Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients

Kim, Eun Kyoung; An, Soyeon; Lee, Min-Seok; Kim, Tae Ho; Lee, Hyekyoung; Hwang, Won Sun; Choe, Sun Jung; Kim, Tae‐Young; Han, Seung Jin; Kim, Hae Jin; Kim, Dae Jung; Lee, Kwan‐Woo

doi:10.1016/j.nutres.2011.05.011

Cited by 148 publications

(144 citation statements)

References 16 publications

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“…Fiber intake increased with the consumption of both types of kimchi in this study, consistent with our previous study [10]. Higher fiber intake is known to be associated with a lower incidence of type 2 diabetes [21,22] and to be beneficial in patients with type 2 diabetes [23].…”

Section: Discussionsupporting

confidence: 91%

“…The ingredients of the kimchi consumed in this study were the same as those in our previous study [10]. All kimchi was made and packed in the same factory.…”

Section: Methodsmentioning

confidence: 99%

“…Kimchi, registered in CODEX, is a type of fermented cabbage that is a common side dish in Korea. We previously reported that kimchi, especially in its fermented form, reduced body weight and improved metabolic factors in overweight and obese patients [10]. We hypothesized that kimchi and its fermented form would have beneficial effects on glucose metabolism in patients with prediabetes.…”

Section: Introductionmentioning

confidence: 99%

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Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals

Lee²,

Jeon³

et al. 2013

Ann Nutr Metab

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Background: With the increased incidence of diabetes mellitus, the importance of early intervention in prediabetes has been emphasized. We previously reported that fermented kimchi, a traditional Korean food, reduced body weight and improved metabolic factors in overweight participants. We hypothesized that kimchi and its fermented form would have beneficial effects on glucose metabolism in patients with prediabetes. Methods: A total of 21 participants with prediabetes were enrolled. During the first 8 weeks, they consumed either fresh (1-day-old) or fermented (10-day-old) kimchi. After a 4-week washout period, they switched to the other type of kimchi for the next 8 weeks. Results: Consumption of both types of kimchi significantly decreased body weight, body mass index, and waist circumference. Fermented kimchi decreased insulin resistance, and increased insulin sensitivity, QUICKI and disposition index values (p = 0.004 and 0.028, respectively). Systolic and diastolic blood pressure (BP) decreased significantly in the fermented kimchi group. The percentages of participants who showed improved glucose tolerance were 9.5 and 33.3% in the fresh and fermented kimchi groups, respectively. Conclusions: Consumption of kimchi had beneficial effects on glucose metabolism-related and anthropometric factors in participants with prediabetes. Fermented kimchi had additional effects on BP and insulin resistance/sensitivity. The percentage of participants who showed improvement in glucose tolerance was high in the fermented kimchi group.

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Section: Discussionsupporting

confidence: 91%

“…The ingredients of the kimchi consumed in this study were the same as those in our previous study [10]. All kimchi was made and packed in the same factory.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals

Lee²,

Jeon³

et al. 2013

Ann Nutr Metab

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“…11 In a human study, kimchi consumption exerted favorable plasma lipid lowering effects and improved metabolic syndrome parameters in obese people. 12 In Korea, where the aging of population is rapidly increasing and westernized lifestyle is becoming more prevalent, cardiovascular disease (CVD) and metabolic syndrome-related diseases such as type two diabetes mellitus (DM) are becoming important public health issues. In fact, during the last two decades, crude mortality from ischemic heart disease dramatically increased for men (10.3-fold increase), and women (17.5-fold increase), and diabetes-related mortality was also increased four times for men and six times for women.…”

Section: Introduction Kmentioning

confidence: 99%

Kimchi, a Fermented Vegetable, Improves Serum Lipid Profiles in Healthy Young Adults: Randomized Clinical Trial

Choi

Noh²,

Han³

et al. 2013

Journal of Medicinal Food

101

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Vegetable-based diets have generally focused on their health benefits including negative associations with the serum cholesterol concentrations. The aim of this study was to investigate whether serum lipid concentrations are influenced by the amount of kimchi intake. For the study, 100 volunteers were assigned to 2 dietary groups, low (15 g/day, n = 50) and high (210 g/day, n = 50) kimchi intake, and were housed together in a dormitory for 7 days. Identical meals except with different amount of kimchi were provided and subjects were instructed to maintain their normal physical activity. Concentrations of fasting blood glucose (FBG), total glucose, total cholesterol and low density lipoprotein (LDL)-C significantly decreased in both groups after 7 days of kimchi intake, but the effects were dose dependent. Lipid lowering effects of kimchi were more profound in the subjects with total cholesterol and LDL-C level over 190 and 130 mg/dL, respectively, in both groups. FBG was significantly decreased in the high kimchi intake as compared to the low intake group (P = .003). In conclusion, greater consumption of kimchi improved FBG and serum total cholesterol in young healthy adults.

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“…Previous studies have reported that kimchi has anticancer, antioxidative, antiatherosclerotic, antidiabetic, antiobesity effects [17,22,23,48] as it is rich in vitamins, minerals, dietary fibers and other functional components. The classical identification of bacterial strains from kimchi found that Leuconopstoc mesenteroides and Lactobacillus plantarum were the predominant species [37] and majority of bacteria are culturable [24,30].…”

Section: Fermented Foods and Their Originmentioning

confidence: 99%