Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/91209
Type: Artigo de periódico
Title: Influence Of Smoking On Salivary Amylase Activity And Glycemic Curve [influência Do Fumo Na Atividade Da Amilase Salivar E Na Curva Glicêmica]
Author: Moriel P.
Madureira H.L.
Uwagoya A.K.Y.
Wlian L.
De Carvalho Pincinato E.
Abstract: Objective: The objective of this study was to determine salivary amylase activity and its relationship with glycemia before and after smokers and nonsmokers ingested carbohydrates..Since cigarette smoke reduces salivary amylase activity in vitro, it may affect dietary carbohydrate absorption. Methods: Twenty volunteers participated in this study, 10 smokers and 10 nonsmokers. Samples of saliva were collected before and after the smokers had a cigarette and glycemia was determined before and after the ingestion of 72g of carbohydrates. Glycemia was measured 0, 15, 30, 60 and 120 minutes after carbohydrate intake. Salivary amylase activity was determined by commercial kits. Glycemia was determined by a glucometer (Accu-Chek-Roche). The paired t-test was used for the statistical analyses, done by the software Sigmastat, with p<0.05. Results: Glycemia 15, 30, 60 and 90 minutes after carbohydrate intake rose 3.9%, 11.9%, 34.8% and 22.7% in nonsmokers and 4.9%, 6.5%, 13.8% and 9.7% in smokers, respectively. The peak glucose absorption in nonsmokers was 21.0% greater than in smokers. Salivary amylase activity before and after eating was 75.0% smaller in smokers. Conclusion: These results suggest that smoking inhibits amylase and has a negative impact on the digestion/absorption of carbohydrates, consequently in blood glucose levels, thereby reducing the amount of energy absorbed.
Editor: 
Rights: aberto
Identifier DOI: 10.1590/S1415-52732010000400007
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-78650589621&partnerID=40&md5=11105993c6bc2982e7529aa839b132df
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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