Instant noodles may be the go-to food of this busy, on-the-move generation, but scientists are warning consumers that this convenience may cost them their lives.

A new study published in "Journal of Nutrition" found that consuming instant noodles may increase an individual's risk of developing cardiometabolic syndrome. The syndrome consequently increases the a risk for severe cardiovascular disease and stroke, more often in women.

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The study focused on consumers in South Korea, because  the country has the highest per-capita number of instant noodle consumers in the world. Also, in recent years, many South Koreans have had to deal with health issues such as obesity and heart disease.

"While instant noodle intake is great in Asian communities, the association between instant noodle consumption and metabolic syndrome has not been widely studied," shared Hyun Joon Shin, one of the researchers of the study.

Researchers found that eating instant ramen twice or more a week can lead to the syndrome, but it's not necessarily due to the noodles or other ingredients added.

Instant ramen is considered as unhealthy because it is high in saturated fat and salt and, it contains MSG and TBHQ. TBHQ is a petroleum byproduct and preservative.

The primary cause of the health risk is the container in which some instant noodles come in. Some instant ramen come in Styrofoam, which contains BPA, or bisphenol A. BPA has been known to interfere with hormonal functions, specifically estrogen.

Instant ramen also is high in saturated fat, and contains MSG and the chemical preservative and petroleum byproduct TBHQ.

What researchers are hoping for is that people become more aware of the risks involved in consuming the food they usually eat. 

"My hope is that this study can lay a foundation for future research about the health effects of instant noodle consumption," Hyun added.