Easy and convenient to prepare, who doesn’t like instant noodles, just add hot water and within minutes you have a meal. Some studies link the consumption of instant noodles with heart risk, particularly women are more susceptible than men. A study was conducted in South Korea, the country with the highest consumption of instant noodles.
The researchers found that women who consume instant noodles were found to be more likely to have metabolic syndrome- a group of risk factors including obesity, high blood pressure, cholesterol, and blood sugar. It can also increase the risk of heart disease and diabetes. The high sodium content in instant noodles would be an obvious culprit, MSG seems to be always the culprit, always the carcinogen but that’s not the case this time. This time, the problem is with the noodles itself. The noodles contain a preservative called TBHQ, which is found in many instant and preserved products because this additive extends the shelf life of fatty foods but makes it much harder for the stomach to digest.
TBHQ is a synthetic aromatic organic compound which is a type of phenol, a by-product of petroleum products such as varnish. Although given its unsavory origin it has been a favorite additive of food companies because it does not cause discoloration even in the presence of iron and does not change flavor or odor of the material to which it is added.
At very high doses, it has some negative health effects on lab animals, such as producing precursors to stomach tumors and damage to DNA.
A number of studies have shown that prolonged exposure to very high doses of TBHQ may be carcinogenic, especially for stomach tumors. So before you sip on the piping hot soup, before you pop the lid and slurp those steamy noodles, bear in mind that it contains the by-products of petroleum, remember that it can damage your DNA and not to mention that if you don’t di3 from high blood pressure, diabetes, and cardiac arrest, c@ncer might be the one that takes you to the grave.