CURCUMIN CONSUMPTION AND COGNITIVE FUNCTION IN ELDERLY

Cognitive impairment in elderly is a growing public health concern, and is mainly caused by dementia of various etiologies. Hence, it is important to explore possible measures to mitigate the risk of dementia. Curcumin, active ingredient of turmeric (Curcuma longa) is used in curry and has shown protective effect on cognition. This study aims to explore the association between curcumin consumption in curry form and cognitive function in elderly population. This cross-sectional study was conducted in 14 randomly selected residential homes for elderly in Ipoh, Malaysia. A total of 162 subjects aged ≥ 60 years without major physical and mental health problems were selected. The variables included demographic variables, fitness and social activities and frequency of curry consumption. Association of cognitive function with curry consumption and other variables was tested using Mini-Mental State Examination (MMSE). The data was analysed by chi-square and logistic regression using SPSS17.0. Curry consumption, at least once a week was a significant protective factor for cognition based on logistic regression analysis (OR = 0.152; 95% CI: 0.038-0.614; p = 0.008) when combined with other variables like higher level of education (secondary level, p = 0.002; college or university level, p = 0.016) and engagement in fitness activities (p = 0.010). Females (OR = 4.085; 95% CI: 1.559-10.705) and higher age group i.e.75 years and above (OR = 4.441; 95% CI: 1.656-11.907) were at significant risk of cognitive impairment.