Jeong Su-Ji, Yang Hee-Jong, Yang Hee Gun, Ryu Myeong Seon, Ha Gwangsu, Jeong Do Yeon, Park Sunmin
Department of R&D, Sunchang Research Center for Fermentation Microbes, Sunchang-Gun, Republic of Korea.
Department of Food and Nutrition, Obesity/Diabetes Research Center, Hoseo University, Asan, Republic of Korea.
Front Nutr. 2023 Mar 13;10:1122945. doi: 10.3389/fnut.2023.1122945. eCollection 2023.
Jang is a fermented soybean paste containing salt and is traditionally used as a substitute for salt to enhance the flavor of foods in Korea. It has been speculated that regular consumption of Jang may lower the risk of metabolic syndrome (MetS). We hypothesized that Jang intake was associated with the risk of MetS and its components after adjusting for potential confounders, including sodium intake. The hypothesis was investigated according to gender in a large city hospital-based cohort ( = 58,701) in Korea.
Jang intake, calculated as the sum of the intakes of Chungkookjang, Doenjang, Doenjang soup, and Ssamjang (a mixture of Doenjang and Kochujang), was included in the semi-quantitative food frequency questionnaire (SQFFQ) administered to the cohort, and the daily Jang intake was estimated. The participants were categorized into low-Jang and high-Jang groups by 1.9 g daily Jang intake. MetS was defined according to 2005 revised United States National Cholesterol Education Program-Adult Treatment Panel III (NCEP-ATP III) criteria modified for Asians.
The participants in the low-Jang and high-Jang groups consumed an average of 0.63 g and 4.63 g Jang daily; their total sodium intake was about 1.91 and 2.58 g/day, respectively. The participants in the high-Jang group had higher energy, fiber, calcium, vitamin C, vitamin D, and potassium intake than those in the low-Jang group. After adjusting for covariates, the participants with the highest sodium intake (≥3.31 g/day) were positively associated with MetS risk in the quintiles of men and women. Among the MetS components, waist circumference, fat mass, and hypo-high-density lipoprotein (HDL)-cholesterolemia were positively associated with sodium intake in all participants and women. Unlike the association seen with sodium intake, Jang intake (≥1.9 g/day) was inversely associated with MetS components, including waist circumference, fat mass, serum glucose concentrations, and hypo-HDL-cholesterolemia in all participants and men, after adjusting for covariates including sodium intake.
Substituting salt for Jang in cooking may be recommended to prevent and alleviate MetS incidence, and its efficacy for MetS risk was better in men than women. The results can be applied to sodium intake in Asian countries where salt is used to promote flavor.
酱是一种含盐的发酵大豆酱，在韩国传统上被用作盐的替代品，以增强食物的风味。据推测，经常食用酱可能会降低代谢综合征（MetS）的风险。我们假设在调整包括钠摄入量在内的潜在混杂因素后，酱的摄入量与MetS及其组分的风险相关。在韩国一家大型城市医院的队列（n = 58,701）中，根据性别对这一假设进行了研究。
酱的摄入量通过将清国酱、大酱、大酱汤和石锅拌饭酱（大酱和辣椒酱的混合物）的摄入量相加来计算，该摄入量包含在对该队列进行的半定量食物频率问卷（SQFFQ）中，并对每日酱摄入量进行了估算。根据每日1.9克的酱摄入量将参与者分为低酱组和高酱组。MetS根据为亚洲人修改的2005年修订的美国国家胆固醇教育计划成人治疗小组III（NCEP - ATP III）标准来定义。
低酱组和高酱组参与者的酱日均摄入量分别为0.63克和4.63克；他们的总钠摄入量分别约为每日1.91克和2.58克。高酱组参与者的能量、纤维、钙、维生素C、维生素D和钾摄入量高于低酱组。在调整协变量后，钠摄入量最高（≥3.31克/天）的参与者在男性和女性的五分位数中与MetS风险呈正相关。在所有参与者和女性中，在MetS组分中，腰围、脂肪量和低高密度脂蛋白（HDL）胆固醇血症与钠摄入量呈正相关。与钠摄入量的关联不同，在调整包括钠摄入量在内的协变量后，酱摄入量（≥1.9克/天）在所有参与者和男性中与MetS组分呈负相关，这些组分包括腰围、脂肪量、血糖浓度和低HDL胆固醇血症。
烹饪时用酱替代盐可能有助于预防和减轻MetS的发生，并且其对MetS风险的功效在男性中比女性更好。该结果可应用于在亚洲国家中盐用于增添风味的情况下的钠摄入量问题。
