Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Koji rice, also known as Aspergillus oryzae-fermented rice, is a central ingredient in the production of red yeast rice, which has been studied for its lipid-lowering effects. The primary active compound in red yeast rice is monacolin K, chemically identical to lovastatin, a prescription statin used to lower cholesterol and triglycerides. Multiple clinical trials and meta-analyses have shown that red yeast rice preparations can significantly lower total cholesterol, LDL cholesterol, and, to a lesser extent, triglycerides in individuals with hyperlipidemia. For example, a 2019 systematic review in the journal Phytomedicine found that red yeast rice supplementation was associated with reductions in triglyceride levels, although the effect was more modest compared to its impact on LDL cholesterol.

The scientific validation for using koji-fermented products (specifically red yeast rice) to lower triglycerides is therefore substantial, but most of the benefit is attributed to the statin-like effect of monacolin K. It is important to note that not all koji rice products contain significant amounts of monacolin K, and the quality and concentration can vary widely. Additionally, concerns exist regarding potential contaminants such as citrinin, a nephrotoxic mycotoxin that may be present in poorly controlled fermentation processes. Overall, there is scientific evidence supporting the use of certain koji-fermented rice products for reducing elevated triglycerides, but quality control and standardization are critical considerations.

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