Benefits of Kimchi
Research shows that eating fermented kimchi can help improve fasting glucose, lower triglycerides, and reduce high blood pressure.
Researchers conducted a review examining the health effects of kimchi, a traditional Korean dish that has seen rising popularity worldwide.
Kimchi is typically prepared from fermented cabbage and radish, seasoned with salt, chili powder, garlic, and ginger. Although it was once relatively uncommon in the United States, it is now widely available in many grocery stores across the country.
The review, published in Nutrition Reviews, summarizes findings from existing studies on the health benefits of kimchi, making this information more accessible for researchers in the United States. The project was led by Seoeun Ahn, a postdoctoral researcher and visiting scholar in the lab of Ock Chun, professor of nutritional sciences and interim associate dean for research and graduate education.
The analysis drew on nine studies conducted between 2011 and 2023 that investigated the effects of fermented kimchi in human participants.
Findings on glucose, triglycerides, and blood pressure
Results showed that consuming fermented kimchi was linked to improvements in fasting glucose, triglycerides, and blood pressure. Compared with control groups, participants who ate kimchi had fasting glucose reduced by 1.93 mg/dL, triglycerides lowered by 28.88 mg/dL, and decreases in systolic and diastolic blood pressure by 3.48 mmHg and 2.68 mmHg, respectively.
