| Summary: | 碩士 === 國立陽明大學 === 生醫光電研究所 === 103 === Background: Instant noodle is a dried or precooked noodle block with a packet of flavoring powder and/or seasoning oil. The frequency of individuals with instant noodles use not only have elevated the prevalence of cardiovascular events, but also brought about physiological healthy problems. Long-term consumption of instant noodles is a well-known contributing factor to many cardiovascular disease and any other health problems. The chili seasoning in the instant noodle is rich in capsaicin. Studies have confirmed that capsaicin can enhance human autonomic nervous system (ANS) activities. We have known that ANS activities imbalance can influence human health. However, the effects of major flavoring packages in instant noodles on ANS activities are scant. Currently, heart rate variability (HRV) analysis has gained popularity in quantifying ANS function non-invasively. It is crucial to describe the impacts of instant noodles use among individuals on ANS function, not only to document the potentially substantial burden of eating instant noodles on physiological function of human body, but also to encourage and provide suggestions of further guidance of food intake. Therefore, the purpose of this study attempts to explore the influence of the major flavoring packages in instant noodles, chili package and noodles on ANS activities through HRV analysis.
Question/Hypothesis: We hypothesize that eating instant noodle, indeed, can cause wide variation on heart rate (HR) and ANS. It is related to noodles, flavoring powder, chili oil, and meat in the instant noodles.
Specific aims: The purpose of this study aims to understand the impact of the major instant noodle seasoning packet components, capsaicin and sodium, on HR, blood pressure (BP) and the activity of the ANS.
Experimental design: This study was carried out on 30 health male adults, aged between 20-40 years, with body mass index (BMI) between 18-24, and without taking medication, drinking, and smoking. Participants were required to abstain from caffeine and alcohol one day before the entire study. In order to retrieve ECG signal and real time HRV analysis during the experiment, participants need to wear Patch III, a wireless HRV recorder (Patch III) which is designed by our lab. This study included four experimental groups: add all seasoning packets, remove the seasoning powder packet, remove the spicy seasoning packet and remove the powder and spicy seasoning packets on the same time. Control group: 600 ml hot water temperature range 55-60 ℃ which is same as instant noodles before eating. Participants underwent the four groups at lunch time (11:30 am-2:00 pm) randomly. Participants were required to eat instant noodles at 12:00 pm and read same type of books at the rest of time without any other activities.
Results: In this study, we found that drinking hot water can cause a brief trend of rise first then fall on HR and cause a brief trend of fall first then rise on total power (TP), low frequency power (LF) and high frequency power (HF). Eating instant noodles can cause HR increasing about 20 bpm, and cause TP, LF and HF significantly decrease and cause LF% and LF/HF significantly increase as compared to the group of drinking hot water. Besides, chili oil can shorten the time of reaching the maximal change on HR, both flavoring powder and chili oil can increase LF/HF slightly.
Conclusion： Eating instant noodles and mix with flavoring packages was associated with the increase of sympathetic activity, which might be an important implication that for people with cardiovascular disease have to eat with precautions.
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