Japanese Researchers: "Sodium in Broth Is the Culprit... Enjoy in Moderation"
"Leave Half the Broth, Balance with Vegetables"
A study has found that people who eat ramen, a dish considered a staple food in Japan, three or more times a week have a 1.5 times higher risk of death compared to those who consume it only once or twice a week.
According to ABC TV, a network affiliated with TV Asahi in Japan, a joint research team from Yamagata University and Yamagata Prefectural Yonezawa University of Nutrition Sciences tracked and analyzed the relationship between ramen consumption frequency and mortality risk among 6,725 men and women aged 46 to 74 last month.
The results showed that individuals who ate ramen three or more times a week had a 1.52 times higher risk of death compared to those who ate it once or twice a week.
The research team categorized ramen consumption frequency as "less than once a month," "one to three times a month," "one to two times a week," and "three or more times a week," and compared the mortality risks. The group with the lowest risk was those who ate ramen "one to two times a week." Using this group as a reference, the risk of death was 1.43 times higher for "less than once a month," 1.09 times higher for "one to three times a month," and 1.52 times higher for "three or more times a week."
The researchers pointed out that excessive ramen consumption may increase the risk of stomach cancer, heart disease, and stroke, with sodium in ramen likely being the main cause. The daily salt intake recommended by Japan's Ministry of Health, Labour and Welfare is 7.5 grams for men and 6.5 grams for women, but a single bowl of ramen sold in restaurants contains about 7.7 grams of salt.
The study identified certain groups as being at particularly high risk of death from ramen consumption: men, those under 70 years old, people who drink more than half the broth, and frequent alcohol drinkers. The researchers explained that younger men tend to increase their sodium intake further by ordering larger portions, extra toppings, or rice with their ramen.
In comparison, soba (buckwheat noodles) contains 6.3 grams of salt and udon contains 7.0 grams, which are relatively lower. However, the research team cautioned, "It is important to be mindful of broth consumption." Professor Tsuneo Imada of Yamagata University School of Medicine told ABC TV, "Ramen itself is not a bad food. However, since sodium is concentrated in the broth, it is easy to consume too much without realizing it," urging caution.
Professor Imada emphasized the importance of paying attention to both the way and frequency of eating ramen. He recommended leaving more than half of the broth, limiting consumption to once or twice a week, and supplementing with potassium through vegetables or vegetable drinks. Professor Imada also noted, "Eating ramen as a 'finishing meal' when you are already full is a classic case of overeating," and advised, "To help flush out the salty broth, it is best to balance your meal with vegetables." He added, "Ramen can actually have a positive impact on health when enjoyed in moderation."
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