IntroductionWelcome to The Sense Check Lab, the podcast where we cut through the noise, separate myths from facts, and deliver evidence-based insights you can trust. Today we’re diving into a beloved convenience food found in pantries worldwide—instant noodles.In this episode, we’ll unpack the real research behind the health risks of instant noodles, identify which parts are most harmful, and give you practical tips to enjoy them smarter—without compromising your well-being. So let’s get to the facts and leave the hype behind.DisclaimerThis podcast episode is intended for informational purposes only and does not constitute medical advice. The scientific studies and regulatory information discussed are based on current research and guidelines, but individual health circumstances vary. Always consult a healthcare professional or registered dietitian for personal dietary or health concerns. The Sense Check Lab is committed to transparent, evidence-based discussions, but listeners should apply their own judgment when interpreting the information presented.Reference List Shim, J.-S., et al. “Instant noodle consumption is associated with cardiometabolic risk factors among college students in Seoul.” Nutrition Research and Practice, 2013.Park, S., et al. “Instant noodle intake and dietary patterns are associated with distinct cardiometabolic risk factors in Korea.” Nutrition Journal, 2014.International Agency for Research on Cancer. “Some Chemicals Present in Industrial and Consumer Products, Food and Drinking-water.” IARC Monographs, 2019.European Food Safety Authority. “Scientific Opinion on the re‐evaluation of tert‐Butylhydroquinone (TBHQ) as a food additive.” 2015.Food Safety and Standards Authority of India (FSSAI). “Report on Heavy Metal Content in Instant Noodles.” 2015.

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