Curry Intake Associated with Cognitive Function in Elderly

More research is needed to confirm a link between curry and enhanced cognitive function

FRIDAY, Nov. 3 (HealthDay News) -- Curry consumption is associated with better cognitive function in the elderly, according to a report in the Nov. 1 issue of the American Journal of Epidemiology.

Tze-Pin Ng, M.D., of the National University of Singapore in the Republic of Singapore, and colleagues analyzed the effect of curry consumption on cognitive function among 1,010 Asians without dementia aged 60 to 93 years.

After controlling for such confounding variables as fitness levels, NSAID use and vascular disease, researchers found that study participants who consumed curry occasionally (once in six months), or often or very often (at least once a month to daily), scored better on the Mini-Mental State Examination than their counterparts who rarely or never ate this spice.

Exactly how curry may improve cognitive function is not fully understood, but the spice is known to have potent anti-inflammatory and antioxidant properties.

"More firm evidence may come from further investigations of curry consumption in relation to Alzheimer disease in longitudinally followed up cohorts of elderly persons and from investigations that further characterize the specific neurocognitive functions that are enhanced by turmeric," the authors write.

Abstract
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