Abstract
BACKGROUND/OBJECTIVES
SUBJECTS/METHODS
RESULTS
Figures and Tables
Table 1
The percentage of individuals in each category of the pre-coded frequency and portion size in the curry consumption frequency questionnaire
![nrp-10-212-i001](/upload/SynapseData/ArticleImage/0161nrp/nrp-10-212-i001.jpg)
Table 2
Curry consumption per month in different age groups
![nrp-10-212-i002](/upload/SynapseData/ArticleImage/0161nrp/nrp-10-212-i002.jpg)
1) The converted frequency of curry consumption per month (Table 1) was multiplied by the self-reported portion size to derive the monthly mean intake.
Table 3
The demographic characteristics of individuals with different levels of curry consumption
![nrp-10-212-i003](/upload/SynapseData/ArticleImage/0161nrp/nrp-10-212-i003.jpg)
1) The significance of the differences in the frequencies and means between the low and moderate curry consumption groups was tested using t-test and chi-squared tests, respectively.
2) Mean ± SE.
3) Daily turmeric consumption based on about 0.56 g turmeric in one serving of curry rice and 30 days per month.
4) Frequency was age-adjusted.
Table 4
The health-related characteristics of individuals aged 30 and older with different levels of curry consumption
![nrp-10-212-i004](/upload/SynapseData/ArticleImage/0161nrp/nrp-10-212-i004.jpg)
1) The significance of the differences in the frequencies and means between the low and moderate curry consumption group was tested using t-test and chi-squared tests, respectively.
2) Dietary supplement use during the last year
3-5) Low: "never" or "one day per week"; intermediate: 2-4 days per week; high: 5-7 days per week
6) Never: never user; past: past user; current: current user
7) Low: "almost never", "once a month", or "2-3 times per month"; high: "once a week", "2-4 times a week", or "5-6 times a week"
Table 5
Anthropometric measurements of individuals aged 30 and older with different levels of curry consumption
![nrp-10-212-i005](/upload/SynapseData/ArticleImage/0161nrp/nrp-10-212-i005.jpg)
Table 6
Blood measurements of lipids, glucose, and HbA1c in individuals aged 30 and older with different levels of curry consumption
![nrp-10-212-i006](/upload/SynapseData/ArticleImage/0161nrp/nrp-10-212-i006.jpg)
1-3) Refers to Table 5.
4-8) Were measured during a fasting state.
6) Triglyceride levels
8) High density lipoprotein cholesterol levels
Table 7
The determination of confounding variables for blood measurement by an analysis of covariance
![nrp-10-212-i007](/upload/SynapseData/ArticleImage/0161nrp/nrp-10-212-i007.jpg)
1) Young: 30 ≤ age < 45; old: 45 ≤ age < 65
2) Normal: 18.5 ≤ BMI < 24.9; over: BMI ≥ 25
3) Dietary supplement use during the last year
4-6) Low: "never" or "one day per week"; intermediate: 2-4 days per week; high: 5-7 days per week
7) Tobacco use
8) Low: "almost never", "once per month" or "2-3 times per month"; high: "once per week", "2-4 times per week", or "5-6 times per week"
Table 8
The blood measurements of lipids, glucose, and HbA1c in individuals aged 30 and older with different levels of curry consumption after adjustments for identified covariates
![nrp-10-212-i008](/upload/SynapseData/ArticleImage/0161nrp/nrp-10-212-i008.jpg)
1-8) Refer to Table 6.
* The difference between the two levels of curry consumption became significant after adjusting for the covariates
# The difference between the two levels of curry consumption became insignificant after adjusting for the covariates
References
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