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 cu...
Gespeichert in:
| Veröffentlicht in: | Nutrition research (New York, N.Y.) N.Y.), 2015 |
|---|---|
| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | Nutrition research (New York, N.Y.) |
| container_volume | |
| creator | Wahlqvist, Mark L Lee, Meei-Shyuan Lee, Jiunn-Tay Hsu, Chih-Cheng Chou, Yu-Ching Fang, Wen-Hui Liu, Hsiao-Yu Xiu, Lili Andrews, Zane B |
| description | 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 |
| doi_str_mv | 10.1016/j.nutres.2015.12.005 |
| format | Article |
| fullrecord | <record><control><sourceid>elsevier</sourceid><recordid>TN_cdi_elsevier_clinicalkeyesjournals_1_s2_0_S0271531715003048</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>1_s2_0_S0271531715003048</els_id><sourcerecordid>1_s2_0_S0271531715003048</sourcerecordid><originalsourceid>FETCH-elsevier_clinicalkeyesjournals_1_s2_0_S02715317150030483</originalsourceid><addsrcrecordid>eNqlj01OwzAQhb0AifJzAxZzgZiZhBDEgk0FYg97y6QT6jSxkcdulR134IachARxg67e-6SnT3pKXRNqQrq76bXPKbLoEqnWVGrE-kStsGyoqCtqztS5SI9IDVXVSrm1896OwUMWjgIHl7bwGbnYOPvOiQW2ds9gYYbEEToryfkPOIS4W3LkMcTpYR60MYj8fH0Lt8kFbwfosv-rIClvpkt12tlB-Oo_L9Tj89Pb-qXgGfaOo2kH511rhx1PLH3IcZaIISOlQfO6PFgOUI1Y4e19dbTgF_lOYk4</addsrcrecordid><sourcetype>Publisher</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Cinnamon users with pre-diabetes have a better fasting working memory: a cross–sectional function study</title><source>ScienceDirect Journals (5 years ago - present)</source><creator>Wahlqvist, Mark L ; Lee, Meei-Shyuan ; Lee, Jiunn-Tay ; Hsu, Chih-Cheng ; Chou, Yu-Ching ; Fang, Wen-Hui ; Liu, Hsiao-Yu ; Xiu, Lili ; Andrews, Zane B</creator><creatorcontrib>Wahlqvist, Mark L ; Lee, Meei-Shyuan ; Lee, Jiunn-Tay ; Hsu, Chih-Cheng ; Chou, Yu-Ching ; Fang, Wen-Hui ; Liu, Hsiao-Yu ; Xiu, Lili ; Andrews, Zane B</creatorcontrib><description>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 <.001). Cinnamon had a significant effect (users were 0.446 higher), but not with ginger or curry usage, in predicting WM. For socio-demographic variables, only education (y) was significant in predicting WM (β = 0.065). Other significant determinants of WM were total fat mass (kg) (β = - 0.024) and MMSE (β = 0.075). After adjustment for age and gender, cinnamon use, education and MMSE remained significant individual predictors. In the final model, in which all variables listed were adjusted simultaneously, cinnamon users still had a significantly higher WM than nonusers. Cinnamon usage is associated with a better WM, not accounted for by dietary quality or IR, in untreated pre-diabetes.</description><identifier>ISSN: 0271-5317</identifier><identifier>DOI: 10.1016/j.nutres.2015.12.005</identifier><language>eng</language><subject>Gastroenterology and Hepatology</subject><ispartof>Nutrition research (New York, N.Y.), 2015</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4022,27922,27923,27924</link.rule.ids></links><search><creatorcontrib>Wahlqvist, Mark L</creatorcontrib><creatorcontrib>Lee, Meei-Shyuan</creatorcontrib><creatorcontrib>Lee, Jiunn-Tay</creatorcontrib><creatorcontrib>Hsu, Chih-Cheng</creatorcontrib><creatorcontrib>Chou, Yu-Ching</creatorcontrib><creatorcontrib>Fang, Wen-Hui</creatorcontrib><creatorcontrib>Liu, Hsiao-Yu</creatorcontrib><creatorcontrib>Xiu, Lili</creatorcontrib><creatorcontrib>Andrews, Zane B</creatorcontrib><title>Cinnamon users with pre-diabetes have a better fasting working memory: a cross–sectional function study</title><title>Nutrition research (New York, N.Y.)</title><description>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 <.001). Cinnamon had a significant effect (users were 0.446 higher), but not with ginger or curry usage, in predicting WM. For socio-demographic variables, only education (y) was significant in predicting WM (β = 0.065). Other significant determinants of WM were total fat mass (kg) (β = - 0.024) and MMSE (β = 0.075). After adjustment for age and gender, cinnamon use, education and MMSE remained significant individual predictors. In the final model, in which all variables listed were adjusted simultaneously, cinnamon users still had a significantly higher WM than nonusers. Cinnamon usage is associated with a better WM, not accounted for by dietary quality or IR, in untreated pre-diabetes.</description><subject>Gastroenterology and Hepatology</subject><issn>0271-5317</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid/><recordid>eNqlj01OwzAQhb0AifJzAxZzgZiZhBDEgk0FYg97y6QT6jSxkcdulR134IachARxg67e-6SnT3pKXRNqQrq76bXPKbLoEqnWVGrE-kStsGyoqCtqztS5SI9IDVXVSrm1896OwUMWjgIHl7bwGbnYOPvOiQW2ds9gYYbEEToryfkPOIS4W3LkMcTpYR60MYj8fH0Lt8kFbwfosv-rIClvpkt12tlB-Oo_L9Tj89Pb-qXgGfaOo2kH511rhx1PLH3IcZaIISOlQfO6PFgOUI1Y4e19dbTgF_lOYk4</recordid><startdate>2015</startdate><enddate>2015</enddate><creator>Wahlqvist, Mark L</creator><creator>Lee, Meei-Shyuan</creator><creator>Lee, Jiunn-Tay</creator><creator>Hsu, Chih-Cheng</creator><creator>Chou, Yu-Ching</creator><creator>Fang, Wen-Hui</creator><creator>Liu, Hsiao-Yu</creator><creator>Xiu, Lili</creator><creator>Andrews, Zane B</creator><scope/></search><sort><creationdate>2015</creationdate><title>Cinnamon users with pre-diabetes have a better fasting working memory: a cross–sectional function study</title><author>Wahlqvist, Mark L ; Lee, Meei-Shyuan ; Lee, Jiunn-Tay ; Hsu, Chih-Cheng ; Chou, Yu-Ching ; Fang, Wen-Hui ; Liu, Hsiao-Yu ; Xiu, Lili ; Andrews, Zane B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-elsevier_clinicalkeyesjournals_1_s2_0_S02715317150030483</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Gastroenterology and Hepatology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wahlqvist, Mark L</creatorcontrib><creatorcontrib>Lee, Meei-Shyuan</creatorcontrib><creatorcontrib>Lee, Jiunn-Tay</creatorcontrib><creatorcontrib>Hsu, Chih-Cheng</creatorcontrib><creatorcontrib>Chou, Yu-Ching</creatorcontrib><creatorcontrib>Fang, Wen-Hui</creatorcontrib><creatorcontrib>Liu, Hsiao-Yu</creatorcontrib><creatorcontrib>Xiu, Lili</creatorcontrib><creatorcontrib>Andrews, Zane B</creatorcontrib><jtitle>Nutrition research (New York, N.Y.)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wahlqvist, Mark L</au><au>Lee, Meei-Shyuan</au><au>Lee, Jiunn-Tay</au><au>Hsu, Chih-Cheng</au><au>Chou, Yu-Ching</au><au>Fang, Wen-Hui</au><au>Liu, Hsiao-Yu</au><au>Xiu, Lili</au><au>Andrews, Zane B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Cinnamon users with pre-diabetes have a better fasting working memory: a cross–sectional function study</atitle><jtitle>Nutrition research (New York, N.Y.)</jtitle><date>2015</date><risdate>2015</risdate><issn>0271-5317</issn><abstract>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 <.001). Cinnamon had a significant effect (users were 0.446 higher), but not with ginger or curry usage, in predicting WM. For socio-demographic variables, only education (y) was significant in predicting WM (β = 0.065). Other significant determinants of WM were total fat mass (kg) (β = - 0.024) and MMSE (β = 0.075). After adjustment for age and gender, cinnamon use, education and MMSE remained significant individual predictors. In the final model, in which all variables listed were adjusted simultaneously, cinnamon users still had a significantly higher WM than nonusers. Cinnamon usage is associated with a better WM, not accounted for by dietary quality or IR, in untreated pre-diabetes.</abstract><doi>10.1016/j.nutres.2015.12.005</doi></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0271-5317 |
| ispartof | Nutrition research (New York, N.Y.), 2015 |
| issn | 0271-5317 |
| language | eng |
| recordid | cdi_elsevier_clinicalkeyesjournals_1_s2_0_S0271531715003048 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Gastroenterology and Hepatology |
| title | Cinnamon users with pre-diabetes have a better fasting working memory: a cross–sectional function study |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-12T11%3A18%3A17IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-elsevier&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Cinnamon%20users%20with%20pre-diabetes%20have%20a%20better%20fasting%20working%20memory:%20a%20cross%E2%80%93sectional%20function%20study&rft.jtitle=Nutrition%20research%20(New%20York,%20N.Y.)&rft.au=Wahlqvist,%20Mark%20L&rft.date=2015&rft.issn=0271-5317&rft_id=info:doi/10.1016/j.nutres.2015.12.005&rft_dat=%3Celsevier%3E1_s2_0_S0271531715003048%3C/elsevier%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rft_els_id=1_s2_0_S0271531715003048&rfr_iscdi=true |