Scientists: The Ramen Noodles Can Cause Heart Disease, Metabolic Syndrome and Stroke

The danger of eating ramen noodles is obvious, however, there will always be those people who will reject the danger of eating them. After all, the noodles is a staple food for college kids and how bad could this food be? It can’t really kill you, right? The new research from the Baylor University and Harvard University says that it can. The noodles increase the risk of changes in the metabolic system connected to heart diseases and stroke, according to the researchers.

Ramen noodles contain TBHQ or Tertiary-butyl hydroquinone, a byproduct of the food additive and petroleum industry usually to preserve those cheap processed foods. One gastrointestinal specialist has made an experiment with a video inside a stomach showing what happens 2 hours after digesting Ramen noodles and the results were shocking.

Watch this video to see what’s happening to your stomach after you eat instant noodles

In one fresh study revealed in the Journal of Nutrition, the women in South Korea who ate more of the noodles we more likely to develop metabolic syndrome indifferent of what else they consumed, or how much they exercised, according to the researchers. Those people with metabolic syndrome might have high blood sugar levels or high blood pressure, and confront an increased risk of diabetes, stroke and heart disease.

Originally, the dried noodle block was made by flash frying cooked noodles, and this method still exist in the countries in Asia as a main method, though air-dried noodle blocks are popular in the Western countries. The main ingredients of the noodles are palm oil, wheat flour and salt. Flavoring powder’s common ingredients are monosodium glutamate, salt, sugar and seasoning. One usual cup-type instant noodles has 2,700 mg of sodium!

Hyun Shin, the study co-author and a doctoral candidate at the Boston’s Harvard School of Public Health, said that although the instant noodles is a delicious and convenient food, there could be a very increased risk for metabolic syndrome because of the high sodium, glycemic loads and unhealthy saturated fat.

Shin, together with the colleagues at the Bayrol University and Harvard examines the diet and health of about 11,000 adults between ages 19 to 64 in South Korea. The participants of this experiment reported what they consumed, and the researchers categorized the diet of the participants as centered on either fast food or traditional healthy food, as well as how many times in one week they ate these instant noodles.

Chin said that the study was aimed on individuals in South Korea, because the country has the highest per-head number of consumers of instant noodles in the world, and because in the last few years the health problems in this country, including obesity and heart diseases, have been on the rise too. But the discovery appears to be quite relevant to the stateside of the consumers too, because the United States were 6th on the rank globally in the sales of instant noodles, according to the World Instant Noodles Association that discovered that the United States of America accounted for 4,300 billion units that were sold in 2013. This country comes in just behind China, Japan, Vietnam, Indonesia and India, and one place above South Korea.

Those women who consumed instant noodles 2 times or more per week had a higher risk of developing metabolic syndrome than those women who consumed less noodles, or those who didn’t consumed noodles, regardless of whether their diet-style was in the fast-food or traditional category. The researchers discovered the connection even among young women who reported doing more exercises of physical activity.

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