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Date: February 1, 2024
Eating up to three servings of the traditional Korean dish kimchi daily may reduce the risk of obesity in men, while radish kimchi is associated with a lower prevalence of abdominal obesity in both men and women, according to a study published in the open-access journal BMJ Open.
Kimchi, a staple of Korean cuisine, is made by fermenting vegetables such as cabbage and radish with seasonings like garlic, onion, and fish sauce. Known for its rich nutritional profile, kimchi is low in calories, high in dietary fiber, and contains beneficial lactic acid bacteria, vitamins, and polyphenols.
Researchers focused on the potential anti-obesity effects of Lactobacillus brevis and L. plantarum, two strains of bacteria isolated from kimchi in previous experimental studies. To investigate if regular kimchi consumption correlated with a reduced risk of overall and abdominal obesity, the study analyzed data from 115,726 participants in the Health Examinees (HEXA) study, part of the larger Korean Genome and Epidemiology Study.
The results, drawn from a 106-item food frequency questionnaire, showed a J-shaped curve in the association between kimchi consumption and obesity risk. Participants who consumed five or more servings of kimchi were found to weigh more, have larger waist sizes, and a higher likelihood of obesity. However, those eating up to three daily servings of total kimchi had an 11% lower prevalence of obesity compared to those with less than one serving.
For men, three or more daily servings of baechu kimchi (cabbage kimchi) were linked to a 10% lower prevalence of obesity and abdominal obesity. In women, 2-3 daily servings were associated with an 8% lower prevalence of obesity, and 1-2 servings/day correlated with a 6% lower prevalence of abdominal obesity. Lower quantities of kkakdugi kimchi were linked to a 9% lower prevalence of obesity in both sexes.
The researchers caution against excessive kimchi consumption, emphasizing that the J-shaped association suggests a potential increase in obesity prevalence with higher intake. Additionally, concerns about high sodium levels in kimchi were raised, but the researchers noted that the potassium content in fermented vegetables may counteract this effect.
While the study provides valuable insights into the potential benefits of kimchi, it is observational, and further research is needed to establish causation. The researchers advise moderation, recommending a moderate amount of kimchi to enjoy its health benefits while mitigating potential risks associated with excessive sodium intake.
