Preventive medicine reports · 2025
Kimchi friend or foe: preserving cultural foods developed pre-refrigeration.
СтатьяНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
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Yang Jeong Yun, Kim Karen E, Cho Soo-Jeong, Hur Chin
Аннотация
OBJECTIVE: In this commentary, we examine whether kimchi acts primarily as a risk factor or a protective dietary component for gastric cancer.
METHODS: By breaking kimchi down into individual ingredients, we summarize evidence on the potential protective and carcinogenic effects.
RESULTS: Epidemiologic findings on kimchi and gastric cancer remain inconsistent, likely due to variation in sodium content, fermentation practices, and overall dietary patterns.
CONCLUSIONS: We propose that reducing sodium content while preserving traditional fermentation methods may enhance the health benefits of kimchi while lowering preventable cancer risk. This commentary highlights the importance of culturally informed dietary strategies for gastric cancer prevention.
METHODS: By breaking kimchi down into individual ingredients, we summarize evidence on the potential protective and carcinogenic effects.
RESULTS: Epidemiologic findings on kimchi and gastric cancer remain inconsistent, likely due to variation in sodium content, fermentation practices, and overall dietary patterns.
CONCLUSIONS: We propose that reducing sodium content while preserving traditional fermentation methods may enhance the health benefits of kimchi while lowering preventable cancer risk. This commentary highlights the importance of culturally informed dietary strategies for gastric cancer prevention.