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.

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Background/objectivesWe 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.MethodsBaseline 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.ResultsA 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 p = 0.021) from OR = 0.61 (p p ConclusionsThe 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.

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