Department of Endocrinology and Metabolism, Ajou University School of Medicine, Suwon, Republic of Korea.
Ann Nutr Metab. 2013;63(1-2):111-9. doi: 10.1159/000353583. Epub 2013 Aug 17.
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.
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.
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.
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.
随着糖尿病发病率的增加，早期干预糖尿病前期的重要性得到了强调。我们之前的报告表明，发酵泡菜，一种传统的韩国食品，可减轻超重参与者的体重并改善代谢因素。我们假设泡菜及其发酵形式对糖尿病前期患者的葡萄糖代谢会有有益的影响。
共纳入 21 名糖尿病前期患者。在前 8 周内，他们食用新鲜（1 天）或发酵（10 天）的泡菜。经过 4 周的洗脱期后，他们在下一个 8 周内改用另一种类型的泡菜。
食用两种类型的泡菜均可显著降低体重、体重指数和腰围。发酵泡菜可降低胰岛素抵抗，并增加胰岛素敏感性、QUICKI 和处置指数值（分别为 p=0.004 和 0.028）。发酵泡菜组的收缩压和舒张压均显著下降。新鲜和发酵泡菜组中分别有 9.5%和 33.3%的参与者的葡萄糖耐量得到改善。
食用泡菜对糖尿病前期患者的葡萄糖代谢相关和人体测量学因素有有益的影响。发酵泡菜对血压和胰岛素抵抗/敏感性还有额外的影响。发酵泡菜组中葡萄糖耐量改善的参与者比例较高。
