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    • South Korean Researchers: Kimchi Reduces Fat and Improves Gut Health
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    South Korean Researchers: Kimchi Reduces Fat and Improves Gut Health

    Pabio Posted on

    South Korean researchers from the World Kimchi Institute have found that kimchi consumption reduces body fat and modulates the gut microbiome, confirming the anti-obesity effects of the traditional Korean fermented food. The research was published in the October issue of the Journal of Functional Foods (JFF).

    In a new study, the research team examined changes in the gut microbiome of 55 overweight adults, both men and women, with a body mass index (BMI) between 23 and 30 kg/m². Participants consumed three servings of freeze-dried kimchi in a single meal, or 60 grams of kimchi per day, for three months. The kimchi capsules contained kimchi powder produced by freeze-drying fermented napa cabbage kimchi at 4℃ for two weeks.

    The Sun, La Razon and El Tiempo were among the websites that reported on the study.

    The study reported on participants’ blood biomarkers and gut microbiomes and analyzed changes in body fat composition. The research group found that the group consuming kimchi had a 2.6% decrease in body fat, while the control group, which did not take kimchi capsules, experienced a 4.7% increase. There was a statistically significant difference in body fat changes between the two groups.

    Analysis of participants’ microbiomes revealed that consuming kimchi led to an increase in the beneficial gut bacteria Akkermansia muciniphila, which was reported to reduce inflammation and improve markers of metabolic syndrome and obesity through fatty acid production. short chain. Consumption of kimchi also led to a reduction in the number of proteobacteria associated with obesity.

    Dr. Sung-Wook Hong of the Kimchi Functional Research Group at the World Kimchi Institute led the clinical trial, helping “to confirm the anti-obesity effects of kimchi and how it has this impact on body weight “. Dr. Hae-Choon Chang, Director of the World Kimchi Institute, said: “The results of a preclinical study and a clinical trial systematically verified the anti-obesity effects of kimchi. ” He believes that these studies “present scientific evidence that would help to widely publicize the excellent properties of kimchi, thus laying the foundation for the growth of kimchi as a healthy food recognized throughout the world.”

    Preclinical testing in animal models of obesity revealed a significant reduction in body fat of 31.8% with the inclusion of kimchi in the diet. The clinical trial explains why kimchi alleviates the symptoms of obesity, attributing this to the improvement it produces in the gut microbiota.

    Kimchi is a traditional Korean fermented food with a spicy and sour taste, made by salting and fermenting cabbage, radish or cucumber, and includes other ingredients such as garlic and onion. It is recognized as part of the UNESCO Intangible Cultural Heritage of Humanity and is celebrated for its extreme culinary richness. Kimchi is increasingly available in health food stores and some supermarkets, reflecting its growing popularity.

    However, the clinical trial has significant limitations that do not allow us to confirm a direct relationship between kimchi consumption and weight loss. The main limitation lies in the small size of the sample, limited to 55 people. Additionally, it would be necessary to conduct a clinical trial in a diverse population to see if the anti-obesity effects of kimchi can be replicated in non-Asian populations.

    Previously, scientists have determined how fermented products affect health, and fermented foods are beneficial for improving gut health and digestion. The obesity pandemic is a global concern, including in Asia, where countries with the fewest overweight people are concentrated. The World Health Organization (WHO) has recognized that obesity is a significant health problem affecting approximately 890 million people, or approximately 16% of the world’s population.

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    Dr. Hae-Choon Chang pointed out that through these scientific tests, kimchi has many benefits for human health. He said they will continue to conduct more research to further strengthen all the properties of kimchi. The World Kimchi Institute announced that it will continue to “dedicate its time, efforts and resources to scientific research to enhance the functional health properties of kimchi, improving gastrointestinal health, in addition to its immune-enhancing and anti-cancer effects, thus firmly establishing kimchi’s role as a healthy food worldwide.

    This article was written in collaboration with generative AI company Alchemiq



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