Consumption of kimchi, a salt fermented vegetable, is not associated with hypertension prevalence
Background: The aim of this study was to investigate the association between hypertension and kimchi, a salt-fermented vegetable, intake. Methods: This study was based on the data from the Korea National Health and Nutrition Examination Survey conducted in 2007, 2008, 2009, 2010, 2011, and 2012. In...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2014-12-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618114000055 |