Page 16 - FMT April

Ingredients

Unfair Image of MSG in the Eyes of Consumers

By Divya Aggarwal*

A discovery of
serendipity
glutamate
monosodium
(MSG) was led by a Japanese
chemist, Kikunae Ikeda who found
that dashi; a fish stock commonly

used in Japanese cuisine, was high
in a sodium salt of glutamic acid. He
was then able to detect a sensation
of savory taste and he coined the
term, umami which was also referred
to provide meaty flavor. It is now

widely recognized as the fi fth taste
which is often added to enhance the
overall flavor of the food product. It and palpitation” after consuming in food, hence it is non-toxic. Sodium

is generally acknowledged with the E the foods in Chinese restaurants in reduction is a major benefi t associ-
number 621. the USA. He wondered if it could be ated with MSG as it contains 1/3 the
caused by the MSG “used to a great amount of sodium as table salt and
Although, MSG has been considered extent for seasoning in Chinese is, therefore, used in small amounts.
as a controversial food additive in a dishes. A series of several new letters
wide range of food products. People started coming depicting the same Some international agencies such
generally assume it to be harmful kind of symptoms. as World Health Organization (WHO)
that may cause adverse effects to and Food and Drug Administration
the human health. But, origin of Later, extensive studies were (FDA) have classified MSG as

the misleading truth begun with conducted by various researchers “Generally Recognized as Safe”. This
the populous Chinese Restaurant which resulted that there is no was concluded by the reports shared
Syndrome. Dr. Robert Ho Man Kwok, serious impact on one’s health; it by Federation of American Societies
a Chinese medical researcher wrote only affects a small fraction of people for Experimental Biology (FASEB) as a
a letter which got published in the who consume it in excess quantities typical food serving with added MSG
New England Journal of Medicine on an empty stomach or are prone/ usually contains less than 0.5 grams
in 1968 and he mentioned that he sensitive to other diseases such as of MSG. Moreover, several evidences
experienced some odd symptoms asthma. It is not life-threatening as indicate that its consumption is
like “numbness in the back of the it is thought to be and the symptoms safe in moderate amounts unlike
neck, gradually radiating to both usually last for about an hour. mega doses like more than 3 grams
arms and the back, general weakness, According to NSW Food Authority, at one time is unacceptable as it
MSG is considered as one of the most may lead to certain transient, mild
extensively researched substances symptoms in sensitive individuals.
in food for more than 40 years. As a consequence, monosodium
glutamate cannot be bad for us, but
MSG is one of the most abundant anything in excessive amounts can
naturally occurring non-essential exhibit adverse effects, so better
amino acids. It is naturally present to take necessary precautions by
in several food commodities includ- keeping health as the utmost priority.
ing meat, poultry, dairy, and horticul-
tural produce. The fact to the myth
that MSG is toxic gives a clarifi cation * Author is M. Sc. Food Technology from
that the human body treats MSG in Central Food Technological Research
the same way as glutamate is found Institute (CFTRI), Mysuru

Food Marketing & Technology 16 April 2021