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

Abstract

ObjectivesThe objective of this study was to evaluate oral dryness and the taste sensation threshold (sweet, salt, sour, and bitter) among khat chewers. MethodsThis 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. ResultsOverall, 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. ConclusionsChronic 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)