The study was jointly conducted by Korea's Rural Development Administration (RDA), the Beltsville Human Nutrition Research Center at the Agricultural Research Service of the U.S. Department of Agriculture and a research team from Johns Hopkins University.
Kang Min-sook, a researcher at the RDA, said that Korean food helps lower cholesterol or blood sugar as its energy composition ratio is close to the recommended ratio in general.
In particular, the intake of vegetables, fermented food such as kimchi and salted fish, and cereals helps lower the risks of contracting such diseases as diabetes and cardiac disorders, Kang said.
By Ayaka Erin Tobari
reporter
Park Sae-jin
swatchsjp@ajunews.com