Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
권호 표지
DOI QR코드

DOI QR Code

Relationship between Kimchi and Metabolic Syndrome in Korean Adults : Data from the Korea National Health and Nutrition Examination Surveys (KNHANES) 2007~2012

한국 성인의 김치 섭취와 대사증후군과의 상관성 : 2007~2012년 국민건강영양조사 자료 분석

  • Kim, Hyeon-Ji (Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Ju, Se-Young (Dept. of Food & Nutrition, Dankook University) ;
  • Park, Chae-Rin (World Institute of Kimchi) ;
  • Park, Yoo Kyoung (Dept. of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University)
  • 김현지 (경희대학교 동서의학대학원 의학영양학과) ;
  • 주세영 (단국대학교 식품영양학과) ;
  • 박채린 (세계김치연구소) ;
  • 박유경 (경희대학교 동서의학대학원 의학영양학과)
  • Received : 2016.05.26
  • Accepted : 2016.07.18
  • Published : 2016.08.02
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the relationship between Kimchi intake and the prevalence of metabolic syndrome in Korean adults (over 19 years old), using data from the Korean National Health & Nutrition Examination Survey (KNHANES), 2007~2012. A total of 30,630 participants were analyzed in this study. Metabolic syndrome was diagnosed using the NCEP ATP III criteria standards. Out of the 30,630 participants, 8,230 (23.45%) had meatabolic syndrome. When the subjects were grouped by their Kimchi intake, those who consumed a sufficient amount (36.0~82.125 g) showed a lower prevalence of metabolic syndrome (P<0.001). However, multiple logistic regression analysis results after adjusting for sex and age, exercise status, smoking status, drinking status, energy intake, income level, occupation, area, frequency of eating-out, showed that the Kimchi intake did not significantly affect the odds ratio of metabolic syndrome. High sodium contents of Kimchi was the major cause of various cardiovascular diseases, and was associated with the hypertension risk factors of the metabolic syndrome. However, in this study, the Kimchi intake, even after adjusting sodium intake, did not have negative influence on the development of metabolic syndrome.

Keywords

References

  1. Bak SS, Kong CS, Rhee SH, Rho CW, Kim NK, Choi KL, Park KY (2006): Effect of sulfur enriched young radish kimchi on the induction of apoptosis in HT-29 human colon cancer cells. J Food Sci Nutr 11(3):184-190
  2. Bong YJ, Jeong JK, Park KY (2013): Fermentation properties and increased health functionality of kimchi by kimchi lactic acid bacteria starters. J Korean Soc Food Sci Nutr 42(11):1717-1726 https://doi.org/10.3746/jkfn.2013.42.11.1717
  3. Cho EJ, Lee SH, Park GY (1998): Standardization of kinds of ingredient in Chinese cabbage kimchi. Korean J Food Sci Technol 30(6):1456-1463
  4. Choi EA, Chang HC (2015): Cholesterol-lowering effects of a putative probiotic strain lactobacillus plantarum EM isolated from kimchi. Food Sci Technol 62(1):210-217
  5. Choi HY, Jeong HS (2014): Kimchi intake patterns and preferences among higher grade elementary school and middle school students in Changwon. J Basic Sci 31(1):59-78
  6. Islam MS, Choi H (2009): Antidiabetic effect of Korean traditional baechu (Chinese cabbage) kimchi in a type 2 diabetes model of rats. J Med Food 12(2):292-297 https://doi.org/10.1089/jmf.2008.0181
  7. Jung SJ, So BO, Shin SW, Noh SO, Jung ES, Chae SW (2014): Physiochemical and quality characteristics of young radish (yulmoo) kimchi cultivated by organic farming. J Korean Soc Food Sci Nutr 43(8):1197-1206 https://doi.org/10.3746/jkfn.2014.43.8.1197
  8. Kang MJ, Joung HJ, Lim JH, Lee YS, Song YJ (2011): Secular trend in dietary patterns in a Korean adult population, using the 1998, 2001, and 2005 Korean national health and nutrition examination survey. Korean J Nutr 44(2):152-161 https://doi.org/10.4163/kjn.2011.44.2.152
  9. Kim BK, Choi JM, Kang SA, Park KY, Cho EJ (2014): Antioxidative effects of kimchi under different fermentation stage on radical-induced oxidative stress. Nutr Res Pract 8(6):638-643 https://doi.org/10.4162/nrp.2014.8.6.638
  10. Kim DY, Lee HS, Cho RW (2013): Comparative study on awareness, preference and sensory evaluation of kimchi in Chinese and Korean students residing in Korea. Korean J Food Culture 28(2):158-166 https://doi.org/10.7318/KJFC/2013.28.2.158
  11. Kim EK, Ha AW, Choi EO, Ju SY (2015): Analysis of kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea national health and nutrition examination survey (1998-2012). Nutr Res Pract 10(2):188-197 https://doi.org/10.4162/nrp.2016.10.2.188
  12. Kim HJ, Kwon MJ, Seo JM, Kim JK, Song SH, Seo HS, Song YO (2004): The effect of 3-(4-hydroxyl-33,53-dimethoxyphenyl) propionic acid in chinese cabbage kimchi on lowering hypercholesterolemia. J Korean Soc Food Sci Nutr 33(1):52-58 https://doi.org/10.3746/jkfn.2004.33.1.052
  13. Kong HJ, Cho PK, Kang YH (2013): A study on the carotid artery ultrasonography for the metabolic syndrome. J Korean Soc Radiol Technol 36(3):219-225
  14. Korea's Ministry of Food and Drug Safety. Labeling regulation of foods. Available from: http://www.mfds.go.kr/index.do?mid=1013&seq=10284&cmd=v. Accessed December 22, 2015
  15. Kwon JY, Cheigh HS, Song YO (2004): Weight reduction and lipid lowering effects of kimchi lactic acid powder in rats fed high fat diets. Korean J Food Sci Technol 36(6):1014-1019
  16. Kwon YS, Ju SY (2014): Trends in nutrient intakes and consumption while eating-out among Korean adults based on Korea national health and nutrition examination survey (1998-2012) data. Nutr Res Pract 8(6):670-678 https://doi.org/10.4162/nrp.2014.8.6.670
  17. Lee JS, Kim J (2010): Vegetable intake in Korea: data from the Korean national health and nutrition examination survey 1998, 2001 and 2005. Br J Nutr 103(10):1499-1506 https://doi.org/10.1017/S0007114509993527
  18. Lee KW, Cho MS (2014): The traditional Korean dietary pattern is associated with decreased risk of metabolic syndrome: findings from the Korean national health and nutrition examination survey, 1998-2009. J Med Food 17(1):43-56 https://doi.org/10.1089/jmf.2013.3049
  19. Park KT, Kim HL, Kim SH, Kim MA, Lee EJ, Park JH, Jo SH, Kim SR, Kim JT, Kim CJ, Lee MK, Shin HH (2014): Prevalence and gender-related characteristics of metabolic syndrome in Korean community. J Lipid Atheroscler 3(2):89-96 https://doi.org/10.12997/jla.2014.3.2.89
  20. Puenpatom RA, Victor TW (2009): Increased prevalence of metabolic syndrome in individuals with osteoarthritis: an analysis of NHANES III Data. Postgrad Med 121(6):9-20 https://doi.org/10.3810/pgm.2009.11.2073
  21. Son SM, Huh GY (2006): Dietary risk factors associated with hypertension in patients. Korean J Community Nutr 11(5):661-672
  22. Son SM, Park YS, Lim HJ, Kim SB, Jeong YS (2007): Sodium intakes of Korean adults with 24-hour urine analysis and dish frequency questionnaire and comparison of sodium intakes according to the regional area and dish group. Korean J Community Nutr 12(5):545-558
  23. Song DY, Park JE, Shim JE, Lee JE (2013): Trends in the major dish groups and food groups contributing to sodium intake in the Korea national health and nutrition examination survey 1998-2010. Korean J Nutr 46(1):72-85 https://doi.org/10.4163/kjn.2013.46.1.72
  24. Song YJ, Joung HJ, Paik HY (2005): Socioeconomic, nutrient, and health risk factors associated with dietary patterns in adult populations from 2001 Korean national health and nutrition survey. Korean J Nutr 38(3):219-225
  25. Teramura M, Emoto M, Araki T, Yokoyama H, Motoyama K, Shinohara K, Mori K, Koyama H, Shoji T, Inaba M, Nishizawa Y (2007): Clinical impact of metabolic syndrome by modified NCEP-ATPIII criteria on carotid atherosclerosis in Japanese adults. J Atheroscler Thromb 14(4):172-178 https://doi.org/10.5551/jat.E505
  26. World Cancer Research Fund. American Institute for Cancer Research (2007): Summary: food, nutrition, physical activity, and the prevention of cancer: a global perspective. American Institute for Cancer Research. Washington. pp.9
  27. You JH, Kwak EJ, Shin MJ (2007): A study on kimchi preference and the types of kimchi purchased at markets to improve kimchi marketing. J East Asian Soc Dietary Life 17(4):511-519

Cited by

  1. Dietary Assessment and Factors Related to Prevalence of Metabolic Syndrome in Korean Youth: Based on the Korea National Health and Nutrition Examination Survey 2007~2013 vol.27, pp.4, 2016, https://doi.org/10.7856/kjcls.2016.27.4.875
  2. Consumption Status of Foods Using Kimchi by Korean Adults: Analysis of the 2015 Korea National Health and Nutrition Examination Survey vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.319
  3. Risk of Metabolic Syndrome according to Intake of White Rice and Kimchi in Korean Adults: based on the 6th Korea National Health and Nutrition Examination Survey, 2013–2015 vol.23, pp.6, 2018, https://doi.org/10.5720/kjcn.2018.23.6.525