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Association of curry consumption with blood lipids and glucose levels

Title
Association of curry consumption with blood lipids and glucose levels
Authors
Kwon Y.
Ewha Authors
권영주
SCOPUS Author ID
권영주scopus
Issue Date
2016
Journal Title
Nutrition Research and Practice
ISSN
1976-1457JCR Link
Citation
vol. 10, no. 2, pp. 212 - 220
Keywords
Blood glucoseCurcuminCurryTriglycerideTurmeric
Publisher
Korean Nutrition Society
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
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. © 2016 The Korean Nutrition Society and the Korean Society of Community Nutrition.
DOI
10.4162/nrp.2016.10.2.212
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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