Kimchi friend or foe: preserving cultural foods developed pre-refrigeration
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.
Authors
- Chin Hur (ORCID: https://orcid.org/0000-0002-2819-7576)
- Soo‐Jeong Cho (ORCID: https://orcid.org/0000-0001-7144-0589)
- Jinbo Yang (ORCID: https://orcid.org/0000-0003-3517-9701)
- Karen E. Kim
Institutions
- Pennsylvania State University (US)
- Seoul National University (KR)
- Columbia University Irving Medical Center (US)
Publication Details
- Journal
- Preventive Medicine Reports
- Published
- 2025-12-20
- DOI
- https://doi.org/10.1016/j.pmedr.2025.103357
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 0.00