Instant noodles, convenient...but not beneficial

People with lipid disorders, high blood pressure, overweight/obesity, and diabetes should limit the use of instant noodles in main meals.

People with dyslipidemia, high blood pressure, overweight/obesity, and diabetes should limit the use of instant noodles in main meals, because although instant noodles are convenient, regular use is not good for health.

Lack of many nutrients

Instant noodles are made from the main ingredients of wheat flour and tapioca flour, which are the main sources of energy from starch and fat, with very little protein and mainly vegetable protein. Therefore, if you only eat instant noodles without adding protein and fiber, your meal will be unbalanced. If you eat it regularly and continuously, your body will lack essential nutrients, affecting your immune system, blood vessels, causing vitamin and mineral deficiencies.

Instant noodles contain a lot of saturated fat (contains a lot of saturated fatty acids, difficult to digest), carbohydrates (starch) and very little fiber. During the production process, instant noodles are fried in oil at high temperatures, so the oil is easily oxidized and has the ability to create more trans fat. Trans fat will increase the level of bad cholesterol in the blood, leading to an increased risk of cardiovascular disease, causing blockages and leading to the risk of stroke.

In addition, the noodle package also contains a small seasoning packet and a fat packet. These two packets make the instant noodle bowl more colorful and attractive. The additives and flavors have the effect of making it more delicious, deceiving the eater's senses, but are not good for people with heart disease or high blood pressure.

Nice packaging but information is not specific

On the market today, there are many types of instant noodles, packaged in beautiful, eye-catching paper, plastic bags, plastic bowls, etc. With labels showing the nutritional value of ingredients that are not specific and detailed, the information is sketchy and unclear such as: energy value (kcal), protein, fat, carbohydrates, fiber, etc. For these products, there should be regulations on the amount of trans fat along with criteria on the quality of fat in the product. Because the quality of fat in the daily diet is very important for problems of lipid disorders, high blood pressure, cardiovascular disease, etc. Clearly stating the ingredients on the label helps consumers choose good products that are suitable for their health condition.

Since 2007, we have mentioned the issue of trans fat in some mass media, but Vietnamese consumers may not know or are too easy-going so they still use it. Meanwhile, the management agency has not yet issued regulations on labeling trans fat on food.

However, manufacturers also need to take the lead in ensuring public health and people's health by committing to their products not containing trans fat and researching to add more fiber. While waiting for regulations on trans fat in food products in Vietnam, nutrition experts recommend that consumers need to protect themselves by choosing to buy products from branded manufacturers, especially those that have applied a quality food safety management system.

Consumers, when using instant noodles, should add green vegetables and proteins from meat and eggs to compensate for the amount of vitamins, fiber and protein to ensure adequate nutrition for the body's needs. Instant noodles should not be used in main meals, because regular use is not good for health.

According to Zing.vn