Kimchi, a traditional Korean dish made from fermented vegetables like radish and cabbage, might contribute to a smaller waistline and reduce the risk of type 2 diabetes, says a study in BMJ Open.
Radish and cabbage, key ingredients in kimchi, contain vitamins, flavonoids, and lactic acid bacteria that benefit the microbiome and dietary fiber. Consuming up to three servings of kimchi per day could potentially lower the risk of obesity. Kimchi is prepared by fermenting vegetables with seasonings like garlic, onion, and fish sauce.
Although limited studies have explored the link between kimchi and obesity, previous research indicates that kimchi bacteria have anti-obesity effects on animals. The Korean Health Examinees (HEXA) study, involving 115,726 individuals aged 40 to 69, found that moderate kimchi consumption reduced body fat in overweight individuals, while excessive consumption increased fat.
Abdominal obesity, defined as a waist circumference of at least 35 inches for men and 33 inches for women, was assessed. Results showed that consuming up to three servings of kimchi per day led to an 11% decreased chance of becoming overweight compared to consuming less than one serving. Men eating three or more daily servings of cabbage kimchi had a 10% lower prevalence of being overweight, and women having two to three daily servings had an 8% lower prevalence. In contrast, those consuming five or more daily servings of kimchi tended to weigh more, have larger waist sizes, and were more likely to be overweight than those with fewer servings.