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- Turmeric (Curcuma longa)
- Curcumin
- Pulmonary Function
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Date:
06-28-2013 | HC# 021311-475
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Re: Curcumin-rich Curry Meals May Improve Pulmonary Function in the Elderly
Ng TP, Niti M, Yap KB, Tan WC. Curcumins-rich
curry diet and pulmonary function in Asian older adults. PLoS One. 2012;7(12):e51753. doi: 10.1371/journal.pone.0051753.
Curcumin comes from the rhizome of the
turmeric (Curcuma longa) plant, which
is the principle yellow spice used in many Asian curry recipes. Turmeric is
also used as a traditional medicine for various health conditions. Moreover,
curcumin is known to have potent antioxidant and anti-inflammatory properties.
Some of the health effects of curcumin may benefit an elderly population at
high risk for chronic obstructive pulmonary disease (COPD) by protecting their
lungs against oxidative stress and inflammation; however, there have been no
studies that have assessed the protective effect of turmeric consumption in
relation to COPD in elderly people that smoke. Therefore, the aim of this
preliminary study is to examine the association of curry intake and pulmonary
function among elderly smokers and nonsmokers.
This study was conducted
in 5 districts in the South East Region of Singapore as part of the Singapore
Longitudinal Aging Study (SLAS). Subjects aged ≥55 years (n=3894) were
recruited, and people with severe physical or mental illnesses were excluded.
Respiratory function was assessed by the 2 best measurements of forced vital
capacity (FVC) and forced expiratory volume in the first second (FEV1),
by using a spirometer. The data obtained from these tests (n=2478) excluded
those that could not perform the test (n=81), had unsatisfactory spirometric
performances (n=46), or had missing data (n=3). The frequency of curry intake
was evaluated by a questionnaire that assessed how often subjects consumed
foods with curry (< once in 6 months [rarely]; once in 6 months but <
once a month [occasionally]; once a month but < once a week [often]; or ≥ once
a week [very often]). Daily use of antioxidant supplements or vitamins was also
evaluated by yes/no responses. Moreover, a brief semiquantitative food
frequency questionnaire assessed the consumption of milk products (at least
once a day), fruits and vegetables (at least once a day), and fish (>3 times
a week). Other information obtained from the subjects included age,
socioeconomic status, smoking habits, past exposure to dust or fumes, and
medical history.
The
mean age of the study subjects was 66 years. Nearly 10% of the subjects
consumed curry at least once a week, and 25% of the subjects consumed curry at
least once a month. The frequencies of daily intake of vitamins (A, C, E, and D),
omega-3 fatty acids, and selenium were 18%, 6.5%, and 2.2%, respectively. The
remaining percentage of subjects did not take any of these supplements.
Furthermore, the majority of the subjects consumed fruits and vegetables daily,
and about half of the subjects consumed milk products daily and/or fish >3
times a week. The relationship between curry intake and other dietary or
supplement intake (Spearman correlations) was 0.065
(P=0.001) for
vitamins A, C, or E intake; 0.058 (P=0.008) for
vitamin D intake; 0.058 (P=0.004) for daily omega-3 intake; 0.032 (P=0.11) for selenium intake; 0.067 (P=0.001) for fish
intake >3 times a week; -0.019 (P=0.34) for daily fruit/vegetable intake; and
-0.030 (P=0.14) for daily milk product intake.
When
added to the base model, curry intake was found to have independent positive
associations with FEV1 (b=0.049 ± 0.018; P=0.005), which also remained the case when other dietary
and supplement intakes were analyzed simultaneously. When multivariate analysis
controlled for gender, age, height, smoking, occupational exposure, and
asthma/COPD history, consuming curry meals at least once a month was associated
with significant improvement of FEV1 (b=0.045 ± 0.018; P=0.011) and
FEV1/FVC% (b=1.14 ± 0.52; P=0.029). When controlling for the other
variables, there was a linear trend increase in FEV1 associated with
greater frequency of curry intake, which was significant across all frequency
intake levels (P=0.001). Compared to those that consumed curry meals rarely (mean FEV1=1.57 L), those who ate curry meals occasionally (mean FEV1=1.64 L), often (mean FEV1=1.67
L), or
very often (mean FEV1=1.68 L) showed a 4.3%,
6.7%, and 6.3% increase in mean FEV1, respectively. These results
were similar to the results of FVC and FEV1/FVC%.
Curry
consumption (at least once a month) also varied significantly by smoking status
(interaction: P=0.028). The FEV1 for non-curry intake was lowest for
current smokers (1.53 L), and was higher for past smokers (1.63 L) and
non-smokers (1.71 L). These values increased with the curry intake (> once
monthly) of current smokers (9.2%) and past smokers (10.3%), and marginally
improved for non-smokers (1.5%). A similar trend was observed for FEV1/FVC%.
In addition, consistent results were found for subjects that consumed curry who
had a history of COPD or asthma (n=76), as indicated by the values of FEV1 (b=+0.335 ± standard
error [SE]=0.104; P=0.002), FVC (b=+0.324 ± SE=0.143; P=0.027),
and FEV1/FVC% (b=+4.50 ± SE=3.37; P=0.18).
The results of this preliminary study indicate
that consumption of curry meals may improve the pulmonary function of the
elderly, especially in smokers; however, the authors suggest that the questionnaires
used in this study may have limited the study and should have included total
energy intake and 24-hour dietary recall methods. Future studies should provide
more details about the amount of curcumin or curry consumed. Moreover, this
study was only conducted with male subjects, and therefore women should also be
evaluated. This study indicates that there is a possible protective effect of curcumin
for elderly subjects who are at risk for COPD, but clinical trials are
warranted to confirm these effects.
—Laura. M. Bystrom, PhD
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