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According to Professor Hu Xiaosong, Ph.D. supervisor of the School of Food Science and Nutritional Engineering, China Agricultural University, Instant Noodles are often criticized by people who think eating is not good for health mainly for the following reasons: First, high fat content, because most of the instant noodles are fried way to dry the noodles. However, Professor Hu pointed out that compared with French fries, hamburgers and other instant noodles in the fat content is not very high, with an average of about 16% -18% of fat, of which 11% are palm oil, that is, Human health beneficial vegetable oil, and a hamburger in an average of about 30% of fat, nearly twice as much as instant noodles. Second, contain certain additives. Professor Hu said that when it comes to additives we talk about change, I think it is not conducive to the health of the material, which is the concept of a misunderstanding. The food industry can not do without thickeners, stabilizers and other additives, the country allows the use of, are strictly tested to prove harmless to the human body, we can rest assured that consumption. Third, many people are concerned about the problem of acrylamide. Professor Hu pointed out that all starch-based foods in the high-temperature cooking (over 120 ℃) will produce this carcinogen, therefore, there are french fries, instant noodles, there must be.