MSG: Much ado about nothing

What's the fuss about? It's all above board

The scientific data appear to suggest that monosodium glutamate is safe for human consumption

Despite the popularity of monosodium glutamate in the food industry worldwide, the recent controversy highlights the need to demystify myths around MSG. How safe is MSG? Is it safe for children to consume? What are the permissible levels of use and consumption of MSG? These are some key concerns.

Although glutamate occurs naturally in many foods, it is frequently added as a flavour enhancer. Codex Alimentarius categorised glutamate and its salts, monosodium glutamate, monopotassium glutamate, calcium diglutamate, monoammonium glutamate and magnesium diglutamate, as flavour enhancer .

MSG, commonly known as ajinomoto, is the most widely used food additive that is valued for its flavour-enhancing properties. It is a sodium salt of glutamate. Glutamate is an amino acid (building block of proteins) that occurs naturally in foods such as meat, poultry, seafood (fish, kelp, seaweed, prawns, crab ), dairy (milk, cheese), vegetables including tomato, potato, Chinese cabbage, mushroom, peas and so on. The body uses glutamic acid as a fine-tuner of brain function, as well as a protein building block, and contributes greatly to the characteristic ‘umami — the fifth taste’ of foods. Glutamate is also produced in the body and plays an essential role in human metabolism. The body does not distinguish between natural glutamate from foods such as tomato, or added glutamate to a tomato sauce, and metabolises both the natural and added glutamates in the same way.

A review of the scientific data from the world’s top scientific sources reveals that MSG is safe for human consumption. Numerous international scientific evaluations undertaken over many years, involving hundreds of studies, have placed MSG on the GRAS (generally regarded as safe) list of food additives approved by the US Food and Drug Administration (USFDA), along with many other common food ingredients such as salt, vinegar and baking powder. Under the Indian food laws, MSG is a permitted additive in foods.Not a hazard

According to the 31st report of the joint FAO/WHO expert committee on food additives, Geneva 1987, in the World Health Organization Technical Report Series 759, “on the basis of the available data (chemical, biochemical, toxicological and other), the total dietary intake of Glutamates arising from their use at the levels necessary to achieve the desired technological effect and from their acceptable background in food do not represent a hazard to health”.

The joint expert committee on food additives of the FAO and WHO placed it in the safe category for food additives. The European Community’s Scientific Committee for Food also confirmed the safety of MSG. Given these facts, it is no surprise that MSG is greatly popular among chefs and the food industry across the world, including highly regulated markets such as Japan and the West.Not allergic, either

Another issue which has cropped up is whether MSG is an allergen or not. According to the American College of Allergy, Asthma and Immunology, MSG is not an allergen. The FDA has found no evidence to suggest any long-term, serious health consequences from consuming MSG. However, it is true that some people might be sensitive to MSG, just as to many other foods and ingredients. Because of any individual sensitivity that may occur, the food labels are required to indicate the presence of MSG. The phrase “contains glutamate” appears on labels of foods containing MSG.

There is general consensus in the scientific community, based on numerous scientific studies , that MSG is safe for the general population. While MSG may be considered safe for children, it may be prudent to limit MSG intake during pregnancy. Some preliminary scientific studies have pointed to an association between high doses of MSG and metabolic syndrome. However, more empirical studies are needed to elucidate causal inference. But by no means can MSG be categorised as a toxic, unsafe ingredient.

The recent uproar can reasonably be attributed to lack of clarity on the science behind MSG. The confusion requires us to differentiate and distinguish MSG from the natural glutamate present in foods.

What is needed is a complete relook at the food safety issues including hygiene, microbial safety, contaminants, adulterants, additives and allergens, rather than bans on individual food items. In fact, food manufacturers must conform to good manufacturing practices and quality standards of foods and ingredients according to the country of consumption. Policymakers must encourage food manufacturers to produce foods to meet the general and specific health needs of the community and encourage healthy competition.

The writer is a clinical nutritionist, founder of Theweightmonitor.com, and founder-president of the Celiac Society of India