A long-term Japanese study links frequent ramen consumption — particularly instant varieties with salty broth — to higher risks of premature death, especially in men under 70. Sodium is the key culprit.

It’s no secret anymore: what we eat shapes how long — and how well — we live. Decades of research have drawn a pretty clear line between diets rich in fruits, vegetables, legumes, and whole grains, and a longer, healthier life. On the flip side, regularly consuming ultra-processed foods loaded with salt and fat can nudge that line in the opposite direction.
And now, ramen — yes, the beloved noodle soup adored from Tokyo to New York — has stepped into the spotlight.
What’s really in that bowl
If you’ve ever slurped your way through a steaming bowl of ramen, you know the appeal. At its core, it’s a Japanese soup made from springy wheat noodles, a deeply flavorful (and often salty) broth, and a colorful parade of toppings: pork slices, seaweed, marinated eggs, vegetables.
But beyond the artisanal versions served in bustling ramen shops, instant ramen has exploded worldwide over the past few decades. Those budget-friendly packets, while convenient, often come with even more sodium and far fewer nutrients. It’s a trade-off many people make without thinking twice.
The japanese study
A new study published in the Journal of Nutrition, Health and Aging followed more than 6,500 people over 4.5 years. Researchers grouped participants by how often they ate ramen — from less than once a month to three or more times a week — and then tracked their health outcomes.
By the end of the study, 145 deaths were recorded: 100 from cancer and 29 from heart disease. The standout finding was unsettling: people who ate ramen three or more times per week had a higher risk of premature death, especially men under 70.
There’s a context here worth noting. Heavy ramen eaters tended to be younger men who also smoked, drank alcohol, and were more likely to be overweight. Lifestyle matters, and ramen didn’t exist in a vacuum.
Sodium is the real culprit
Researchers pointed to one major factor driving the increased risk: sodium. A single bowl of ramen broth — if you drink it all — can easily contain more than 3,000–4,000 mg of sodium (roughly 7.5–10 g of salt), well above the recommended daily intake of 2,300 mg (5.8 g).
That kind of regular overload isn’t benign. High sodium intake is strongly associated with hypertension, stroke, heart disease, and gastric cancer. And instant varieties often pile on saturated fats and additives, while offering little in the way of fiber or essential micronutrients.
A word of caution, not panic
The researchers are careful to point out that this was an observational study. It doesn’t prove that ramen directly causes premature death. It shows a correlation — and a pretty strong one — that deserves more scrutiny.
Still, the message is hard to ignore: eating ramen too often, especially instant ramen and especially if you finish every drop of broth, is not a healthy habit. More research will help clarify how much is “too much,” but for now, moderation seems like the obvious takeaway.