Association between intake of different types of kimchi and dyslipidemia in Korean adults: a prospective cohort study

초록

Background: Dyslipidemia poses a major public health risk worldwide. Although numerous studies have suggested that dietary factors are related to dyslipidemia, epidemiological studies examining the relationship between kimchi consumption and dyslipidemia in large populations remain limited. In this study, we aimed to evaluate the association between kimchi consumption and dyslipidemia.Methods: In total, 4,666 participants were recruited from the Ansan-Anseong cohort. Total kimchi and baechu (Napa cabbage) kimchi consumption was calculated using a validated semi-quantitative food frequency questionnaire. The association between kimchi consumption and dyslipidemia, along with its four key indicators, was evaluated using the Cox proportional hazards analysis.Results: In women, the risk of hypo-high-density lipoprotein (hypo-HDL) cholesterolemia was reduced in the group that consumed the most baechu kimchi [≥3 servings/day; hazard ratio (HR): 0.778; 95% confidence interval (CI): 0.671–0.981]. Compared with the group that consumed the least amount of baechu kimchi, the group that consumed 1–2 servings/day of baechu kimchi showed a decreased risk of hypercholesterolemia in men (HR: 0.614; 95% CI: 0.398–0.948) and hypo-HDL-cholesterolemia in women (HR: 0.797; 95% CI: 0.649–0.979).Conclusion: These findings highlight the importance of moderate kimchi intake in the prevention and management of cholesterol level.

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