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Abstract Title:

Curcumin-Rich Curry Consumption and Neurocognitive Function from 4.5-Year Follow-Up of Community-Dwelling Older Adults (Singapore Longitudinal Ageing Study).

Abstract Source:

Nutrients. 2022 Mar 11 ;14(6). Epub 2022 Mar 11. PMID: 35334842

Abstract Author(s):

Tze Pin Ng, Ma Shwe Zin Nyunt, Qi Gao, Xinyi Gwee, Denise Qian Ling Chua, Keng Bee Yap

Article Affiliation:

Tze Pin Ng

Abstract:

The potential neurocognition protective effects of dietary curcumin in curry consumed with food was investigated in this study of 2734 community-dwelling adults (aged≥ 55, mean ± SD: 65.9 ± 7.4). We analyzed longitudinal data of baseline curry consumption ("never or rarely", "occasionally":<once a month, "often":>once a month and<once a week, "very often":>once a week or daily) and baseline and 4.5-year follow-up cognitive function in mixed model analyses controlling for confounding risk factors. Significant between-exposure differences were found for Digit Span-Backward (DS-B), Verbal Fluency-Animals (VF-A) and Block Design (BD). Compared to "never or rarely" consumption, "very often" and "often" consumptions were associated with higher DS-B performance; "very often"-with higher VF-A, and "occasional", "often" and "very often" consumptions-with higher BD: Cohen's d: from 0.130 to 0.186. Among participants with cardiometabolic and cardiac diseases (CMVD), curry consumption was associated with significantly higher DS-B and VF-A. Among CMVD-free participants, curry consumption was associated with significantly higher DS-B, VF-A and BD: Cohen's d: from 0.098 to 0.305. The consumption of dietary curcumin was associated with the maintenance over time of higher functioning on attention, short-term working memory, visual spatial constructional ability, language and executive function among community-dwelling older Asian adults.

Study Type : Human Study

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