NCT01532375

Kochujang, a Fermented Soybean-based Red Pepper Paste, Decreases Visceral Fat and Improves Blood Lipid Profiles in Overweight Adults

Kochujang Decreases Visceral Fat and Improves Lipids Profiles

• Status: Completed
• Phase: Phase 2
• Study type: Interventional
• Enrollment: 60 (actual)
• Sponsor: Chonbuk National University Hospital · Academic / Other
• Sex: All
• Age: 19 Years – 65 Years
• Healthy volunteers: Accepted

Summary

With the epidemic of obesity and diabetes growing around the world, Kochujang (KCJ) may be potentially effective in preventing and treating obesity and cardiovascular risks if proven in humans. However, human trial still have not been reported with KCJ supplementation. In the present study, we investigated the hypothesis that KCJ supplementation can be decrease the body fat and improve blood lipid profiles in overweight adults.

Detailed description

The aim of this study was to evaluate the efficacy of KCJ supplementation on anthropometric parameters, visceral fat/subcutaneous fat, and blood lipid profiles in overweight subjects. Sixty overweight subjects with BMI \>25 kg/m2 and waist-hip-ratio (WHR) ≥ 0.90 for men and ≥ 0.85 for women were randomly assigned to either KCJ supplement (n=30, 32 g/day) or placebo (n=30, 32 g/day) group for 12 weeks.

Conditions

• Overweight

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Kochujang	Kochujang (32g/day) for 12weeks.
DIETARY_SUPPLEMENT	placebo	placebo(32g/day) for 12weeks

Timeline

• Start date: 2009-10-01
• Primary completion: 2010-03-01
• Completion: 2010-03-01
• First posted: 2012-02-14
• Last updated: 2012-02-14