Researchers from Yamagata University in Japan warn that excessive consumption of ramen may be associated with an increased risk of early death, especially among men under the age of 70. This is stated in a study published in the publication Unilad.
The study followed 6,500 volunteers aged 40 and over — 2,361 men and 4,385 women — and divided them into groups based on how often they ate noodles with broth, from less than once a month to three or more times a week.
Over a 4.5-year period, 145 participants died, 100 from cancer and 29 from heart disease. The analysis showed that men who ate ramen three or more times a week had a higher mortality rate than other groups.
A key risk factor is excessive salt. The broth in the dish contains high concentrations of sodium, which can contribute to the development of hypertension, stroke and even stomach cancer. An additional threat is the habit of drinking leftover broth after eating noodles. In addition to dietary factors, the researchers paid attention to the accompanying habits of the participants. People who regularly ate ramen were more likely to be overweight, drink alcohol, smoke - all of which could also affect the overall risk of mortality.
The researchers emphasize that the study is observational in nature. This means that its results do not prove a direct cause-and-effect relationship between ramen consumption and mortality. However, the data obtained give reason for caution, especially when it comes to frequent consumption of this dish in combination with other unhealthy habits.
