Prediction of the salt intake from ramen noodles when the soup is not consumed

Abstract

When eating noodles, it is recommended to not consume the soup to ensure reduced salt intake. This study analyzed the salt content of commercial ramen and then created a model for predicting the salt intake from ramen noodles when soup is not consumed. After soaking commercial ramen noodles in soup, the salt contents of the noodles and soup were analyzed separately. The total salt content ranged from 7.7–15.4 g/meal. Noodle thickness, salt concentration and viscosity of soup were significantly correlated with salt content of soaked noodles. Considering the cross-sectional area of noodles, salt concentration, and viscosity of soup as explanatory variables, we created a prediction model for salt intake when soup is not consumed. The predicted value was in good agreement with measured value of commercial ramen noodles. The findings of this study will help in the assessment and reduction of salt intake from ramen noodles with soup.