Comparison of salivary parameters in COVID-19 positive vs COVID-19 negative individuals during a mass campaign: a case-control study

Abstract

Background: In the study of the pathophysiology and manifestations, particularly orofacial, associated with COVID-19, oral dysfunctions affecting the salivary glands and saliva, could be associated with this infection. Our objective was to study some salivary biochemical parameters in individuals with COVID-19 compared to healthy individuals.

Method: A case-control study was conducted on salivary samples stored at -20°C at the Biochemistry Laboratory of the Faculty of Medicine and Biomedical Sciences of the University of Yaoundé I, of 20 COVID-19 positive and 20 COVID-19 negative individuals. For each sample, information’s on the individuals were collected from the database of a study on COVID-19 in the context of voluntary screening in universities. pH, total protein, sodium and potassium ions were measured. Statistical analyses were performed using
SPSS version 26.0 software with p < 0.05 considered statistically significant.

Results: Of the symptomatic COVID-19 cases, 25% had loss of taste, and 5% had loss of smell. COVID-19+ had lower salivary pH (6.6±0.5 vs 7±0; p=0.003). There were no significant differences between the values of total protein, sodium and potassium in
Covid-19+ and controls (p ≥0.05). We did not find any factors associated with the biochemical parameters evaluated.

Conclusion: COVID-19 is associated with a loss of taste and acid salivary pH.