JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Relationship between Kimchi and Metabolic Syndrome in Korean Adults : Data from the Korea National Health and Nutrition Examination Surveys (KNHANES) 2007~2012
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Relationship between Kimchi and Metabolic Syndrome in Korean Adults : Data from the Korea National Health and Nutrition Examination Surveys (KNHANES) 2007~2012
Kim, Hyeon-Ji; Ju, Se-Young; Park, Chae-Rin; Park, Yoo Kyoung;
  PDF(new window)
 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
Kimchi;metabolic syndrome;Korea National Health and Nutrition Examination Survey;
 Language
Korean
 Cited by
1.
아동 및 청소년의 대사증후군 유병여부에 따른 식생활 평가 및 관련 요인: 2007~2013 국민건강영양조사 자료를 중심으로,권용석;김양숙;안은미;강현주;박영희;김영;

한국지역사회생활과학회지, 2016. vol.27. 4, pp.875-889 crossref(new window)
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, The Korean Journal of Community Living Science, 2016, 27, 4, 875  crossref(new windwow)
 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 crossref(new window)

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 crossref(new window)

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 crossref(new window)

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 crossref(new window)

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 crossref(new window)

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 crossref(new window)

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

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 crossref(new window)

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 crossref(new window)

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 crossref(new window)

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 crossref(new window)

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 crossref(new window)

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 crossref(new window)

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 crossref(new window)

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 crossref(new window)

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