Monosodium Glutamate (MSG)
Flavor enhancer that may cause sensitivity reactions
Monosodium Glutamate (MSG) is a flavor enhancer that provides umami taste. It is the sodium salt of glutamic acid, an amino acid naturally found in many foods. MSG is produced commercially through fermentation and is widely used in processed foods, restaurants, and home cooking.
Key health issues to be aware of
Sensitivity Reactions
A small subset of individuals report experiencing transient symptoms like headaches or nausea after consuming MSG, though double-blind, placebo-controlled studies have largely failed to demonstrate a consistent causal link.
Scientific Evidence
Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study
PaperLarge-scale controlled study found limited evidence for MSG sensitivity in the general population, with inconsistent responses even in self-identified sensitive individuals.
Inflammation Concerns from Animal Studies
Some animal studies have suggested that monosodium glutamate (MSG) consumption may induce changes in metabolic profiles and the gut microbiome, though the relevance of these findings to typical human consumption levels is unclear.
Scientific Evidence
Monosodium Glutamate Induces Changes in Hepatic and Renal Metabolic Profiles and Gut Microbiome of Wistar Rats
PaperThe study found that monosodium glutamate consumption impacts liver and kidney metabolism and induces significant changes in the gut microbiome of Wistar rats.
Complete academic citations
- 1. Freeman, M. (2006). Reconsidering the effects of monosodium glutamate: A literature review. Journal of the American Academy of Nurse Practitioners. DOI: 10.1111/j.1745-7599.2006.00160.x
MSG is classified by the FDA as Generally Recognized as Safe (GRAS). It must be listed on ingredient labels when added to foods.
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