Is It Ok To Eat Noodles During Pregnancy

Are Instant Noodles a Healthy Food to Eat During Pregnancy?

I’m wondering if it’s safe to eat instant noodles while pregnant. They seem like a great option because they’re quick to prepare, delicious, and full of spices. However, consuming them while pregnant is not quite safe. To begin with, instant noodles are merely a temporary appetite suppressant and have no nutritional value. They are as tasteless as they can get, so it would be best to stay away from them. MSG is another dangerous ingredient found in instant noodles that can be harmful to a baby if consumed in excess. Therefore, it’s advisable to abstain from eating noodles while you’re pregnant.

Side Effects of TBHQ

Large-scale consumption of TBHQ-containing foods during pregnancy may cause tinnitus, delirium, nausea, and dyspnea. The body gets rid of it quickly, but if you regularly eat instant noodles, it might remain in your body for a long time. Moreover, it may result in metabolic syndrome, which raises bad cholesterol, alters blood pressure, and even causes obesity. TBHQ can also lead to heart issues and diabetes.

The Dark Side of Instant Noodles: What Makes Them Harmful? Related:

Pregnant women are usually advised moderate consumption of noodles due to the following reasons (2).

  • Noodles fall under the junk food category because of their high fat and carb content.
  • They are very low on vitamins, proteins, fiber and minerals.
  • The amount of sodium in noodles is one of the main issues.
  • The current U. S. Recommended Dietary Allowance of sodium for adults is 1,500mg/day (3).
  • The sodium content of typical cup-style instant noodles is 2700 mg per 100 grams of edible portions.

Point to Think About: Eating a high-salt diet while pregnant may raise the baby’s risk of hypertension and renal disease in later life.

  • Pregnancy already involves the risk of high blood pressure. The baby may suffer adverse effects from the increased sodium intake (4)

Johna Burdeos, a registered dietitian from Greater Houston, says, “TBHQ is short tertiary butylhydroquinone. It is an additive used to preserve the shelf life of processed foods, including noodles. Like many food additives, TBHQ has not been extensively studied in humans. However, there is controversy surrounding its use. There are studies showing that TBHQ is linked to the incidence of tumors in rats, vision problems in humans, and effects on human behavior.”

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