The shelf life of a product refers to the best edible period of the product. The shelf life of the product is provided by the manufacturer and marked on the product for limited use.

For storage, some preservatives will be added to instant noodles. If left for a long time, the oil in instant noodles will be oxidized and decomposed by air, resulting in toxic aldehyde peroxides. Eating this oily instant noodles will pose a threat to health. Such as dizziness, headache, fever, vomiting, diarrhea and other poisoning phenomena. In addition, the packaging of instant noodles is damaged, the sealing is not strict, the storage time is too long, and it may be contaminated by bacteria and poisons.

Shelf life is not the only criterion to identify whether food and other products have deteriorated. The reason for deterioration may be the premature deterioration of substances with changes in storage methods and environment. Therefore, food should be eaten as soon as possible before the expiration of the shelf life.

Extended data

Instant noodles are made of refined flour, which will lose a lot of cellulose and minerals during processing.

So if you eat it regularly, it is very easy to suffer from intestinal cancer because of the lack of cellulose and calcium. Moreover, eating too thin and too thin is easy to constipation, and it is easy to induce intestinal cancer when feces stay in the large intestine for a long time.

The salt content of instant noodles is high. If the salt intake is too high, it is easy to get high blood pressure and damage the liver. Moreover, the phosphorus in instant noodles will hinder the absorption of calcium in the body, and long-term consumption will easily cause diseases such as bone deformation and fracture.

The oil in instant noodles will become "oxidized lipid" after oxidation, which can accelerate people's aging and cause arteriosclerosis, making people prone to health hazards such as cerebral hemorrhage, heart disease and kidney disease.

References:

Baidu encyclopedia-shelf life