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Curcuma longa is rich in curcumin and used to treat disease and in food as a spice, especially in curry dishes. The objective of the present study was to determine whether curry intake reduces blood levels of heavy metals and hypertension (HTN) using Korean National Health and Nutrition Examination Survey 2013 data (n = 1,350). Study subjects (n = 1,350) were divided into two groups: 1) a curry intake group (n = 603), members of which had consumed a curry dish more than once a month over the previous year, and 2) a non-curry intake group (n = 747). Analysis showed the curry intake group had significantly lower heavy metal blood concentrations (Pb, Hg, and Cd) and blood concentrations of heavy metals were significantly associated with prevalence of HTN (P &lt; 0.001 for Pb, Hg, and Cd). Curry intake also reduced the risk of HTN prevalence (odd ratios for curry intake vs. non-curry intake; Pb, 1.503 vs. 1.862; Hg, 1.112 vs. 1.149; Cd, 1.676 vs. 1.988). Logistic regression analysis was used to confirm the association between blood heavy metal levels and HTN. After adjusting for age, sex, lifetime smoking, and body mass index, the odd ratio of HTN was significant in the non-curry intake group, but not in the curry intake group, implying other factors influenced relations in the curry intake group. In view of the importance of curry consumption with reduced concentrations of heavy metals in blood and the prevalence of HTN, we suggest further well-designed clinical trials be conducted.

Reduction in Prevalence of Hypertension and Blood Heavy Metals among Curry-Consumed Korean