Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals
Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals
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DOI：
10.1159/000353583
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发表时间：
2013-01-01
影响因子：
3.9
通讯作者：
Lee, Kwan-Woo
中科院分区：
文献类型：
--
作者：
An, So-Yeon;Lee, Min Suk;Lee, Kwan-Woo
背景：随着糖尿病发病率的增加，对糖尿病前期患者进行早期干预的重要性日益受到重视。我们之前曾报道，发酵泡菜，一种传统的韩国食物，可以减轻超重参与者的体重，改善代谢因素。我们假设泡菜及其发酵形式会对糖尿病前期患者的葡萄糖代谢产生有益的影响。方法：共纳入21例糖尿病前期患者。在最初的8周里，他们要么吃新鲜的(1天大的)泡菜，要么吃发酵的(10天大的)泡菜。经过4周的洗涤后，他们在接下来的8周里换成了另一种类型的泡菜。结果：食用这两种泡菜都显著降低了体重、体重指数和腰围。发酵泡菜可降低胰岛素抵抗，提高胰岛素敏感性、快速性和处置指数(p=0.004和0.028)。发酵泡菜组的收缩压和舒张压均显著降低。在新鲜泡菜组和发酵泡菜组中，表现出糖耐量改善的参与者比例分别为9.5%和33.3%。结论：食用泡菜对糖尿病前期患者的糖代谢相关因素和人体测量因素有有益的影响。发酵泡菜对血压和胰岛素抵抗/敏感性有额外的影响。在发酵泡菜组中，糖耐量改善的参与者比例很高。(C)2013年S.Karger AG，巴塞尔
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. (C) 2013 S. Karger AG, Basel