Renal Function Tests and Lipid Profiles among Apparently Healthy Adult Male Khat-Chewers and Non-Khat Chewers in Dilla Town, Southern Ethiopia

Abstract Background: Chewing khat, ‘Catha edulis’ is becoming more common in our society with increased harmful health repercussions, such as lipid metabolism disorder and impaired renal function. There is a scarcity of data and contradictory findings on this topic. Therefore, this study aimed to compare renal function tests and lipid profile levels among apparently healthy adult male khat chewers and non-khat chewers, and to assess the associated risk factors. Method: A cross-sectional study was conducted in Dilla Town using convenient sampling techniques. The levels of lipid and renal function tests were analyzed on apparently healthy adult male khat-chewers (n = 100) and non-khat chewers (n = 100) using the Siemens Dimension EXL 200 integrated system. Kruskal-Wallis, Mann-Whitney, and Spearman correlation statistical methods were applied using SPSS Version 26. A P-value < 0.05 was regarded as statistically significant. Result: Among khat chewers, the levels of HDL-C (median ± IQR) were significantly lower (34.0 ± 17 mg/dl) compared with non-khat chewers (39.5 ± 25 mg/dl) (P = 0.007). Additionally, khat chewers displayed significantly higher levels of TC/HDL ratio (3.81 ± 2.05 vs. 3.17 ± 1.29, P<0.001) and TG (95.5 ± 56 mg/dl vs. 80.5 ± 45 mg/dl, P = 0.005) than non-khat chewers (p<0.05). Long-term chewing, lasting more than 10 years, has been associated with a significant increase in creatinine and decreased eGFR levels compared with shorter durations, less than 10 years. Conclusion: Khat chewing has a deleterious effect on HDL, triglyceride, and TC/HDL ratio levels and may be associated with chewing duration, frequency, bundle of khat, and time spent on chewing. Long-term chewing has been associated with kidney damage. Recommendation: Concerned bodies should create awareness about Khat’s effect, and more longitudinal studies should be conducted to investigate cause-and-effect relationships.