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Doenjang stands as a cornerstone seasoning in the Korean culinary tradition. Crafted from boiled soybeans, finely ground, and fermented—initially under the sun, then in brine—Doenjang seamlessly complements nearly every Korean dish, imparting its distinctive flavor.
Researchers from Wonkwang University Hospital and the Microbial Institute for Fermentation Industry of the Republic of Korea scrutinized the effectiveness of this ingredient in easing vasomotor symptoms and aiding weight loss. Their findings were disseminated in the journal Nutrients.
Underlying Factors of the Study
The transition period to menopause is characterized by significant hormonal changes, leading to various symptoms. Hot flashes and increased sweating, sleep disturbances and insomnia, urogenital system disorders, mood swings, anxiety, and depression—all these potential companions of the menopausal transition impact a woman’s quality of life. Additionally, there is an increased risk of cardiovascular diseases and osteoporosis.
A traditional and indeed effective method to address these difficulties is hormone replacement therapy (HRT). However, it is not suitable for all women, and not everyone is willing to take hormones. The researchers noted the results of a previous study, indicating that women from Japan, Korea, China, Taiwan, and Indonesia suffer from hot flashes much less frequently than women from the USA: 10-25% versus 60–90%, respectively. Meanwhile, the consumption of soy in Asian countries is 4–9 times higher than in Western countries.
About Doenjang
This is a unique Korean soybean paste, rich in beneficial compounds and fermented by various microorganisms. For centuries, it has been made at home using traditional methods, but today the paste is also produced on an industrial scale.
Due to its composition, Doenjang has antioxidant properties and potential for alleviating menopausal symptoms. The authors tested the effectiveness of the seasoning in a double-blind randomized clinical trial, and also compared the effects of the classic and commercial sauce.
Study Details
A total of 62 healthy women aged 45 to 70 years, who had not menstruated for at least 12 months or were diagnosed with menopause, were selected for analysis. Menopausal syndrome symptoms were assessed using the Kupperman index (KI). KI measures a range of vasomotor, psychoneurological, and motor symptoms, gastrointestinal, urinary tract and systemic symptoms. A KI of 20 or less is classified as mild, 20–40 as moderate, 40-60 as severe, and 60 or higher as extremely severe menopausal syndrome. All participants had a Kupperman index ≥15 and a body mass index (BMI) ≥ 23 kg/m2.
The women were divided into three groups. Over eight weeks, the first group received tablets of traditional Doenjang with a high content of beneficial microorganisms, the second group received traditional Doenjang with a low content of microorganisms, and the third group received commercially available paste. The tablets were made from regular soy paste, dried and frozen for testing, and prescribed at a dose of 6 g twice daily.
Adherence to the treatment regimen, vital signs, and side effects were assessed after four weeks of supplement intake. Improvement in menopausal syndrome indicators, including the Kupperman index, was collected at the beginning and end of the study. Additionally, the authors analyzed the results of bioelectrical impedance analysis, weight, lipid profile, serum markers, and inflammation markers.
Safety assessment included biochemical blood analysis, hematological tests, and monitoring of side effects. Obesity indicators and changes in gut microbiota were also evaluated.
Impact of Different Doenjang on Health
Kupperman index scores significantly decreased in all groups after consuming Doenjang, alleviating various menopausal symptoms. The paste with a high content of beneficial microorganisms proved to be the most effective in this regard. It was followed by the paste with a low content, and then by the commercial product.
Both traditional seasonings were effective in reducing cholesterol levels, and neither had an impact on body weight nor inflammation. The amount of beneficial bacteria increased, while harmful bacteria decreased in all study participants. The group consuming the commercial Doenjang showed the greatest reduction in pathogenic organisms.
Researchers consider their results promising for alleviating menopausal symptoms naturally. However, further, longer-term studies with larger sample sizes are needed to determine the potential of soy paste in aiding the menopausal transition.
