Research Roundup

August 2015 Issue




Research Roundup: August 2015

Kimchi Influences Metabolism. Daily intake of fermented kimchi (a Korean vegetable dish)—but not fresh (unfermented) kimchi—for 8 weeks altered gene expression related to metabolism, digestion, circulation, and blood pressure, in addition to significantly reducing the ratio of Firmicutes to Bacteriodetes, gut microflora linked with obesity. The study compared intake of fermented kimchi to fresh kimchi among 24 obese women, further supporting previous research indicating a link between gut microflora and metabolic and weight factors.

Molecular Food & Nutrition, March 2015

Leafy Greens Protect Cognition. Individuals who eat leafy greens, such as spinach, kale, and mustard greens, every day experience slower mental decline than those who eat no leafy greens. The diets of 954 older adults (at least 81 years of age at the study’s start) who were enrolled in Rush’s Memory and Aging Project were reviewed for 5 years. The researchers found that those who ate 1-2 servings of leafy greens each day demonstrated the mental capacity of someone more than a decade younger, even after accounting for gender, age, education, smoking, exercise, and any heightened Alzheimer’s risk.

Presented at American Society for Nutrition annual meeting, Boston, March 28-April 1, 2015

Canned Produce Can Improve Diet. People who eat canned fruits and vegetables at mealtimes consumed more total produce, as well as fiber and potassium than those who did not eat canned produce. Researchers analyzed data from 24,800 adults from 2001-2010 in the National Health and Nutrition Examination Survey. Those who included canned produce at meals ate 19 percent more fruit, 17 percent more vegetables, 7 percent more fiber, and 5 percent more potassium than those that did not.

Presented at Experimental Biology Meeting, Boston, March 29-April 1, 2015