Cinnamon users with pre-diabetes have a better fasting working memory: a cross–sectional function study

Abstract Working memory (WM) is impaired in pre-diabetes. We hypothesized that culinary herbs and spices may decrease insulin resistance (IR) and improve WM in pre-diabetes. Healthy people aged ≥60 years with pre-diabetes (fasting blood glucose 100-125 mg/dL) (47 men and 46 women), whose food and culinary herb intakes were established with a food frequency questionnaire had body composition assessed and fasting glucose and insulin measured. WM and Mini Mental State Examination (MMSE) were assessed on the same occasion. The contributions to associations between WM and diet, body fat and IR were estimated by linear regression. Compared to nonusers, cinnamon users had significantly less frequent physical activity (2.9 vs. 4.4 times per week); and more often used fresh ginger (93.3% vs. 64.1%) and ginger in cooking (60.0% vs. 32.1%). Cinnamon users also had a better WM (2.9 vs. 2.5, P