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Instant Noodles Increase Risk Of Heart Disease, Diabetes and Stroke


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I love that garbage though, get instant noodle cravings all the time





Instant noodles have rapidly become the easiest way to cook up and enjoy a meal in minutes. However, extensive consumption of this food can have dire health consequences, according to the findings of a new study.



Researchers from Baylor University Medical Center and Harvard School of Public Health found that instant noodles increase the risk of heart disease, diabetes and stroke, especially in women.



"While instant noodle intake is greater in Asian communities, the association between instant noodle consumption and metabolic syndrome has not been widely studied," lead author Hyun Joon Shin said in a press statement. "I decided to investigate in order to uncover more distinct connections."



The researchers found that eating instant noodles two or more times a week was associated with cardio-metabolic syndrome, which raises a person's likelihood of developing heart disease and other conditions, such as diabetes and stroke. Though the exact reason behind why this effect is more prevalent in women was not determined, researchers speculate that it could be due to biological gender difference like sex hormones and metabolism. Difference in obesity and metabolic syndrome components may also have a role to play.



Researchers also found that a chemical called bisphenol A (BPA), which is used for packaging the noodles in Styrofoam containers, can be an influencing factor. Previous studies have established that BPA interferes with the way hormones send messages through the body, specifically estrogen.



"This research is significant since many people are consuming instant noodles without knowing possible health risks," Dr. Shin said. "My hope is that this study can lay a foundation for future research about the health effects of instant noodle consumption."

This is not the first time a study has made people stop and think twice before picking up a cup of instant noodles. Earlier in January this year, a video showing what happens inside the digestive tract after eating Ramen Noodles went viral on the Internet. Ramen noodles are known to contain Tertiary-butyl hydroquinone (TBHQ), which is a by-product of the petroleum industry and food additive used frequently to preserve cheap processed foods.



There are many other health risks associated with noodles. One is that it reduces the body's ability to absorb other nutrients from healthy foods such as fruits and vegetables. Another health risk of instant noodles is that they are normally high in sodium content, which increases your risk of developing kidney stones and other kidney problems. A cup of instant noodles is also high in MSG or monosodium glutamate. There are people who are allergic to MSG and get a burning sensation, headache, or chest pain after consuming instant noodles. MSG consumption is also linked to other diseases including cancer. It also contains anti-freeze such as propylene glycol as humectants, which helps prevent noodles from drying. This ingredient brings about some of the health risks of instant noodles which include liver, heart and kidney problems and a weakened immune system.



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