Salivary Hormones Leptin, Ghrelin, Glucagon, and Glucagon-Like Peptide 1 and Their Relation to Sweet Taste Perception in Diabetic Patients

Table 2

Spearman correlations coefficients () between salivary leptin, ghrelin, glucagon, and GLP-1 concentrations and HbA1c concentrations, sweet taste thresholds, and sweet taste preferences in all three groups.

Salivary hormone	HbA1c	Sweet taste threshold	Sweet taste preference
Leptin
Control	0.06361	0.05120	-0.02597
Controlled DM	-0.08021	-0.3504	-0.3445
Uncontrolled DM	0.09704	0.01583	-0.3377
Leptin in all groups	0.3620	-0.09466	-0.07626
Ghrelin
Control	-0.05115	0.09236	-0.05674
Controlled DM	0.04879	-0.2690	-0.2445
Uncontrolled DM	0.05228	0.07383	-0.2499
Ghrelin in all groups	-0.1686	-0.006995	0.01981
Glucagon
Control	-0.06395	0.1668	0.1165
Controlled DM	-0.01762	-0.1791	-0.4393
Uncontrolled DM	0.1439	-0.1061	-0.4068
Glucagon in all groups	0.03269	-0.06499	0.1182
Glucagon-like peptide 1
Control	-0.007643	0.08940	-0.009461
Controlled DM	0.1275	-0.1069	0.03959
Uncontrolled DM	0.1255	-0.05740	-0.08888
Glucagon-like peptide 1 in all groups	-0.1077	-0.04525	0.03625

. . . DM: diabetes mellitus; HbA1c: glycated haemoglobin.