Spicy food intake predicts Alzheimer-related cognitive decline in older adults with low physical activity

A plausible association exists among spicy food consumption, physical activity, and Alzheimer’s disease (AD) or cognitive decline, but it remains poorly investigated. We aimed to examined the association between spicy food and AD-related memory decline or global cognitive decline in older adults und...

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Bibliographic Details
Published in:Scientific reports 2023-05, Vol.13 (1), p.7942-11, Article 7942
Main Authors: Hwang, Jaeuk, Choe, Young Min, Suh, Guk-Hee, Lee, Boung Chul, Choi, Ihn-Geun, Lee, Jun Ho, Kim, Hyun Soo, Kim, Shin Gyeom, Yi, Dahyun, Kim, Jee Wook
Format: Article
Language:English
Subjects:
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Alzheimer Disease - psychology
Alzheimer's disease
Apolipoprotein E
Body mass index
Cognition
Cognition & reasoning
Cognitive ability
Cognitive Dysfunction - psychology
Eating
Exercise
Food
Food consumption
Food intake
Humanities and Social Sciences
Humans
Memory
multidisciplinary
Neurodegenerative diseases
Older people
Physical activity
Regression analysis
Science
Science (multidisciplinary)
Spices
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Summary:A plausible association exists among spicy food consumption, physical activity, and Alzheimer’s disease (AD) or cognitive decline, but it remains poorly investigated. We aimed to examined the association between spicy food and AD-related memory decline or global cognitive decline in older adults under the moderating effect of physical activity. Total 196 non-demented older adults were included. Participants underwent comprehensive dietary and clinical assessments including spicy food intake, AD-related memory, global cognition, and physical activity. The strength of spicy food was stratified into three categories: ‘not spicy’ (reference), ‘low spiciness’, and ‘high spiciness’. Multiple linear regression analyses were performed to examine the relationships between spicy level and cognition. The spicy level was the independent variable in each analysis; it was entered as a stratified categorical variable using the three categories. We found a significant association between a high level of spiciness in food and decreased memory ( β − 0.167, p  
ISSN:2045-2322
2045-2322
DOI:10.1038/s41598-023-35234-0