Instant noodles as a potential food vehicle

I came across an interesting study on fortified instant noodles. Bronder et al.’s research team investigated whether adding fortificants such as iron, vitamin A and B vitamins would affect the sensory properties of the noodles, and whether the nutrients would remain in the product after cooking. Results showed that the addition of fortificants did not significantly impact sensory properties of food, and 75% of folate, vitamin B2 and vitamin B6 added was retained in the noodles after cooking (Bronder et al. 2017).

One of my preferred varieties of instant noodles. Image source

Instant noodles is a widely consumed convenience food found predominantly in Asian countries, like China, Japan and South Korea. However, it is becoming increasingly popular in other countries, too. So there is potential to improve micronutrient intake on a large scale. It would, however, also be rather controversial to fortify these noodles, as instant noodles do contain high amounts of sodium and fat. A South Korean study found that study participants who consume instant noodles frequently were more likely to have metabolic syndrome—a cluster of conditions that increases the risk of cardiovascular disease and type 2 diabetes, such as obesity and high blood pressure, cholesterol, and blood sugar (Shin et al. 2014). It remains to be seen if this modified food product gains traction and becomes commercially available. If it does become available in supermarkets in the next few years–I might give it a try, unhealthy or not.

References:

BRONDER, K. L., ZIMMERMAN, S. L., VAN DEN WIJNGAART, A., CODLING, K., JOHNS, K. A. & PACHON, H. 2017. Instant noodles made with fortified wheat flour to improve micronutrient intake in Asia: a review of simulation, nutrient retention and sensory studies. Asia Pac J Clin Nutr, 26, 191-201.
SHIN, H. J., CHO, E., LEE, H.-J., FUNG, T. T., RIMM, E., ROSNER, B., MANSON, J. E., WHEELAN, K. & HU, F. B. 2014. Instant Noodle Intake and Dietary Patterns Are Associated with Distinct Cardiometabolic Risk Factors in Korea. The Journal of Nutrition, 144, 1247-1255.