Relationship of Combined Consumption of Rice and Kimchi, Korean Traditional Diet and the Risk of Metabolic Syndrome in Healthy Korean Volunteers

Oh, In Myung; Joung, Hyo Jee; Oh, Sang Woo; Yoon, Yeong Sook; Yoo, Kyoung Hwa; Park, Ji Eun; Park, Ju Sang; Jang, Eun Jeong; Park, Sang Jong; Park, Sang Woon; Kim, Sang Jeong; Baik, Hyun Wook

doi:10.15747/jcn.2013.5.3.110

Cited by 4 publications

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“…In addition, kimchi consumption was inversely associated with inflammatory responses (i.e., hs-CRP and TNF-α). It is partly in accordance with the report of Oh et al [ 29 ] presenting that consumption of rice combined with kimchi was related to a lower risk of MetS. However, no significant changes were observed in proinflammatory cytokines after 4-week kimchi consumption in Chinese people performed by Lee et al [ 30 ].…”

Section: Discussionsupporting

confidence: 91%

The Association between Food Group Consumption Patterns and Early Metabolic Syndrome Risk in Non-Diabetic Healthy People

2017

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We investigated the association between dietary habits/food group consumption patterns and early risk of metabolic syndrome (MetS), a main cause for metabolic disease. Study participants were recruited from the health promotion center in Dong-A University Hospital and public advertisement. Study subjects (n = 243, 21–80 years) were categorized into three groups: Super-healthy (MetS risk factor [MetS RF] = 0, n = 111), MetS-risk carriers (MetS RF = 1–2, n = 96), and MetS (MetS RF ≥ 3, n = 27). Higher regularity in dietary habits (breakfast-everyday, regular eating time, non-frequent overeating, and non-frequent eating-out) was observed in the Super-healthy group than in the MetS-risk carriers, and particularly in the MetS subjects. The relationship between food group consumption patterns and MetS-risk related parameters were investigated with adjustment for confounding factors. Fruit consumption was positively associated with HDL-cholesterol, and tended to be negatively associated with waist circumference, triglyceride, LDL-cholesterol, and insulin resistance (IR). The consumption of low-fat meats and fish, and vegetables was negatively associated with hs-CRP. Specifically, the consumption of sea-foods belonging to the low-fat fish was negatively associated with fasting glucose, hs-CRP, and interleukin (IL)-6. Anchovy/dried white baits consumption was negatively associated with fasting insulin and IR. Green-yellow vegetables consumption was negatively associated with fasting insulin, IR, and hs-CRP. On the other hand, sugars and fast-foods were positively associated with LDL-cholesterol. Additionally, fast-foods consumption was positively associated with hs-CRP and IL-6 levels. In conclusion, dietary habits/food group consumption patterns are closely associated with MetS-risk related parameters in Koreans. It may suggest useful information to educate people to properly select healthy foods for early prevention of MetS.

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Section: Discussionsupporting

confidence: 91%

The Association between Food Group Consumption Patterns and Early Metabolic Syndrome Risk in Non-Diabetic Healthy People

2017

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“…The study reported that Kochujang suppresses lipogenesis via downregulation of obesity-related genes SREBP-1c and PPAR-quin and stimulates lipolysis due to increased hormone-sensitive lipase activity [ 33 ]. Among healthy Korean participants, a study found that the adiponectin level and risk of metabolic syndrome were reduced with an increase in kimchi consumption [ 34 ].…”

Section: Discussionmentioning

confidence: 99%

Anti-Obesity Effects of Traditional and Commercial Kochujang in Overweight and Obese Adults: A Randomized Controlled Trial

et al. 2022

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Kochujang shows anti-obesity effects in cell and animal models. Kochujang is traditionally prepared via slow fermentation or commercially using Aspergillus oryzae. We analyze the anti-obesity effects of two types of Kochujang in overweight and obese adults. The analyses included the following groups: traditional Kochujang containing either a high-dose (HTK; n = 19), or a low-dose of beneficial microbes (LTK; n = 18), and commercial Kochujang (CK; n = 17). Waist circumference decreased significantly in the HTK and CK groups. Total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride levels decreased in the HTK and LTK groups. Visceral fat is significantly reduced in the HTK group. The population of beneficial microorganisms in stool samples increased in all groups. Consumption of Kochujang reduces visceral fat content and improves the lipid profile, which can be enhanced by enrichment with beneficial microbes. These results suggest that Kochujang has the potential for application in obesity prevention.

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Utilization of Korea National Health and Nutrition Examination Survey Database: Estimation of Tomato Consumption and the Risk of Metabolic Syndrome

Youn¹,

Paik²,

Kim³

2014

Food Engineering Progress

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The objective of this study is to examine the relationship between tomato consumption and the risk of metabolic syndrome (MetS) in Korean middle aged women. Data from the combined 2009-2011 Korean National Health and Nutrition Examination Survey (KNHANES) was analyzed. Tomato intake was assessed using the algorithms developed to analyze the demographic data of intakes of different tomato based food commodities such as “tomato, raw”, “tomato, tomato juice”, “tomato, tomato canned”, “tomato sauce”, and “tomato ketchup”. Korean women (n = 11,251) were subgrouped according to the number of the MetS risk factor (RF 0, RF 1-2, RF 3). Anthropometric parameters, lipid profiles, fasting glucose, and tomato intake were analyzed. Corresponding to the number of the MetS RF, there was a decrease in tomato intake (18.90±1.78, 16.67±1.23 and 12.84±1.23; P < 0.001). Tomato intake showed a negative correlation with systosolic blood pressure, BMI, waist, and triglyceride. HDL cholesterol also showed a significant correlation with tomato intake (r = 0.023, P < 0.05). In summary, the results show a relationship between tomato intake and MetS in Korean middle aged women.

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Relationship of Combined Consumption of Rice and Kimchi, Korean Traditional Diet and the Risk of Metabolic Syndrome in Healthy Korean Volunteers

Cited by 4 publications

References 0 publications

The Association between Food Group Consumption Patterns and Early Metabolic Syndrome Risk in Non-Diabetic Healthy People

The Association between Food Group Consumption Patterns and Early Metabolic Syndrome Risk in Non-Diabetic Healthy People

Anti-Obesity Effects of Traditional and Commercial Kochujang in Overweight and Obese Adults: A Randomized Controlled Trial

Utilization of Korea National Health and Nutrition Examination Survey Database: Estimation of Tomato Consumption and the Risk of Metabolic Syndrome

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