Monosodium glutamate is a naturally occurring compound found in seaweed that has been used for thousands of years in Asian cooking. It is a popular ingredient in many restaurants and packaged foods to boost flavor and to serve as a preservative. Over the years, there has been much concern over the possible toxicity of this compound.
Facts
Monosodium glutamate, or MSG, is the salt form of glutamic acid that is a naturally occurring non-essential amino acid and a common component in the diet. MSG was first isolated commercially in the early 20th century and is currently manufactured by bacterial or yeast fermentation of sugars. It is available as a white powder and is readily available at health food and restaurant supply stores. It is commonly used as a flavor enhancer and food preservative. There is some concern over the potential health effects of MSG in the diet.
Uses in Cooking
MSG is a common additive in frozen and canned goods, seasoning mixtures, salad dressings, snacks, and potato chips. Once used primarily in Asian cooking, it is now prevalent in many American restaurants and dishes. It is believed to be one of the main contributors to umami: the fifth sense of taste that adds a savory component to food, according to the "European Journal of Neuroscience."
Health Concerns
MSG came under scrutiny for its potential health effects in Chinese Restaurant Syndrome, a generic name given to symptoms that patients experienced such as chest pain, swelling, headache, and numbness after eating at the restaurants. Toxicity of MSG has also been said by some to cause migraines, hyperactivity in children, and possibly obesity, according to a 2003 report in the "Journal of Pediatric Endocrinology and Metabolism." Some concerns have also been raised by neurologists suggesting that MSG may negatively affect learning and memory since glutamates are important neurotransmitters in the brain.
Controversy
It is probable that many claims of sensitivity to MSG were anecdotal and not backed up by scientific studies. More recent research such as that presented in the "Journal of Nutrition" have suggested that it is very uncommon for people to be allergic to MSG. In addition, there appears to be no link between obesity and consumption of MSG in a Chinese nutritional study according to the "British Journal of Nutrition". These studies suggest that MSG is safe when consumed in moderation.
References
- "European Journal of Neuroscience"; Umami: a Delicious Flavor Formed by Convergence of Taste and Olfactory Pathways in the Human Brain; C McCabe and ET Rolls; March 2007
- "Journal of Pediatric Endocrinology and Metabolism"; M Hermanussen and JA Tresquerres; September 2003
- "Journal of Nutrition"; Review of Alleged Reaction to Monosodium Glutamate and Outcome of a Multicenter Double-blind Placebo-controlled Study; RS Geha et al; April 2000
- "British Journal of Nutrition"; Monosodium Glutamate is Not Associated with Obesity or a Greater Prevalence of Weight Gain Over 5 Years: Findings from the Jiangsu Nutrition Study of Chinese Adults; Z Shi et al; August 2010
Member Comments