What the science says about its safety
Monosodium glutamate (MSG) continues to be a controversial food additive used around the world. In this Honest Nutrition feature, we explain the benefits and risks of MSG and dispel popular myths
MSG, also known as the fifth taste or umami, is the sodium salt of glutamate — an amino acid naturally occurring in many foods and food additives and an important building block of protein in the body.
Glutamate was discovered from kombu seaweed in 1908 by Japanese professor of physical chemistry, Prof. Kikunae Ikeda. He later extracted the amino acid, dissolved it in water, and neutralized it with sodium hydroxide to form MSG. Glutamate itself is bitter, but MSG has a unique flavor that led Ikeda to coin the term umami expanding upon four basic tastes: sweet, salty, bitter, and sour. MSG occurs naturallyTrusted Source in various foods, such as carrot, onion, cabbage, potato, egg yolk, cheese, soy sauce, anchovies, and shrimp.
It is also produced through the fermentation of animal-based or plant-based foods, including molasses, sugarcane, sugar beet, beans, mushrooms, and seaweed. Debunking MSG myths:
- MSG is high in salt, or sodium - Fact: Sodium is an important nutrient the body needs in small amounts to maintain blood volume and blood pressure.
- Foods that contain MSG also contain gluten - Fact: GlutenTrusted Source is a protein present in wheat-based foods that is a health concern for people with Celiac disease or gluten sensitivity.
- If food package labels do not have ‘MSG’ on them, the food is MSG-free - Fact: The Food and Drug Administration (FDA)Trusted Source requires food manufacturers to list added MSG as “monosodium glutamate” in their ingredient panel.
- The body is unable to process MSG effectively - Fact: There are numerous glutamate receptors throughout the gut and nervous system.
Monosodium glutamate
Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.
MSG was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG balances, blends, and rounds the perception of other tastes. MSG is commonly used and found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, savory snacks, etc.
The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. It is a popular belief that MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome". Several blinded studies show no such effects when MSG is combined with food in normal concentrations, and are inconclusive when MSG is added to broth in large concentrations. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621