{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T19:16:22Z","timestamp":1790709382158,"version":"4.1.0"},"reference-count":43,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2022,1,6]],"date-time":"2022-01-06T00:00:00Z","timestamp":1641427200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the Ministry of Science and ICT","award":["E0150302; E0210501-01"],"award-info":[{"award-number":["E0150302; E0210501-01"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>A traditional balanced Korean diet (K-diet) may improve energy, glucose, and lipid metabolism. To evaluate this, we conducted a randomized crossover clinical trial, involving participants aged 30\u201340 years, who were randomly assigned to two groups\u2014a K-diet or westernized Korean control diet daily, with an estimated energy requirement (EER) of 1900 kcal. After a 4-week washout period, they switched the diet and followed it for 4 weeks. The carbohydrate, protein, and fat ratios based on energy intake were close to the target values for the K-diet (65:15:20) and control diet (60:15:25). The glycemic index of the control diet and the K-diet was 50.3 \u00b1 3.6 and 68.1 \u00b1 2.9, respectively, and daily cholesterol contents in the control diet and K-diet were 280 and 150 mg, respectively. Anthropometric and biochemical parameters involved in energy, glucose, and lipid metabolism were measured while plasma metabolites were determined using UPLC-QTOF-MS before and after the 4-week intervention. After the four-week intervention, both diets improved anthropometric and biochemical variables, but the K-diet significantly reduced them compared to the control diet. Serum total cholesterol, non-high-density lipoprotein cholesterol, and triglyceride concentrations were significantly lower in the K-diet group than in the control diet group. The waist circumference (p = 0.108) and insulin resistance index (QUICKI, p = 0.089) tended to be lower in the K-diet group than in the control diet group. Plasma metabolites indicated that participants in the K-diet group tended to reduce insulin resistance compared to those in the control diet group. Amino acids, especially branched-chain amino acids, tyrosine, tryptophan, and glutamate, and L-homocysteine concentrations were considerably lower in the K-diet group than in the control diet group (p &lt; 0.05). Plasma glutathione concentrations, an index of antioxidant status, and 3-hydroxybutyric acid concentrations, were higher in the K-diet group than in the control diet group. In conclusion, a K-diet with adequate calories to meet EER alleviated dyslipidemia by decreasing insulin resistance-related amino acids and increasing ketones in the circulation of obese women.<\/jats:p>","DOI":"10.3390\/nu14020235","type":"journal-article","created":{"date-parts":[[2022,1,9]],"date-time":"2022-01-09T20:21:56Z","timestamp":1641759716000},"page":"235","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Alleviation of Dyslipidemia via a Traditional Balanced Korean Diet Represented by a Low Glycemic and Low Cholesterol Diet in Obese Women in a Randomized Controlled Trial"],"prefix":"10.3390","volume":"14","author":[{"given":"Min Jung","family":"Kim","sequence":"first","affiliation":[{"name":"Research Group of Personalized Diet, Korea Food Research Institute, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6092-8340","authenticated-orcid":false,"given":"Sunmin","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Obesity\/Diabetes Research Center, Hoseo University, Asan 31499, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hye Jeong","family":"Yang","sequence":"additional","affiliation":[{"name":"Research Group of Personalized Diet, Korea Food Research Institute, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3935-3132","authenticated-orcid":false,"given":"Phil-Kyung","family":"Shin","sequence":"additional","affiliation":[{"name":"CHA Bio Complex, CHA University, Seongnam 13488, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9469-010X","authenticated-orcid":false,"given":"Haeng Jeon","family":"Hur","sequence":"additional","affiliation":[{"name":"Research Group of Personalized Diet, Korea Food Research Institute, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1825-1815","authenticated-orcid":false,"given":"Seon-Joo","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, College of BioNano Technology, Gachon University, Seongnam 13120, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kyun-Hee","family":"Lee","sequence":"additional","affiliation":[{"name":"Research Group of Personalized Diet, Korea Food Research Institute, Wanju 55365, Korea"},{"name":"Department of Food Biotechnology, Korea University of Science & Technology, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Moonju","family":"Hong","sequence":"additional","affiliation":[{"name":"Research Group of Personalized Diet, Korea Food Research Institute, Wanju 55365, Korea"},{"name":"Department of Food Biotechnology, Korea University of Science & Technology, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jin Hee","family":"Kim","sequence":"additional","affiliation":[{"name":"Research Group of Personalized Diet, Korea Food Research Institute, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sang-Woon","family":"Choi","sequence":"additional","affiliation":[{"name":"Chaum Life Center, CHA University, Seoul 06062, Korea"},{"name":"Department of Nutrition, School of Public Health and Health Sciences, University of Massachusetts Amherst, Amherst, MA 01003, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8353-3619","authenticated-orcid":false,"given":"Hae-Jeung","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, College of BioNano Technology, Gachon University, Seongnam 13120, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5020-3397","authenticated-orcid":false,"given":"Myung-Sunny","family":"Kim","sequence":"additional","affiliation":[{"name":"Research Group of Personalized Diet, Korea Food Research Institute, Wanju 55365, Korea"},{"name":"Department of Food Biotechnology, Korea University of Science & Technology, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,1,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1159\/000375143","article-title":"The Global Burden of Obesity and the Challenges of Prevention","volume":"66","author":"Seidell","year":"2015","journal-title":"Ann. 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