Instant noodles, convenient but not profitable

People with dyslipidemia, hypertension, overweight / obesity, diabetes need to limit the use of instant noodles in main meals , because instant noodles are convenient but regular use is not available. health benefits.

Lack of many nutrients

Shrimp noodles are made from the main ingredients from wheat flour, cassava flour, which is a major source of energy from sugars and fats, the amount of protein is very little and mainly plant protein. Therefore, if eating only shrimp noodles without adding protein and fiber, the meal is unbalanced. If the recurrence is frequent and continuous, the body will be deficient in necessary nutrients, affecting the immune system, blood vessels, causing a shortage of vitamins and minerals.

Trans fat created during the production of noodles will increase the level of bad cholesterol in the blood.

In instant noodles contains a lot of saturated fat ( high in saturated fatty acids, hard to digest), carbohydrates, and very low in fiber. During the production process, instant noodles are fried in oil at high temperatures, so the oil is easily oxidized and able to produce more trans fats . Trans fat will increase the level of bad cholesterol in the blood, leading to an increased risk of cardiovascular disease, causing blockage and a risk of stroke.

In addition, there is a small package of spice and fat package in the package, these two packages make instant noodles with attractive colors, additives and flavors that create the appetite, deceiving the feeling of people eating but not good for cardiovascular disease, hypertension.

Trans fat created during the production of noodles will increase the level of bad cholesterol in the blood, leading to an increased risk of cardiovascular disease and stroke.

Nice packaging but not specific information

On the market today there are many types of shrimp noodles, packaged in beautiful packaging, eye-catching with paper, plastic bags, plastic bowls, . With labels that record the value of nutrients not specific and details, information is sketchy, unclear, such as energy value (kcal), protein, fat, carbohydrates, fiber . With these products, there is a need for quantity regulation. trans fat along with the criteria for fat quality in the product. Because the quality of the fat in the daily diet is very important for problems of dyslipidemia, hypertension, cardiovascular disease , etc. The labeling of ingredients in labels helps people Consumers can choose good products and suit their health status.

When using instant noodles, add vegetables and protein from meat and eggs to make up for the vitamins.

Since 2007, we have mentioned trans fat issues in some media, but Vietnamese consumers may not know or be too easy to use. Regulatory authorities have not yet made regulations on the recording of trans fat ingredients on food. Even so, manufacturers need to be a pioneer in ensuring public health, people's health by committing their products to no trans fat and researching to add fiber.

While waiting for trans fat regulations in food products in Vietnam, nutrition experts recommend consumers need to protect themselves by purchasing products from manufacturers that have brands, especially those that have applied quality food safety management systems. Consumers, when using instant noodles should add vegetables and protein from meat and eggs to compensate for vitamins, fiber and protein to ensure adequate nutrition for body needs. Do not use instant noodles in main meals , as regular use is not beneficial to health.