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- Cinnamon (Cinnamomum spp., Lauraceae)
- Working Memory
- Prediabetes
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Date:
11-15-2016 | HC# 051653-556
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Re: Dietary Intake of Cinnamon Associated with Better Working Memory
Wahlqvist ML, Lee MS, Lee JT, et al. Cinnamon users with
prediabetes have a better fasting working memory: a cross-sectional function study.
Nutr Res. 2016;36(4):305-310.
People
with diabetes or prediabetes have a higher risk for cognitive impairment. Evidence
from experimental, clinical, and epidemiological studies indicates that
consumption of culinary herbs and spices such as cinnamon (Cinnamomum spp.,
Lauraceae) bark, turmeric (Curcuma longa, Zingiberaceae) rhizome, and
ginger (Zingiber officinale,
Zingiberaceae) rhizome may improve working memory (WM). The authors
hypothesize that culinary herb or spice usage is associated with improved WM in
people with age-related and prediabetic cognitive impairment. The authors
tested this hypothesis in an epidemiological study of patients with untreated,
newly diagnosed prediabetes.
Patients (n = 99;
aged ≥ 60 years) with a body mass index (BMI) of 18.5-30 kg/m2 (non-obese)
and fasting glucose between 100-125 mg/dL (prediabetic) were recruited from a
health checkup program at Tri-Service General Hospital, National Defense
Medical Center; Taipei City, Taiwan. Included patients had no history of diabetes
medication usage, severe chronic disease, recent acute illness, or hospitalization
in the 2 months preceding the study. Excluded patients had a history of heavy
drinking in the preceding 2 weeks, consumed ginseng (Panax spp., Araliaceae) root or garlic (Allium sativum, Amaryllidaceae) cloves, or had kidney impairment.
After an overnight
fast, patients were assessed using the mini-mental state examination (MMSE) and
a modified WM test. Physical evaluations included BMI, body fat composition,
fasting glucose, and homeostatic model assessment for insulin resistance
(HOMA-IR). Trained dieticians administered 2 questionnaires. One queried
patients regarding their clinical history, medicine usage, sociodemographic
characteristics, and personal behaviors including physical activity, smoking,
alcohol consumption, and betel nut (Areca catechu, Arecaceae) chewing. The second was a 32-item semi-quantitative
food frequency questionnaire (SFFQ) to evaluate dietary intake 1 year prior to
study initiation, with 5 additional questions on culinary herb and spice usage.
The intake frequency of culinary herbs and spices was assessed on a 7-point
scale ranging from "never" to "6 or more times per day."
Linear regression analysis was used to calculate the effect of variables on WM.
Six patients were
excluded from the analysis; 4 did not fast, and 2 reported implausible dietary
intake data. The cohort studied was composed of 47 men and 46 women with mean ages
of 72.1 and 74.3 years, respectively.
The crude analysis
indicated that cinnamon (but not ginger or turmeric) consumption had a
significant effect on WM (P < 0.05). Increased education (number of years)
and a higher MMSE score also were positively associated with WM (P < 0.01
and P < 0.05, respectively), while increased total fat mass (kg) was negatively
associated with WM (P < 0.05). After adjustment for age and sex, only
cinnamon use (P < 0.05), education (P < 0.01), and MMSE (P < 0.01) remained
significant. When all variables were adjusted, cinnamon users still had significantly
better WM than non-users (P < 0.05). Patients who consumed dietary cinnamon had
significantly less frequent physical activity (P = 0.04), consumed more fresh
ginger (P = 0.02), consumed more ginger in cooking (P = 0.04), and had better
WM (P < 0.001) compared to patients who did not consume cinnamon. Although
cinnamon users also more commonly consumed ginger, no synergistic effect on WM was
detected.
The authors state,
"Because we are reporting [cinnamon] usage in usual home food preparation,
we are talking about no more than a gram or so per day, generally available and
affordable." They do not report the criteria used to differentiate
cinnamon users (n = 15) and non-users (n = 78).
The authors conclude
that cinnamon intake is associated with better WM in patients with untreated
prediabetes, and this correlation is not accounted for by education, dietary
quality, or insulin resistance. According to the authors, studies that evaluate
acute cinnamon intake have not shown an association between WM and cinnamon
intake; they hypothesize that the effect on WM may be dependent on the duration
of exposure. Limitations of the study include (1) the criteria used to define
cinnamon users and non-users was not reported, (2) cinnamon (and other herbs
and spices) intake calculations were based upon subjective recall of dietary
habits over the past year, (3) neither the preparation form nor the quality of
cinnamon consumed could be evaluated, and (4) since the study was conducted in
a Taiwanese population, the results may not be transferable to other
populations with Western-style diets. The results of this epidemiological study
suggest that the effects of chronic cinnamon consumption on WM bears further
research. The authors also recommend investigation of the additive or
synergistic effect of culinary herb and spice consumption. The authors declare
no conflict of interest.
—Heather S. Oliff, PhD
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