Rumor: Many people think that instant noodles contain preservatives and will become mummies if eaten too much. In fact, instant noodles do not contain any preservatives. But for the convenience of storage, bht was added to the oil to prevent food acidification. Bht is a carcinogen, which can cause hepatomegaly, chromosome abnormality and reduce reproductive rate. The meat package, oil package, salt package and flavor package in instant noodles all contain antioxidants, and eating too much is a burden to the liver. What is even more frightening is that instant noodles are packed in bowls and made of styrene. When they encounter high heat in the brewing process, these substances will dissolve out, which is harmful to health. Lin, director of clinical toxicology department of Chang Gung Memorial Hospital in Linkou, replied: bht is an antioxidant, which is generally added to fried instant noodles to prevent oil oxidation from producing strange smell. Bht is not a carcinogen, and the specious concept on the Internet needs to be clarified. Although it is not carcinogenic, it will increase the toxicity of other carcinogens. Animal experiments have found that bht may cause gastroenteritis, nausea, vomiting and neurotoxicity. Because bht is added to instant noodles mainly to prevent oil oxidation and affect flavor, some instant noodles now use vitamin E instead of bht as an antioxidant. Whether bht or vitamin E is added to instant noodles can be known from the label on the package. The US Food and Drug Administration stipulates that bht in instant noodles should not be higher than 0.02ppm, and people can know whether bht exceeds the standard from the packaging. The material of instant noodle bowl is styrene, which is a carcinogen. Long-term low dose may lead to cancer, such as hematological tumor, lymphoma, breast cancer and pancreatic cancer, while acute high dose may lead to arrhythmia, respiratory failure, hepatitis, nausea and vomiting. Styrene will flow out at 7 or 80 degrees Celsius and be released in large quantities at 8 or 90 degrees Celsius. People should not directly brew instant noodles in bowls, and it is forbidden to use it for microwave heating. It is best to use a paper bowl. Lin, head of the nutrition group of Sun Yat-sen Hospital, replied: both the conditioning package and oil in instant noodles contain antioxidants to prevent the ingredients from being oxidized. These antioxidants themselves have been over-oxidized and detoxified by the liver after being eaten in the body, which increases the burden on the liver. The problem of instant noodles is not limited to this. Seasoning bags and oils contain a lot of saturated fatty acids, which will increase total cholesterol and decrease high-density cholesterol (good cholesterol), which is not good for cardiovascular health. In addition, when fried, the triglyceride content of instant noodles is high, which will increase blood lipid, and the contents of seasoning package, salt and monosodium glutamate are also particularly high. The salt content of a pack of instant noodles is about 5 grams, and patients with chronic diseases can only consume 3-5 grams of salt a day. Eating a pack of instant noodles exceeds the salt intake of patients with chronic diseases in one day, while the recommended salt intake of ordinary people is 8 8- 10/0g a day. Nutritionists advise patients with chronic diseases such as hypertension, heart disease and kidney disease not to eat instant noodles as much as possible, but to eat fresh food. The heat of instant noodles is quite high. Ordinary packaged instant noodles have more than 300 calories, which is higher than eight-full rice. If it is a full meal, the calories are as high as 6700 calories, which is not suitable for people who want to lose weight. If people want to eat instant noodles, it is suggested to brew them with hot water first, and then pour out the water before cooking, which can reduce the content of salt and oil. Don't put all the salt packets, but add eggs and kelp buds to increase nutrition. If possible, cooking is better than brewing, because cooking can increase the content of fiber and vitamin C, and eating too much monosodium glutamate is also harmful.