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Monosodium Glutamate (MSG)

Summary

What it is

Common uses

Public Perception

Anxiety level

Cultural claims

Source sentiment

History

Timeline

Origin

Science

Key findings

Studies

Safety status

Nuance

Alternatives

Swaps

Avoidance tips

References

Fact-checked by Lucent 3 months ago

Monosodium Glutamate (MSG)

ingredientAdditives

Total Sources: 51

Verified Claims: 37

Scientific Sources: 21

Also known as: MSG, Sodium Glutamate

Summary

Monosodium glutamate (MSG) is a sodium salt of glutamic acid widely used as a flavor enhancer, imparting a savory or umami taste to foods [6], [26], [12]. While it's found naturally in some foods, it's also produced through fermentation for use as a food additive [16], [25].

What it is

MSG is the sodium salt of glutamic acid, a non-essential amino acid [11], [25], [30]. It enhances flavor by activating umami taste receptors [6], [25], [30].

Common uses

Flavor enhancer in processed foods [12], [6], [10]
Used in soups, gravies, meats, and snack foods [15], [6]
Flavoring in Asian cuisine [6], [29]

Public Perception

Anxiety level

Mixed. While regulatory bodies generally recognize MSG as safe, some individuals report adverse reactions, contributing to public anxiety and distrust [16], [21], [22].

Cultural claims

MSG gives a special aroma to processed foods known as umami in Japanese [6]
In many countries MSG goes by the name “China salt” [6]

Source sentiment

There is a long-standing public concern and debate regarding the safety of MSG, with many considering it harmful, though scientific evidence largely supports its safety in moderate amounts [6], [22], [30].

History

Timeline

1908

Kikunae Ikeda identifies glutamate as the source of savory taste and patents MSG production [16], [25].

1909

Commercial production of MSG begins [16], [25].

1968

First reports of 'Chinese Restaurant Syndrome' link MSG to adverse symptoms [7], [12].

1971

Joint FAO/WHO Expert Committee on Food Additives allocates an “acceptable daily intake (ADI) not specified” for glutamic acid and its salts [7].

1990

FDA asks FASEB to examine the safety of MSG [16].

2017

EFSA establishes a group ADI of 30 mg/kg bw per day for glutamic acid and glutamates [2].

Origin

To isolate and commercially produce the savory taste from seaweed [16], [25].

First appeared: 1908

Science

Key findings

MSG enhances umami taste through glutamate receptors [6], [25], [30].
Studies have not consistently triggered reactions in individuals who identify as sensitive to MSG [16].
Some studies suggest potential links between high MSG intake and metabolic disorders, though evidence is mixed [6], [10], [15].

Studies

Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

EFSA derived a group acceptable daily intake (ADI) of 30 mg/kg bw per day, expressed as glutamic acid, for glutamic acid and glutamates (E 620–625) [2], [3].

Assessment of the neurotoxicity of monosodium glutamate on neural stem cells and hippocampal neurogenesis in a rodent model

MSG induces cytotoxicity in primary neuron cultures but has no toxic effect on neural stem cells. MSG treatment did not impair spatial learning and memory in mice [12].

Daily consumption of monosodium glutamate pronounced hypertension and altered renal excretory function in normotensive and hypertensive rats

Daily MSG consumption can lead to increased arterial blood pressure and altered renal function in rats [14].

A review of the alleged health hazards of monosodium glutamate

The review suggests that many fears about MSG are unfounded, but further studies are required to evaluate whether or not a causal relationship exists between MSG ingestion and headache [7], [9].

Safety status

Generally recognized as safe (GRAS) by the FDA when used in typical amounts [16], [21].

Nuance

While MSG is generally considered safe, some individuals may experience short-term symptoms like headache, numbness, flushing, tingling, palpitations, and drowsiness when consuming 3 grams or more without food [16], [19], [22].

Alternatives

Potassium chloride
Can help lower blood pressure as a salt substitute [18], [34].
Where to find: Available as a salt substitute in grocery stores [Source 18].

Herbs and spices
Enhance flavor without adding sodium [34], [32].

Nutritional Yeast
Adds savory flavor [34].

Avoidance tips

Read food labels carefully to identify added MSG [16], [39].
Be aware that MSG can occur naturally in ingredients like hydrolyzed vegetable protein, autolyzed yeast, and soy extracts [16].