In a cross-sectional study, researchers from Chung Ang University and elsewhere analyzed the data from the HEXA cohort study in Korea to investigate the association between kimchi consumption and obesity among Korean adults. They showed that total kimchi consumption of 1-3 servings/day is inversely associated with the risk of obesity in men. Also, in men, a higher intake of baechu kimchi (cabbage kimchi) was related to a lower prevalence of obesity and abdominal obesity. A higher consumption of kkakdugi (radish kimchi) was associated with lower prevalence of abdominal obesity in both men and women. However, since all results showed a ‘J-shaped’ association, excessive consumption suggests the potential for an increase in obesity prevalence.
Kimchi is traditionally consumed as a side dish in Korea and manufactured by salting and fermenting vegetables with various flavouring and seasoning ingredients, including onion, garlic, red pepper powder, salted shrimp and fish sauce.
Cabbage and radish are usually the main vegetables in kimchi, and kimchi is low in calories and rich in dietary fiber, lactic acid bacteria, vitamins and polyphenols.
Fermented kimchi contains major species of lactic acid bacteria, such as Leuconostoc spp., Lactobacillus spp. and Weissella spp.
Especially, Lactobacillus spp. is the dominant species of kimchi lactic acid bacteria in late fermentation.
Previously published experimental studies have shown that Lactobacillus brevis and Lactobacillus plantarum isolated from kimchi had an anti-obesity effect.
And Chung Ang University researcher Hyein Jung and colleagues wanted to know if regular consumption might be associated with a reduction in the risk of overall and/or abdominal obesity, which is considered to be particularly harmful to health.
The scientists drew on data from 115,726 participants (36,756 men; 78,970 women; average age 51) taking part in the Health Examinees (HEXA) study.
HEXA is a large, community-based long term study of…
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