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Association of curry consumption with blood lipids and glucose levels
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논문 기본 정보

Type
Academic journal
Author
Youngjoo Kwon (Ewha Womans University)
Journal
The Korean Nutrition Society Nutrition Research and Practice Vol.10 No.2 KCI Accredited Journals SCIE
Published
2016.4
Pages
212 - 220 (9page)

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Result
Association of curry consumption with blood lipids and glucose levels
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BACKGROUND/OBJECTIVES: Curcumin, an active ingredient in turmeric, is highly consumed in South Asia. However, curry that contains turmeric as its main spice might be the major source of curcumin in most other countries. Although curcumin consumption is not as high in these countries as South Asia, the regular consumption of curcumin may provide a significant health-beneficial effect. This study evaluated whether the moderate consumption of curry can affect blood glucose and lipid levels that become dysregulated with age.
SUBJECTS/METHODS: This study used data obtained from the Korea National Health and Nutrition Examination Survey, conducted from 2012 to 2013, to assess curry consumption frequency as well as blood glucose and blood lipid levels. The levels of blood glucose and lipids were subdivided by age, sex, and body mass index, and compared according to the curry consumption level. The estimates in each subgroup were further adjusted for potential confounding factors, including the diagnosis of diseases, physical activity, and smoking.
RESULTS: After adjusting for the above confounding factors, the blood glucose and triglyceride levels were significantly lower in the moderate curry consumption group compared to the low curry consumption group, both in older (＞ 45) male and younger (30 to 44) female overweight individuals who have high blood glucose and triglyceride levels.
CONCLUSIONS: These results suggest that curcumin consumption, in an ordinary diet, can have health-beneficial effects, including being helpful in maintaining blood glucose and triglyceride levels that become dysregulated with age. The results should be further confirmed in future studies.
#Blood glucose #curcumin #curry #triglyceride #turmeric

Contents

INTRODUCTION
SUBJECTS AND METHODS
RESULTS
DISCUSSION
REFERENCES

References (28)

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Kwon Y. Estimation of curcumin intake in Korea based on the Korea National Health and Nutrition Examination Survey (2008-2012). Nutr Res Pract 2014;8:589-94. google schola Bagad AS, Joseph JA, Bhaskaran N, Agarwal A. Comparative evaluation of anti-Inflammatory activity of curcuminoids, turmerones, and aqueous extract of Curcuma longa. Adv Pharmacol Sci 2013;2013:805756. google schola Guimarães MR, Leite FR, Spolidorio LC, Kirkwood KL, Rossa C Jr. Curcumin abrogates LPS-induced pro-inflammatory cytokines in RAW 264.7 macrophages. Evidence for novel mechanisms involving SOCS-1, -3 and p38 MAPK. Arch Oral Biol 2013;58:1309-17. google schola Hu GX, Lin H, Lian QQ, Zhou SH, Guo J, Zhou HY, Chu Y, Ge RS. Curcumin as a potent and selective inhibitor of 11β-hydroxysteroid dehydrogenase 1: improving lipid profiles in high-fat-diet-treated rats. PLoS One 2013;8:e49976. google schola Kwon Y, Malik M, Magnuson BA. Inhibition of colonic aberrant crypt foci by curcumin in rats is affected by age. Nutr Cancer 2004;48: 37-43. google schola

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UCI(KEPA) : I410-ECN-0101-2016-594-002542052