Higher Saliva pH Among Vegetarians Compared With Nonvegetarians in Hong Kong

ABSTRACT Introduction An optimal salivary pH level above 5.5 is crucial for maintaining oral health and preventing tooth decay. Furthermore, oral health may correlate with a reduced risk of chronic conditions such as diabetes and heart disease. This cross‐sectional study aims to compare the differences in salivary pH levels between vegetarians and nonvegetarians. Methods During a vegetarian health festival in Hong Kong, we invited participants to complete a health questionnaire and measure their saliva pH 30 min after meals. Approximately 237 individuals volunteered for the study, consisting of 79 vegetarians and 158 nonvegetarians. Results An Independent Samples t‐ test showed that vegetarians exhibited a pH of 7.07, whereas nonvegetarians had a pH of 6.61 ( p < 0.001). The contrasting dietary patterns between the two groups indicated that vegetarians consumed a higher quantity of beans and nuts, while nonvegetarians favored meats and beverages such as coffee, sodas, and juices. In a distinct analysis independent of dietary categorization, foods linked with a higher pH level included beans and vegetables. Conclusion A higher saliva pH was observed in vegetarians compared to nonvegetarians. The primary component of the vegetarian diet potentially accounting for this difference is beans, which were found to be independently associated with elevated pH levels in our study. Furthermore, vegetables were also identified as foods contributing to this increase in pH. However, further experimental and longitudinal studies are required to validate these findings.