Educing the deleterious pulmonary effects of tobacco smoke among smokers has

Educing the deleterious pulmonary effects of tobacco smoke among smokers has not been investigated. Among the elderly, greater exposure to oxidative stress and lower dietary intake of antioxidants and micronutrients in foods may render them particularly vulnerable to lung damage,Curcumin and Pulmonary Functionincreasing the risk of chronic obstructive pulmonary disease (COPD). A growing body of evidence [13,14] suggests that micronutrients including antioxidant vitamins A, C and E and selenium [14?6], 1,25-dihydroxy vitamin D [27?0] and omega3 polyunsaturated fatty acids (n-3 PUFA) [31?4] and may play important roles in protecting the lungs from the effects of oxidative stress and chronic inflammation, especially from smoking. 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. In this study, we investigated the association of a turmeric (curcumins)-rich curry dietary intake with pulmonary function in a population sample of Chinese older adults. Because it was possible that curcumin intake may be correlated with the intake of other micronutrients and anti-oxidants including vitamins A, C, E and D and omega-3 PUFA, we also determined the pulmonary effect of curcumins independently of the intakes of these micronutrients in multivariate analyses. We tested the hypothesis that the antioxidant and anti-inflammatory effect of curcumins in curry may be evident in protecting against the pulmonary damage caused by smoking by investigating the effect of curry intake on pulmonary function of smokers and nonsmokers.QuestionnaireReported frequency of usual intake of curry in meals were quantified as `never or rarely’ (never or less often than once in 6 months), `occasional’ (once in 6 months or more but less than once a month) and `often’ (once a month or more but less than once a week), and `very often’ (once a week or more, or daily). SPI-1005 supplier Interviewers distinguished other spicy foods such as chilly, coriander, tamarind, cinnamon, fenugreek, 520-26-3 aniseed, cloves and others if they did not contain turmeric. Curry rich in turmeric was distinguished as those that clearly imparted a rich yellow color to the food. We determined the intakes of supplements by asking participants the frequencies with which they regularly consumed vitamins A, C, E or vitamin D, omega-3 PUFA (alpha-linolenic acid, ALA, docosa hexaenoic acid, DHA, eicosa pentaenoic acid, EPA) and selenium: (1) never or rarely; (2) less than once a month; (3) more than once a month but less than 1 time a week; (4) more than once a week but not daily; (5) always (daily). The distributions were markedly bimodal, with 94 of the responses for `never or rarely’ or `daily’. Hence, the responses were dichotomized by daily intake of supplements (yes/no). There were no reports of any intake of curcumin supplements. The participants were also asked in a brief semi-quantitative food frequency questionnaire whether they drank or ate `a lot of’ milk products (at least one serving everyday); `a lot of’ fruits or vegetables (at least one serving everyday); and `a lot of’ fish (more than 3 times a week). Other data included age, gender, housing types (an established surrogate measure of socio-economic and income status), smoking (past or current smoker), past occupational exposure to dust or fumes, and reported past medical history of an asthma or CO.Educing the deleterious pulmonary effects of tobacco smoke among smokers has not been investigated. Among the elderly, greater exposure to oxidative stress and lower dietary intake of antioxidants and micronutrients in foods may render them particularly vulnerable to lung damage,Curcumin and Pulmonary Functionincreasing the risk of chronic obstructive pulmonary disease (COPD). A growing body of evidence [13,14] suggests that micronutrients including antioxidant vitamins A, C and E and selenium [14?6], 1,25-dihydroxy vitamin D [27?0] and omega3 polyunsaturated fatty acids (n-3 PUFA) [31?4] and may play important roles in protecting the lungs from the effects of oxidative stress and chronic inflammation, especially from smoking. 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. In this study, we investigated the association of a turmeric (curcumins)-rich curry dietary intake with pulmonary function in a population sample of Chinese older adults. Because it was possible that curcumin intake may be correlated with the intake of other micronutrients and anti-oxidants including vitamins A, C, E and D and omega-3 PUFA, we also determined the pulmonary effect of curcumins independently of the intakes of these micronutrients in multivariate analyses. We tested the hypothesis that the antioxidant and anti-inflammatory effect of curcumins in curry may be evident in protecting against the pulmonary damage caused by smoking by investigating the effect of curry intake on pulmonary function of smokers and nonsmokers.QuestionnaireReported frequency of usual intake of curry in meals were quantified as `never or rarely’ (never or less often than once in 6 months), `occasional’ (once in 6 months or more but less than once a month) and `often’ (once a month or more but less than once a week), and `very often’ (once a week or more, or daily). Interviewers distinguished other spicy foods such as chilly, coriander, tamarind, cinnamon, fenugreek, aniseed, cloves and others if they did not contain turmeric. Curry rich in turmeric was distinguished as those that clearly imparted a rich yellow color to the food. We determined the intakes of supplements by asking participants the frequencies with which they regularly consumed vitamins A, C, E or vitamin D, omega-3 PUFA (alpha-linolenic acid, ALA, docosa hexaenoic acid, DHA, eicosa pentaenoic acid, EPA) and selenium: (1) never or rarely; (2) less than once a month; (3) more than once a month but less than 1 time a week; (4) more than once a week but not daily; (5) always (daily). The distributions were markedly bimodal, with 94 of the responses for `never or rarely’ or `daily’. Hence, the responses were dichotomized by daily intake of supplements (yes/no). There were no reports of any intake of curcumin supplements. The participants were also asked in a brief semi-quantitative food frequency questionnaire whether they drank or ate `a lot of’ milk products (at least one serving everyday); `a lot of’ fruits or vegetables (at least one serving everyday); and `a lot of’ fish (more than 3 times a week). Other data included age, gender, housing types (an established surrogate measure of socio-economic and income status), smoking (past or current smoker), past occupational exposure to dust or fumes, and reported past medical history of an asthma or CO.