Gochujang May Help Improve Blood Lipid Profiles

Gochujang / Kochujang  is a Korean condiment the main ingredients are chili peppers, sticky rice, fermented soy – a spicy “Korean ketchup”  that nicely blends the heat from peppers, sweetness of rice and umami from the fermented soy. The name is a disservice, Ketchup is high in sugar and salt, Gochujang isn’t. Delicious on it’s own, it’s nice to know that it may offer some benefits.

Viceral fat in men is associated with higher risk of cardiovascular disease and diabetes. In women it also carries the increased risk of breast cancer.

Gochujang chilli paste close-up - Flying Chicken



Nutrition & Metabolism 2013, 10:24  doi: 10.1186/1743-7075-10-24

Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults


The aim of this study was to investigate the efficacy of KCJ supplementation on body composition and blood lipid profiles in overweight adults.


Sixty overweight men and women with BMI >=23 kg/m2 and waist-hip-ratio (WHR) >=0.90 for men and >=0.85 for women were randomly assigned to a KCJ supplement (n=30, 32 g/day) or placebo (n=30, 32 g/day) group for a 12-week, double-blind, placebo controlled study. We measured anthropometric parameters, serum lipid profiles, abdominal fat distribution by computerized tomography and calculated the atherosclerosis indices in 53 subjects (n=26 in KCJ group, n=27 in placebo group) who completed the study.


After 12 weeks, the KCJ group showed a significant reduction in visceral fat (cm2) (p<0.05), although body weight (kg) and WHR did not change. Serum concentration of triglycerides and ApoB were decreased when compared to those of the placebo group.


KCJ supplementation (32 g/day) for 12 weeks in overweight adults showed anti-atherosclerotic and anti-obesogenic effects.

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