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Korean Paste Emerges As Powerful Solution For Menopause

A recent study explored the potential of a traditional Korean soybean paste called doenjang in relieving menopausal symptoms, with promising results indicating its effectiveness.

Doenjang, an ancient fermented food dating back over 2,000 years, differs from its counterpart miso in its production process and flavor profile. While miso is made from peeled soybeans and matures over weeks, doenjang consists of unpeeled soybeans and undergoes a longer fermentation period, resulting in a tangy, umami-rich flavor with nutty and earthy undertones.

This investigation into doenjang’s efficacy is part of ongoing research into the impact of fermented foods on the gut microbiome. The study aimed to determine whether varying levels of beneficial microbes in doenjang influenced its effectiveness. Researchers tested three types of doenjang, including two traditionally produced variants with differing microbe concentrations and a commercially produced version with higher microbe levels.

Results indicated that all three types of doenjang effectively reduced menopausal symptoms, as measured by the Kupperman index. Surprisingly, the doenjang with the lowest microbe content proved most effective in symptom reduction. Additionally, participants consuming traditional doenjang showed lower levels of LDL cholesterol, a key marker for cardiovascular health.

These findings underscore the potential health benefits of fermented foods like doenjang, which contain beneficial microbes linked to gut health and overall well-being. However, the study also highlights the importance of traditional fermentation processes, which may yield different health outcomes compared to commercially produced alternatives.

While more research is needed to fully understand the health implications of fermented foods, incorporating a variety of fermented foods into a balanced diet may offer comprehensive health benefits. Registered dietitian nutritionist Kelsey Costa suggests embracing a diverse range of fermented foods to maximize exposure to various probiotic strains, potentially aiding gut health and mood regulation in menopausal women.