"The idea that instant noodles cause cancer is nonsense. This claim first appeared in a media report last October, where it was cited by so-called experts linking 'fried instant noodles' with 'carcinogens.' Since then, the rumor has frequently surfaced in news outlets, causing unnecessary concern among consumers.
In reality, the basis of this claim is acrylamide, a substance formed during the frying process of instant noodles. Acrylamide is a white crystalline compound that has been used in industrial applications since the 1950s. In April 2002, Swedish researchers first discovered acrylamide in fried and grilled starchy foods like French fries, potato chips, bread, and cereals. Soon after, similar findings were reported in the UK, Switzerland, and the U.S.
According to expert research, the amount of acrylamide found in instant noodles is relatively low. The average level ranges from 15 to 80 micrograms per kilogram across different brands. This is even lower than traditional Chinese snacks like fried dough sticks, oil cakes, and twisted pastries, as well as other processed foods like breakfast cereals and fried chestnuts. Studies have shown that animals weighing over 50 kg would need to consume 7 grams of acrylamide at once to show any adverse effects. Given that the levels in instant noodles are only 15–80 micrograms per kilogram, it's clear that the amounts are far too low to pose a real health risk. Therefore, there’s no need for consumers to panic.
Experts also remind people that acrylamide is present in many everyday foods, both homemade and industrially produced. However, the presence of a potentially harmful substance doesn’t automatically mean it’s dangerous. The key factor is the "quantity." Without a specific dosage, it’s not accurate to say that something containing a carcinogen will definitely cause cancer.
Instant noodles have become a global staple due to their convenience, safety, taste, quality, and affordability. Since their invention in 1958, they’ve grown into a multi-billion-dollar industry. Countries like South Korea, Indonesia, Japan, and China have high per capita consumption rates. In China alone, the industry reached an output value of 326 billion yuan in 2005, with an annual growth rate of around 20%, showing strong consumer demand.
Over the past two decades, the industry has evolved, introducing non-fried, steamed, and air-dried varieties. These innovations reflect growing consumer preferences for healthier options. Meanwhile, seasoning options have also expanded, showcasing the industry's creativity and potential for future growth.
However, without proper regulations and standards, the industry can face challenges. Currently, China's existing standards for instant noodles do not address acrylamide testing effectively, leaving room for inconsistencies. Industry insiders stress that new standards will help clarify product quality and promote fair competition. As one insider put it, “Non-fried noodles are healthier, but public understanding is still unclear. New standards will help differentiate quality and encourage better practices.â€
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