Fig. 1.

12-year mortality rate and adjusted hazard ratio (HR) associated with curry consumption (Singapore Longitudinal Ageing Study). Footnote: Usual curry consumption frequency. ‘Never or rarely’: < once a year), ‘occasionally’: at least once/year to less than once/month, ‘often’: at least once/month to less than once/week, ‘very often’: at least once a week or daily. Hazard ratio (HR): Adjusted for age, sex, ethnicity, housing type, education, marital status, living alone, instrumental social support score, smoking, alcohol, physical activity, social activity, productive activity, comorbidity count, metabolic syndrome, waist circumference, SBP, DBP, fasting blood glucose, eGFR, GDS score, MMSE score, FEV1/Ht, albumin, haemoglobin, TyG, AIP, CRI-1, CRI-2, and blood inflammatory indices. Reference exposure category: ‘never or rarely’