A new study analyzed South Korean health data to determine whether live microbe intake from fermented foods like kimchi is associated with certain health indicators, finding a link between increased consumption of live microbe-rich foods and lower systemic inflammation.
The study was supported by IAFNS Nutrition for Gut Health Committee and appears in a recent issue of the peer-reviewed Journal of Nutrition.
The study used the 2016-2020 South Korean National Health and Nutrition Examination Survey (KNHANES) dataset, in which the majority of foods classified as high microbe-containing foods were traditional varieties of kimchi, which are widely consumed across Korea.
The mean daily intake of foods with a moderate amount of live microbes was 180 grams in the South Korean population, while intake of foods with high live microbes averaged 123 grams. Kimchi contributed a significant portion of fermented food consumption, with a mean intake of 103 grams. The prevalence of non-consumers of live microbe-containing foods was only 2.2% of adults in KNHANES, while 36% of U.S. adults were previously classified as non-consumers of such foods (NHANES 2001-2018).
Inverse association
The study revealed an inverse association between live microbe intake and levels of C-reactive protein (CRP) — an indicator of systemic inflammation. In contrast, the association with total cholesterol was positive but small in magnitude so not considered clinically significant. No significant associations were observed between live microbe intake and other cardiometabolic health outcomes.
This study is the first to quantify live microbe intake in the South Korean population and evaluate its association with cardiometabolic health outcomes. The findings suggest that increased consumption of live microbe-rich foods, particularly kimchi, is associated with lower systemic inflammation.
According to senior author Dr. Mei Chung, Associate Professor at the Friedman School of Nutrition Science and Policy at Tufts University, “Given the unique role of kimchi in the Korean diet, cross-cultural comparisons by pooling data to provide wider ranges of microbe and other nutrient intake that are linked to cardiometabolic health may provide valuable insights into the potential public health implications.”
Study design
Strengths of the study include the use of a nationally representative dataset, a systematic classification of live microbe intake, and the application of survey-weighted models to address complex sampling.
Due to its cross-sectional study design, the results should not be interpreted causally. The study results may be attributed to the complexity of diet-health interactions, variations in individual microbial composition, and the potential influence of unmeasured confounders such as dietary patterns, lifestyle, or genetic factors.
The researchers call for more study to explore the underlying mechanisms linking live microbe intake to lower inflammation and other health outcomes using longitudinal and interventional study designs. “Future research can more accurately determine whether the observed health benefits are attributable to live microbes themselves or to broader dietary patterns associated with fermented food consumption,” they conclude.
The paper is available here.
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