Assessment of salivary ph, uric acid and periodontal status in vegetarian and non-vegetarian subjects

Aim: This study was conducted to estimate and compare the salivary pH, uric acid and periodontal status in vegetarians and non vegetarians. Material and Methods: The study consisted of 90 systemically healthy subjects in the age group of 18 years or above which was further divided into two groups: vegetarian and non vegetarian group. Plaque index, gingival index, sulcus bleeding index, probing pocket depth, clinical attachment level were recorded. Estimation of salivary pH was done using pH meter and salivary uric acid was estimated using Uric acid Kit in a semi automatic biochemical analyser. Statistical analysis was performed using independent t test with a level of significance 5% and power 80% and median effect size of 0.6. Results: A total of 90 patients were recruited for the study (21 females and 24 males in the vegetarian group and 25 females and 20 males in the non vegetarian group) The results revealed that comparison of uric acid between the non vegetarian and vegetarian group shows a statistical significant difference ( p-value=0.003) . There was significant difference between the groups on comparing gingival index and sulcus bleeding index with a p value of 0.041 and 0.045. Conclusion: This study has shown that vegetarian subjects had a statistically significant higher uric acid level (antioxidant) and reduced inflammatory signs.