The Impact of Iron, Magnesium, And Potassium Deficiencies on the Nutritional Status of Individuals Who Consume Instant Noodles
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Instant noodles are widely consumed by Iraqi children. However, few studies have investigated the relationship between instant noodles and nutritional status, including iron, magnesium, and potassium, in Iraq. This study aimed to examine the association between instant noodle consumption and food and nutrient intake in Iraqi children. The study analyzed the levels of Iron, Magnesium, and Potassium in 30 individuals taken from different schools’ students, categorized into two groups: Group A: Students who consume instant noodles (20 students). Group B: Students who do not consume instant noodles (10 students). The participants' ages ranged from 8 to 12 years, with both male and female students included in the analysis. The findings indicate that iron, potassium, and magnesium levels were notably lower in individuals who frequently consumed instant noodles. This study provides clear evidence that frequent consumption of instant noodles is associated with a decline in essential mineral levels. The data shows that individuals who rarely consume instant noodles maintain normal levels of iron, magnesium, and potassium, while frequent consumers exhibit deficiencies.
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