Nguyen Hai Duc, Oh Hojin, Kim Min-Sun
Department of Pharmacy, College of Pharmacy and Research Institute of Life and Pharmaceutical Sciences, Sunchon National University, Sunchon, Jeonnam, Republic of Korea.
Department of Pharmacy, College of Pharmacy and Research Institute of Life and Pharmaceutical Sciences, Sunchon National University, Sunchon, Jeonnam, Republic of Korea.
Diabetes Metab Syndr. 2022 Jan;16(1):102378. doi: 10.1016/j.dsx.2021.102378. Epub 2021 Dec 26.
We aim to evaluate the association between curry-rice consumption, cardiovascular diseases (CVDs), type 2 diabetes (T2DB), arthritis, and depression.
17,625 participants aged ≥18 years were recruited to obtain data on sociodemographic characteristics, lifestyle, medical history, current medications, family history, and food consumption. The association between curry-rice consumption, CVDs, T2DB, arthritis, and depression was examined using multivariable-adjusted analyses.
In the logistic model, risks of elevated triglyceride (OR 0.89; 95% CI, 0.82-0.97, p = 0.006), elevated HbA1c (OR 0.81; 95% CI, 0.73-0.91, p < 0.001), and elevated glucose (OR 0.86; 95% CI, 0.79-0.94, p < 0.001) were significantly lower in the high curry-rice consumption group than in the low curry-rice consumption group. Risk of hypertension (OR 0.88; 95% CI, 0.78-0.98, p = 0.044), T2DB (OR, 0.82; 95% CI, 0.68-0.98, p < 0.001), and depression (OR 0.82; 95% CI, 0.70-0.97, p = 0.026) was significantly lower among the high curry-rice consumption group than in the low curry-rice consumption group. These findings were consistent with the results of the analysis when curry-rice consumption was treated as a continuous variable.
The potential health benefits resulting from the intake of curry-rice via an ordinary diet could protect the public from the burden of non-communicable diseases (NCDs) and mental health. These results highlight an ongoing need to understand the role of curry-rice in NCDs and mental health.
我们旨在评估食用咖喱饭与心血管疾病（CVD）、2型糖尿病（T2DB）、关节炎及抑郁症之间的关联。
招募了17625名年龄≥18岁的参与者，以获取有关社会人口学特征、生活方式、病史、当前用药情况、家族病史及食物消费的数据。使用多变量调整分析来检验食用咖喱饭与CVD、T2DB、关节炎及抑郁症之间的关联。
在逻辑模型中，高咖喱饭消费组中甘油三酯升高的风险（比值比[OR]0.89；95%置信区间[CI]，0.82 - 0.97，p = 0.006）、糖化血红蛋白（HbA1c）升高的风险（OR 0.81；95% CI，0.73 - 0.91，p < 0.001）及血糖升高的风险（OR 0.86；95% CI，0.79 - 0.94，p < 0.001）均显著低于低咖喱饭消费组。高咖喱饭消费组中高血压的风险（OR 0.88；95% CI，0.78 - 0.98，p = 0.044）、T2DB的风险（OR 0.82；95% CI，0.68 - 0.98，p < 0.001）及抑郁症的风险（OR 0.82；95% CI，0.70 - 0.97，p = 0.026）均显著低于低咖喱饭消费组。当将咖喱饭消费视为连续变量时，这些发现与分析结果一致。
通过日常饮食摄入咖喱饭所带来的潜在健康益处可保护公众免受非传染性疾病（NCD）和心理健康问题的负担。这些结果凸显了持续了解咖喱饭在NCD和心理健康中作用的必要性。
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