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Suk Hyeon Seo
, Jiyoun Hong, Im Huei Son, Young Hee Han, Taisun Hyun
, Jiyoun Hong, Im Huei Son, Young Hee Han, Taisun Hyun
Abstract
Purpose
This study examined the associations of Korean fermented cabbage kimchi consumption with the incidence risk of metabolic syndrome and its components in Korean adults.
Methods
We used the community-based cohort data from the 2001 ~ 2012 Korean Genome and Epidemiology Study (KoGES). General characteristics, food group frequencies and nutrient intakes at baseline from 3,560 healthy individuals aged 40 ~ 69 years and the incidence of metabolic syndrome and its component from 2,259 participants, after excluding the data with incomplete anthropometric and blood test, during 10-year follow-up were analyzed. The participants were classified into three groups according to their daily consumption frequency of Korean fermented cabbage kimchi: ‘less than once (< 1/day)’, ‘once or twice (1 ~ 2/day)’, and ‘three times (3/day)’.
Results
After controlling for potential confounders such as age, education, income, residence area, alcohol drinking and energy intake, the consumption frequencies of rice and legumes were significantly higher, and the consumption frequency of meat was significantly lower in the 3/day group compared to that of the other two groups in men and women. The average intakes of energy and most nutrients, except fat and cholesterol, were higher in the 3/day group compared to those of the other two groups in men and women. Frequent consumption of kimchi was associated with a lower incidence of metabolic syndrome in all the models (unadjusted, age-adjusted, and multivariable-adjusted models) in women. When examining the multivariable-adjusted model, the hazard ratio for metabolic syndrome was 0.63 (95% CI: 0.47 ~ 0.86) for the 3/day group compared to that of the < 1/day group in women. However, there was no significant association between kimchi consumption and the incidence of metabolic syndrome in men.
Figures and Tables
Table 2
Baseline food group consumption frequencies according to kimchi consumption
1) By General linear model
2) Adjusted for age, education, income, residence area, alcohol drinking and energy intake
3) Consumption frequency per week (mean ± SD)
a, b, c: Mean values with different superscripts within the same row are significantly different between the groups by Tukey's multiple comarison test before any adjustment.
Table 3
Baseline intakes of energy and nutrients according to kimchi consumption
1) By general linear model
2) Adjusted for age, education, income, residence area, alcohol drinking and energy intake
3) Mean ± SD
a, b, c: Mean values with different superscripts within the same row are significantly different between the groups by Tukey's multiple comarison test before any adjustment.
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