目的:血脂异常是全球范围内的主要健康问题。人们对了解泡菜消费对血脂谱的潜在作用越来越感兴趣。然而,关于这一主题的流行病学研究有限。因此,本研究旨在探讨泡菜摄入量与血脂的关系。
方法:我们对从健康体检者(HEXA)队列研究中选择的参与者(年龄40-69岁)进行了流行病学研究(n=61,761)。四种泡菜,包括百川泡菜(卷心菜泡菜),Kkakdugi(萝卜泡菜),Nabak泡菜/Dongchimi(一种用发酵蔬菜制成的水泡菜),和其他泡菜,通过106个食物项目半定量验证的食物频率问卷(FFQ)进行评估。每个泡菜摄入量是根据基线和后续调查的FFQ计算的平均值。在基线和随访时获得空腹血液数据。线性回归用于检查泡菜的摄入量与血脂变化之间的关系。
结果:基线调查和后续调查之间的平均年份为4.97年。在这项研究中,与最低类别(<1份/天)相比,泡菜摄取量(2-<3份/天)与总胆固醇值的变化呈负相关(β:-1.600,95%置信区间[CI,-2.744,-0.456]),甘油三酯(β:-3.372,95%CI[-5.414,-1.330]),和低密度脂蛋白胆固醇(β:-1.155,95%CI[-2.214,-0.095])。在男人中,与最低摄入量相比,泡菜泡菜摄入量(2-<3份/天)与高密度脂蛋白胆固醇(β:0.049,95%CI[0.031,0.907])的变化呈正相关类别(<1份/天)。
结论:在韩国成年人中,泡菜的消费,尤其是泡菜,被发现与血脂谱的改善有关。需要进一步的研究来进行额外的干预,以确认泡菜和血脂之间的关系。
OBJECTIVE: Dyslipidemia is a major health issue worldwide. There is growing interest in understanding the potential role of kimchi consumption on serum lipid profiles. However, there are limited epidemiological studies available on this topic. Therefore, this study aims to investigate the association between kimchi intake and serum lipid profiles.
METHODS: We conducted an epidemiological study on participants (aged 40-69 years old) selected from the Health Examinees (HEXA) cohort study (n = 61,761). Four types of kimchi, including Baechu kimchi (cabbage kimchi), Kkakdugi (radish kimchi), Nabak kimchi/Dongchimi (a type of water kimchi made with fermented vegetables), and other kimchi, were assessed by a 106-food item semi-quantitative validated food frequency questionnaire (FFQ). Each kimchi intake is the average value calculated from the FFQ of the baseline and follow-up surveys. Fasting blood data were obtained at baseline and follow-up visits. Linear regression was used to examine the relationship between the intake of kimchi and the change in serum lipid profiles.
RESULTS: The mean years between the baseline survey and a follow-up survey was 4.97 years. In this study, compared to the lowest category (< 1 serving/day), Baechu kimchi intake (2- < 3 servings/day) had more negative correlations with the change in values of total cholesterol (β: -1.600, 95% confidence interval [CI, -2.744, -0.456]), triglycerides (β: -3.372, 95% CI [-5.414, -1.330]), and low-density lipoprotein cholesterol (β: -1.155, 95% CI [-2.214, -0.095]) in women. In men, Baechu kimchi intake (2- < 3 servings/day) had a more positive correlation associated with the changes in values of high-density lipoprotein cholesterol (β: 0.049, 95% CI [0.031, 0.907]) compared to the lowest intake category (< 1 serving/day).
CONCLUSIONS: Among Korean adults, consumption of kimchi, particularly Baechu kimchi, was found to be associated with improvements in serum lipid profiles. Further studies are required to conduct additional interventions to confirm the association between kimchi and serum lipid profiles.