South Korea Research shows that eating kimchi, pickled radish and other fermented vegetables can reduce belly fat and reduce the risk of type 2 diabetes.
The study was published in the journal BMJ Open on February 1. Kimchi and pickled radish are both rich in fiber, probiotic lactic acid bacteria, vitamins and polyphenols. Experts say consuming three servings of kimchi a day can reduce the risk of obesity. Previous studies have also shown that bacteria from kimchi have anti-obesity effects in animals.
Scientists analyzed the health outcomes of more than 115,000 volunteers, aged 40 to 69, registered in the Korean Medical Examination Registry. Participants were asked to answer a questionnaire about how often they ate various foods each day, with options ranging from one to five and more than five servings per day.
Participants were also measured for height, weight, body mass index (BMI), and waist circumference. A BMI of 18.5 is considered underweight, 18.5 to 25 is “normal” weight, and over 25 is considered obese.
Cabbage kimchi is commonly used in Korea and other Asian countries. Photo: Freepik
In the study, volunteers ate mainly cabbage kimchi, radish kimchi, and water kimchi. One serving of cabbage or radish kimchi was 50 grams, and one serving of water kimchi was 95 grams. Researchers from Chung Ang University in South Korea defined abdominal obesity as having a waist circumference of at least 88 centimeters for men and 83 centimeters for women.
The results showed that moderate consumption of kimchi reduced body fat in overweight people. However, eating too much kimchi increased body fat. After taking into account external factors, the experts found that consuming up to three servings of kimchi a day reduced the risk of being overweight by 11%. Men who ate this amount of kimchi had a 10% lower rate of abdominal fat, while women had an 8% lower rate.
However, people who eat too much kimchi (5 or more servings per day) have large waistlines, potentially leading to overweight.
Thuc Linh (According to NY Post )
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