Hye Jung Kim1, Se-Young Ju2, Yoo Kyoung Park3,4. 1. Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin, Republic of Korea. 2. Department Food Bioscience, Konkuk University, Chungju, Republic of Korea. 3. Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin, Republic of Korea. Email: ypark@khu.ac.kr. 4. Institute of Medical Nutrition, Kyung Hee University, Seoul, Republic of Korea.
Abstract
BACKGROUND AND OBJECTIVES: Many studies have reported that fermented foods have favorable effects in preventing and managing atopic dermatitis (AD). Although kimchi, a major fermented food, is an important part of the traditional diet in Korea, only a few studies have investigated the relationship between AD and kimchi. This study aimed to examine the association between the risk of AD and kimchi intake among Korean adults aged 19 to 49 years. METHODS AND STUDY DESIGN: We conducted a population-based, cross-sectional study among a total of 7,222 adults who participated in the 2010-2012 Korea National Health and Nutrition Examination Surveys. We defined AD based on responses to a health interview and assessed kimchi intake using a 24-hour recall method administered by well-trained interviewers. RESULTS: In the multivariable logistic regression analysis, we observed a significantly decreased odds ratio (OR) of having AD according to kimchi consumption after adjustment for confounding factors. In particular, subjects in the third quartile of kimchi consumption (85.0-158 g) had a 32% lower presence of AD than those in the first quartile of kimchi consumption (0-36.0 g) (Odds ratio: 0.68, 95% confidence interval: 0.50-0.92). CONCLUSIONS: We found that consuming 85.0-158 g/day of kimchi was significantly associated with a lower presence of AD. Considering that one serving size of kimchi is 40 g, this corresponds to about 2-4 servings per day. This finding suggests that adequate amount of kimchi intake might have a protective effect against AD.
BACKGROUND AND OBJECTIVES: Many studies have reported that fermented foods have favorable effects in preventing and managing atopic dermatitis (AD). Although kimchi, a major fermented food, is an important part of the traditional diet in Korea, only a few studies have investigated the relationship between AD and kimchi. This study aimed to examine the association between the risk of AD and kimchi intake among Korean adults aged 19 to 49 years. METHODS AND STUDY DESIGN: We conducted a population-based, cross-sectional study among a total of 7,222 adults who participated in the 2010-2012 Korea National Health and Nutrition Examination Surveys. We defined AD based on responses to a health interview and assessed kimchi intake using a 24-hour recall method administered by well-trained interviewers. RESULTS: In the multivariable logistic regression analysis, we observed a significantly decreased odds ratio (OR) of having AD according to kimchi consumption after adjustment for confounding factors. In particular, subjects in the third quartile of kimchi consumption (85.0-158 g) had a 32% lower presence of AD than those in the first quartile of kimchi consumption (0-36.0 g) (Odds ratio: 0.68, 95% confidence interval: 0.50-0.92). CONCLUSIONS: We found that consuming 85.0-158 g/day of kimchi was significantly associated with a lower presence of AD. Considering that one serving size of kimchi is 40 g, this corresponds to about 2-4 servings per day. This finding suggests that adequate amount of kimchi intake might have a protective effect against AD.