Instant noodles may be a cheap and convenient option to satisfy the hunger pangs, but have you ever considered the potential health risks from eating too many such meals?
According to a new study, people who consume instant noodles at least twice a week stand a greater chance of metabolic changes that could possibly lead to diabetes or heart disease.
The risks are especially high for women, according to a study conducted on 10,700 South Korean people by the Baylor University Medical Center in Texas.
The study, on people between 19 and 64, showed women face higher risk than men because of differences in their physiological structure and factors such as estrogen and metabolism, the Hong Kong Economic Times reported Monday.
Meanwhile, the newspaper said an inspection conducted by it on 13 brands of instant noodles being sold in Hong Kong showed that more than half of them contain higher-than-standard sodium, which is a main cause of stroke. Products imported from Taiwan contain the highest amount of sodium compared to those made in Hong Kong, mainland and South Korea.
According to suggestions by the Worth Health Organization, a person shouldn’t consume more than 2,000 mg of sodium per day.
Terry Ting, president of the Hong Kong Nutrition Association, was quoted as saying that eating in restaurants or eating canned foods too frequently could easily lead to taking in too much sodium, while some seasonings used in home cooking — such as oyster sauce and chilly sauce — could also lead to food exceeding the sodium upper limit.
Drinking plenty of water will not help wash away sodium in the body. The best way to fight is to exercise more and consume enough vegetables and fruits, he said.
People, especially those with high blood pressure, diabetes or heart problems, should avoid instant fried noodles. The best alternative is egg noodles or Cantonese yellow-alkaline noodles, Ting said.
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