Dietary Preference does not affect Salivary Total Antioxidant Capacity of Group of young and Middle-aged Adults in South India – An In-Vitro Analysis

Oxidative stress is a pathological state resulting from excess free radical activity in the body. Studies show associations between oxidative stress and cancer. The saliva has anti-oxidant mechanisms that may play a role in preventing/fighting oral cancer. There is public health interest in determining dietary influences on salivary antioxidant capacity.

Age and sex-matched participants were selected based on eligibility criteria after informed consent. A diet questionnaire and chart was administered to determine dietary preferences. They were then divided into two groups – vegetarian and non-vegetarian. Total salivary antioxidant capacity of unstimulated saliva samples was analyzed using spectrophotometry and compared between the two groups.

30 participants selected were categorized in two groups included in the study. Statistical analysis of the spectrophotometric findings indicated that there were no significant differences between the groups.

Total salivary antioxidant capacity did not significantly differ between vegetarians and non-vegetarians. Therefore, the implication may be that, either the type of diet may not influence antioxidant capacity of saliva, or the effect of diet may not reflect in the salivary antioxidant capacity.