The Truth Behind Popular Ramen Companies: Cancer-Related Carcinogens

Buldak or Samyang? Instant noodles are popular hits, dominating the charts as Buldak flavors rack up in local delis. They are cheap, spicy, easy to stir up, and delicious. However, new reports and videos suggest that the famous noodles might come with more than just a flavorful taste, but rather possible harmful chemicals and cancer risks.  

The Samyang Foods company has made a comeback after modernizing its 1963 recipe. First launching their Buldak in 2012, Samyang’s product release falls within the 36th anniversary of their “beef tallow incident,” which downgraded their company, signaling a shift toward reclaiming prestige in the industry. The incident broke out in 1989 after an anonymous report accused Samyang Foods of using unsafe processed beef fat in its ramen. 

Many popular ramen dishes include preservatives and additives that enhance flavor but are harmful to the human body. For example, tertiary butylhydroquinone, more commonly known as TBHQ, is a common ingredient that helps ramen be stored for longer durations of time. While regarded as safe in minimal quantities, TBHQ can increase the risk of lymphoma and enlarge the liver. When consumed in large doses, it may cause cell damage through oxidative stress. An assessment of the genotoxicity of TBHQ at a concentration of 400 mg/kg in mice organs showed DNA damage in stomach cells at 24 hours and enhanced DNA migration in liver and kidney cells after the formation of Reactive Oxygen Species (ROS). 

Another common flavor enhancer is monosodium glutamate, also known as MSG. This additive is mostly used in savory foods to make them more pleasing to the tongue. However, MSG is linked with headaches, giddiness, sweating, abdominal pain, and urticaria. Some individuals are also prone to be more sensitive to MSG than others. In small amounts, these chemicals can be moderated; however, overconsumption may lead to health risks.

A study of 6,440 Korean adults also found that those who regularly ate instant noodles had lower intakes of vital nutrients such as proteins, phosphorus, calcium, iron, potassium, niacin, and vitamins A and C. While this isn’t necessarily due to the consumption of ramen noodles, it suggests that ramen noodles alone are not a sustainable source of nutrients in the long term and should be consumed alongside other foods. 

The intense spiciness of modern ramen noodles can also put certain age groups at risk. Henrik Dammand Nielsen, head of the Danish Food and Drug Administration, said that “chili in large quantities poses a risk to children and frail adults in particular.” Many possible symptoms can include burning sensations and discomfort, nausea, vomiting, and high blood pressure. Individuals under the age of 70 who consume alcohol alongside large amounts of ramen may also be susceptible to a faster mortality rate.

Harmful chemicals are often hidden away in tiny markings in ramen packages, gaining little to no attention. Without proper warnings regarding the toxic effects and implications of exposure, people lack the information necessary to make informed decisions as to whether they’re being exposed to certain chemicals and how to eliminate or reduce the risk of exposure.