Once upon a time, instant noodles were not only a must-have tool for spring transportation, but also the “flavor” of Chinese people over the years. However, this landscape is in decline. According to the World Instant Noodle Association statistics show that from 2013 to 2016, China’s mainland and Hong Kong’s annual sales of instant noodles decreased by about 8 billion packets, followed by news of the closure of a number of instant noodle manufacturers from time to time. Behind the scenes, in addition to reflecting the transformation of people’s lifestyles and consumption structure, it also shows that the health awareness of residents has been substantially improved. Instant noodles were born in Japan in the 1950s, and since then it has been all over the world for decades. Its composition is through the shredding out of the noodles for steaming, deep-frying, so that the shape of the noodles fixed (generally square or round), before eating to boiling water, with dissolved seasonings. There are three main types of instant noodles: deep-fried, non-fried and wet instant noodles, with deep-fried instant noodles dominating the market. I am strongly opposed to the frequent use of instant noodles as a staple food, especially my renal friends, do not try to simplify the instant noodles as their staple food on the way to the clinic. The impact of instant noodles on people is highlighted in the following aspects: 1, lack of nutrition Although instant noodles belong to the deep processing of flour, containing protein, fat and carbohydrates, but the number is very small. The key is the flour in the washing process, a large number of vitamins (thiamin, riboflavin, niacin) components were lost nearly 1 / 3 or more; minerals, protein and fat damage is also a loss of varying degrees. Therefore, the instant noodles is to sacrifice nutrients to meet the requirements of its process does not pay. 2, a large number of B vitamins are destroyed in the processing of instant noodles in the process of ultra-high-temperature steaming and frying and drying process, a large number of nutrients are destroyed, especially B vitamins are the most significant. Especially fried instant noodles, B vitamins almost all gone. As we all know, vitamins (vitamin), also known as vitamins, is to maintain the body’s vital activities necessary nutrients, but also to maintain the body’s health of the important active substances, B vitamins and vitamin family in the most important, especially vitamin B1, the human body can not be synthesized in the body’s content is very small, mainly from the food, vitamin B1 (thiamine) once a long-term lack of, will be induced vitamin B1 deficiency disease, also known as foot fungus, is one of the common nutrient deficiency diseases. If the neurological manifestations are predominant, it is called dry pediculosis, and if the heart failure manifestations are predominant, it is called wet pediculosis. The former manifests as ascending symmetrical peripheral neuritis, sensory and motor disorders, decreased muscle strength, foot drop and toe drop in some cases, and cross-threshold gait when walking. The latter manifests as weakness, fatigue, palpitations, shortness of breath and so on. 3, additives, instant noodles taste gluten can also be long-term shelf life, and its use of thickeners, stabilizers are inseparable. Although the content of some chemicals in the national permissible range, but long-term consumption should be cautious. 4, the salt content is seriously excessive A packet of instant noodles contains about 6 grams of salt, almost up to the amount of salt a person a day. Frequent consumption is very easy to induce high blood pressure, caused by the heart, the workload of the kidneys increased significantly. In addition, in order to improve the fresh flavor of its seasoning is also rich in phosphates and other ingredients. This kind of phosphorus-containing substances will affect the kidneys to the full absorption and utilization of calcium, which can easily lead to osteoporosis, causing bone fractures, deformation of the body’s bones or teeth easily fall out. 5, harmful tableware Many instant noodles are equipped with plastic tableware, when the water brewing, if the temperature reaches 65 degrees Celsius or more, the harmful substances will penetrate into the food, the human liver, kidneys, reproduction, blood and central nervous system damage. 6, accelerate the aging of the human body instant noodles in the deep-frying process, in which the oil package will generally be oxidized into oxidized lipids, often eat instant noodles, this oxidized fats and oils into the body will accumulate in the blood vessels or other organs, accelerate the aging of the human body, and may even cause hardening of the arteries, induced by cerebral hemorrhage, heart and kidney disease occurs. Of course, there are two sides to everything. The advantage of instant noodles is that they are convenient and can provide busy people with the energy they need quickly. However, from the nutritional point of view, instant noodles are only a kind of food to fill up the hunger, the nutritional value is very low, can never be used as a staple food, long-term consumption will cause malnutrition, induced hypertension and other diseases.