All About Monosodium Glutamate (MSG) in the Food Industry

Pretty controversial for a food additive. Thecomplex, it is essential to keep a couple of things in
reactions to it are all over the dial. Patrons object tomind. One, that MSG is a naturally occurring
MSG in restaurant food, then go home and make asubstance; if you've had seaweed, for instance,
soup with chicken bullion just loaded with MSG andyou've had everything in MSG. Two, small groups of
think nothing of it.people are allergic to all kinds of common foods, such
Oriental food has traditionally been associated withas berries, gluten, or milk, and apparently MSG is one
MSG, which is unfair because use of monosodiumof those things people are sometimes naturally
glutamate is pretty evenly distributed across cuisinesintolerant of; there is nothing particularly toxic about
of all ethnic origins. The restaurant trade seems toMSG that makes it more dangerous than, say, table
always be collectively pondering whether to use it orsalt.
not.The symptoms of MSG complex may be any of:
In spite of its ubiquity in common food products, the* numbness or a burning sensation in the back of the
flavor contributions made by MSG were onlyneck, forearms and chest,
scientifically identified early in the twentieth century.* tingling, warmth and weakness in the face, temples,
In the year 1907, a Japanese researcher at theupper back, neck and arms
Tokyo Imperial University, name of Kikunae Ikeda,* facial pressure or tightness
identified some brown crystals that were left behind* chest pain
after the evaporation of a large bowl of broth. He* headache
recognized the substance as glutamic acid. These* nausea
crystals, when tasted, reproduced the flavor he* rapid heartbeat
detected in many foods, most particularly in* difficult breathing
seaweed. Professor Ikeda named this flavor "umami."* drowsiness
He then patented the method of mass-producing a* weakness
crystalline form of glutamic acid, now known as MSG.These may be more or less acute in the presence of
The Ajinomoto company was formed toother conditions such as asthma, arthritis, or epilepsy.
manufacture and market MSG in Japan, and a roughAlso, the severity of symptoms may be masked or
translation of the name "Ajinomoto" means "essenceenhanced by reactions to salt or alcohol. The dosage
of taste". It was introduced to the United States inrequired to bring these symptoms out is usually
1947 as Accent flavor enhancer. Modern commercialaround 3 grams - by contrast, the average meal
MSG is produced by the fermentation of starch, usingcontains 0.5 grams, so MSG is usually brought about
sugar beets, sugar cane, or molasses. Almost 1.5by consuming large quantities of it quickly in the form
million metric tons of MSG is sold in the United Statesof a soup or gravy. No fatalities have ever been
per year.reported in connection with MSG.
Contrary to the stereotype of oriental food, theThe symptom complex happens within one hour
average American is more likely to encounter MSG inafter the meal and wears off ofter twenty minutes.
such staples as most canned soups (especially theIt has been suggested that the association with
low-sodium varieties), most beef and chicken stocksChinese food comes as much from the salt and
and bullion, most flavored potato chip products, manygrease in certain dishes as from the MSG, and also
other snack foods such as crackers or cookies, manyingredients like bamboo sprouts contain a high
frozen dinners (especially those which include gravy),concentration of cyanic acid, which may also be
and instant meals such as the seasoning mixtures forgiving people a reaction.
instant 'ramen' noodles.Generally the most common symptom reported is a
In 1959, the Food and Drug Administration classifiedslight headache. There may or may not actually be a
MSG as a "generally recognized as safe" substance.complex of symptoms which are directly the fault of
This action stemmed from the 1958 Food Additivesmonosodium glutamate, but it is quite clear in any
Amendment to the Federal Food, Drug, and Cosmeticcase that the initial media attention to MSG was a
Act, which required approval for new food additivestypical media panic which blew the reaction out of
prior to their marketing and led the FDA toproportion. A similar "scare" occurred in the 1980's,
promulgate regulations listing substances which havewhen the media reported alar on apples. This is not
a history of safe use, such as MSG. Since 1970, theto say that it's "all in people's heads"; there is some
FDA has sponsored extensive reviews on the safetyevidence which suggests that the syndrome is real,
of MSG, other glutamates and hydrolyzed proteins,but no clear-cut proof.
as part of an ongoing review of safety data onBut you have to wonder at a substance which has
approved substances used in processed foods.been in every bag of chips sold and consumed in the
One of these reviews was by FASEB, the FederationUnited States for 20 years with no ill effects
of American Societies for Experimental Biology onreported suddenly producing a severe reaction from
approved substances. In 1980, the committeea prepared dish at a restaurant. Just something to
concluded that MSG was safe at current levels ofconsider - even the human body contains some
use but recommended additional evaluation toamount of MSG naturally!
determine the effects of MSG at significantly higherThe bottom line: If you run a restaurant or other
levels of consumption. In 1986, the FDA's Advisoryfood service and you add MSG to your products,
Committee on Hypersensitivity to Food Constituentsclearly say so the same way you would warn people
concluded that MSG poses no threat to the generalwho were lactose-intolerant about dairy additives.
public but that reactions of brief duration might occurWhile MSG does indeed have its own taste receptors
in some people.on the human tongue, it's not like leaving it out if
These brief reactions are the MSG syndrome you'verequested will kill the whole meal.
heard about. When reading about MSG symptom