Impact of Glycemic Control, Biochemical Parameters, and Diabetes Duration on Xerostomia in Diabetic Patients
DOI:
https://doi.org/10.36283/ziun-pjmd14-3/044Keywords:
Xerostomia, Diabetes, Random Blood Sugar, Salivary Dysfunction, Prevalence, Glycemic ControlAbstract
Background: Xerostomia, or dry mouth, is a common condition among diabetic patients, potentially affecting their quality of life. The study aimed to investigate the prevalence of xerostomia and its association with various demographic, medical, and biochemical variables.
Methods: A cross-sectional study was conducted with 117 diabetic patients at the Department of Oral and Maxillofacial Surgery, Abbasi Shaheed Hospital, Karachi Medical and Dental College, Karachi, for six months from November 2022 to April 2023. Demographic, medical, and biochemical data were collected, including age, gender, diabetes duration, presence of complications, and RBS levels. The prevalence of xerostomia was assessed through a self-reported questionnaire. The severity of salivary dysfunction was categorized according to RBS levels. Data entry and analysis were performed using SPSS version 22. Post-stratification chi-square test was applied, with a p-value of ≤0.05 considered statistically significant
Results: The mean age of participants was 47.16 ± 7.04 years, and the mean duration of diabetes was 10.6 ± 4.86 years. The prevalence of xerostomia in the sample was 55(47.0%). A significant relationship was found between higher RBS levels and more severe salivary dysfunction (p = 0.013). No significant associations were observed between xerostomia and age, gender, dental caries, smoking, alcohol consumption, or medical history. Patients with diabetes for more than 10 years exhibited a higher prevalence of xerostomia, though this association was not statistically significant (p = 0.059).
Conclusion: Poor glycemic control and long-term diabetes duration significantly increased the prevalence of xerostomia among diabetes patients. The results suggest the need for regular monitoring and management of blood glucose so that salivary dysfunction is reduced. Further research is needed to assess other contributing factors and potential prevention.
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