Effect of Kimchi Intake on Body Fat in Overweight Subjects

Effect of Kimchi Intake on Body Fat in Overweight Subjects: A Randomized, Double-blind, Placebo-Controlled Trial

Kimchi, a traditional Korean food, is prepared through the fermentation of various ingredients. It has been reported that kimchi contains beneficial nutrients from its raw materials, as well as lactic acid bacteria (LAB) and their byproducts produced during fermentation. LAB play an important role in the fermentation process, during which the dominant LAB species emerge and undergo a transition process. Depending on the species and strain of LAB, it has specific functions such as promoting weight loss, reducing inflammation, and lowering cholesterol levels. In this study, the effects of kimchi produced from traditional recipe or kimchi fermented with lactic acid bacteria, which have anti-obesity effects, on body composition changes and metabolic disease index will be investigated in subjects with a BMI of between 23~30kg / m2.

Study Overview

• Status: Completed
• Conditions: Obesity
• Intervention / Treatment: Dietary supplement: Kimchi; Dietary supplement: Placebo

Detailed Description

This is a randomized, double-blind, placebo-controlled clinical trial to investigate the anti-obesity effect of kimchi fermented with the addition of specific lactic acid bacteria.

Two different kimchi, one traditional kimchi and one fermented with a lactic acid bacteria having anti-obesity effect, hereafter starter kimchi, are flash freeze dried, powdered and encapsulated. Specifically, subjects with a BMI of between 23~30kg/m2 take 1,200 mg of traditional kimchi or starter kimchi capsules three times per day before each meal, for a total of 3,600 mg per day. As a control, subjects with a BMI of 23 to 30 kg/m2 take lactose capsules in a similar form and in the same amount. The total study period is 16 weeks of intake of kimchi capsules or placebo capsules, excluding the 2 weeks of preparation period for subject selection. Before and after taking the kimchi capsule or the placebo capsule, the following evaluation criteria of the subject will be measured; DEXA (Dual Energy X-ray Absorptiometry), BMI, Weight, Waist to Hip ratio (WHR), total cholesterol, triglyceride, HDL-C, calculate LDL-C, FFA, HbA1c, glucose, insulin, HOMA-IR, hs-CRP, Adiponectin, Leptin. Also, Changes in gut microbiome composition will be determined by measuring bacterial population levels in stool samples collected before and after taking kimchi capsules or placebo capsules.

• Study Type: Interventional
• Enrollment (Actual): 90
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Korea, Republic of
  • Busan, Korea, Republic of, 49241
    • Pusan National University Hospital

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: Adult; Older Adult
• Accepts Healthy Volunteers: No

Description

Inclusion Criteria:

• Willing to consent to study participation and to comply with study requirements
• Male and female subjects, 20-65 years of age
• BMI of 23-30 kg/m2
• Those who agreed not to consume Kimchi during the clinical study

Exclusion Criteria:

• Patients with crucial cerebrovascular disease (cerebral infarction, cerebral hemorrhage etc.), or heart failure (angina pectoris, myocardial infarction, heart failure, arrhythmia etc.) or malignancy within 6 months
• Uncontrolled hypertension (Elevated blood pressure (>160/>100))
• Thyroid function test abnormality
• Patients with significantly impaired kidney function: serume creatinine levels ≥2 times upper limit of normal
• Patients with significantly impaired liver function: ALT or AST≥3 times upper limit of normal
• Irregular or occasional gastrointestinal disorders (heartburn, indigestion, etc.)
• Having taken drugs with a known influence on weight in the previous 1 month, such as diet pills, anti-depression drugs, beta-blockers, diuretic, contraceptives, corticosteroids, or female hormones
• Participation in other dietary programmes or services within 3 months
• Participation in other clinical trials within the past 1 month
• Alcohol abuse
• Quitted smoking within 3 months
• Pregnancy or lactation or planning on becoming pregnant
• Have a Kimchi allergy
• Those who are judged unsuitable by the researcher for other reasons
• Taking probiotics within 2 weeks

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Supportive Care
• Allocation: Randomized
• Interventional Model: Parallel Assignment
• Masking: Double

Number of Arms

3

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Kimchi inoculated Leuconostoc mesenteroides; 3,600mg/day containing 80% Kimchi inoculated Leuconostoc mesenteroides powder (3 tablets 3 times per day after meals over the 16-week regimen)	Dietary supplement: Kimchi; Two different kimchi, one traditional kimchi and one fermented with a lactic acid bacteria having anti-obesity effect, hereafter starter kimchi, are flash freeze dried, powdered and encapsulated.
Experimental: Kimchi; 3,600mg/day containing 80% Kimchi powder (3 tablets 3 times per day after meals over the 16-week regimen)	Dietary supplement: Kimchi; Two different kimchi, one traditional kimchi and one fermented with a lactic acid bacteria having anti-obesity effect, hereafter starter kimchi, are flash freeze dried, powdered and encapsulated.
Placebo Comparator: Lactose; 3,600mg/day containing lactose placebo capsules to look identical. (3 tablets 3 times per day after meals over the 16-week regimen)	Dietary supplement: Placebo; Lactose with kimchi flavor

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Fat mass change in 12-week	Fat mass is measured by DEXA(Dual Energy X-Ray Absorptiometry)	Baseline (Visit 2, Day 0) and Week 12 (Visit 4, Day 84 ±7)

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Changes in body mass index (BMI)	BMI will be calculated as weight (kg) divided by height squared (m²) at baseline, week 6, and week 12.	Baseline, Week 6, Week 12
Changes in body weight	Body weight will be measured using a calibrated digital scale at baseline, week 6, and week 12.	Baseline, Week 6, Week 12
Changes in waist to hip ratio (WHR)	Waist to hip ratio will be calculated by dividing waist circumference by hip circumference at baseline, week 6, and week 12.	Baseline, Week 6, Week 12
Changes in Body fat ratio (%)	Body fat ratio (%) will be assessed by DEXA	Baseline and Week 12
Changes in Body lean mass (kg)	Body lean mass (kg) will be assessed by DEXA	Baseline and Week 12
Changes in serum lipid profile (Total cholesterol, Triglycerides，Low-density lipoprotein，High density lipoprotein)	Fasting blood samples will be collected to measure total cholesterol, triglycerides, LDL-C, and HDL-C at baseline and week 12	Baseline and Week 12
Changes in free fatty acids (FFA) concentration	Serum free fatty acid concentration will be measured at baseline and week 12.	Baseline and Week 12
Changes in HbA1c	HbA1c levels will be measured at baseline and week 12 to assess glycemic control.	Baseline and Week 12
Changes in fasting glucose concentration	Fasting blood glucose concentration will be measured at baseline and week 12.	Baseline and Week 12
Changes in insulin resistance	Insulin resistance will be assessed using fasting insulin and glucose values at baseline and week 12.	Baseline and Week 12
Changes in HOMA-IR value	HOMA-IR will be calculated as [fasting insulin (μIU/mL) x fasting glucose (mg/dL)] / 405 at baseline and week 12.	Baseline and Week 12
Changes of serum hs-CRP	High sensitivity C-reactive protein will be measured at baseline and week 12.	Baseline and Week 12
Changes in adiponection	Serum adiponectin levels will be measured at baseline and week 12.	Baseline and Week 12
Changes in leptin	Serum leptin levels will be measured at baseline and week 12.	Baseline and Week 12
Change of Microbiota composite	Fecal microbiota composition will be assessed at baseline and week 12 using 16S rRNA sequencing.	Baseline and Week 12

Collaborators and Investigators

• Sponsor: World Institute of Kimchi
• Investigators: Principal Investigator: Wooje Lee, ph.D, World Institute of Kimchi; Study Chair: Myungjun Shin, M.D., Ph.D., Pusan National University Hospital

Study record dates

Study Major Dates

• Study Start (Actual): July 21, 2023
• Primary Completion (Actual): November 9, 2023
• Study Completion (Actual): November 9, 2023

Study Registration Dates

• First Submitted: June 2, 2023
• First Submitted That Met QC Criteria: June 9, 2023
• First Posted (Actual): June 12, 2023

Study Record Updates

• Last Update Posted (Actual): July 10, 2025
• Last Update Submitted That Met QC Criteria: July 5, 2025
• Last Verified: July 1, 2025

More Information

Terms related to this study

• Keywords: Lactic acid bacteria; Kimchi
• Additional Relevant MeSH Terms: Nutrition Disorders; Overnutrition; Body Weight; Overweight
• Other Study ID Numbers: WiKim_2210-037-119

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: NO

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No
• product manufactured in and exported from the U.S.: No