Japanese study of the University of Yamagata
Eating the Ramen three or several times a week increases the risk of mortality by about 1.52 times. This is what a study conducted by a team of researchers from the prefecture of Yamagata, in northern Japan, the geographical area of the country that in the last three years has recorded the highest annual expenditure of families in the hot soup based on miso and soybean, generally served with the tagliolini, the vegetables and different condiments, marinated egg and marinas and algae, and which – despite the Chinese origins, is considered the most authentic origins. Japan. The research was conducted jointly by the University of Yamagata and by the Institute of Nutrition Sciences of the Prefecture of Yamagata Yonezawa, involving 6,725 people over the age of 40, subjected to constant monitoring, with medical examinations conducted from 2009 to 2023. The subjects were classified in four groups based on the frequency with which they ate Ramen, and the team studied the relationship between the frequency of consumption Ramen and the risk of mortality. Those who consumed Ramen “three or several times a week” had a higher mortality risk than the group that consumed it “once or twice a week”. Miho Suzuki, professor at the Yonezawa Institute and member of the research group, recommended the admirers of the dish to continue to taste the ramen, avoiding consuming too much to reduce the intake of salt, and always evaluate the nutritional balance with the vegetables and other condiments that are normally associated with the tasty dish.
