Monosodium glutamate, commonly known as MSG, is a prevalent flavor enhancer found in a variety of foods, ranging from restaurant dishes to everyday pantry staples like canned vegetables and processed meats. Classified as generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA), MSG’s role in our diets continues to be a topic of discussion. When used in food products, the FDA mandates that MSG be explicitly listed on the ingredient label, ensuring consumer awareness.
Delving Deeper into Monosodium Glutamate
But what exactly is MSG? At its core, monosodium glutamate is the sodium salt of glutamic acid, a naturally occurring non-essential amino acid. Glutamic acid is present in many foods we consume daily, including tomatoes, cheese, and mushrooms, and it also occurs naturally in our bodies. MSG provides umami, often described as a savory or meaty fifth taste, distinct from sweet, sour, salty, and bitter. This unique flavor profile is why MSG is so effectively used to enhance the palatability of food, particularly in savory dishes and processed foods where it can amplify existing flavors and add depth.
MSG Symptom Complex: Separating Fact from Fiction
Over the years, concerns have been raised regarding potential adverse reactions to MSG. The FDA has received anecdotal reports from individuals attributing certain symptoms to foods containing MSG. This collection of reactions has been termed the “MSG symptom complex,” encompassing symptoms such as:
- Headaches
- Skin flushing
- Excessive sweating
- Facial pressure or tightness
- Numbness, tingling, or burning sensations in the face, neck, and other areas
- Rapid or irregular heartbeats
- Chest discomfort
- Nausea
- General weakness
Despite these reported experiences, extensive scientific research has not established a definitive causal link between MSG consumption and these symptoms. While researchers acknowledge that a small subset of individuals may experience short-term, mild reactions to MSG, rigorous studies have struggled to consistently reproduce these effects under controlled conditions. In most cases, these symptoms are transient and resolve without medical intervention. The most effective way to avoid potential reactions for those who believe they are sensitive to MSG is to avoid foods that list it as an ingredient.
Regulatory Oversight and Safety Assurance of MSG
The FDA’s GRAS classification underscores the broad scientific consensus that MSG is safe for the vast majority of the population when consumed at typical levels. This classification is based on a comprehensive review of available scientific data. Furthermore, the mandatory labeling requirement for MSG in food products empowers consumers to make informed choices about their dietary intake. While sensitivities to MSG may exist in a small number of individuals, the overwhelming scientific evidence and regulatory framework support the conclusion that monosodium glutamate is a safe flavor enhancer for general consumption.
References
- Questions and answers on monosodium glutamate (MSG). U.S. Food and Drug Administration. http://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm328728.htm. Accessed March 25, 2022.
- AskMayoExpert. Ophthalmic migraine (typical aura without migraine). Mayo Clinic; 2021.
- Simon RA. Allergies and asthmatic medications to food additives. https://www.uptodate.com/contents/search. Accessed March 25, 2022.
- Ferri F. Food and drug additive reactions. Clinical overview. https://www.clinicalkey.com. Accessed March 25, 2022.
- Wahlstedt A, et al. MSG is A-OK: Exploring the xenophobic history of and best practices for consuming monosodium glutamate. Journal of the Academy of Nutrition and Dietetics. https://www.clinicalkey.com. Accessed March 25, 2022.
