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In a cross-sectional study, researchers from Chung Ang University and elsewhere analyzed 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 to 3 servings per day is inversely associated with the risk of obesity in men. Additionally, in men, a higher intake of baechu kimchi (cabbage kimchi) was associated with a lower prevalence of obesity and abdominal obesity. Higher consumption of kkakdugi (radish kimchi) was associated with a lower prevalence of abdominal obesity in both men and women. However, since all results showed a J-shaped association, excessive consumption suggests the possibility of an increase in the prevalence of obesity.
Consumption of 1 to 3 servings/day of total kimchi is associated with a lower risk of obesity in men. Image credit: Dongwon Lee.
Kimchi is traditionally consumed as a side dish in Korea and is made by salting and fermenting vegetables with various flavoring and seasoning ingredients, such as 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 important species of lactic acid bacteria, such as Leuconostoc species, lactobacillus species and Weissella spp.
Especially, lactobacillus species is the dominant species of kimchi lactic acid bacteria in late fermentation.
Previously published experimental studies have shown that Lactobacillus brevis and Lactobacilli plants isolated from kimchi had an anti-obesity effect.
And Chung Ang University researcher Hyein Jung and colleagues wanted to know whether regular consumption could be associated with a reduction in the risk of general and/or abdominal obesity, which is considered particularly harmful to health.
The scientists drew on data from 115,726 participants (36,756 men; 78,970 women; average age 51) who participated in the Health Examinees (HEXA) study.
HEXA is a large, long-term community-based study of the Korean Genome and Epidemiology Study, designed to examine environmental and genetic risk factors for common long-term conditions among Korean adults aged 40 years and older.
Past-year dietary intake was assessed using a validated 106-item food frequency questionnaire in which participants were asked to indicate how often they ate a serving of each food, from never or rarely, to 3 times a day. .
Total kimchi includes baechu; kkakdugi; nabak and dongchimi (watery kimchi); and others, such as mustard leaf kimchi.
A serving of kimchi baechu or kkahdugi weighs 50g, while a serving of kimchi nabak or dongchimi weighs 95g.
Height and weight, BMI, and waist circumference were measured for each participant. A BMI of 18.5 was defined as underweight; normal weight 18.5 to 25; and obesity above 25.
Abdominal obesity was defined as a waist circumference of at least 90 cm for men and at least 85 cm for women. About 36% of men and 25% of women were obese.
The results indicated a J-shaped curve, possibly because higher consumption is associated with higher intake of total energy, carbohydrates, protein, fat, sodium and cooked rice, the researchers say.
Compared to those who ate less than 1 daily serving of total kimchi, participants who ate 5 or more servings weighed more, had a larger waist, and were more likely to be obese.
They were also more likely to not be highly educated, have a low income, and drink alcohol.
But after accounting for potentially influential factors, eating up to 3 daily servings of total kimchi was associated with an 11% lower prevalence of obesity compared to less than 1 daily serving.
In men, 3 or more daily servings of baechu kimchi were associated with a 10% lower prevalence of obesity and a 10% lower prevalence of abdominal obesity compared with less than 1 serving daily.
In women, 2-3 servings/day of this type of kimchi were associated with an 8% lower prevalence of obesity, while 1-2 servings/day were associated with a 6% lower prevalence of abdominal obesity.
Eating lower than average amounts of kkakdugi kimchi was associated with an approximately 9% lower prevalence of obesity in both sexes.
Consumption of 25 g/day for men and 11 g/day for women was associated with an 8% (men) to 11% (women) lower risk of abdominal obesity compared with no consumption.
“Given that all results observed a J-shaped association, excessive consumption suggests the possibility of an increase in the prevalence of obesity,” the authors said.
“And since kimchi is one of the main sources of sodium intake, a moderate amount should be recommended for the health benefits of its other components.”
He recommendations appear in the magazine Open BMJ.
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H. young et al. 2024. Association between kimchi consumption and obesity according to BMI and abdominal obesity in Korean adults: a cross-sectional analysis from the Health Examinees study. Open BMJ 14: e076650; doi:10.1136/bmjopen-2023-076650
