Effects of khat (Catha edulis) chewing on dry mouth and taste function: a comparative cross-sectional study

IF 1.9 3区医学 Q2 DENTISTRY, ORAL SURGERY & MEDICINE

Oral Surgery Oral Medicine Oral Pathology Oral Radiology Pub Date : 2025-04-11 DOI:10.1016/j.oooo.2025.03.016

Ola Mohsen Al-Akwa’a , Manal Mohammed AL-Hajri , Asma’a Mansour ALHowshabi , Sadeq Ali Al-Maweri , Esam Halboub

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引用次数: 0

Abstract

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)

查看原文本刊更多论文

咀嚼阿拉伯茶（Catha edulis）对口干和味觉功能的影响：比较横断面研究。

目的：本研究的目的是评估阿拉伯茶咀嚼者的口腔干燥和味觉感觉阈值（甜、咸、酸和苦）。方法：本横断面比较研究纳入140名健康个体，分为两组：阿拉伯茶咀嚼者（KCs）；n = 73)，非咀嚼者(nc；N = 67)。使用临床口腔干燥评分（CODS）来评估口腔干燥，而味觉感知则使用四种主要味道进行评估：甜、咸、酸、苦，以及总味觉评分（TTS），每种化学溶液分别代表7种浓度。使用SPSS version 26进行数据分析。结果：总体而言，KC组的总CODS评分明显高于nc组（4.26±1.39 vs 2.10±1.15,P < 0.001）。KCs的TTS得分（16.52±3.367）显著低于nc的（18.87±3.592,P < 0.001），这是由于KCs的甜味、咸味和苦味的平均味觉得分显著低于nc，而酸味的平均味觉得分则显著低于nc。高达20.5%的KCs有缺氧，而NCs只有4.5% （P = 0.005）。多变量分析还显示，咀嚼阿拉伯茶是口腔干燥和缺水的独立决定因素。结论：慢性阿拉伯茶咀嚼与口腔干燥和味觉障碍有关，严重影响患者的生活质量。（口腔外科、口腔医学、口腔病理、口腔放射学；年；卷：页范围）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Oral Surgery Oral Medicine Oral Pathology Oral Radiology DENTISTRY, ORAL SURGERY & MEDICINE-

CiteScore

3.80

自引率

6.90%

发文量

1217

审稿时长

2-4 weeks

期刊介绍： Oral Surgery, Oral Medicine, Oral Pathology and Oral Radiology is required reading for anyone in the fields of oral surgery, oral medicine, oral pathology, oral radiology or advanced general practice dentistry. It is the only major dental journal that provides a practical and complete overview of the medical and surgical techniques of dental practice in four areas. Topics covered include such current issues as dental implants, treatment of HIV-infected patients, and evaluation and treatment of TMJ disorders. The official publication for nine societies, the Journal is recommended for initial purchase in the Brandon Hill study, Selected List of Books and Journals for the Small Medical Library.