Like kimchi? Chances are, if you eat it regularly, you’re less likely to be obese than those who don’t.
According to a new study published in BMJ Open, eating kimchi is associated with lower rates of obesity in adults, particularly in men. However, consuming excessive amounts of kimchi can have the opposite effect.
The research was conducted by a team from Chung Ang University, Korea’s National Cancer Canter, and the World Institute of Kimchi. They found that men who consumed one to three servings of kimchi daily had a lower prevalence of obesity compared to those who ate less than one serving. Specifically, men who had the highest consumption rates of Napa cabbage kimchi had a 10 percent lower odds of obesity and abdominal obesity. Additionally, both men and women who consumed more radish kimchi than the average had an 8 percent to 11 percent reduced risk of abdominal obesity, respectively.
To arrive at these findings, the researchers analyzed data from 115,726 individuals who participated in a Health Examinees study in Korea. The participants, aged between 40 and 69, were generally healthy, with no underlying conditions such as hypertension, diabetes, or cardiovascular diseases. The study revealed an average prevalence of obesity at 28.2 percent, with obese men generally having higher body mass index (BMI) scores.
The research team suggests that the lactic acid bacteria produced during the fermentation of kimchi may be responsible for its weight-reducing effects. A study conducted on mice showed that lactic acid bacteria reduced fatty tissue accumulation. Another 12-week study involving human subjects demonstrated that the lactic acid present in fermented kimchi was associated with decreased body fat mass and waist circumference.
Kimchi is a traditional Korean dish made from salted and fermented vegetables. The most popular type, baechu kimchi, is made with Napa cabbage, garlic, ginger, scallions, fish sauce, and Korean chili flake. While kimchi is often described as sour, spicy, and savory, its flavor can vary depending on the types of vegetables and ingredients used, as well as the duration of fermentation. The longer kimchi ferments, the tangier it becomes.
While cabbage is the most common vegetable used to make kimchi, other variations include kkakdugi (made with radish), oi sobagi (made with cucumber), and kkaennip (made with perilla leaf).
However, the study also found that overeating kimchi can have the opposite effect, increasing the risk of obesity. Participants who consumed over five servings of kimchi per day were more likely to be at risk. The high sodium content in these large quantities of kimchi is believed to be responsible for the increased risk.
This study provides valuable insights into the potential health benefits of consuming kimchi. Incorporating moderate amounts of kimchi into one’s diet may contribute to a decreased risk of obesity, particularly in men. However, it is important to maintain a balanced diet and avoid excessive consumption to enjoy the positive effects of this Korean staple.
In conclusion, the study suggests that regular consumption of kimchi, particularly Napa cabbage and radish varieties, is linked to lower rates of obesity in adults. However, excessive intake of kimchi can have the opposite effect due to its high sodium content. Further research is needed to explore the exact mechanisms by which kimchi may help in weight management. In the meantime, kimchi lovers can enjoy their favorite dish in moderation, knowing that it may have some potential health benefits.
