Kimchi Improves Body Weight and Glucose Metabolism in Prediabetic Patients

by | Jun 12, 2018 | 2013, Blood Sugar, Diabetes, Pancreatic Health

Written by Angeline A. De Leon, Staff Writer. An eight-week supplementation of fermented kimchi was significantly more effective than fresh kimchi in improving anthropometric measurements, blood pressure and glucose metabolism in the participating prediabetic subjects.

purple cabbage - probioticsPrediabetes refers to an intermediate group of individuals with impaired fasting glucose (IFG) and/or impaired glucose tolerance (IGT) who do not meet criteria for a diagnosis of diabetes mellitus 1. Worldwide, the number of people who fall into this group has steadily increased, with about 8% of adults in the 20- to -79-year old age group identified as having IGT in 2010 2 and estimates projecting an increase to 8.4% of the adult population having IGT by 2030 3. In certain countries, like Korea, the prevalence of IGT has even risen to about 20% 4. Increasingly, scientists and policymakers have come to recognize the importance of early intervention in diseases like diabetes, with diet representing one of the most critical modifiable risk factors. Studies provide consistent evidence for the health benefits associated with regular consumption of fermented foods, such as fermented soy-sauce and soybean paste. Animal research suggests that such foods can significantly reduce blood pressure and improve other markers of cardio-metabolic function 5. One of the most popular traditional foods in Korea, kimchi, a fermented cabbage served as a common side dish, has been studied for its ability to support body weight reduction and improvement of systolic and diastolic blood pressure in obese individuals 6. Kimchi has been linked to a number of health benefits, including improved digestion, enhanced immune system function, and general detoxifying effects. To determine whether kimchi might benefit markers of glucose metabolism, researchers at Ajou University in Korea investigated the effects of Kimchi, both fresh and fermented, in patients with prediabetes 7.

In a two-arm, randomized, cross-over study design, a total of 21 participants (mean age = 45.9 years, 7 males, 14 females) with prediabetes were enrolled. Subjects were randomly assigned to one of two experimental groups, consuming 100 g of either fresh (one day old) or fermented (10 days old) kimchi (number of lactobacilli and acidity of both types were monitored) at every meal daily for the first eight weeks. Following a four-week washout period during which consumption of fermented foods was restricted, subjects were then assigned to the second arm of the study where they were instructed to consume the other type of kimchi for another eight weeks. At baseline, Week 8, Week 12, and Week 20, anthropometric measurements (height, weight, body mass index, waist circumference, etc.) and blood pressure readings were made. Blood samples were also collected to estimate plasma glucose, serum insulin levels, insulin resistance (homeostatic model assessment, HOMA-IR), and insulin sensitivity (quantitative insulin sensitivity check index, QUICKI).

Results showed that consumption of both types of kimchi significantly reduced body weight, body mass index, and waist circumference (p < 0.05 for all). Both types of kimchi also reduced fasting glucose (from 105.0 +/- 9.0 to 102.4 +/- 10.1 mg/dl for fresh kimchi group and from 105.7 +/- 12.5 to 101.7 +/- 8.9 mg/dl for fermented kimchi group) (p = 0.132 and 0.061, respectively) and improved glucose tolerance (9.5% in fresh kimchi group, 33.3% in fermented kimchi group). Fermented kimchi specifically was associated with significant reduction in body fat percentage (35.4 +/- 5.8 vs. 34.4 +/- 5.7, p = 0.001) and systolic and diastolic blood pressure (p = 0.004 and 0.046, respectively), as well as increased insulin sensitivity (0.36 +/- 0.06 vs. 0.38 +/- 0.06, p = 0.004 for QUICKI index values) and decreased insulin resistance (2.3 +/- 1.7 vs. 1.6 +/- 1.0, p < 0.005 for HOMA-IR index values).

Overall findings confirm that consumption of kimchi, in both its fresh and fermented forms, may improve anthropometric measures and factors related to glucose metabolism. Importantly, fermented kimchi appeared to offer additional health benefits for prediabetic patients, including improved blood pressure and insulin resistance/sensitivity. Additional studies using larger sample sizes and perhaps a placebo group are needed to replicate findings, and the mechanisms responsible for kimchi’s favorable effects on metabolism warrant further study.

Source: So-Yeon A, Lee MS, Jeon JY, et al. Beneficial effects of fresh and fermented kimchi in prediabetic individuals. Nutrition and Metabolism. 2013; 63: 111-119. DOI: 10.1159/000353583.

© S. Karger AG, Basel 2013.

Posted June 12, 2018.

Angeline A. De Leon, MA, graduated from the University of Illinois at Urbana-Champaign in 2010, completing a bachelor’s degree in psychology, with a concentration in neuroscience. She received her master’s degree from The Ohio State University in 2013, where she studied clinical neuroscience within an integrative health program. Her specialized area of research involves the complementary use of neuroimaging and neuropsychology-based methodologies to examine how lifestyle factors, such as physical activity and meditation, can influence brain plasticity and enhance overall connectivity.

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