Frequent ramen consumption tied to higher mortality in Japanese study

A large Japanese cohort study found that eating ramen more than once a week may be associated with a higher risk of premature death in some groups, according to researchers reporting in the Journal of Nutrition, Health and Ageing. The study tracked about 6,500 adults, 2,361 men and 4,385 women, aged 40 and older living in Yamagata Prefecture. Participants were grouped by how often they ate ramen: less than once a month, one to three times a month, once or twice a week, and three or more times a week. Most participants ate ramen at least once a month, and nearly one in three ate it weekly.

Over a follow-up of four and a half years, researchers verified death outcomes using official records when available. Of the 6,500 participants, 145 died during the study period, including 100 from cancer and 29 from heart disease. After adjusting for a range of factors, the researchers found that people who drank at least half of the salty ramen broth and ate ramen often had a higher risk of death than those who ate ramen less frequently. In particular, those who consumed ramen more than three times a week and also drank alcohol showed about a threefold increase in mortality risk compared with the least frequent eaters.

The researchers highlighted that men under 70 who frequently ate ramen appeared to be at the greatest risk, with the salt content of the broth identified as a potential driver of the association. They noted that ramen noodles and their broth tend to be high in sodium, which can raise the risk of salt-related diseases such as hypertension, stroke and certain cancers. The study authors cautioned that the high-sodium nature of the dish, especially when consumed regularly in larger portions or with a salty broth, may contribute to adverse health outcomes when paired with alcohol.

The study authors stressed that the findings do not prove causation. It was an observational study based on self-reported dietary diaries, which are subject to inaccuracies and may not capture true portion sizes or all ingredients consumed alongside ramen. The researchers also acknowledged gaps in data, such as exercise habits, existing medical conditions, and precise amounts of ramen and broth consumed per serving. They emphasized these limitations when interpreting the results and cautioned against drawing broad conclusions about ramen as a whole.

Despite the limitations, the study adds to a growing body of evidence about the health risks associated with high sodium intake in everyday foods. Nutrition and public health experts have long linked excessive salt to raised blood pressure, a major risk factor for cardiovascular disease. In Europe, the World Health Organization has reported widespread excess salt consumption, including in the United Kingdom, though specific limits vary by guideline. NHS guidance typically recommends no more than 6 grams of salt per day for adults, while some international guidelines aim for about 5 grams per day. High salt intake is associated with increased blood pressure and, in turn, a higher risk of stroke and cardiovascular events. Some studies also connect salt to gastric cancer risk, though evidence varies by population and context.

The authors concluded with a cautious public health message: for people who regularly consume ramen, it may be prudent to limit the frequency of meals and to be mindful of broth intake, particularly when alcohol is part of the meal. The broader takeaway for consumers is to watch overall sodium intake, especially from ready-to-eat and restaurant foods, and to balance ramen consumption with other meals that are lower in salt. As with many nutritional findings, clinicians and researchers Stress the importance of considering individual health profiles, including blood pressure, kidney function and metabolic risk, when interpreting this study and applying its lessons to daily eating habits.