ABSTRACT
This study was evaluated the relationship between blood glucose levels and salivary pH and buffering capacity in type II diabetic patients. The sample comprised 210 participants [age ranged 40-60 years]. Based on fasting blood glucose levels the participants were divided into 3 groups: controls with normal blood glucose levels; diabetic patients with levels > 200 mg/dL; and diabetic patients with levels >/= 200 mg/dL. Salivary pH and buffering capacity were determined in a sample of resting [non-stimulated] saliva taken from each participant. Salivary pH levels in diabetic patients with blood glucose levels >/= 200 mg/dL were lower than in the controls and diabetic patients with levels