Lowering salivary pH with sugar-containing gum augments salivary nitrite production and blood pressure reduction with dietary nitrate (beetroot juice).
Br J Clin PharmacolJun 18, 2026 (epub)
Andrew J Webb, Harriet Clift, Callum Hill et al.
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In 30 seconds
This randomized controlled trial investigated the effects of sugar-containing gum on salivary pH and its subsequent impact on salivary nitrite production and blood pressure in 14 healthy volunteers. The study found that chewing sugar-containing gum decreased salivary pH by 1.4, leading to a 45% increase in salivary nitrite production and a reduction in systolic and diastolic blood pressure by 2.7 mmHg and 1.9 mmHg, respectively.
Key findings
- Salivary pH decreased by 1.4 ± 0.09 with sugar-containing gum compared to sugar-free gum (p < .0001).
- Salivary nitrite production increased by 45% (30.0 ± 11.0 μmol·h -1; p < .01).
- Plasma nitrite levels rose by 25% (222.2 ± 50.3 nmol·L -1; p = .0001).
- Systolic and diastolic blood pressure decreased by 2.7 ± 0.5 mmHg and 1.9 ± 0.5 mmHg, respectively (both p < .0001).
Why it matters
Understanding the relationship between salivary pH and nitrite production can inform dietary recommendations and interventions aimed at managing blood pressure through dietary nitrates, potentially enhancing cardiovascular health.