ArticleEuropean journal of nutrition2021
The salivary proteome reflects some traits of dietary habits in diabetic and non-diabetic older adults.
Article in European journal of nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 6 citations in OpenAlex.
- Proteomic snapshot of saliva samples predicts new pathways implicated in SARS-CoV-2 pathogenesis.Clinical proteomics · 2024Article
- Alterations in the Oral Microbiome Associated With Diabetes, Overweight, and Dietary Components.Frontiers in nutrition · 2022Article
- Salivary biomarkers as key to monitor personalized oral healthcare and precision dentistry: A scoping review.Frontiers in oral health · 2022Article
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Authors and funding
14 authors at 5 institutions in 3 countries.
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Abstract
purposeObjective markers of usual diet are of interest as alternative or validating tools in nutritional epidemiology research. The main purpose of the work was to assess whether saliva protein composition can reflect dietary habits in older adults, and how type 2 diabetes impacted on the saliva-diet correlates.
methods214 participants were selected from 2 European cohorts of community-dwelling older adults (3C-Bordeaux and Seniors-ENRICA-2), using a case-control design nested in each cohort. Cases were individuals with type 2 diabetes. Dietary information was obtained using the Mediterranean Diet Adherence Screener (MEDAS). Saliva was successfully obtained from 211 subjects, and its proteome analyzed by liquid chromatography-tandem mass spectrometry.
resultsThe relative abundance of 246 saliva proteins was obtained across all participants. The salivary proteome differed depending on the intake level of some food groups (especially vegetables, fruits, sweet snacks and red meat), in a diabetic status- and cohort-specific manner. Gene Set Enrichment Analysis suggested that some biological processes were consistently affected by diet across cohorts, for example enhanced platelet degranulation in high consumers of sweet snacks. Minimal models were then fitted to predict dietary variables by sociodemographic, clinical and salivary proteome variables. For the food group «sweet snacks», selected salivary proteins contributed to the predictive model and improved its performance in the Seniors-ENRICA-2 cohort and when both cohorts were combined.
conclusionSaliva proteome composition of elderly individuals can reflect some aspects of dietary patterns.
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