That easy, appetizing packet of instant noodles is a favorite for many, but consuming it too often can be a “toxic relationship” for your health, according to medical experts. One of the primary risks to watch out for is Type 2 diabetes.
An internal medicine specialist, Dr. Christian Dion Saelan, explains the scientific connection. When you eat instant noodles, your body experiences a sudden spike in sugar.
“Pancreas is panicking, rushing to produce insulin. If this happens often, over time the pancreas can get tired and that’s where love turns into a metabolic problem,” said Dr. Dion.
This repeated stress on the pancreas, as it struggles to manage the sudden influx of sugar, is what can ultimately lead to diabetes.
The main ingredient in most instant noodles is wheat flour, a processed carbohydrate. Scientific literature, such as the White Book of Guidelines for Answering Mi Instant (F. G. Winarno, 2002), notes that nutritionists do not recommend daily consumption.
Wheat flour contains a high level of starch, with about 62–70 grams of carbohydrates per 100 grams of material.
This high starch content means a significant glycemic index needs to be considered, as it directly impacts blood sugar levels.
Additionally, the seasoning packets are often packed with high amounts of sodium, which can lead to other health issues. As Dr. Dion warns, “High sodium can make blood pressure rise.”
To minimize the health risks, including the danger to your pancreas and blood pressure, nutritionists advise extreme moderation:
Limit your instant noodle consumption to a maximum of two times in two weeks or four servings in a month.
Diabetics are urged to be even more restrictive due to the high processed carbohydrate content.
