Ingredient Information

Function

Monosodium glutamate is also known as sodium glutamate, or MSG. It is the sodium salt of glutamic acid. It is used in the food industry as a flavor enhancer because it balances, blends, and rounds out the perception of other tastes. Pure monosodium glutamate does not have a pleasant flavor, but used in a precisely prepared amount with other ingredients, it enhances those flavors and it’s flavor is masked.

MSG is used quite frequently in vegetable dishes, sauces, soups, margarines, and other processed foods. It is used as an ingredient because its function as a flavor enhancer means that salt can often be reduced in a dish. It is a very popular ingredient in low-salt soups and other processed foods.

Other Use and Industries

NONE KNOWN

Health Effects

The US FDA says that MSG is generally safe for use at customary levels in foods. However, there have been many reports of serious side effects after consuming MSG. Reports by Dr. Peter Spencer state that the glutamic acid in MSG acts like a “slow neurotoxin,” not resulting in observable damage until years after the MSG was ingested. Glutamates are metal compounds of glutamic acid and are naturally occurring in many foods. However there is contradicting opinions on whether or not over consumption of glutamates can lead to obesity, headache, and growth retardation in children. Eating too much food with glutamates may also result in over production of certain amino acids, which can inhibit the secretion of thyroid stimulating hormones and thus cause calcium and phosphate lose. Since wheat gluten is often used in the manufacturing process, those with gluten intolerances and allergies, as well as those suffering from celiac disease should not consume MSG.

Those with celiac disease, as well as those with wheat/ gluten allergies and intolerances should not consume MGS. Pregnant women should not consume MSG because research shows conflicting and inconclusive evidence as to its safety. Those with hypertension and at risk of stroke should not consume MSG.

Origins

MSG is a naturally occurring non-essential amino acid. Its form that is used in the food industry is highly processed however. There are three main methods for producing MSG. One method uses hydrolysis of vegetable proteins with hydrochloric acid. In this method, wheat gluten is often a main substance used.

The second method for producing MSG involves direct chemical synthesis with acryonitrile. The most widely used method for producing MSG is by way of bacterial fermentation. A bacterium is cultured in ammonia and then sodium is added afterward.

MSG has been added to food for hundreds of years. Studies conducted in the past century, including those by the Federation of American Societies for Experimental Biology (FASEB) compiled in 1995 on behalf of the United States Food and Drug Administration (FDA) and “EVIDENCE OF MSG-induced BRAIN DAMAGE AND ENDOCRINE DISORDERS: THE ANIMAL STUDIES (Compiled by Adrienne Samuels, Ph.D., May, 2009)” have produced mixed results on the safety and toxicity of MSG, which are essentially free glutamates. The controversy over the safety and use of MSG in food became known as the “MSG Syndrome Complex” due to the adverse effects that were felt on the body after many individuals at Chinese-American meals that contained MSG as an ingredient. These ill health symptoms are also called “Chinese Restaurant Syndrome.” MSG was suspected to be the source of the ill feelings and many claims have been made for and against using MSG as an ingredient. The FDA says that MSG is generally safe at customary levels, but refused to regulate the amount of MSG that is safe to be used as an ingredient. Some studies have report toxic effects of MSG and others show that there have not been adequate tests done to show its safety. The FDA does say that stating “no MSG” on labels and packaging, when there are sources of free glutamates in a product is misleading.