Kimchi, a traditional Korean food based on fermented Asian cabbage that is slowly making its way into Western cuisine, It is effective in reducing body fat and may serve as a promising dietary strategy to combat obesity, as demonstrated by several studies carried out and published in international journals by the World Kimchi Institute of South Korea.
This research have provided convincing evidence of its effectiveness in the fight against obesity. In particular, preclinical experiments in animal models of obesity revealed a substantial 31.8% reduction in body fat among those fed a kimchi-based diet.
Additionally, an extensive analysis of data collected over 13 years in the Korea Genome and Epidemiology Study (KoGES), a large population-based study, found that adequate kimchi intake is associated with a 15% reduction in body mass index (BMI) and a 12% decrease in the incidence of obesity among middle-aged men. This study was published in the journal ‘Food & Function’ and in ‘BMJ Open’, among other media.
Following this line of research, a study carried out by a team led by Dr. Sung-Wook Hong, from the Kimchi Functionality Research Group of the World Kimchi Institute, in collaboration with the Pusan National University Hospital (Korea), South), focused on the anti-obesity effects of kimchi and its impact on gut microbiomes.
This study investigated changes in anthropometric measurements, blood biomarkers and gut microbiomes of 55 overweight adults, both men and women, with a BMI ranging between 23 and 30 kg/m2. Participants consumed 3 kimchi capsules per meal (60 g of kimchi per day) for 3 months. The kimchi capsules contained kimchi powder produced by freeze-drying fermented cabbage kimchi at 4 degrees Celsius for 2 weeks.
The research team analyzed changes in the participants’ body fat composition and found that the group that consumed kimchi showed a 2.6% decrease in body fat, but the control group that did not take the kimchi capsules exhibited a 4.7% increase in body fat, showing a statistically significant difference between the two groups.
Additionally, analysis of the participants’ microbiomes revealed that kimchi consumption led to an increase in the abundance of beneficial gut bacteria. ‘Akkermansia muciniphila’ and a reduction in the number of Proteobacteria, associated with obesity. Akkermansia muciniphila is a species of intestinal bacteria that reportedly reduces inflammation and improves markers of metabolic syndrome and obesity through the production of short-chain fatty acids (SCFAs).
The successful completion of this clinical trial on the body fat-lowering effects of kimchi indicates that consistent consumption of kimchi is effective in alleviating the symptoms of obesity by modulating the gut microbiota.
Dr. Hae-Choon Chang, Director of the World Kimchi Institute, highlights that “the results of a preclinical study and A clinical trial has systematically verified the anti-obesity effects of kimchi, and presents scientific evidence that will help make the excellent properties of kimchi widely known, thus laying the foundation for the growth of kimchi as a well-recognized health food throughout the world.
He adds that they will continue research to reinforce kimchi’s functional health properties, in improving gastrointestinal health, in addition to its immune-boosting and anti-cancer effects, thus firmly establishing kimchi’s role as a global health food.
In Korea, the country where kimchi originated, November 22 has been officially designated as National Kimchi Memorial Day and named Kimchi Day in 2020. Kimchi is the first Korean food recognized in this way for its unique health properties. Since then, kimchi festivals are held on November 22 in the United States, the United Kingdom, Argentina and Brazil.
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