It's red, spicy, and full of surprises. Kimchi, a Korean culinary treasure, does more than delight the taste buds. A series of scientific studies has just revealed its impressive effects on reducing body fat and improving gut microbiota.
For several years, obesity has been gaining ground, with nearly 890 million people affected worldwide. Faced with this epidemic, the World Health Organization continuously issues warnings. South Korean researchers then explored a bold idea: could an ancient fermented food slow down this alarming progression?
Kimchi, a fermented blend of cabbage, radish, carrots, and chili peppers, showed promising effects in animal experiments. One team observed a dramatic 31.8% reduction in fat mass in mice fed a diet enriched with kimchi over ten weeks.
Larger-scale analyses later confirmed these observations. The Korean Genome and Epidemiology study, conducted over 13 years with 115,726 participants, established that consuming three daily portions of kimchi decreases body mass index by 15% and reduces obesity risk by 12%.
To understand these mechanisms in humans, a recent clinical trial was launched by the World Institute of Kimchi. Fifty-five overweight adults consumed 60 grams of kimchi daily in capsule form. The result? An average reduction of 2.6% in body fat within three months. In comparison, the control group saw their fat percentage increase by 4.7%.
The secret of kimchi lies in its impact on the microbiota. Researchers detected a significant increase in the bacteria
Akkermansia muciniphila, known for its beneficial role in weight management, and a decrease in proteobacteria, which are linked to obesity.
According to Dr. Sung-Wook Hong, these results mark a milestone in recognizing kimchi as a health food. By directly modifying the composition of the gut microbiota, this fermented dish acts as a natural ally against obesity.
As these studies continue, South Korea is already celebrating its kimchi with a national day on November 22. A tribute to a remarkably versatile food that transcends borders to become a part of global health solutions.
Article author: Cédric DEPOND