ion concentration; COFFEE; CLINICAL trials; SMOKING cessation; DRINKING (Physiology); ORAL health; TOOTH care &; hygiene; CASE-control method; DESCRIPTIVE statistics; GINGIVA; HEMORRHAGE
- Publication
Balkan Medical Journal, 2021, Vol 38, Issue 3, p165
- ISSN
2146-3123
- Publication type
Article
- DOI
10.5152/balkanmedj.2021.20125