Oral surgery, oral medicine, oral pathology and oral radiology · 2025
Effects of khat (Catha edulis) chewing on dry mouth and taste function: a comparative cross-sectional study.
СтатьяСравнительное исследованиеПоддержка исследования: вне правительства СШАНазвание и аннотация: Перевод пока не подготовлен
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Al-Akwa'a Ola Mohsen, Al-Hajri Manal Mohammed, ALHowshabi Asma'a Mansour, Al-Maweri Sadeq Ali, Halboub Esam
Аннотация
OBJECTIVES: The objective of this study was to evaluate oral dryness and the taste sensation threshold (sweet, salt, sour, and bitter) among khat chewers.
METHODS: This cross-sectional comparative study enrolled 140 healthy individuals divided into 2 groups: khat chewers (KCs; n = 73), and non-chewers (NCs; n = 67). Oral dryness was assessed using the Clinical Oral Dryness Score (CODS), whereas taste perception was assessed using the 4 primary tastes: sweet, salty, sour, and bitter, along with the Total Taste Score (TTS), each prepared as 7 chemical solutions representing 7 concentrations. SPSS version 26 was used for data analysis.
RESULTS: Overall, KC revealed significantly higher overall CODS scores compared to NCs (4.26 ± 1.39 vs 2.10 ± 1.15, P < .001). The TTS was significantly lower in KCs (16.52 ± 3.367) compared to NCs (18.87 ± 3.592, P < .001), owing to revealing significantly lower mean taste sensation scores for sweet, salty, and bitter tastes but not for sour taste. Up to 20.5% of KCs had hypogeusia compared with only 4.5% of NCs (P = .005). Multivariate analyses also revealed khat chewing as an independent determinant factor for oral dryness and hypogeusia.
CONCLUSIONS: Chronic khat chewing is associated with mouth dryness and taste impairment, gravely impacting on the patients' quality of life. (Oral Surg Oral Med Oral Pathol Oral Radiol YEAR;VOL:page range).
METHODS: This cross-sectional comparative study enrolled 140 healthy individuals divided into 2 groups: khat chewers (KCs; n = 73), and non-chewers (NCs; n = 67). Oral dryness was assessed using the Clinical Oral Dryness Score (CODS), whereas taste perception was assessed using the 4 primary tastes: sweet, salty, sour, and bitter, along with the Total Taste Score (TTS), each prepared as 7 chemical solutions representing 7 concentrations. SPSS version 26 was used for data analysis.
RESULTS: Overall, KC revealed significantly higher overall CODS scores compared to NCs (4.26 ± 1.39 vs 2.10 ± 1.15, P < .001). The TTS was significantly lower in KCs (16.52 ± 3.367) compared to NCs (18.87 ± 3.592, P < .001), owing to revealing significantly lower mean taste sensation scores for sweet, salty, and bitter tastes but not for sour taste. Up to 20.5% of KCs had hypogeusia compared with only 4.5% of NCs (P = .005). Multivariate analyses also revealed khat chewing as an independent determinant factor for oral dryness and hypogeusia.
CONCLUSIONS: Chronic khat chewing is associated with mouth dryness and taste impairment, gravely impacting on the patients' quality of life. (Oral Surg Oral Med Oral Pathol Oral Radiol YEAR;VOL:page range).