Abstract
BackgroundResearch on the effects of dietary nutrients on respiratory health in human populations have not investigated curcumin, a potent anti-oxidant and anti-inflammatory compound present principally in turmeric used in large amounts in Asian curry meals.ObjectivesTo examine the association of curry intake with pulmonary function among smokers and non-smokers.DesignThe frequency of curry intake, respiratory risk factors and spirometry were measured in a population-based study of 2,478 Chinese older adults aged 55 and above in the Singapore Longitudinal Ageing Studies.ResultsCurry intake (at least once monthly) was significantly associated with better FEV1 (b = 0.045±0.018, p = 0.011) and FEV1/FVC (b = 1.14±0.52, p = 0.029) in multivariate analyses that controlled simultaneously for gender, age, height, height-squared, smoking, occupational exposure and asthma/COPD history and other dietary or supplementary intakes. Increasing levels of curry intake (‘never or rarely’, ‘occasional’, ‘often’, ‘very often’) were associated with higher mean adjusted FEV1 (p for linear trend = 0.001) and FEV1/FVC% (p for linear trend = 0.048). Significant effect modifications were observed for FEV1 (curry* smoking interaction, p = 0.028) and FEV1/FVC% (curry*smoking interaction, p = 0.05). There were significantly larger differences in FEV1 and FEV1/FVC% between curry intake and non-curry intake especially among current and past smokers. The mean adjusted FEV1 associated with curry intake was 9.2% higher among current smokers, 10.3% higher among past smokers, and 1.5% higher among non-smokers.ConclusionThe possible role of curcumins in protecting the pulmonary function of smokers should be investigated in further clinical studies.
Highlights
Curcumin (1,7-bis-(-4-hydroxy-3-methoxiphenyl)-1,6-heptadiene-2,5-dione) and curcuminoids is known to possess potent anti-oxidant and anti-inflammatory actions [1,2,3,4], but has never been considered as potential agents for respiratory health
The possible role of curcumins in protecting the pulmonary function of smokers should be investigated in further clinical studies
When other dietary and supplementary intakes were added and analyzed simultaneously in the model, curry intake remained independently associated with FEV1
Summary
Curcumin (1,7-bis-(-4-hydroxy-3-methoxiphenyl)-1,6-heptadiene-2,5-dione) and curcuminoids (demethoxycurcumin, bisdemethoxycurcumin, and cyclocurcumin) is known to possess potent anti-oxidant and anti-inflammatory actions [1,2,3,4], but has never been considered as potential agents for respiratory health. [12] The possible protective effect of dietary curcumins in reducing the deleterious pulmonary effects of tobacco smoke among smokers has not been investigated. Greater exposure to oxidative stress and lower dietary intake of antioxidants and micronutrients in foods may render them vulnerable to lung damage, increasing the risk of chronic obstructive pulmonary disease (COPD). Curcumins have not been shown in any study to protect against the risk of smoking-associated obstructive pulmonary disease, but is a major source of dietary antioxidants in Asian diets, almost all from turmeric in curries. Research on the effects of dietary nutrients on respiratory health in human populations have not investigated curcumin, a potent anti-oxidant and anti-inflammatory compound present principally in turmeric used in large amounts in Asian curry meals
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