Sidow Nor Osman, Gökgül Alper, Hassan Mohamed Sheikh
Department of Neurology, Mogadishu Somali - Turkey Recep Tayyip Erdoğan Training and Research Hospital, Mogadishu, Somalia.
Faculty of Medicine and Surgery, Jazeera University, Mogadishu, Somalia.
Int J Gen Med. 2024 Nov 30;17:5707-5713. doi: 10.2147/IJGM.S482246. eCollection 2024.
The plant known as , commonly referred to as Khat, holds significant cultural significance within the populations of East Africa and Southwestern Arabia. The objective of this study is to ascertain and assess the association between the act of chewing khat and the incidence of acute stroke.
The present study was carried out in a prospective observational manner at the Mogadishu-Somalia Turkish Training and Research Hospital. Data were gathered over a period of three years, from January 2021 to December 2023. The study encompassed all stroke patients who presented at the hospital's emergency department who had the habit of khat consumption and did not have previous risk factors of stroke. The study included a sample size of 52 patients.
The study involved 52 male patients who were diagnosed with acute stroke. Among the participants, 75% (n = 39) were aged between 18 and 39 years, while 25% (n = 13) were aged between 40 and 64 years. The findings indicate that hemorrhagic stroke was the prevailing stroke type, accounting for 88.5% (n = 46) of cases, while ischemic stroke accounted for only 11.5% (n = 6). All 52 participants in the study reported using khat. In addition to the act of chewing khat, it was found that 70% (n = 36) of the participants had been using khat for a period exceeding 5 years; none of the participants exhibited any additional risk factors for stroke.
The findings of our study indicate that , commonly known as khat, is a significant risk factor and potential causative agent for stroke. Khat consumption has been identified as a contributing factor to the incidence of cerebrovascular diseases.
名为 （通常称为巧茶）的植物在东非和阿拉伯半岛西南部人群中具有重要的文化意义。本研究的目的是确定和评估咀嚼巧茶行为与急性中风发病率之间的关联。
本研究在索马里摩加迪沙土耳其培训与研究医院以前瞻性观察的方式进行。数据收集时间为三年，从2021年1月至2023年12月。该研究涵盖了所有因有咀嚼巧茶习惯且无既往中风风险因素而到医院急诊科就诊的中风患者。研究样本量为52例患者。
该研究纳入了52例被诊断为急性中风的男性患者。在参与者中，75%（n = 39）年龄在18至39岁之间，而25%（n = 13）年龄在40至64岁之间。研究结果表明，出血性中风是主要的中风类型，占病例的88.5%（n = 46），而缺血性中风仅占11.5%（n = 6）。研究中的所有52名参与者均报告有咀嚼巧茶的行为。除了咀嚼巧茶外，还发现70%（n = 36）的参与者使用巧茶的时间超过5年；没有参与者表现出任何其他中风风险因素。
我们的研究结果表明，通常称为巧茶的 是中风的一个重要风险因素和潜在病因。食用巧茶已被确定为脑血管疾病发病率的一个促成因素。
