Instant noodles are easy to cook but have numerous health risks and dangers.
Instant noodles, comprising pre-cooked noodles crafted from flour, starch, water, salt, kansui, palm oil, and seasoning packets, were introduced in Japan in 1958 by Taiwanese-Japanese inventor Momofuku Ando.
Since their inception, they have garnered popularity as a convenient, easy-to-prepare meal.
Despite their widespread appeal due to convenience, affordability, and flavor, instant noodles pose various health risks. Although they are low in calories, they lack adequate fiber and protein, rendering them unsuitable for weight loss diets.
Regular consumption of noodles may fail to satiate hunger or support healthy gut bacteria, potentially leading to digestive issues and weight gain. A study conducted in South Korea revealed a heightened risk of metabolic syndrome, including obesity, among individuals consuming instant noodles more than twice a week.
Moreover, instant noodles are notorious for their high sodium content, with a single serving containing 397–3678 mg. Research from Pub Med Central suggests that the consumption of processed foods like instant noodles can elevate the risk of stomach cancer, heart disease, stroke, and hypertension.
Maintaining a healthy sodium intake, as per the World Health Organization’s recommendation of 2 grams per day, becomes challenging with just one pack of instant noodles, let alone multiple packs, which can result in excessive sodium intake.