Kimchi: A Health Food Proven by Science

Research from the World Kimchi Institute Featured in US 'Health' Magazine

The benefits of kimchi have been widely recognized as a 'superfood'.

Research results introducing kimchi as a scientifically proven health food beyond a simple traditional fermented food were featured in the prestigious American health magazine, Health.

According to the World Institute of Kimchi, Health published an article titled "New Study Reveals This Gut-Friendly Food Might Also Help You Lose Weight" on the 3rd, introducing kimchi as a traditional Korean food made by fermenting vegetables that promotes digestion and weight loss by increasing beneficial gut bacteria. The article cited research results from the World Institute of Kimchi.

This study is the result of scientific verification of kimchi's anti-obesity effects through clinical trials on humans, following cell and animal experiments and large-scale cohort-based nutritional epidemiology analysis conducted by the World Institute of Kimchi, a government-funded research institute under the Ministry of Science and ICT, since 2022. The study was published in the October issue of the international journal Journal of Functional Foods (IF 3.8), gaining international recognition for its value.

Dr. Hong Seong-wook’s research team from the Kimchi Functionality Research Division at the institute collaborated with Professor Shin Myung-joon’s team at Pusan National University Hospital to conduct clinical trials (including anthropometric measurements, blood biomarkers, and human microbiome changes) on 55 overweight adults with a body mass index (BMI) of 23?30 kg/㎡. Participants consumed kimchi powder made by freeze-drying fermented napa cabbage kimchi (fermented at 4°C for 2 weeks) in capsule form, taking 3 capsules per meal (equivalent to 60g of kimchi per day) for 3 months.

The group consuming kimchi showed an average body fat reduction of 2.6%, while the group not consuming kimchi experienced a 4.7% increase, confirming a statistically significant difference. Additionally, gut microbiome analysis of the kimchi-consuming participants revealed an increase in Akkermansia muciniphila, known as a beneficial gut bacterium, and a decrease in Proteobacteria, which is associated with obesity.

Health highlighted that the effective benefits of kimchi are maintained even in freeze-dried capsule form, emphasizing kimchi’s efficacy as a health food. Dr. Chenji Zhang, a nutritionist in the U.S., stated in an interview with Health, "Kimchi retains live probiotics even after freeze-drying, showing effects similar to fresh kimchi in powder form." Another expert mentioned, "Kimchi can be used not only as a side dish but also as a flavor enhancer, a topping for foods like omelets or pizza, or as an alternative to pickled vegetables," suggesting kimchi’s potential for easy incorporation into global diets.

Jang Hae-chun, director of the World Institute of Kimchi, said, "This study’s achievement is scientifically proving that kimchi not only benefits health as a fermented food but also improves gut health and has anti-obesity effects," adding, "We will continue researching kimchi’s health functionalities to help Korean kimchi establish itself as a global health food."