ArticleNutrients2019
Effects of Doenjang, a Traditional Korean Soybean Paste, with High-Salt Diet on Blood Pressure in Sprague-Dawley Rats.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 30 citations in OpenAlex.
- Despite Its High Salt Content,Food science & nutrition · 2026Article
- Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications.Nutrients · 2025Review
- A traditional Korean fermented food,Heliyon · 2024Article
- The Potential of Korean Bioactive Substances and Functional Foods for Immune Enhancement.International journal of molecular sciences · 2024Review
- Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and CommercialMolecules (Basel, Switzerland) · 2023Article
- Article
- Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich inFoods (Basel, Switzerland) · 2023Article
- Inverse association of daily fermented soybean paste ("Jang") intake with metabolic syndrome risk, especially body fat and hypertension, in men of a large hospital-based cohort.Frontiers in nutrition · 2023Article
- Article
- In Vitro Antibacterial Effect of the Methanolic Extract of the Korean Soybean Fermented Product Doenjang againstAnimals : an open access journal from MDPI · 2021Article
- Comprehensive Metabolite Profiling and Microbial Communities ofFoods (Basel, Switzerland) · 2021Article
- Article
- Salt Taste, Nutrition, and Health.Nutrients · 2020Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Fermented foods in Korea contain a lot of salt. Although salt is reported to exacerbate health trouble, fermented foods have beneficial effects. We hypothesized that doenjang could reduce blood pressure in Sprague-Dawley (SD) rats fed a high-salt diet. Eighteen SD rats were divided into three groups: normal-salt (NS) group, high-salt (HS) group, and high-salt with doenjang (HSD) group. The salinity of doenjang and saltwater was adjusted to 8% using Mohr's method. Blood pressure was significantly reduced in the HSD group compared with the HS group. Water intake and urine excretion volume has significantly increased in the HS group compared with the HSD group. The excreted concentrations of urine sodium, urine potassium, and feces potassium significantly increased in the HSD group compared with the HS and NS groups. Renin level was significantly decreased in the HSD group compared to the other groups. These results indicate that eating traditional salty fermented food is not a direct cause of hypertension, and the intake of doenjang in normal healthy animals improved blood pressure.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.