| dc.description.abstract | High betel chewing habits can lead to the accumulation of free radicals and increased oxidative stress in the body, resulting in an imbalance of the salivary antioxidant superoxide dismutase (SOD). This study aims to analyze the relationship between betel chewing habits and salivary superoxide dismutase (SOD) levels. The study employed an analytical observational design with a cross-sectional approach. Sample calculations use the formula for testing a hypothesis in a single population, totaling 53 people. Subject selection method uses purposive sampling with inclusion Karo women who had been chewing betel for at least one year, had no systemic diseases, and did not consume alcohol and/or smoke. Data were collected using unstimulated saliva samples through the spitting method and analyzed using an ELISA kit. Salivary SOD levels were correlated with betel chewing habits and analyzed using the Spearman correlation test. The results showed that subjects aged 37-44 years had the highest percentage 32,1%. The lowest average salivary SOD levels were observed in subjects who had betel chewing habits for over 10 years 0,747±0,237 U/L, more than 6 times daily 0,727±0,243 U/L, and used a mixture of betel leaf, gambier, lime, areca nut, and tobacco 0,642±0,206 U/L. Based on the Spearman correlation test, salivary SOD levels showed a negative correlation with the duration of chewing (r=-0,524), frequency of chewing (r=-0,541), and the composition of betel quid (r=-0,608). The conclusion of this study is that the longer duration, higher frequency and the composition of betel chewing containing areca nut and tobacco are associated with lower levels salivary superoxide dismutase (SOD) levels, with a significant value (p<0.05). | en_US |
