食用富含姜黄素的咖喱与较低的认知能力下降风险以及轻度认知障碍或痴呆症的发病率相关：一项基于亚洲人群的研究。

Curcumin-Rich Curry Consumption Is Associated with Lower Risk of Cognitive Decline and Incidence of Mild Cognitive Impairment or Dementia: An Asian Population-Based Study.

作者信息

Lu Yanxia, Lee Tih Shih, Lim Wee Shiong, Yap Philip, Cheong Chin Yee, Rawtaer Iris, Liew Tau Ming, Gwee Xinyi, Gao Qi, Yap Keng Bee, Ng Tze Pin

机构信息

Department of Medical Psychology and Ethics, School of Basic Medical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China.

Neuroscience and Behavioral Disorders Program, Duke-NUS Medical School, Singapore 169857, Singapore.

出版信息

Nutrients. 2025 Jul 30;17(15):2488. doi: 10.3390/nu17152488.

DOI:10.3390/nu17152488

PMID:40806073

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12348642/

Abstract

BACKGROUND/OBJECTIVES: We studied the possible protective effect of dietary curcumin in curry meals against cognitive decline and mild cognitive impairment (MCI) and dementia in a population-based Singapore Longitudinal Ageing cohort study.

METHODS

Baseline curry consumption frequency was categorized as five categories ranging from 'never or rarely' to 'daily'. Among 2920 participants (mean age 65.5 ± SD 7.1 years) free of stroke, Parkinson's disease, or traumatic brain injury at baseline, cognitive decline (MMSE drop ≥2) was assessed at 3-5 years (mean 4.5) follow-up. Occurrence of incident MCI-dementia was assessed at follow-up among 2446 participants without neurocognitive disorder at baseline.

RESULTS

A decreasing linear trend was observed between higher levels of curry consumption and cognitive decline ( = 0.037). The cumulative incidence of MCI-dementia decreased from 13.1% in those who never or rarely consumed curry to 3.6% in those who consumed curry daily (linear < 0.001). The adjusted OR across levels of curry consumption exhibited a linear trend ( = 0.021) from OR = 0.61 ( < 0.05) for occasional consumption to OR = 0.21 ( < 0.001) for daily consumption.

CONCLUSIONS

The intake of dietary curcumin through curry shows a dose-dependent reduction in incidence of cognitive decline and MCI-dementia in this Asian population of community-based elders.

摘要

背景/目的：在一项基于人群的新加坡纵向老龄化队列研究中，我们研究了咖喱餐中膳食姜黄素对认知能力下降、轻度认知障碍（MCI）和痴呆症的潜在保护作用。

方法

将基线咖喱消费频率分为从“从不或很少”到“每天”的五个类别。在2920名基线时无中风、帕金森病或创伤性脑损伤的参与者（平均年龄65.5±标准差7.1岁）中，在3至5年（平均4.5年）的随访中评估认知能力下降情况（MMSE下降≥2）。在2446名基线时无神经认知障碍的参与者中，随访时评估新发MCI-痴呆症的发生情况。

结果

在较高水平的咖喱消费与认知能力下降之间观察到线性下降趋势（P = 0.037）。MCI-痴呆症的累积发病率从从不或很少食用咖喱的人群中的13.1%降至每天食用咖喱的人群中的3.6%（线性P < 0.001）。从偶尔食用的OR = 0.61（P < 0.05）到每天食用的OR = 0.21（P < 0.001），调整后的OR在咖喱消费水平上呈现线性趋势（P = 0.021）。