Are MSG and glutamate safe?

Leading international food authorities have confirmed MSG is safe to use in food under common conditions of use.

These authorities include the international World Health Organisation/UN Food and Agriculture Organisation’s evaluation committee, the European Commission’s Scientific Committee for Food and the United States Food and Drug Administration.

None of the many scientific studies carried out over the last 30 years has shown a link between MSG intake and adverse reactions such as ‘Chinese Restaurant Syndrome’.

What is the difference between MSG and glutamate?

The amino acid L-Glutamate is one of the most abundant and important amino acids of proteins. It is found in all foods that contain protein, such as cheese, milk, mushrooms, meat, fish, and many vegetables. The natural flavour-enhancing levels of glutamate in food varies greatly, but are high in foods such as tomatoes, mushrooms and soy sauce.

Monosodium glutamate, abbreviated as MSG, was discovered more than a century ago by the Japanese scientist Kikunae Ikeda, who gave this unique taste the name “umami”, the fifth taste beside sweet, sour, salty and bitter. Today, MSG is mostly produced by a natural fermentation process that has been used for centuries to make such common foods as vinegar and yogurt.

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