« Could Kimchi Reduce the Risk of Eczema ? »- Nutra- Ingredients USA

« Increased intakes of fermented foods like Kimchi and Beer are associated with significantly reduced risks of atopic dermatitis (eczema), says a new study from Korea.

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The data, which shows correlation and not causation, indicated that consumption of fermented Korean foods more than 92 times per month is associated with a 44 % lower prevalence of eczema in almost 10,000 Korean adults.

On the other hand, high consumption levels of meat and processed foods were associated with a significantly increased prevalence of eczema, wrote the researchers in Nutrition Research .

“These results suggest that the westernization of dietary patterns, including less consumption of fermented foods, was highly associated with the increased prevalence of atopic dermatitis,” wrote Sunmin Park from Hoseo University and Ji-Hyun Bae from Keimyung University

“This information can be used to develop nutrition education programs for the general population designed to decrease risk factors for atopic dermatitis.” (…)

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Article:
Fermented food intake is associated with a reduced likelihood of atopic dermatitis in an adult population (KNHANES 2012–2013)
Sunmin Park et Ji-Hyun Bae
Nutrition Research
DOI: http://dx.doi.org/10.1016/j.nutres.2015.11.011
Published Online: November 18, 2015; Accepted: November 18, 2015
Received in revised form: November 16, 2015; Received: August 18, 2015

Abstract :
« The prevalence of atopic dermatitis (AD) has continuously increased throughout the world in every age group, and the recent increase in AD in Korean adults may be related to changes in nutrient intakes due to westernization of dietary patterns. We hypothesized that the prevalence of AD is associated with the different dietary patterns and fermented food intakes of the Korean adult population. We examined the hypothesis using 9,763 adults ≥ 19 years of age using the 2012–2013 Korean National Health and Nutrition Examination Survey. We identified four dietary patterns in addition to that including fermented foods using principal components analysis on data obtained from a 116-item validated semi-quantitative food-frequency questionnaire: meat and processed foods; vegetables, fruits, legumes, seafood and sea weed; rice and grains; and coffee, chocolate, and ice cream. Adjusted odds ratios for AD were calculated according to dietary patterns after adjusting for potential confounders. High levels of consumption (more than 92 times/month) of fermented foods such as doenjang, chungkookjang, kimchi, fermented seafood, makgeolli, and beer were associated with a lower prevalence of AD (OR=0.56, 95 % CI: 0.37-0.84). In contrast, high levels of consumption of meat and processed foods were strongly associated with the prevalence of AD (OR=2.42, 95 % CI: 1.48-3.94). Interestingly, the consumption of coffee, chocolate, and ice cream was significantly negatively associated with the prevalence of AD (OR=0.53, 95 % CI: 0.34-0.82). In conclusion, the hypothesis was accepted. The results can be applied to nutrition education programs for the general population to decrease risk factors for AD. »

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