Instant noodles and ramen “increase the risk of heart disease, stroke and diabetes”


How That Bowl of Noodles Could Send You to an Early Grave: Instant Flavors AND Ramen “Increase Your Risk of Heart Disease, Stroke, and Diabetes”

  • Pasta dishes increased the risk of developing it cardiometabolic syndrome
  • This in turn increases the risk of heart disease, diabetes and stroke
  • Risk of illness in those who eat pasta two or three times a week
  • Women are particularly at risk, say the US researchers

Eating instant noodles two to three times a week increased the risk of heart disease and stroke

From a cheap student staple to an expensive bowl of broth, pasta dishes are becoming increasingly popular.

But they could also cause damage to health, warns a new study.

US scientists found that people who ate noodle dishes two to three times a week – including the Japanese noodle soup dish ramen – were at increased risk of developing disease cardiometabolic syndrome.

This in turn raises a a person’s likelihood of developing heart disease and other conditions such as diabetes and stroke.

The results, published in the Journal of Nutrition, could shed new light on the risks of eating around the world, the study’s lead author said Hyun Joon Shin.

Dr. Shin, who led the study on behalf of Baylor Heart and Vascular Hospital in Texas, said instant noodles and ramen are particularly harmful to women’s health.

Because ramen consumption is relatively high among the Asian population, research has mainly focused on South Korea, which has the highest instant noodle consumption in the world.

In recent years, South Koreans have seen a rapid rise in health problems, particularly heart disease, and an increasing number of overweight adults, said Dr. Shin.

He decided to investigate the link between pasta consumption and poor health.

Pasta, like many processed foods, is high in salt – and a diet high in mineral nutrients can increase your risk of heart disease and stroke.

And earlier this year, Braden Kuo, a gastrointestinal specialist at Massachusetts General Hospital in Boston, discovered that the body was having trouble digesting dried ramen noodles.

He used a tiny camera to examine the digestive activity of instant ramen noodles compared to the digestion of fresh ones.

Many instant ramen noodles contain the chemical tertiary butyl hydroquinone (TBHQ), a food additive that is a by-product of butane and is used in the petroleum industry.

After the experiment he said: “The most striking thing about our experiment, if you look at a time interval, let’s say in an hour or two, [was that] Processed ramen noodles were less degraded than homemade ramen noodles. ‘

The results even apply to the Japanese noodle soup dish ramen - the most at risk of health problems among women

The results even apply to the Japanese noodle soup dish ramen – the most at risk of health problems among women

In the new study, Dr. Shin found that women in particular were more likely to have health problems from slurping pasta bowls.

That, he says, can beTdue to biological differences – such as sex hormones and metabolism – between men and women.


Ramen is a J.apanese noodle soup.

It consists of Chinese-style wheat noodles served in a meat or fish broth, often seasoned with soy sauce or miso, and uses toppings such as sliced ​​pork, dried seaweed, kamaboko, and spring onions.

However, it could also be because women are more likely to be more specific about what they ate each day, he adds.

Another potential factor behind the gender differences is a chemical called bisphenol A (BPA), which is used to package pasta in styrofoam containers.

Studies have shown that BPA disrupts the way hormones send messages through the body, especially estrogen, said Dr. Shin.

“This research is important because many people consume instant noodles with no knowledge of potential health risks,” he added.

“My hope is that this study can provide a basis for future research into the health effects of instant noodle consumption.”

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