Can Eating Too Much Ramen Harm Your Health?

Ramen has been one of those dishes that have gain popularity over time. From traditional household in China and Japan to now all over the world, people not only consume ramen for convenience but for the taste and experience as well.

A recent large‐scale Japanese cohort study links frequent ramen consumption with a higher risk of death, especially among men under 70. The research, published in the Journal of Nutrition, Health & Aging, warns that drinking the broth could amplify health hazards.

The study tracked 6,725 Japanese adults aged 40 and above over an average of 4.5 years. Participants were divided into groups based on how often they ate ramen: less than once a month, one to three times per month, one to two times per week, and three or more times a week.

The results showed that people who ate ramen three or more times weekly had a higher risk of death compared to those who ate it less often. The risk was most pronounced in men younger than 70, people who regularly drank alcohol, and those who consumed more than half of the broth. During the study, 145 deaths were recorded, including 100 from cancer and 29 from heart disease.

Ramen, a soupy noodle dish with roots in Chinese cuisine, has become a defining element of Japanese fast food culture. During Japan’s Meiji era (1868–1912), the country opened up to foreign influences, allowing Chinese immigrants to introduce their cuisine. One of these was la mian (hand-pulled noodles), which Japanese customers embraced under the name “ramen.”

These noodles are served in a flavorful broth—commonly made from chicken, pork, miso, or vegetables—and complemented with toppings such as slices of pork, seaweed, scallions, and a soft-boiled egg.

Studies point to sodium as the key factor driving these risks. A single bowl of ramen, especially when the broth is consumed, often contains more salt than the recommended daily intake. In some analyses, the sodium content of one serving reached over 6 grams—far above the World Health Organization’s daily limit of 2 grams.

Broths made from pork bones were found to be saltier than those made with chicken or fish. Drinking the soup increases sodium intake dramatically, pushing levels beyond safe dietary limits. Excess sodium is known to raise blood pressure and increase the risk of conditions such as stroke, gastric cancer, and heart disease.

Hence high salt intake from ramen may contribute to these risks, prompting experts to recommend moderation to reduce potential health impacts in at-risk populations.

References:

1. Yamagata Cohort Study. 2025. "Frequent Ramen Consumption and Increased Mortality Risk in Specific Subgroups: A Yamagata Cohort Study." Journal of Nutrition, Health & Aging 29 (2): 100643.

(Rh/Eth/ARC/MSM)