21 August 2014

Instant noodles could cut your life short

study published in the Journal of Nutrition found that ramen, along with other instant noodle products, may increase a person’s risk for cardiometabolic syndrome — a risk factor for severe cardiovascular disease and stroke — especially in women.
 
“This research is significant since many people are consuming instant noodles without knowing possible health risks,” said lead researcher Hyun Joon Shin, MD, who is a clinical cardiology fellow at Baylor University Medical Center and a nutrition epidemiology doctoral student at the Harvard School of Public Health.
 
The study looked at the data of 10,711 adults between the ages of 19 and 64, collected via the nationally representative Korean National Health and Nutrition Examination Survey of 2007-2009. They found that eating instant noodles twice or more a week was associated with cardiometabolic syndrome, a collection of abnormalities affecting the body’s cardiovascular, renal, and metabolic systems.
 
Although the specific cause of the problem was not immediately clear, Shin noted that it might stem from the fact that most instant noodle meals come packaged in Styrofoam, which contains bisphenol A (BPA), a known hormone disruptor — which is also why women could have been more affected in this study. The food product contains plenty of unhealthy ingredients, including MSG and the chemical preservative tertiary-butylhydroquinone (TBHQ) and is also high in saturated fat.
 
In 2012, a viral video taken from inside the digestive tract showed just what happened after instant ramen was ingested. We could see the stomach worked overtime, struggling for hours to grind up the strands; TBHQ, a petroleum byproduct, was named as a possible culprit. Years earlier, Malaysian health officials issued a warning against eating instant noodles because of ingredients such as thickeners, stabilizers, sodium, and preservatives that have been linked to heart disease, stroke and kidney damage.

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