Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2019 Nov;99(14):6474-6481.
doi: 10.1002/jsfa.9926. Epub 2019 Aug 13.

Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea

In Min Hwang  1 , Ji-Su Yang  1 , Ji-Hye Jung  1 , Hae-Won Lee  1 , Hee Min Lee  1 , Hye-Young Seo  1 , Naeem Khan  2 , Nargis Jamila  3 , Kyong Su Kim  4 , Sung Hyun Kim  1
Affiliations

Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea

In Min Hwang et al. J Sci Food Agric. 2019 Nov.

Abstract

Background: Kimchi, a Korean food, is now produced and consumed in many other countries. In this study, the macro, trace, and toxic element content in varieties of kimchi from Korea and China was evaluated. A health-risk assessment, involving the calculation of estimated dietary intake values, was undertaken. To discriminate among samples with different origins, linear discriminant analysis (LDA) and principal component analysis (PCA) were applied.

Results: The analytical methods used for analyses were successfully validated. In the quantification of elements, no significant differences were detected in the concentrations of the elements that were analyzed. Based on the fresh weight of kimchi, among the macro elements, the concentrations of Na and K were relatively high, with values of 4181.9-9919.8 mg kg-1 and 1661.8-6623.5 mg kg-1 , respectively. Among the trace elements that were analyzed, zinc in Korean samples, and strontium in Chinese samples showed the highest concentrations, at 2.67 and 2.98 mg kg-1 , respectively. Concentration levels of the toxic trace elements were within permissible limits. The amount of daily intake and provisional daily intake of each element calculated based on kimchi intake confirmed its safety for consumption. Linear discriminant analysis and PCA successfully discriminated among the samples of Chinese and Korean origin.

Conclusion: The provisional daily intake of the toxic elements was within provisional tolerable daily intake values. The normal intake of kimchi could not pose a threat upon consumption. © 2019 Society of Chemical Industry.

Keywords: ICP-MS; ICP-OES; Kimchi; elemental analyses; health risk assessment.

PubMed Disclaimer

References

REFERENCES

    1. Cha YJ, Kim H and Cadwallader KR, Aroma-active compounds in kimchi during fermentation. J Agric Food Chem 46:1944-1953 (1998).
    1. Kim MJ, Lee HW, Lee ME, Roh SW and Kim TW, Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life. J Microbiol 57:479-484 (2019).
    1. Shin K, Chae O, Park I, Hong S and Choe T, Antitumor effects of mice fed with cell lysate of Lactobacillus plantarum isolated from kimchi. Korean J Biotech Bioeng 13:357-363 (1998).
    1. Kim JH, Ryu JD and Song YO, The effect of kimchi intake on free radical production and the inhibition of oxidation in young adults and the elderly people. Korean J Commun Nutr 7:257-265 (2002).
    1. Lee YM, Kwon MJ, Kim JK, Suh HS, Choi JS and Song YO, Isolation and identification of active principle in Chinese cabbage Kimchi responsible for antioxidant effect. Korean J Food Sci Technol 36:129-133 (2004).

LinkOut - more resources