South Korean researchers at the World Institute of Kimchi have found that consuming kimchi 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 Body Mass Index (BMI) ranging from 23 to 30 kg/m². Participants consumed three servings of freeze-dried kimchi in one meal, amounting to 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 blood biomarkers and intestinal microbiomes of the participants and analyzed changes in body fat composition. The research group found that the group consuming kimchi showed 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.
The analysis of participants' microbiomes revealed that kimchi consumption resulted in an increase in the beneficial gut bacterium Akkermansia muciniphila, which reportedly reduces inflammation and improves markers of metabolic syndrome and obesity through the production of short-chain fatty acids. Kimchi consumption also resulted in a reduction in the number of Proteobacteria, which are associated with obesity.
Dr. Sung-Wook Hong of the Kimchi Functional Research Group at the World Institute of Kimchi directed the clinical trial, allowing "to confirm the anti-obesity effects of kimchi and by what pathway it has this impact on body weight." Dr. Hae-Choon Chang, Director of the World Institute of Kimchi, said: "The results of a preclinical study and a clinical trial have systematically verified the anti-obesity effects of kimchi." He believes these studies "present scientific evidence that would help widely publicize the excellent properties of kimchi, thus laying the foundations for the growth of kimchi as a well-recognized healthy food worldwide."
Preclinical tests on animal models of obesity revealed a significant reduction in body fat by 31.8% due to 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 intestinal microbiota.
Kimchi is a traditional Korean fermented food with a spicy and sour flavor, made by salting and fermenting cabbage, radish, or cucumber, and includes other ingredients like 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 confirming a direct relationship between eating kimchi and experiencing weight loss. The main limitation is the small sample size, which was 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 concern worldwide, including in Asia, where countries with the least overweight people are concentrated. The World Health Organization (WHO) has recognized that obesity is a significant health problem affecting approximately 890 million people, which is about 16% of the global population.
Dr. Hae-Choon Chang emphasized that thanks to these scientific tests, kimchi contains many benefits for human health. He stated that they will continue conducting more research to further reinforce all the properties of kimchi. The World Institute of Kimchi announced that they will continue "dedicating our time, effort, and resources to scientific research to reinforce the functional properties of kimchi for health, in improving gastrointestinal health, in addition to its immune system-enhancing and anticancer effects, thus firmly establishing the role of kimchi as a healthy food worldwide."
This article was written in collaboration with generative AI company Alchemiq