Curcumin-Rich Curry Consumption Is Associated with Lower Risk of Cognitive Decline and Incidence of Mild Cognitive...

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.

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.

A decreasing linear trend was observed between higher levels of curry consumption and cognitive decline (p = 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 p < 0.001). The adjusted OR across levels of curry consumption exhibited a linear trend (p = 0.021) from OR = 0.61 (p < 0.05) for occasional consumption to OR = 0.21 (p < 0.001) for daily consumption.

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.