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Salivary gland infections are viral or bacterial infections of the saliva-producing glands.
There are three pairs of major salivary glands.
The two largest are the parotid glands, one in each cheek over the jaw in front of the ears. Inflammation of one or more of these glands is called parotitis, or parotiditis.
Two submandibular glands are at the back of the mouth on both sides of the jaw.
Two sublingual glands are under the floor of the mouth.
All of the salivary glands empty saliva into the mouth through ducts that open at various locations in the mouth.
Causes, incidence, and risk factors
Salivary gland infections are somewhat common, and they can return in some people.
Viral infections such as mumps often affect the salivary glands (mumps most often causes parotiditis). Mumps is a rare infection today because of immunization with the MMR vaccine .
Definition Salivary duct stones are crystallized minerals in the ducts that drain the salivary glands. Salivary duct stones are a type of salivary gland disorder . Alternative Names Sialolithiasis Causes, incidence, and risk factors Saliva (spit) is produced by the salivary glands in the mouth. The chemicals in saliva can crystallize into a stone that can block the salivary ducts. When saliva cannot exit a blocked duct, it backs up into the gland, causing pain and swelling of the gland. There are three pairs of major salivary glands: The two largest are the parotid glands, one in each cheek over the jaw in front of the ears. Two submandibular glands are at the back of the mouth on both sides of the jaw. Two sublingual glands are under the floor of the mouth. Salivary stones most often affect the submandibular glands, but they can also affect the parotid glands.
When you eat carbohydrates, digestion begins in the mouth. Your salivary glands secrete a hormone called salivary amylase that starts breaking down starches and other large carbohydrates into smaller carbohydrates and glucose.
Recent research has shown that different people contain different levels of this salivary amylase, and the levels are both genetic and environmental. People who are descended from populations that traditionally ate a lot of carbohydrates have a lot more salivary amylase; up to half the protein in their saliva can be amylase, whereas other people have hardly any at all.
Environmental influences include the amount of carbohydrate in your diet now, and stress.
Recently two scientists from Rutgers University in New Jersey and the Monell Chemical Senses Center in Philadelphia wondered if people with high levels of amylase (which they termed HA) would digest starches faster and hence have higher blood glucose (BG) levels than people with low level...
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