Monosodium glutamate (MSG) has been a point of contention within the food industry and among health professionals for years. MSG is used extensively as a flavor enhancer, particularly in processed foods, soups, and snacks, and has ardent proponents and vocal critics. Some see it as an innocuous food additive, whereas others perceive it as having potential health risks.
What is monosodium glutamate?
Monosodium glutamate is a sodium form of glutamic acid, which is a naturally occurring amino acid found in foods such as tomatoes, cheese, and meats. It enhances the umami taste, which has been characterized as delicious or meaty. MSG is used to add flavor to processed foods to make them tastier without excessive salt. Even though monosodium glutamate naturally occurs in many foods, its concentrated form as a food additive has been a source of health concerns over the years.
Myths & Misconceptions
One of the most prevalent myths about MSG is its connection to a condition called "Chinese Restaurant Syndrome" (CRS), which is said to cause headaches, sweating, chest pain, and numbness following the consumption of MSG-containing foods. This phenomenon started in the 1960s when a letter to the editor of the New England Journal of Medicine described these symptoms after a meal in a Chinese restaurant. However subsequent scientific research did not find a cause-and-effect relationship between MSG and these symptoms in the population at large. MSG can be safely consumed by most individuals.
Scientific Research on MSG Safety
Various scientific studies and reviews have been conducted to evaluate the safety of MSG. A comprehensive analysis conducted by the Food and Drug Administration (FDA) and other global health authorities found that MSG is safe for consumption in standard amounts present in food. MSG has been regulated by the FDA as a "generally recognized as safe" (GRAS) food substance that is recognized to be acceptable in the food eaten by ordinary persons in their customary amounts. Experiments for humans have displayed minimal evidence against ingesting MSG or its promotion as a culprit triggering allergic reactions or resulting in long-term health issues. In food processing MSG is widely used to enhance flavor, and its safety in this context has been consistently affirmed, ensuring it can be included in various food products without posing harm to consumers.
Dietary Guidelines for Healthful Enjoyment
The majority of health organizations, such as the American Medical Association (AMA) and the National Institutes of Health (NIH), consider MSG to be safe for the majority of individuals.
However, moderation must be practiced in the use of any food additive. If you are sensitive to MSG or develop symptoms after using it, avoid meals with the addition. Consumers who are worried about MSG can also look for "MSG-free" or "no added MSG" products. Many natural food companies avoid MSG and other artificial additives in favor of natural ingredients to enhance food flavor.
The majority of health organizations and scientific research hold that monosodium glutamate is safe to eat.
Myths about its possible health risks, especially the supposed connection to "Chinese Restaurant Syndrome," are largely baseless. The development of MSG over the years has led to more advanced production techniques, ensuring its safety and efficacy. MSG poses no health damage to the vast majority of individuals when consumed as a component of a well-balanced diet. People who are MSG-sensitive must avoid it, as they would any other component of a food that triggers unpleasant reactions. Moderation is always the key with all food additives, and informed consumers can make the most appropriate health choices on the basis of sound scientific studies. The ongoing development of MSG and its use in food science continues to enhance flavor while maintaining safety standards.
Sources: Research org: Science Direct
Health org: Mayo Clinic.org, Harvard Health
