Original title: the study said that Korean cuisine can reduce cholesterol and fat: eating kimchi produces beneficial lactic acid bacteria
On December 18, according to foreign media reports, a comparative study with Western food jointly conducted by Seoul National University and the National Institute of Agricultural Sciences in South Korea showed that eating Korean food can effectively reduce cholesterol and fat and help to increase intestinal microbial diversity, which is beneficial not only to Koreans but also to Westerners.
The report points out that coarse grain rice, steamed vegetables, fresh eggs, bean paste and pickles are typical Korean dishes. The diet advocated by the U.S. Department of agriculture and typical Western food include sandwiches, hamburgers, dairy products and salads.
The researchers invited 54 overweight Koreans with high cholesterol levels and divided them into Korean diet intake group, American recommended diet intake group and American daily diet intake group.
The results after 4 weeks showed that the cholesterol of the Korean diet intake group decreased by an average of 9.5%, the neutral fat decreased by 22%, and the cholesterol of the American diet intake group increased slightly in both groups.
Kim min Su, one of the subjects and a resident of Seoul, said: "I feel that Korean food is easier to digest and more suitable for my body. Western food is a little difficult to digest."
Shin Dong MI, a professor at Seoul National University, said that with the increase of intestinal microorganisms in Korean food, people can reduce the risk of disease.
The study also confirmed that Korean food helps to increase the diversity of intestinal microorganisms, and some lactic acid bacteria are only produced when eating kimchi. Researchers say Korean food is better for Koreans, but it is also good for westerners.