김재환

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That's me. 김재환

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Does kimchi cause gastric cancer?

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Gastric cancer is another name for stomach cancer. Koreans love to eat kimchi. Does kimchi cause stomach cancer? There are many different types of kimchi. Let’s look at these 3 types and see how they are linked to gastric cancer: Baiechu kimchi (prepared with salted Chinese cabbage and red pepper, etc.), Kkakduki (a kind of kimchi prepared with salted radish and red pepper, etc.), Dongchimi (a kind of kimchi prepared with radish and a large quantity of salt water) There was a research study that found: To assess gastric cancer (GC) risk in relation to dietary intake in Korea, a case-control study was performed. Trained dietitians interviewed 136 patients diagnosed with GC, and the same number of controls were selected by matching sex, age and hospital. A significant decrease in GC risk was observed with increased intake of Baiechu kimchi (prepared with salted Chinese cabbage and red pepper, etc.), Baiechu kimchi-stew, garlic, mushroom and soybean milk. On the contrary, a si
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Diet and cancer risk in the Korean population: a meta- analysis.

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Koreans have a higher risk for certain cancers. Why? Maybe it's the kimchi. Many studies have found links between diet and cancer. The summary estimates of the association between dietary factors and cancer risk were investigated using previously reported studies of the Korean population. Gastric cancer risk was inversely associated with the high intake of soy foods [OR (95% CI): 0.32 (0.25-0.40) for soybean, 0.56 (0.45-0.71) for soybean curd, and 0.67 (0.46-0.98) for soymilk], allium vegetables [OR (95% CI): 0.37 (0.26-0.53) for green onion, 0.54 (0.40-0.73) for garlic, and 0.54 (0.35-0.85) for onion], fruits [OR (95% CI): 0.61 (0.42-0.88)], and mushrooms [OR (95% CI): 0.43 (0.21-0.88)]. Salt and Kimchi were associated with an increased gastric cancer risk [OR (95% CI): 1.92 (1.52-2.43) and 2.21 (1.29-3.77), respectively]. Colorectal cancer risk was positively associated with meat intake [OR (95% CI): 1.25 (1.15-1.36)]. Total soy products, soybean curd, and soymilk showed an inve
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Kimchi, fermentation, and health

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The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi. Jin YH, Lee JH, Park YK, Lee JH, Mah JH. Foods. 2019 Feb 14;8(2). pii: E73. doi: 10.3390/foods8020073. Negotiating trans-ethno space: An inductive investigation of kimchi's ability to bound Korean-American transnational identity. Feldman C, Bai Y, Keys K, Schules D. Appetite. 2019 Jan 11;136:18-24. doi: 10.1016/j.appet.2019.01.007 Analysis of Targeted Metabolites and Molecular Structure of Starch to Understand the Effect of Glutinous Rice Paste on Kimchi Fermentation. Jeong D, Lee JH, Chung HJ. Molecules. 2018 Dec 14;23(12).
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