Monosodium glutamate, or MSG, is a commonly used food additive. It is made from sodium and an amino acid (protein) known as glutamic acid, and used as a flavor enhancer. Although it is approved by the U.S. Food and Drug Administration (FDA), the use of MSG is controversial because it can cause side effects in some people.
History
After receiving anecdotal reports of side effects for many years, the FDA reviewed the safety and usage of MSG and released a statement in 1995 assuring the product's safety, but also acknowledging physical reactions in some people.
Sources
MSG is sold as a seasoning and sometimes used to add flavor to commercially prepared low-sodium and low-fat food products. It is also commonly used as an ingredient in some restaurants that serve Asian food.
Identification
When MSG is added to a commercially prepared food product or restaurant dish, the FDA requires it to be spelled out as "monosodium glutamate" on the ingredient label or menu.
Effects
The reported side effects of consuming MSG range from mild to severe, and include headache, rapid heartbeat, facial flushing, sweating, chest pains, shortness of breath, nausea and a feeling of weakness.
MIsconceptions
Although monosodium glutamate is a salt, it is not high in sodium. MSG contains only one-third the amount of sodium as regular table salt, according to the International Food Information Council.
Considerations
Monosodium glutamate occurs naturally as glutamic acid in a wide variety of foods including meats, cheeses, and vegetables.
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