Har fermenterad kimchi i jämförelse med färsk kimchi effekt på fasteblodglukos hos vuxna?

Detta är en Kandidat-uppsats från Göteborgs universitet/Institutionen för medicin

Sammanfattning: Abstract Title: Does fermented kimchi in comparison with fresh kimchi have an effect on fasting blood glucose in adults? Authors: Iman Issa and Nicole Andersson Supervisor: Klara Sjögren Examiner: Jenny van Odijk Programme: Programme in dietetics, 180/240 ECTS Type of paper: Bachelor’s thesis in clinical nutrition, 15 higher education credits Date: May 26, 2021 Background: Diabetes is one of the leading causes of death and it is proportional equivalent with age. Obesity and low physical activity increase the risk of developing diabetes. There is strong scientific evidence that high-fiber plant foods contribute to a reduced risk of developing type 2 diabetes. Some studies suggest that kimchi, a traditional Korean high-fiber side dish, has several health-promoting effects on certain metabolic parameters. Objective: Compiling the existing knowledge of consuming fermented kimchi compared to fresh kimchi to scrutinize if it has a lowering effect on blood glucose in adults. Search strategy: The literature research is performed in the databases PubMed and Scopus. The research was conducted on 2021-03-23. Keywords in the form of MeSh terms and free keywords were used. Selection criteria: RCT human studies in English with free access to full text. Study population was adults over 18 years. Studies scrutinized the effect of fermented kimchi compared to fresh kimchi. Studies performed on animals. Furthermore, all studies that are shorter than four weeks were excluded. Data collection and analysis: The literature search results in a total of 17 hits. Six studies (PubMed n = 3, Scopus n = 3) were included for further review for duplicates (n = 3). Three studies met the inclusion criteria and underwent a quality review (SBU's template) and evidence grading (GRADE). Main results: The studies included a total of 66 participants, of whom 14 were men and 52 women. The duration of the studies varied between eight and twenty weeks. Two out of three studies suggest that fermented kimchi has a positive effect on fasting blood glucose, however, only one of the studies had a significant result. The third study has not shown any decrease in fasting blood glucose. All studies were assessed as of medium study quality. Conclusions: There is a low (++) scientific evidence that kimchi in fresh or fermented form has a positive effect on fasting blood glucose in adults. The included studies represented heterogeneous results, indicating that more intervention studies examining the effect of kimchi on fasting blood glucose are of interest.

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