• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.681-689
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• 2009

The purpose of this study was conducted to investigate the perception of Korean kimchi among Americans' living in different areas in the United States. A questionnaire was given to males 126 (40.4%) and females 186 (59.6%) residing in Illinois and California. The results were as follows: 86.0% of the participants answered that kimchi was Korean in origin, and 84.1% reported that they had eaten kimchi. Additionally, 56.8% and 52.3% of the respondents in Illinois and California had purchased commercial kimchi at home-made. Among the kimchi they had experienced, out of the total respondents, 92.4% had eaten baechu kimchi, 45.5% had eaten mu kimchi and 42.4% had eaten oi kimchi (When the responses from the residents of Illinois were evaluated: 100.0% of the respondents had eaten baechu kimchi, while 47.7% had eaten mu kimchi, and 40.9% had eaten bak kimchi. Evaluation of the responses of residents from California revealed that: 88.6% had eaten baechu kimchi, 45.5% had eaten oi kimchi, and 44.3% had eaten mu kimchi respectively). For evaluation of the their kimchi preference of the overall population revealed that, 71.0% preferred baechu kimchi, 9.2% oi kimchi, and 8.4% mu kimchi (Of the respondents in Illinois: 69.8% preferred baechu kimchi, 14.0% mu kimchi and 7.0% bak kimchi, while for Californians: 71.6% preferred baechu kimchi, 11.4% oi kimchi and 8.0% bak kimchi, respectively). Regarding the primary reason they purchased commercial kimchi, 64.9% responded 'its taste' (67.4% in Illinois and 63.6% in California), additionally, 40.0% stated of the package they purchased was 200g (51.2% in Illinois and 34.5% in California). After having eaten kimchi, 45.5% answer reported that it tasted good, and the their primary reason for liking kimchi was its, 'spicy and hot taste' (51.3%), The main reasons for not liking kimchi were the odor (garlic, ginger, anchovy juice, etc) and it being too spicy, respectively. Regarding improvements for its expanded consumption, 25.0% answered 'not to improve', 22.7% answered 'reduce the strength of the strong seasoning', and 20.5% answered 'to allow over-ripening'.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.168-175
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• 2019

Although Kimchi is a Korean traditional food, domestic consumption has been decreasing steadily and the trade inversion phenomenon has reached a serious level due to the surge of Chinese Kimchi imports. Moreover, cases where foreign Kimchi is transformed illegally into Korean Kimchi are frequent, which impedes the expansion of Korean Kimchi exports. To sustain the Korean Kimchi industry in a situation where the domestic and overseas conditions are deteriorating, it is necessary to positively review the introduction of Kimchi into a geographical indication (GI) system. This study examined the intention of foreign consumers to purchase Korean Kimchi with GI and analyzed the impact on the trade balance. Approximately 42.8% of 500 Japanese consumers answered that they would purchase Korean Kimchi with GI and they were willing to pay 7.8% more than the present price. Approximately 78.7% of 300 Taiwanese consumers replied that they purchase it and would pay 25.1% more. In addition, Japanese and Taiwanese consumers reported that they expected to increase their Korean Kimchi purchases by 21.9 and 22.4%, respectively. Based on the survey results, the effects of the trade balance were measured using the methodology of a preliminary impact assessment using the KREI-KASMO model. The trade balance of Kimchi is expected to improve slightly at an annual average of 11.718.6 million US$ to as much as 27.7~35.8 million US$.

• Journal of the Korean Dietetic Association
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• v.28 no.1
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• pp.19-29
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• 2022

This study examined the impact of perceived volume on satiety using 400 g kimchi fried rice in a normal rice bowl (Normal-400), 300 g kimchi fried rice in an augmented rice bowl with an elevated bottom (Illusion-300 and 300 g kimchi fried rice in a normal rice bowl (Normal-300). Thirty-six healthy women took part in this study once a week for three weeks. The Normal-400 (1st week), Illusion-300 (2nd week), and Normal-300 (3rd week) bowls were used to served kimchi fried rice to the same participants over three consecutive weeks. After each lunch, the consumption volume of fried rice, perception volume, and satiety rate were measured. The consumption volume of the fried rice was 313.8 g with the Normal-400, 248.9 g with the Illusion-300 and 240.2 g with the Normal-300. The perceived volume on an estimated five-point scale was 4.0 with the Normal-400, 4.1 with the Illusion-300 and 2.4 with the Normal-300. We compared the post-meal satiety of perceptually equal but quantitatively different amounts of food served in two different bowls (Normal-400 vs Illusion-300) and found that the participants felt equally full with both bowls despite having consumed significantly more food from the Normal-400. We also compared the post-meal satiety of perceptually different but quantitatively equal amounts of food in two different bowls (Illusion-300 vs Normal-300) and discovered that the subjects felt significantly fuller with the Illusion-300 although similar amounts of food were consumed from the two bowls. These two comparisons showed that visual cues play a critical role in determining satiety and that perceived volume is perhaps more important than the actual volume of consumed food, while in determining the level of fullness.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.161-166
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• 2004

The effects of kimchis intake on Helicobacter pylori infection in the stomach, the counts of lactic acid bacteria in the large intestine, and bacterial enzymes ($\beta$-glucosidase, $\beta$-glucuronidase) and pH in feces were examined. A total of 20 participants (age range 34 ∼ 57) were assessed for H. pylori infection status by Be urea breath test. Fourteen participants were eliminated because they were H. pylori-negative. This study consisted of 4 consecutive phase, each of which lasted 4 weeks. Three hundred grams of kimchi were administered to H. pylori-infected subjects during the kimchi phase, followed by 4 weeks of control phase. During the control phase, subjects consumed 60 g of kimchi, the minimum amount in their customary diets. All participants were found to be H. pylori-positive during all experimental periods. During the kimchi phase, delta over baseline (DOB) level was lower than during the control phase, although significant difference between the kimchi and control phases were not found (p=0.9439). However, the counts of Lactobacillus sp. and Leuconostoc sp. significantly (p < 0.0005) increased during the kimchi phase. $\beta$-Glucosidase and $\beta$-glucuronidase activities and pH were significantly decreased by kimchi intake compared to control (p=0.000l). These results suggested that kimchi consumption did not show any therapeutic effect on H. pylori in the stomach. However, kimchi seemed to be a good food for colon health, since it increased the beneficial bacteria such as lactobacillus and decreased toxic enzyme ($\beta$-glucosidase and $\beta$-glucuronidase) activity and pH.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.406-412
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• 2015

The purpose of this study was to analyze average kimchi intake, general characteristics, frequency of daily meal intake, intakes of vegetables and fruits, and nutrient intakes in four serving size groups based on data from the Korea National Health and Nutrition Examination Survey 2010~2012. The results showed an average amount of kimchi intake in subjects of 115.6 g, ranging from 0 g to 605.94 g. For daily meal intake except snacking according to kimchi serving size, all daily meal intakes increased significantly with increasing kimchi serving size (p<0.0001), and tendency of kimchi intake increased with more eating-out. As kimchi serving size increased, total intakes of vegetables and salted vegetables increased significantly (p<0.0001). However, unsalted vegetables intake did not show significant difference. Intake of fruits also increased with increasing kimchi serving size. As the serving size of kimchi increased, intakes of energy, carbohydrates, protein, fat, sodium, and potassium increased significantly (p<0.0001). For intake of sodium, intakes of all groups exceeded 2,000 mg, which is the recommended level for Koreans. Moreover, the fourth serving size group consumed three times (6,546.35 mg) more sodium than the recommended level.

• Nutritional Sciences
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• v.5 no.3
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• pp.161-167
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• 2002

Research on diet, acculturation, and ethnicity has suggested that immigrants dietary patterns differ from people who do not have immigration experience. The purpose of this paper is to present preliminary descriptive findings concerning consumption of foods that are common in Korean and American diets, by people of Korean descent residing in California. Adults (18 years of age or older, N=1334) of Korean descent who could be reached by listed residential telephone number in California were randomly selected and telephone-interviewed by closely supervised bilingual (Korean-English) interviewers who were specially trained for this task. This study found that dietary patterns of Koreans living in California differed according to age and gender; also, the frequency of consumption of foods differed according to number of years of residence and acculturation. Koreans who reported higher levels of acculturation to American society ate less of traditional Korean foods such as Kimchi and ate significantly more higher-fat foods common in the American diet. Increased acculturation was also related to an increased frequency of alcohol drinking. Older Koreans tended to eat slightly more of traditional foods such as rice, Kimchi, fruits, and fish, compared to younger Koreans. Women tended to eat healthier foods than men, consuming green vegetables, Kimchi, milk, cheese/yogurt, fruits, and bread more frequently. Koreans reporting longer residences in the United States reported a greater consumption of pork, bread, and soda.

• Genomics & Informatics
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• v.14 no.4
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• pp.222-229
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• 2016

Kimchi is a traditional Korean food prepared by fermenting vegetables, such as Chinese cabbage and radishes, which are seasoned with various ingredients, including red pepper powder, garlic, ginger, green onion, fermented seafood (Jeotgal), and salt. The various unique microorganisms and bioactive components in kimchi show antioxidant activity and have been associated with an enhanced immune response, as well as anti-cancer and anti-diabetic effects. Red pepper inhibits decay due to microorganisms and prevents food from spoiling. The vast amount of biological information generated by academic and industrial research groups is reflected in a rapidly growing body of scientific literature and expanding data resources. However, the genome, biological pathway, and related disease data are insufficient to explain the health benefits of kimchi because of the varied and heterogeneous data types. Therefore, we have constructed an appropriate semantic data model based on an integrated food knowledge database and analyzed the functional and biological processes associated with kimchi in silico. This complex semantic network of several entities and connections was generalized to answer complex questions, and we demonstrated how specific disease pathways are related to kimchi consumption.

• Journal of Nutrition and Health
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• v.52 no.6
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• pp.569-580
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• 2019

Purpose: This study examined the associations of Korean fermented cabbage kimchi consumption with the incidence risk of metabolic syndrome and its components in Korean adults. Methods: We used the community-based cohort data from the 2001 ~ 2012 Korean Genome and Epidemiology Study (KoGES). General characteristics, food group frequencies and nutrient intakes at baseline from 3,560 healthy individuals aged 40 ~ 69 years and the incidence of metabolic syndrome and its component from 2,259 participants, after excluding the data with incomplete anthropometric and blood test, during 10-year follow-up were analyzed. The participants were classified into three groups according to their daily consumption frequency of Korean fermented cabbage kimchi: 'less than once (< 1/day)', 'once or twice (1 ~ 2/day)', and 'three times (3/day)'. Results: After controlling for potential confounders such as age, education, income, residence area, alcohol drinking and energy intake, the consumption frequencies of rice and legumes were significantly higher, and the consumption frequency of meat was significantly lower in the 3/day group compared to that of the other two groups in men and women. The average intakes of energy and most nutrients, except fat and cholesterol, were higher in the 3/day group compared to those of the other two groups in men and women. Frequent consumption of kimchi was associated with a lower incidence of metabolic syndrome in all the models (unadjusted, age-adjusted, and multivariable-adjusted models) in women. When examining the multivariable-adjusted model, the hazard ratio for metabolic syndrome was 0.63 (95% CI: 0.47 ~ 0.86) for the 3/day group compared to that of the < 1/day group in women. However, there was no significant association between kimchi consumption and the incidence of metabolic syndrome in men. Conclusion: Our results show that consumption of kimchi at every meal was significantly associated with a lower incidence of metabolic syndrome in women.

• Korean Journal of Community Nutrition
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• v.23 no.6
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• pp.525-537
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• 2018

Objectives: This study was conducted to examine the relationship between white rice and Kimchi intakes and the risk of metabolic syndrome (Mets) in Korean adults. Methods: Dietary intake and health data of 8289 subjects aged 19 years and over from the 2013-2015 Korea National Health and Nutrition Examination Survey (KNHANES) were used. Daily total intake of white rice and Kimchi was assessed by 24-hour recall data. Multivariate logistic regression analysis was used to estimate the risk of Mets according to the daily intake of white rice and Kimchi. Results: The highest intake of white rice and Kimchi was associated with a higher risk of metabolic syndrome (Q1 vs Q5, multivariable adjusted OR=1.45, 95% CI: 1.03-2.03) in women. In addition, a significantly increased risk of elevated blood pressure (multivariable adjusted P for trend 0.0459) was associated with a higher intake of white rice and Kimchi in women. There was no significant trend in the risk of metabolic syndrome according to the intake of white rice and Kimchi in men. Conclusions: A higher intake of white rice and Kimchi was only associated with an increased risk of metabolic syndrome in women indicating it is necessary to consume more various food groups beside white rice and Kimchi, especially in women.

• Journal of Microbiology and Biotechnology
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• v.12 no.1
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• pp.46-52
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• 2002

As a functional additive for intestinal microflora, panose ($6^2-{\alpha}$-D-glucopyranosylmaltose) was synthesized during kimchi fermentation using the glucose transferring reaction of glucansucrase from Leuconostoc mesenteroides. For the glucose transferring reaction, sucrose and maltose were added ($2\%$ each, w/v) to dongchimi-kimchi as the glucosyl donor and acceptor molecule, respectively. After five days of incubation at $10^{\circ}C$, referring to the initial phase for the production of lactic acid in kimchi, over $60\%$ (w/v) of the total sugars were converted into panose and other branched oligosaccharides. Thereafter, the kimchi was stored at $4^{\circ}C$ and the amount of panose remained at a constant level for three weeks, thereby indicating the stability of panose to microbial degradation during the period of kimchi consumption. The use of maltose as the acceptor molecule in the kimchi also facilitated a lower viscosity in the kimchi-juice by preventing the synthesis of a dextran-like polymer which caused an unfavorable taste. Accordingly, the application of this new method of simultaneous biocatalytic synthesis of oligosaccharides during lactate fermentation should facilitate the extensive development of new function-added lactate foods.