Effect of kimchi intake on body weight of general community dwellers: a prospective cohort study

Tan, Li-Juan; Yun, Ye‐Rang; Hong, Sung Wook; Shin, Sangah

doi:10.1039/d2fo03900a

Cited by 4 publications

(2 citation statements)

References 44 publications

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“…A previous RCT involving 22 patients with obesity showed that both fresh kimchi (1-day-old kimchi) and fermented kimchi (10-day-old kimchi) significantly reduced body weight, BMI and body fat, and fermented kimchi consumption decreased waist-to-hip ratio, total cholesterol and leptin levels 20. In a cohort study of 20 066 participants with obesity aged 40–69 years old, the average intake of kimchi of 2–3 servings/day was associated with changing to a normal weight group 34. This may be because the white rice and kimchi dietary pattern is characterised by high consumption of processed food.…”

Section: Discussionmentioning

confidence: 99%

“…20 In a cohort study of 20 066 participants with obesity aged 40-69 years old, the average intake of kimchi of 2-3 servings/day was associated with changing to a normal weight group. 34 This may be because the white rice and kimchi dietary pattern is characterised by high consumption of processed food. In the results of the scoping review including two RCT studies, intake of fresh kimchi (before fermented) showed a decrease in WCs and body fat percentage.…”

Section: Discussionmentioning

confidence: 99%

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Association between kimchi consumption and obesity based on BMI and abdominal obesity in Korean adults: a cross-sectional analysis of the Health Examinees study

Jung,

Yun,

Hong

et al. 2024

BMJ Open

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ObjectivePrevious animal studies have shown the anti-obesity effect of kimchi-derived probiotic lactic acid bacteria. However, only a few epidemiological studies have investigated the association between kimchi consumption and obesity. Therefore, we aim to assess this relationship in Korean adults.DesignCross-sectional study.SettingThe Health Examinees study was conducted from 2004 to 2013.ParticipantsThis study analysed 115 726 participants aged 40–69 years enrolled in the Health Examinees study in Korea.Primary and secondary outcome measuresObesity was defined as body mass index ≥25 kg/m2, and abdominal obesity was defined as waist circumference ≥90 cm in men and ≥85 cm in women. Kimchi consumption was assessed by the validated food frequency questionnaire.ResultsIn men, total kimchi consumption of 1–3 servings/day was related to a lower prevalence of obesity (OR: 0.875 in 1–2 servings/day and OR: 0.893 in 2–3 servings/day) compared with total kimchi consumption of <1 serving/day. Also, men with the highest baechu kimchi (cabbage kimchi) consumption had 10% lower odds of obesity and abdominal obesity. Participants who consumed kkakdugi (radish kimchi) ≥median were inversely associated with 8% in men and 11% in women with lower odds of abdominal obesity compared with non-consumers, respectively.Conclusions and relevanceConsumption of 1–3 servings/day of total kimchi was associated with a lower risk of obesity in men. Baechu kimchi was associated with a lower prevalence of obesity in men, and kkakdugi was associated with a lower prevalence of abdominal obesity in both men and women. However, since all results showed a ‘J-shaped’ association, it is recommended to limit excessive kimchi intake.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%