Can You Eat Noodles After Wisdom Teeth Removal?

By Dr Jorge Metri (PhD) | Reviewed by Dr Anny Manrich (PhD)
Page last updated: 01/07/2023 | Next review date: 01/07/2025
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The contents of this article are fact-based except otherwise stated within the article.

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Author bio

Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.

Dr Jorge Metri’s highlights:

  • Invited Reviewer of two international scientific Journals
  • PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
  • Diploma in Artificial Intelligence at Universidad Anáhuac, México
  • Bachelor’s degree in Nutrition at the Universidad Latino

“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.

Professional experience:

Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.

Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.

In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.

Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.

Education:

  • 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
  • 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
  • 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.

Main publications of Jorge Metri:

Conference papers:

You can view some of Dr Metri’s work below and links to his professional profiles:

LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/ 

Research Gate:  https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2 

Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es 

ORCID: https://orcid.org/0000-0002-7333-3688 


Dr Jorge Metri (PhD)
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Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights: 

  • Research and Technology at the Brazilian Agricultural Research Corporation
  • PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
  • Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

 

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience: 

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate, 

 

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow. 

 

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed. 

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

 

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity. 

 

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies. 

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

  • 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
  • 1999 One year scholarship at the Technical University of Munich
  • 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
  • 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
  • 2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

 

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

 

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658. 

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

 

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

 

You can view some of Dr Anny’s work below and links to her professional profile. 

 

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2  

 

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100  

 

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ  

 

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

 


Dr Anny Manrich (PhD)
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In this brief article, we will answer the query “Can You Eat Noodles After Wisdom Teeth Removal?” Additionally, we will briefly overview why the main recommendation is to have liquid and soft foods in the first 24 hours after the procedure. Besides, this article presents some considerations to take into account when consuming noodles after wisdom teeth removal. Finally, it presents alternatives to noodles if you are uncomfortable with them.

Can You Eat Noodles After Wisdom Teeth Removal?

Yes, but you must wait 24 hours to eat noodles. During the first 24 hours after the procedure, you should eat only cold liquid foods to reduce inflammation and prevent discomfort and pain (1,2).

What are the Post-Surgery Diet Recommendations?

The main recommendation is to follow a cold-liquid diet within the first 24 hours after the wisdom teeth removal. 

Cold is good for reducing inflammation and pain sensation, besides, the liquid foods do not need chewing and are easy to swallow; therefore, contribute to prevent pain and discomfort in the wound (1,2).

Furthermore, there are some risks related to solid foods, for example (1,2):

  • Chewing effort can increase the risks of sutures’ rupture.
  • Increase pain.
  • Food residues can increase the risks of wound infection.

Remember that rest time is important for the wound to heal. However, there is no perfect time to include solid foods; the introduction of soft foods and hard foods is greatly dependent on an individual’s tolerance (1,2).

What are Important Tips to Incorporate Noodles in After Wisdom Teeth Removal?

The most important tip to incorporate noodles in your diet is to do it after the 24 hours of the procedure (1,2); in the case of preparation tips, here are some important things to consider (3-8):

  • Use cooked vegetables with high content in vitamin C and antioxidants such as tomatoes, mushrooms, and bell pepper; vitamin C is an excellent micronutrient to improve the efficiency of cicatrization, required for a rapid healing. 
  • You can add cheese and yogurt-based sauces to enhance the content of probiotics, calcium, and vitamin D; all these can improve your recovery by promoting the growth of bone tissue and help to alleviate inflammation. You can learn more about probiotics here.
  • Using moisturizing ingredients like broth, creamy sauces, or tomato sauce can provide a softer texture, and the liquid will make noodles easier to swallow.
  • Do not add raw vegetables, most vegetables require chewing, so it is better to wait a couple of days to include them.
  • Cut or slice the noodles to reduce their size, if you can make them bite-size it would reduce the chewing effort.
  • Do not eat your noodles hot, high temperatures can be irritating to the wound.
  • Do not add spicy ingredients.
  • Chew on the opposite side of the procedure.

What are Alternative Options to Noodles After Wisdom Teeth Removal?

If you are experiencing discomfort eating noodles after wisdom teeth removal, you have other options, mainly liquid or semi-solid foods. For example: jelly, ice-cream, custard, pate, purées, yogurt, and milk-based smoothies (1,2,4).

In the case of milk-based smoothies, they are an excellent option to introduce vitamin C and fiber from fruits (9). Vitamin C is crucial to improve the cicatrization and healing process (10). Nonetheless, you should avoid fruits with small seeds like berries.

Here are a lot of delicious recipes for milk-based smoothies.

Conclusion

In this brief article, we answered the query “Can You Eat Noodles After Wisdom Teeth Removal?” Additionally, we briefly overviewed why the main recommendation is to have liquid and soft foods in the first 24 hours after the procedure. Besides, this article presents some considerations to take into account when consuming noodles after wisdom teeth removal. Finally, it presents alternatives to noodles if you are uncomfortable with them.

References

  1. Isola G, Alibrandi A, Pedullà E, Grassia V, Ferlito S, Perillo L, et al. Analysis of the effectiveness of Lornoxicam and Flurbiprofen on management of pain and sequelae following third molar surgery: A randomized, controlled, clinical trial. J Clin Med, 2019;8(3):325.
  1. Dupuy O, Douzi W, Theurot D, Bosquet L, Dugué B. An evidence-based approach for choosing post-exercise recovery techniques to reduce markers of muscle damage, soreness, fatigue, and inflammation: A systematic review with meta-analysis. Front Physiol, 2018;9.
  2. Heuven LAJ, de Graaf K, Forde CG, Bolhuis DP. Al dente or well done? How the eating rate of a pasta dish can be predicted by the eating rate of its components. Food Qual Prefer, 2023;108(104883):104883.
  1. Wu XS, Yousif L, Miles A, Braakhuis A. A comparison of dietary intake and nutritional status between aged care residents consuming texture-modified diets with and without oral nutritional supplements. Nutrients, 2022;14(3):669.
  1. Gonzalez-Estanol K, Libardi M, Biasioli F, Stieger M. Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity. Food Funct, 2022;13(9):5011–22.
  1. Garcia MN, Hildebolt CF, Miley DD, Dixon DA, Couture RA, Spearie CLA, et al. One-year effects of vitamin D and calcium supplementation on chronic periodontitis. J Periodontol, 2011;82(1):25–32.
  1. Godswill AG, Somtochukwu IV, Ikechukwu AO, Kate EC. Health benefits of micronutrients (vitamins and minerals) and their associated deficiency diseases: A systematic review. International Journal of Food Sciences, 2020;3(1):1–32.
  1. Togo C, Zidorio AP, Gonçalves V, Botelho P, de Carvalho K, Dutra E. Does probiotic consumption enhance wound healing? A systematic review. Nutrients, 2021;14(1):111.
  1. Garcia C, Remize F. Lactic acid fermentation of fruit and vegetable juices and smoothies: Innovation and health aspects. In: Ray RC, Paramithiotis S, de Carvalho Azevedo VA, Montet D, editors. Lactic Acid Bacteria in Food Biotechnology. Elsevier; 2022. p. 27–46.
  1. Ghaly P, Iliopoulos J, Ahmad M. The role of nutrition in wound healing: an overview. Br J Nurs, 2021;30(5):S38–42.

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