title: Beneficial effects of fresh and fermented kimchi in prediabetic individuals.
abstract: BACKGROUND
  With the increased incidence of diabetes mellitus, the importance of early intervention in prediabetes has been emphasized. We previously reported that fermented kimchi, a traditional Korean food, reduced body weight and improved metabolic factors in overweight participants. We hypothesized that kimchi and its fermented form would have beneficial effects on glucose metabolism in patients with prediabetes.
  
  
  METHODS
  A total of 21 participants with prediabetes were enrolled. During the first 8 weeks, they consumed either fresh (1-day-old) or fermented (10-day-old) kimchi. After a 4-week washout period, they switched to the other type of kimchi for the next 8 weeks.
  
  
  RESULTS
  Consumption of both types of kimchi significantly decreased body weight, body mass index, and waist circumference. Fermented kimchi decreased insulin resistance, and increased insulin sensitivity, QUICKI and disposition index values (p = 0.004 and 0.028, respectively). Systolic and diastolic blood pressure (BP) decreased significantly in the fermented kimchi group. The percentages of participants who showed improved glucose tolerance were 9.5 and 33.3% in the fresh and fermented kimchi groups, respectively.
  
  
  CONCLUSIONS
  Consumption of kimchi had beneficial effects on glucose metabolism-related and anthropometric factors in participants with prediabetes. Fermented kimchi had additional effects on BP and insulin resistance/sensitivity. The percentage of participants who showed improvement in glucose tolerance was high in the fermented kimchi group.
authors: Department of Endocrinology and Metabolism, Ajou University School of Medicine, Suwon, Republic of Korea.
authors: So-Yeon
authors: SY
authors: An
authors: Min Suk
authors: MS
authors: Lee
authors: Ja Young
authors: JY
authors: Jeon
authors: Eun Suk
authors: ES
authors: Ha
authors: Tae Ho
authors: TH
authors: Kim
authors: Ja Young
authors: JY
authors: Yoon
authors: Chang-Ok
authors: CO
authors: Ok
authors: Hye-Kyoung
authors: HK
authors: Lee
authors: Won-Sun
authors: WS
authors: Hwang
authors: Sun Jung
authors: SJ
authors: Choe
authors: Seung Jin
authors: SJ
authors: Han
authors: Hae Jin
authors: HJ
authors: Kim
authors: Dae Jung
authors: DJ
authors: Kim
authors: Kwan-Woo
authors: KW
authors: Lee
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism; D001794:Blood Pressure; D015992:Body Mass Index; D001835:Body Weight; D018592:Cross-Over Studies; D004032:Diet; D005260:Female; D005285:Fermentation; D005511:Food Handling; D005951:Glucose Tolerance Test; D006801:Humans; D007328:Insulin / Q000097:blood; D007333:Insulin Resistance; D008297:Male; D008875:Middle Aged; D011236:Prediabetic State / Q000097:blood* / Q000178:diet therapy*; D055105:Waist Circumference; D015431:Weight Loss
chemical_list: D001786:Blood Glucose; D007328:Insulin