{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T05:23:24Z","timestamp":1787289804682,"version":"build-2736575974"},"reference-count":53,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T00:00:00Z","timestamp":1787270400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Dent. Med."],"abstract":"\n Background<\/jats:title>\n People with any form of dry mouth may have problems with eating, swallowing, speaking, taste perception, wearing dentures, and maintaining good oral health. Subsequently, it can have a major impact on the quality of life through its effects on the qualitative and quantitative parameters of nutrition. Nevertheless, little is known about the effects of different foods and nutrients on salivation and orofacial sicca symptoms. Despite this, the literature on the relationship between xerostomia (x), hyposalivation (h), Sj\u00f6gren disease (SD), and nutrition is relatively sparse.<\/jats:p>\n <\/jats:sec>\n \n Objective<\/jats:title>\n The authors aimed to evaluate the dietary habits of middle-aged patients with newly diagnosed dry mouth and\/or SD compared with healthy controls.<\/jats:p>\n <\/jats:sec>\n \n Methods<\/jats:title>\n A total of 128 participants (10 men and 118 women; mean age: 53\u2009\u00b1\u200913 years) enrolled in the study. A 35-question questionnaire containing a \u201ccomputer-assisted personal interview\u201d-type exploratory survey was used to record body mass index (BMI), possible food allergies, harmful habits, used sources of health-related information, and nutritional habits such as frequency and types of daily meals, for example, fruit, vegetable, meat, vitamin, and trace element consumption. Subjective sicca symptoms (xerostomia, xerophthalmia) were also assessed by guided questions, while the unstimulated whole saliva (UWS) flow rate was determined by the spitting method to confirm hyposalivation. SD was diagnosed based on the 2016 ACR-EULAR diagnostic criteria. Participants were divided into four groups: healthy controls (c), xerostomia (x), hyposalivation (h), and SD. Patients' data were compared with those of healthy controls.<\/jats:p>\n <\/jats:sec>\n \n Results<\/jats:title>\n \n The mean BMI of the participants did not show a significant difference from the normal BMI, although it was slightly elevated in all four patient groups (c: 24.7; x: 25.4; h: 26.2; SD: 25.2). The smoking percentage was high in the SD group: 49% vs. 18% in the c group (\n p<\/jats:italic>\n \u2009=\u20090.01), while it was 0 in both the x and h groups. The percentage of food allergy and\/or intolerance (lactose, milk protein or gluten, floating, and bloating) was increased among all patients compared with healthy controls: 50% of patients with xerostomia and 44% and 68% with those with hyposalivation compared with only 16% of healthy controls (\n p<\/jats:italic>\n \u2009&lt;\u20090.05,\n p<\/jats:italic>\n \u2009&lt;\u20090.05,\n p<\/jats:italic>\n \u2009&lt;\u20090.00001, respectively). Similarly, liquid consumption was between 1.9 and 2.2 L\/day in all groups, and the interviewed participants preferred water ( approximately 78%) and diary milk products (more than 80%). Significantly less patients with xerostomia consumed alcohol (2.6 vs. 18%,\n p<\/jats:italic>\n \u2009&lt;\u20090.05) and vegetable milk regularly (2.6 vs. 18%,\n p<\/jats:italic>\n \u2009&lt;\u20090.05) compared with healthy controls; alcohol consumption was also low in the h (4.7%) and SD (6.4%) group of patients. There was no significant difference in the intake of different vitamins and trace elements between any patient group and the c group, except that of vitamin D3, which was consumed in a significantly higher frequency by the x group of patients (\n p<\/jats:italic>\n \u2009&lt;\u20090.05). Extra sugar, processed food, snack, extra salt consumption, and grain and wheat types of preference were at similar levels in all the examined groups. It was observed that all four groups favored apple among all fruits, while patients with dry mouth did not prefer sour fruits like berries (hyposalivation\n p<\/jats:italic>\n \u2009&lt;\u20090.05) and citrus fruits (x and h;\n p<\/jats:italic>\n \u2009&lt;\u20090.05 and\n p<\/jats:italic>\n \u2009&lt;\u20090.05) or irritating agents like onions (h;\n p<\/jats:italic>\n \u2009&lt;\u20090.05), as these foods might deteriorate both the dryness feeling and the burning mucosal symptoms. Potato was less preferred by the other groups compared with the healthy control group and might cause swallowing problems in patients of the x group (\n p<\/jats:italic>\n \u2009&lt;\u20090.05). Nevertheless, rice and tomato-paprika consumption was increased in the h group (\n p<\/jats:italic>\n \u2009&lt;\u20090.05,\n p<\/jats:italic>\n \u2009&lt;\u20090.05). With regard to meat types, poultry (50%\u201388%), pork (40%\u201358%), and seafood (33%\u201350%) were the most popular, but possibly because of its less fat content, the x and SD group of patients consumed less poultry compared with the c group of patients (50 and 52% vs. 80%;\n p<\/jats:italic>\n \u2009&lt;\u20090.001,\n p<\/jats:italic>\n \u2009&lt;\u20090.05, respectively. It should also be noted that people today prefer the internet as a source for obtaining any diet or health awareness information (64%\u201392%) and less frequently consult their physicians or specialists (0%\u20136%). No significant differences were found between the patient and control groups in terms of oil and fat consumption; vegetable oils (82%\u2013100%) and butter (22%\u201325%) were the most popular between the groups.\n <\/jats:p>\n <\/jats:sec>\n \n Conclusions<\/jats:title>\n As a primary outcome of this study, the nutrition of patients with dry mouth and\/or SD generally does not differ from the diet of healthy persons, and it is determined by local traditions and availability. The number of daily meals and the pattern of fluid consumption do not vary significantly because of sicca symptoms or SD. A higher incidence of food allergy was reported in patients with dry mouth and\/or SD. Affected patients tend to prefer easily swallowable, non-irritant, softer (rice), or high-water content foods such as tomato and paprika, or cold cuts. Patients with dry mouth and\/or SD need conscious dietary advice from their family practitioners, dentists, or specialists to alleviate their symptoms, while trustworthy websites and social media may serve as important sources of health information.<\/jats:p>\n <\/jats:sec>","DOI":"10.3389\/fdmed.2026.1879266","type":"journal-article","created":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T04:23:25Z","timestamp":1787286205000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Nutritional characteristics of patients with dry mouth and\/or Sj\u00f6gren disease in a Hungarian cohort"],"prefix":"10.3389","volume":"7","author":[{"given":"Gy\u00f6rgy","family":"T\u00f3th","sequence":"first","affiliation":[{"name":"Department of Preclinical Dentistry, Faculty of Dentistry, Semmelweis University","place":["Budapest, Hungary"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dorottya","family":"Kiss","sequence":"additional","affiliation":[{"name":"Department of Oro-Maxillofacial Surgery and Stomatology, Faculty of Dentistry, Semmelweis University","place":["Budapest, Hungary"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Csilla","family":"Erdei","sequence":"additional","affiliation":[{"name":"Department of Preclinical Dentistry, Faculty of Dentistry, Semmelweis University","place":["Budapest, Hungary"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Krisztina","family":"M\u00e1rton","sequence":"additional","affiliation":[{"name":"Department of Preclinical Dentistry, Faculty of Dentistry, Semmelweis University","place":["Budapest, Hungary"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,8,21]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"20","DOI":"10.1136\/ard.57.1.20","article-title":"Weak association between subjective symptoms of and objective testing for dry eyes and dry mouth: results from a population based study","volume":"57","author":"Price","year":"1998","journal-title":"Ann Rheum Dis"},{"key":"B2","doi-asserted-by":"publisher","first-page":"472","DOI":"10.1111\/j.1601-0825.2007.01404.x","article-title":"Unstimulated whole saliva flow rate in relation to sicca symptoms in Hungary","volume":"14","author":"M\u00e1rton","year":"2008","journal-title":"Oral Dis"},{"key":"B3","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1038\/bdjteam.2015.123","article-title":"Saliva A review of its role in maintaining oral health and preventing dental disease","volume":"2","author":"Dodds","year":"2015","journal-title":"BDJ Team"},{"key":"B4","doi-asserted-by":"publisher","first-page":"63","DOI":"10.14219\/jada.archive.1991.0098","article-title":"How much saliva is enough? 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