Kimchi, a fermented Korean vegetable dish, has long been a staple in Asian cuisine. Now, researchers at the University of Connecticut have found that it may be a key to reducing heart attack risk and preventing certain types of cancer.
The study, which included nine studies involving nearly 43,000 people, showed that consuming kimchi is associated with improved levels of blood sugar, triglycerides, and blood pressure. These benefits are crucial for warding off diabetes and preventing heart attacks, strokes, and pancreatitis.
Kimchi’s fermentation process also provides gut and digestive health benefits due to its high probiotic content. Probiotics feed the body’s natural collection of bacteria, promoting healthy digestion and potentially reducing the risk of colon cancer.
The study found that kimchi consumption was linked to a reduced risk of diabetes (fasting glucose level decreased by 1.93 mg/dL) and heart disease (triglyceride levels decreased by nearly 29 mg/dL). Additionally, participants who consumed kimchi showed improved blood pressure parameters, with a decrease in both systolic and diastolic blood pressure.
Experts say that kimchi can be part of a healthy lifestyle that helps prevent various conditions, including obesity, diabetes, cancer, and inflammation. With its potential benefits, kimchi is an affordable and accessible option for those looking to improve their heart health.
Source: https://www.dailymail.co.uk/health/article-15177451/superfood-prevent-heart-attacks-colon-cancer.html