Monosodium glutamate, also known as MSG, is often thought of as a health hazard. This reputation may be at unfounded, however. Most major health organizations, including the U.S. Food and Drug Administration and the World Health Organization, have declared MSG harmless, although research on the food additive continues.
Description
Monosodium glutamate, a sodium salt of the amino acid glutamic acid, is frequently used to enhance flavor in foods. It breaks down in the body into sodium and glutamate. The flavor of MSG has been labeled "umami" and it comes from the glutamate component. MSG is often found in canned foods, soups, processed meats and Chinese restaurant meals. Traditionally, MSG was derived from seaweed, although today it is produced synthetically.
MSG Symptom Complex
Some individuals have reported symptoms of a reaction to monosodium glutamate, collectively known as MSG symptom complex. The specific complaints noted as part of MSG symptom complex include headaches, flushing, sweating, numbness or tingling in the face and neck, heart palpitations, chest pain, facial tightness, overall weakness and nausea. Nonetheless, no definitive link has yet been established between these symptoms and MSG consumption.
Sodium Content
Monosodium glutamate contains about one-third of the sodium content of sodium chloride, or table salt. Because of this, it may be used as a replacement for all or part of the salt in recipes. The U.S. Food and Drug Administration has classified MSG as "generally recognized as safe." Nonetheless, MSG should not be consumed in excess, since it can contribute to your overall sodium intake. Sodium should ideally be kept below 1,500 mg each day.
Allergic Reactions
According to MayoClinic.com, there is the possibility that some people do experience an allergic reaction to MSG. The reaction is typically described as mild, of short duration and not necessitating hospitalization or other medical intervention. Individuals who may have experienced a reaction to MSG are typically advised to avoid consuming this food additive, since this is the only known method of prevention. The European Food Information Council maintains that many reported reactions to MSG may in fact be reactions to other allergenic ingredients such as shrimp, peanuts or herbs.
Considerations
Glutamate, the MSG component blamed for many of the reported side effects, is actually contained in many common foods, explains a 2008 "New York Times" article about MSG. Other synthetically produced forms include hydrolyzed soy protein or autolyzed yeast. Glutamate is found in canned chicken broth, onion soup mix packets, artificial cheese flavoring on chips and snack crackers and salad dressings. Individuals with a true reaction to MSG should also respond negatively to products containing other forms of glutamate.
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