Research Round-Up: Kimchi; Avocados; and Protein

Probiotics Found in Kimchi

Researchers from Korea found four potentially useful probiotic strains in traditionally fermented kimchi—a spicy pickled cabbage common in the traditional Korean diet—including three Leuconostoc mesenteroides and one Lactobacillus plantarum. Though all four strains exhibited characteristics that make them useful as probiotics, the Lb. plantarum strain showed the highest survival rate potential in the gut.

—Food Science and Technology, September 2016

Lipid Benefits with Avocados

According to a new meta-analysis of 10 studies with 229 participants, substituting avocados in place of saturated fat may result in beneficial effects on the lipid profile. Swapping in avocados for saturated fat resulted in a significant reduction of total cholesterol, LDL (“bad”) cholesterol, and triglycerides. However, avocado consumption did not impact HDL (“good”) cholesterol.

—Journal of Clinical Lipidology, January-February 2016

Effects of Protein on Satiety

Higher protein intake may have a greater effect on satiety than lower protein intake, according to a systematic review on the effects of protein consumption on perceived fullness. Five studies were reviewed, all of which included healthy participants who consumed intact protein in the diet. While the review did not pinpoint the amount of protein linked with satiety, it suggests that increased protein intake may aid in weight loss or maintenance.

—Journal of the Academy of Nutrition and Dietetics, January 2016

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