As if previous warnings about how unhealthy instant noodles weren’t enough already, a recent study by Taipei City’s Health Bureau announced that it detected carcinogenic substances in two instant noodle brands, one from Malaysia, Penang Ah Lai White Curry Noodles and the other from Indonesia, Indomie’s Special Chicken Flavour.
The Health Bureau conducted random inspections of 30 instant noodle products across various supermarkets and found that dangerous amounts of ethylene oxide was discovered in the two instant noodle brands from South East Asia.
The National Cancer Institute states that high levels of ethylene oxide can significantly increase the risks of lymphoma, leukemia as well as stomach and breast cancers. That’s pretty terrifying right?
Moreover, the amount of ethylene oxide discovered in the two instant noodle brands from Indonesia and Malaysia were found to be higher than the permitted levels of pesticide residue specified by the government of Taipei.
The Indomie’s Special Chicken Flavour seasoning powder was found to contain 0.187mg of ethylene oxide, whilst the Penang Ah Loi White Curry’s noodles and sauce packet had 0.065mg and 0.084mg respectively.
The retailers have been asked to remove these two products off their shelves and products’ importers are at risked to be fined somewhere between NT$60,000 to NT$200 million. The Health Bureau then goes on to state that food business nor pesticide manufacturers are allowed to use ethylene oxide.
Having read this news, will you now try to avoid eating instant noodles from these brands? Let us know in the comments!
Also Read: Health DG: Residues of Cancer-Causing Pesticide Have Been Found in Mi Sedaap Instant Noodles
