Noodle intake linked to metabolic syndrome

High noodle consumption may lead to the development of metabolic syndrome, according to a recent study involving Korean adults.

“A positive association between noodle intake and metabolic syndrome was observed regardless of the type of noodles,” the investigators said.

A total of 10,505 adults were examined in this study, which used the combined data of the 2012–2016 Korea National Health and Nutrition Examination Survey (KNHANES). A food frequency questionnaire based on 112 food items was used to assess noodle intake.

The investigators calculated the odds ratios (ORs) and their 95 percent confidence intervals (CIs), controlled for confounders, using multivariable logistic regression models.

People in the highest levels of noodle intake were more likely to develop metabolic syndrome than those in the lowest levels (OR, 1.48, 95 percent CI, 1.16–1.90; p_trend=0.002). This positive association also extended to hypertriglyceridemia and abdominal obesity, which were components of metabolic syndrome. [Asia Pac J Clin Nutr 2025;34:193-201]

In the overall population, people with high noodle consumption showed a 38-percent (OR, 1.38, 95 percent CI, 1.14–1.66; p_trend<0.001) increased likelihood of having hypertriglyceridemia compared to those with low consumption.

“The tendency for people who consume a lot of noodles to have raised odds of metabolic syndrome was observed when analysed by the type of noodles,” the investigators said.

Potential mechanisms

The association between noodle intake and metabolic syndrome may be potentially explained by several mechanisms. For instance, noodles normally consist of refined white wheat flour, which lacks dietary fibre and essential micronutrients, as these are removed during the processing. [Food Economics 2005;2:150-166; Metabolism 2009;58:675-681]

“Unlike whole grains which have a low glycaemic index due to their slow digestion and absorption due to their physical shape and high viscosity of dietary fibre, refined carbohydrates are processed into smaller particles and have a high glycaemic index,” the investigators said. [Am J Clin Nutr 1988;47:675-682; Crit Rev Food Sci Nutr 2023;63:5339-5357]

Foods with a higher glycaemic index elevate the levels of postprandial glucose faster than those with a lower glycaemic index, leading to higher insulin requirements. [Am J Clin Nutr 1997;66:1264-1276; Nutrients 2017;doi:10.3390/nu9070769]

Previous studies have shown the association of high dietary glycaemic index and load with an increase in fasting blood sugar, fasting triaclyglycerol concentrations, and BMI, as well as a decrease in high-density lipoprotein cholesterol. [Am J Clin Nutr 2001;73:560-566; Am J Clin Nutr 2006;83:1161-1169]

In addition, “[n]oodles contain a large amount of sodium and are usually eaten with broth or sauce that contains salt,” the investigators said. “Thus, sodium may also affect the risk of metabolic syndrome.”

A meta-analysis of 17 epidemiological studies involving 66,274 individuals showed that people with the highest levels of dietary or serum/urinary sodium were more likely to have a metabolic syndrome (OR, 1.37) than those with the lowest sodium levels. [Crit Rev Food Sci Nutr 2019;59:196-206]

"Sodium consumption was positively associated with a risk of obesity, and insulin resistance caused by obesity is the primary aetiology of metabolic syndrome,” the investigators said. [Nutr Res 2018;55:33-44; Am J Epidemiol 2002;156:1070-1077]