Noodle dish linked to risk of early death

Eating ramen three or more times a week increases the risk of an early death, a new study from Japan has found.

The noodle soup, which contains wheat noodles in a salty, pork-based broth, that is served with slices of meat, seaweed and vegetables, is a staple dish in the Asian country and is beloved around the world, including Australia.

But those who eat it multiple times a week could be putting themselves at risk of a premature death, according to the new findings.

The research, recently published in the Journal of Nutrition, Health and Ageing, surveyed more than 6500 participants – 2,361 men and 4,385 women – all aged 40.

Participants were then classified into four groups depending on how much ramen they ate per week: less than once a month, one to three times a month, once or twice a week, and three or more times a week.

Most participants ate ramen at least once a month, with nearly 1 in 3 eating it weekly, the study noted.

Of those studied, the people who ate ramen often tended to be younger men who smoked, drank alcohol and who were classed as overweight.

Each person was tracked for about 4.5 years as part of the comprehensive assessment, with deaths that occurred during this period tracked through official records.

Alarmingly, 145 people died – 100 from cancer and 29 from heart disease.

As a result, researchers concluded that the findings suggest frequent intake of ramen noodles may be linked to a greater death risk in men aged under 70 years.

However, reachers stressed the study was observational and does not prove that ramen directly causes early death.

Ramen typically contains a high concentration of salt. Studies show eating too much salt can raise blood pressure which is a major risk factor for heart disease and stroke, the Heart Foundation reports.

The study suggests that those who consume at least half of the soup often had a higher death risk.

People who both drank alcohol and ate ramen more than three times a week had a significantly higher risk of death compared to moderate ramen eaters, scientists added.

“Ramen noodles and their soup contain high salt content; therefore, frequent intake can lead to high amounts of sodium, which may increase the risk of salt-related diseases, such as stroke and gastric cancer,” researchers wrote.

“This study showed those who consume ramen noodles and high intake is associated with various comorbidities.

Exact figures on ramen consumption in Australia aren’t available, but stats have shown that instant noodle sales reached 450 million servings in 2022, a significant increase from 400 million in 2018, amid the current cost of living pressures.

While delicious, ramen is largely considered “unhealthy” due to high levels of sodium and fat, combined with low amounts of fibre, protein, and essential micronutrients.