Work

Kimchi friend or foe: preserving cultural foods developed pre-refrigeration

Year: 2025

Type: article

Abstract: In this commentary, we examine whether kimchi acts primarily as a risk factor or a protective dietary component for gastric cancer. By breaking kimchi down into individual ingredients, we summarize evidence on the potential protective and carcinogenic effects. Epidemiologic findings on kimchi and gastric cancer remain inconsistent, likely due to variation in sodium content, fermentation practices, and overall dietary patterns. 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. • High sodium intake from kimchi is a modifiable risk factor for gastric cancer. • Fermentation related nitrates and nitrites may contribute to gastric carcinogenesis. • Kimchi also contains bioactive ingredients with potential anticancer effects. • Reducing sodium in kimchi may lower gastric cancer risk and maintain benefits.

Source: Preventive Medicine Reports

DOI: 10.1016/j.pmedr.2025.103357

Authors: Jeong Yun Yang, Karen E. Kim, Soo-Jeong Cho, Chin Hur

Institutions: Columbia University Irving Medical Center, Pennsylvania State University, Seoul National University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: gold

Estimated APC paid: $2,610