Effects of Oral pH Changes on Smoking Desire

Abstract

Background: Nicotine addiction is associated with nicotine absorptionfrom the buccal mucosa, and it is stated that the main factor thatdetermines nicotine absorption is saliva pH. In the literature, the effectsof changes in saliva pH values after eating and drinking on smokingdesire in smokers were not questioned. Aim: To show the effect of saliva pH changes on smoking desire. Thesecondary aim was to show the impact of coffee and water drinking onsaliva pH and smoking on oral-dental health (oral hygiene and gingivalbleeding). Study Design: Case–control study. Methods: A questionnaire was administered that included “Socio demographic Data Form” and smoking history and Fagerström Testfor Nicotine Dependence (FTND). Oral and dental examinations wereperformed with mirror sonds and using oral hygiene standard Silnessand Leöe plaque index and DMFT Index (Index of Decayed Missingor Filled Teeth). Untreated saliva samples were taken, and baselinesaliva flow rate and pH values were measured. To assess pH changes,saliva pH was remeasured after sugar-free instant coffee and waterconsumption. Smoking desire was evaluated with the Visual AnalogScale (VAS). Results: In this study, 24 (55.8%) females and 19 (44.2%) males wereamong the 43 smoking and 39 nonsmoking cases. Smoking was signifi cantly associated with poor oral hygiene (in smokers 4.71 (±1.40), innon-smokers 2.30 (±1.59); P < .01). DMFT index was higher in smok ers 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 flowrates were lower in smokers (in smokers 2.56 (±1.34), in non-smokers3.00 (±1.22), P = .06). In both groups, pH values increased after coffeeconsumption 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 pHbasal: 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 consumptionand decreased after drinking water. Besides, VAS values decreasedsignificantly after drinking water. The results suggest that a simplebehavior such as drinking water may be used in conjunction withbehavioral and cognitive therapies to pursue smoking cessation.