Frequent ramen intake linked to higher mortality risk in Japanese cohort, study finds

A study in Japan linked frequent ramen consumption to a higher risk of premature death, particularly among men under 70 who drank a substantial portion of the broth and also consumed alcohol. Over about four and a half years, researchers tracked health outcomes among thousands of adults in the Yamagata region and found associations between eating ramen often and higher mortality, driven in part by the salty broth.

The cohort included about 6,500 residents aged 40 and older (2,361 men and 4,385 women). Participants were grouped by how often they ate ramen per week: 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 reported consuming ramen at least monthly, with nearly one in three eating it weekly. Respondents were also asked how much broth they typically drank, categorized as up to half the soup or at least half.

The researchers followed the group for 4.5 years and verified deaths with official records when they occurred. In total, 145 participants died during the study: 100 from cancer and 29 from heart disease, with the remainder attributed to other causes. After adjusting for demographic and health factors, the analysis showed that higher ramen intake combined with substantial broth consumption was linked to a higher risk of death. In particular, individuals who ate ramen more than three times weekly and who also drank alcohol had about a threefold higher risk of death than those who ate ramen less often.

Among the key findings, men under 70 who frequently ate ramen and consumed a large portion of the broth appeared to be most at risk. The investigators described the pattern as consistent with the idea that high sodium in the broth may contribute to adverse outcomes, given that salt intake is a known risk factor for hypertension and related diseases.

The study authors cautioned that the design limits causal conclusions. It was observational, depended on self-reported diaries, and did not quantify exact serving sizes or ingredients beyond the broth consumption category. There was also limited information on other foods, exercise, and existing health conditions among participants, making it difficult to rule out confounding factors.

Nevertheless, the researchers wrote that the findings add to evidence that high salt intake can pose health risks and suggest that ramen should perhaps be consumed as an occasional meal rather than a frequent staple. They also advised limiting broth intake when alcohol is consumed, given the observed association with higher risk. Health authorities long have warned that excessive salt contributes to high blood pressure, a leading risk factor for stroke and heart disease. The World Health Organization notes that most countries in its European Region exceed recommended salt intake levels, and national guidelines in the United Kingdom encourage general limits of salt intake around 5–6 g per day. Reducing salt in processed foods and restaurant meals remains a public health priority to lower rates of hypertension and related illnesses.

Ramen has become a mainstream option beyond Japan, including in the United Kingdom, where noodle dishes are commonly available in many eateries and markets. While the study should not be taken as evidence that ramen causes death, it underscores the potential health implications of high-sodium meals when eaten frequently and paired with alcohol.