Cucumin-Rich Curry Consumption Is Associated with Lower Risk of Cognitive Decline and Incident Neurocognitive Disorder: A Population-Based Study

Background/Objectives: We investigated the potential protective effect of dietary curcumin in curry meals against the risk of cognitive decline and incident neurocognitive disorder (mild cognitive impairment and dementia) in the population-based Singapore Longitudinal Ageing cohort study. Methods: Curry consumption was categorised as ‘never or rarely’, ‘occasionally’: <once/month, ‘often’: >once/month to <once/week, ‘very often’: >once/week, or ‘daily’. Among 2920 participants (mean age 65.5 ± SD 7.1) who were free of stroke, Parkinson disease, or traumatic brain injury at baseline, cognitive decline (MMSE drop ≥2) was assessed at 3-5 year (mean 4.5) follow up. Risk of incident MCI or dementia was assessed at follow up among 2446 participants who were free of MCI and dementia at baseline. Results: Higher levels of curry consumption were associated with a decreasing linear trend of cognitive decline (p=0.037). Controlling for baseline confounders, OR relative to ‘never or rare’ consumption decreased from 0.73 for occasional consumption to 0.66 for daily consumption (p linear trend=0.15); the OR for ‘often’ consuming curry was 0.68, 95%CI=0.48-0.95. The cumulated incidence of MCI-dementia decreased from 13.1% in those who never or rarely consumed curry to 3.6% in those who daily consumed curry (linear p<0.001). The adjusted OR across levels of curry consumption showed a significant 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. Conclusions: Dietary curcumin through curry consumption is associated with a dose-dependent decrease in incidence of cognitive decline and MCI-dementia in this Asian population of community-dwelling older adults.