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Pubmed and Science Direct were searched for articles using the keywords \u201csaliva substitutes\u201d and \u201cartificial saliva.\u201d An advanced search was applied using the terms \u201cxerostomia\u201d and\/or \u201cfood oral processing\u201d and\/or \u201ceating\u201d and\/or \u201cmastication\u201d and\/or \u201cchewing\u201d and\/or \u201cswallowing.\u201d The analysis methods and the inclusion criteria were documented in a protocol published in the International prospective register of systematic reviews (PROSPERO with the registration number CRD42019124585). The search included 43 articles, published between 1979 and 2017. Among the included studies, 17 were observational studies, 5 were pilot studies, 21 were crossover studies, and 14 of these studies were blinded. The Strobe score for the included articles varied from 7.5 to 20. The possible effects of the use of saliva substitutes on the ingestion function were poorly investigated. No evidence was based on physiological studies. It is unknown whether using a saliva substitute has an effect on the composition and rheological properties of the food bolus, on the lubrication of the oral and laryngeal mucosa or on both phenomena. Moreover, saliva substitutes were not formulated to improve food oral processing and most of them are flavored. New saliva substitutes and artificial saliva should be designed and formulated to improve food oral processing.<\/jats:p>","DOI":"10.1111\/jtxs.12591","type":"journal-article","created":{"date-parts":[[2021,2,15]],"date-time":"2021-02-15T15:14:47Z","timestamp":1613402087000},"page":"278-293","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Could the use of saliva substitutes improve food oral processing in individuals with xerostomia? 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