Eating up to three servings of traditional Korean kimchi a day may reduce the overall risk of obesity in men, and radish kimchi has a lower risk for both men and women, according to research published in the open access journal BMJ Open. It has been associated with a decrease in the prevalence of bloating.
Kimchi is made by salting and fermenting vegetables with various seasonings and seasonings such as onions, garlic, and fish sauce.
The main vegetables used in kimchi are usually cabbage and radish, which are low in calories and rich in dietary fiber, microbiome-enhancing lactic acid bacteria, vitamins, and polyphenols.
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Previously published experimental studies have shown that Lactobacillus brevis and L. plantarum isolated from kimchi have anti-obesity effects. And the researchers wanted to know whether regular consumption was associated with a reduced risk of overall and/or abdominal obesity, which is considered to be particularly detrimental to health.
They used data from 115,726 participants (36,756 men and 78,970 women, mean age 51 years) who took part in the Health Examination (HEXA) study.
HEXA is a large-scale community-based longitudinal study of the Korean Genomic Epidemiology Study, which aims to investigate environmental and genetic risk factors for common long-term conditions in Korean adults aged 40 years and older.
Dietary intake in the previous year was assessed using a validated 106-item food frequency questionnaire. In this survey, participants were asked to indicate how often they ate one serving of each food item: never, rarely, or three times a day.
Kimchi total includes Baechu (Chinese cabbage kimchi). Gakdugi (radish kimchi). Nabak and donchimi (watery kimchi). Others include takana kimchi. Baechu kimchi or gahdugi kimchi weighs 50g, and nabak kimchi or donchimi kimchi weighs 95g.
We measured each participant's height, weight, BMI, and waist circumference. BMI 18.5 was defined as underweight. Normal weight is 18.5-25. Obesity for people over 25 years old.
Abdominal obesity was defined as waist circumference of at least 90 cm for men and at least 85 cm for women. Approximately 36% of men and 25% of women's girlfriends were obese.
The results showed a J-shaped curve, the researchers said, likely because higher consumption resulted in higher intakes of total energy, carbohydrates, protein, fat, sodium, and cooked rice. ing.
Compared to participants who ate less than one serving of kimchi per day, those who ate five or more servings were more likely to gain weight, have a larger waist size, and be obese. They were also less highly educated, had lower incomes, and were more likely to drink alcohol.
However, after accounting for potentially influencing factors, researchers found that consuming up to three servings of kimchi per day was associated with an 11% lower obesity rate compared with less than one serving per day.
Among men, those who consumed three or more servings of baechu kimchi per day had a 10% lower prevalence of obesity and a 10% lower prevalence of abdominal obesity compared to those who consumed less than one serving per day.
For women, consuming this type of kimchi two to three times a day was associated with an 8% lower obesity rate, and consuming one to two times a day was associated with a 6% lower incidence of abdominal obesity.
It was found that eating less than the average amount of kakdugi kimchi reduced obesity rates by about 9% for both men and women. Also, consuming 25 g/day in men and 11 g/day in women reduced the risk of abdominal obesity by 8% (men) to 11% (women) compared to not taking it. .
Because this is an observational study, it is not possible to determine the cause. And the researchers acknowledge that food frequency questionnaires don't always pinpoint amounts, and furthermore, the results may not be generalizable to people in other parts of the world.
They also note concerns that kimchi contains salt, and that too much salt is bad for overall health, but the potassium found in fermented vegetables can counteract the salt. suggests that it may be useful.
They cautioned that “a 'J-shaped' association was observed across all outcomes, suggesting that overconsumption may increase obesity prevalence.” Additionally, since kimchi is one of the major sources of sodium intake, the health benefits of other ingredients should be considered when recommending appropriate amounts. ”
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