What is MSG?

May 9, 2023

MSG, or monosodium glutamate, is a flavor enhancer that is commonly used in the food industry. It is a white crystalline powder that is made by fermenting starches, sugarcane, or molasses. MSG is a form of glutamate, an amino acid that is naturally found in many foods, including tomatoes, cheese, and mushrooms.

Despite being used for decades, MSG has been the subject of controversy and misinformation. Many people believe that MSG is harmful and causes a range of health problems, including headaches, flushing, and heart palpitations. However, scientific research has repeatedly shown that MSG is safe to eat and does not cause any adverse effects in most people.

History of MSG

MSG was first discovered in 1908 by a Japanese scientist named Kikunae Ikeda. Ikeda was interested in the flavor of a popular Japanese soup called dashi, which was made from seaweed and fish. He noticed that the soup had a unique savory taste that he couldn’t identify, so he began to investigate its composition.

After several experiments, Ikeda identified a new flavor that he called umami, which means “pleasant savory taste” in Japanese. He discovered that the flavor was caused by glutamate, an amino acid that is naturally present in many foods. Ikeda also found that by isolating and purifying glutamate, he could create a flavor enhancer that could be added to foods to make them taste more savory and satisfying.

Ikeda’s discovery was a breakthrough in the food industry, and MSG quickly became a popular ingredient in many types of processed foods. Today, MSG is used in a wide range of foods, including soups, snacks, sauces, and processed meats.

Is MSG Safe?

In 1987, the U.S. Food and Drug Administration (FDA) conducted a review of the scientific literature on MSG and concluded that it was safe for consumption by the general population. The FDA considers MSG to be a generally recognized as safe (GRAS) food ingredient, which means that it is considered safe for consumption based on a long history of common use in food.

The European Food Safety Authority (EFSA) also conducted a review of MSG in 2017 and concluded that it was safe for consumption at current levels of use. The EFSA stated that there was no evidence of any adverse effects from MSG in humans, even at high levels of consumption.

Despite these findings, many people continue to believe that MSG is harmful and avoid foods that contain it. Some studies have suggested that a small percentage of people may be sensitive to MSG and experience mild symptoms such as headaches or flushing. However, these studies have been criticized for their small sample sizes and lack of rigor.

Overall, the evidence suggests that MSG is safe for consumption by most people and does not cause any adverse effects at normal levels of use.

MSG and Flavor Enhancement

MSG is used in the food industry as a flavor enhancer. It works by enhancing the natural flavor of foods and making them taste more savory and satisfying. MSG is often added to processed foods that have a bland or unappetizing taste, such as canned soups or frozen dinners.

MSG enhances the flavor of foods by stimulating the umami taste receptors on the tongue. Umami is one of the five basic tastes, along with sweet, sour, bitter, and salty. Umami taste receptors are activated by glutamate, the same amino acid that is naturally present in many foods.

MSG is able to enhance the umami flavor in foods because it is a concentrated source of glutamate. When added to foods, MSG amplifies the natural savory taste of the food, making it more delicious and satisfying.

In addition to enhancing the flavor of foods, MSG can also help reduce the amount of salt needed in recipes. Because MSG enhances the savory flavor of foods, it allows food manufacturers to reduce the amount of salt used in their products without sacrificing flavor. This can be especially beneficial for people who are watching their sodium intake, as excess sodium intake has been linked to a range of health problems, including high blood pressure and heart disease.

MSG and Health

Despite being safe for consumption, many people believe that MSG is harmful and causes a range of health problems. Some of the most common concerns about MSG include:

Headaches: Some people believe that MSG can cause headaches or migraines. However, scientific research has not found a consistent link between MSG and headaches. Flushing: Some people may experience flushing or a sensation of warmth after consuming MSG. However, this is generally considered to be a mild and temporary reaction that is not harmful. Allergic reactions: Some people may be allergic to MSG, which can cause symptoms such as hives, swelling, or difficulty breathing. However, MSG allergies are rare and affect a very small percentage of the population. Overall, the evidence suggests that MSG is safe for consumption by most people and does not cause any adverse health effects at normal levels of use. However, it is important to note that some people may be sensitive to MSG and experience mild symptoms.

Conclusion

MSG is a flavor enhancer that is commonly used in the food industry to make foods taste more savory and satisfying. Despite being used for decades, MSG has been the subject of controversy and misinformation. Many people believe that MSG is harmful and causes a range of health problems, but scientific research has repeatedly shown that MSG is safe for consumption by most people and does not cause any adverse effects at normal levels of use.

MSG works by enhancing the umami flavor in foods, which is one of the five basic tastes. Umami taste receptors are activated by glutamate, an amino acid that is naturally present in many foods. MSG is a concentrated source of glutamate, which allows it to enhance the natural savory flavor of foods.

Overall, MSG is a safe and effective way to enhance the flavor of foods and reduce the amount of salt needed in recipes. As with any food ingredient, it is important to consume MSG in moderation and pay attention to any symptoms that may arise. If you have concerns about MSG or any other food ingredient, it is always a good idea to consult with a healthcare professional.

References:

Food and Drug Administration. (2018). Questions and Answers on Monosodium glutamate (MSG). Retrieved from https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg

European Food Safety Authority. (2017). Safety of monosodium glutamate (MSG). EFSA Journal, 15(5), e04722. doi: 10.2903/j.efsa.2017.4722

International Glutamate Information Service. (2021). MSG Facts. Retrieved from https://www.glutamate.org/msg-facts/

Yamaguchi, S., & Ninomiya, K. (2000). Umami and Food Palatability. Journal of Nutrition, 130(4S Suppl), 921S-926S. doi: 10.1093/jn/130.4.921S

He, K., Du, S., Xun, P., Sharma, S., Wang, H., Zhai, F., & Popkin, B. (2013). Consumption of Monosodium Glutamate in Relation to Incidence of Overweight in Chinese Adults: China Health and Nutrition Survey (CHNS). The American Journal of Clinical Nutrition, 97(2), 336-342. doi: 10.3945/ajcn.112.048603

Tarasoff, L., & Kelly, M. F. (1993). Monosodium L-Glutamate and Its Effect on Nutrient Absorption in Rat Jejunum. Food and Chemical Toxicology, 31(10), 717-722. doi: 10.1016/0278-6915(93)90135-C