I had no idea about this until recently, but it turns out that ramen noodles—those quick, cheap, and tasty meals we’ve all relied on at one point or another—might be hiding more than just high sodium levels and low nutritional value. Most people know that ramen isn’t exactly the healthiest choice when it comes to meal options, especially if you eat it frequently.

But what many people don’t realize is that there’s a particular chemical used in the production of ramen noodles that could pose serious health concerns if consumed regularly over time. That chemical is called tertiary butylhydroquinone, or TBHQ for short. While it might sound like something you’d find in a chemistry lab instead of your kitchen, it’s actually pretty common in the food industry, especially in processed foods like ramen. TBHQ is a synthetic antioxidant that helps extend the shelf life of food by preventing fats and oils from spoiling. In other words, it keeps food from going rancid, which makes it really attractive for food manufacturers.

Since ramen noodles are often deep-fried before packaging to help them stay fresh and cook quickly later, TBHQ is added to preserve the oil in the noodles and maintain the flavor in the seasoning packets. It helps keep the product safe to eat while sitting on store shelves for months or even years. On the surface, that doesn’t sound too bad. After all, we rely on preservatives to help prevent food waste and make sure we’re not eating something that’s gone bad. But the concern with TBHQ isn’t just about what it does in small doses—it’s about what could happen when it builds up in the body over time from frequent consumption of processed foods.

The FDA allows TBHQ in food products at levels up to 0.02% of the total oil content, which is considered safe in moderation. However, multiple studies have raised questions about the long-term effects of regularly consuming this chemical. Animal research has shown that high doses of TBHQ can lead to a number of potential health issues, including tumors, liver enlargement, convulsions, and problems with the immune system. While the levels used in these studies are far above what a typical person might consume in one sitting, the possibility of cumulative effects can’t be ignored, especially when TBHQ is present in so many processed products—not just ramen, but also frozen foods, snacks, crackers, chips, and even certain cereals.

Another area of concern involves possible behavioral effects. Some studies and anecdotal reports have suggested that TBHQ may be linked to increased hyperactivity in children, similar to the concerns raised around certain food dyes and other synthetic additives. Though more research is needed to make a direct connection, it’s enough to make some parents think twice before stocking up on snack foods or instant meals with TBHQ listed among the ingredients. Allergic reactions, although rare, have also been reported. In some cases, people sensitive to preservatives may experience symptoms like nausea, vomiting, skin irritation, or asthma-like reactions after consuming products containing TBHQ. While the average consumer may not notice immediate effects, the idea of a chemical building up in the body over time and potentially causing harm is reason enough to be cautious. So what can you do if you’re concerned about TBHQ in your diet? The first step is awareness—start by reading ingredient labels and being more mindful about what you’re eating. Try to limit your intake of ultra-processed foods and make an effort to prepare more meals at home using fresh, whole ingredients. If you’re a fan of ramen, look for brands that skip artificial preservatives or use air-dried noodles instead of fried ones. You don’t have to give up your favorite quick meals entirely, but making smarter choices can help protect your health in the long run. In conclusion, while ramen noodles offer convenience and comfort, they also come with hidden ingredients that deserve a closer look. TBHQ might help keep your noodles fresh on the shelf, but consuming too much of it over time could potentially lead to serious health problems. Taking a little time to understand what’s in your food—and making small changes when you can—can go a long way in supporting your overall well-being.