Table 3.
Changes in nutrient and experimental kimchi intakes and body mass index (BMI)
| Baseline |
Week 12 |
|||||
|---|---|---|---|---|---|---|
| SK | nLpSK | FK | SK | nLpSK | FK | |
| Energy (kcal) | 1508.7 ± 341.2 | 1500.0 ± 387.8 | 1516.9 ± 394.3 | 1781.6 ± 519.6 | 1761.3 ± 381.4* | 1796.4 ± 415.7* |
| Carbohydrate (g) | 252.2 ± 68.7 | 226.9 ± 64.4 | 237.2 ± 57.2 | 254.7 ± 73.8 | 276.3 ± 74.4* | 295.8 ± 79.2* |
| Protein (g) | 55.8 ± 20.8 | 65.7 ± 31.1 | 57.9 ± 26.0 | 76.2 ± 29.6* | 72.7 ± 31.0 | 69.3 ± 19.9 |
| Fat (g) | 32.1 ± 12.0 | 39.3 ± 23.1 | 39.2 ± 29.2 | 54.2 ± 27.0** | 44.5 ± 15.1 | 40.3 ± 14.4 |
| Fiber (g) | 19.1 ± 6.5 | 17.9 ± 6.4 | 17.4 ± 6.1 | 25.2 ± 10.2* | 24.4 ± 9.7* | 23.0 ± 8.0** |
| Kimchi consumption rate (%) | - | - | - | 90.4 ± 11.7 | 90.1 ± 10.3 | 85.2 ± 19.8 |
| BMI (kg/m2) | 22.5 ± 2.7 | 22.3 ± 2.0 | 22.0 ± 2.6 | 22.4 ± 2.4 | 22.3 ± 1.8 | 22.0 ± 2.4 |
Results are presented as mean ± SDs. *P < 0.05 and **P < 0.01 versus baseline.
SK, standard kimchi group (n = 30); nLpSK, dead nano-sized Lactobacillus plantarum nF1 (nLp) added to standard kimchi group (n = 28); FK, functional kimchi group (n = 29).