food additive: msg - is it bad for us?

FOOD ADDITIVES – MONOSODIUM GLUTAMATE: IS MSG IS BAD?

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FOOD ADDITIVES – MONOSODIUM GLUTAMATE

IS MSG IS BAD?

Food Science (AHD 1132)

Alhafizah A. Ramos

1215382

Bachelor of Dietetics (Hons)

International Islamic University Malaysia


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CONTENT

INTRODUCTION AND HISTORY

PRODUCTION AND APPEREANCE

USAGE AND PRODUCTS

SAFETY ISSUES

IS MSG IS BAD FOR US?

REFERENCES

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INTRODUCTION AND HISTORY OF MSG

Food additives can be defined as a foreign substance that is

added to a particular food intentionally or accidentally during the

process of making the food. Apparently, manufacturer add the food

additives to their food product because they want to improve the

appearance and taste of the food. The additives can be man-

made or natural substances. There is numerous food additives used

in the food industry. One of them is Monosodium Glutamate (MSG).

Almost everybody knows basically what MSG is since it is used

worldwide in countless food products by a lots of renowned fast

food companies.

According to Jehad M. Yousef (2011), Monosodium glutamate

also known as sodium glutamate and MSG, it is a sodium salt of

glutamic acid, a naturally occurring non-essential amino acid. MSG

occurs naturally in foods and is one of the most

common amino acids. Although it occurs

naturally, MSG is also produced commercially

for the use as a food additive and flavor

enhancer (Moncel, n.d). The history of MSG

came out by Kikunae Ikeda a professor at Tokyo

Imperial University back 1908. Ikeda said in his

journal regarding to his study (1909),

“In the past it was said that there are five

taste qualities: sour, sweet, salty, bitter and hot. A hot sensation

is just a skin mechanical sensation; therefore today's scientists

Figure 1: Kikunae Ikeda (Source: Ajinamoto.com)


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do not regard this sensation as a taste. Furthermore, such

qualities as metallic, alkaline and astringent are not considered

to be tastes (at least not pure tastes), because they cannot be

separated from the sensation accompanied by tissue damage.

Therefore, Physiologists and psychologists recognize only the

four tastes sour, sweet, salty and bitter. Other tastes are

considered to be a mixture of these tastes. However, I believe

that there is at least one other additional taste which is quite

distinct from the four tastes. It is the peculiar taste which we feel

as `UMAI (meaning brothy, meaty, or savory)', arising from fish,

meat and so forth. The taste is most characteristic of broth

prepared from dried bonito and seaweed [Laminaria

japonica]. While it is based on a subjective sensation, many

people who are asked always agree to this conjecture either

immediately or after brief consideration. Consequently, there

can be little doubt that another taste exists in addition to the

four tastes. I propose to call this taste `UMAMI' for

convenience.”

The research was done by Ikeda on a subject call „dashi‟ which

is a Japanese soup base. He proposed that the taste of the dashi is

different from the four basic tastes. Hence, he undertook the study

by isolating the main ingredient of the dashi which is the seaweed

Laminaria Japonica. It was extracted, crystallized, precipitated and

numerous chemical processes that finally lead to the founding of a


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single substance with the mass formula C5H9NO4: glutamic acid. It

taste was named umami, a word derived from the Japanese

adjective umai (delicious). Eventually, Ikeda succeeded obtained

the production patent of the MSG within a year. (Lindermann,

Ogiwara, Ninomiya, 2002; Sano, 2009)

PRODUCTION AND APPEREANCE OF MSG

Since its discovery, three methods have been used to produce

MSG: vegetable protein hydrolysis, direct chemical synthesis, and

bacterial fermentation. Bacterial fermentation is the method most

often used today because of the low cost and high yield. In this

process, the common bacteria

used is micrococcus glutamicus,

grown aerobically in a liquid

medium that contains nutrients.

The bacteria have the ability to

produce glutamic acid and it will

be accumulated in the medium.

The collected glutamic acid will

be separated from the

fermentation broth by filtration, acidification and crystallization

followed by conversion to its monosodium salt, MSG. (Khan,

Abourashed, 2011, p. 2008).

According to Jim Smith and Lily Hong-Shum (2008, p. 496), the

monosodium salt of L-form of glutamic acid is white or almost white

Figure 2: Monosodium Glutamate Crystal (Source: Wikipedia/Glutamic acid (flavor))


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crystal and it is usually in the form of powder. Slightly smell like

peptone and meat-like taste. This substance is soluble in water but

slightly soluble in alcohol.

USAGE AND PRODUCTS OF MSG

As we all know the most famous brand that we can relate to

this substance is Ajinomoto. This is the first brand in the world that

manufactures and produces MSG worldwide. Originally Ajinomoto

was founded on 1907 by Dr. Kikunae Ikeda and Mr. Saburosuke

Suzuki II in Japan and it named as Suzuki Seiyakusho Co. In the year

1946 it changed company name to Ajinomoto Co., Inc. (Ajinamoto,

n.d.). It was sold in a packet or

bottle of powdered crystal MSG,

used as a flavor enhancer in

cooking.

There are a vast number of companies or restaurants put MSG

in their products. Below are the lists of some renowned company

that use high amount of MSG in their food products,

McDonald ®

Burger King ®

KFC ®

Campbell's® soups - all of them - based on their commitment

to add "umami" (read - MSG) to their products

Pringles® (the flavored varieties)

Figure 3: Ajinamoto Logo (Source: Ajinamoto.com)


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Unilever or Knorr® products - often used in homemade Veggie

dips.

Kraft® products nearly all contain some free glutamate

sausages - most supermarkets add MSG to theirs

processed cheese spread

instant soup mixes

many salad dressings

flavored potato chips

Parmesan cheese - naturally high in free glutamate

over-ripe tomatoes - naturally high in free glutamate

mushrooms - naturally high in free glutamate

Listed by MSGTruth.org, (2011).

SAFETY ISSUES OF MSG

Since the early of 18 centuries, MSG is used worldwide in food

preparation especially in Japanese and Chinese cuisines. In 1956,

United State Food and Drug Administration (FDA) classified MSG as a

„generally recognize as safe‟ (GRAS). According to FDA, GRAS

defined as “the substance that generally recognized, among

qualified experts, as having been adequately shown to be safe

under the conditions of its intended use”. Other examples of GRAS

food additives are salt, sugar and vinegar.


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Chinese Restaurant Syndrome (CRS)

During that time, there is no comment on the FDA regarding to

the MSG as a safe food additive (GRAS). Until 1968, Dr. Robert Ho

Man Kwok, become the first one to produce a published report on

the reaction of MSG in the body. He described the symptom he

experienced a few minutes after he eating Chinese cuisine which

were numbness of the back and neck, feeling pressure in the face

and upper chest muscle. He called this collection of symptoms as

“Chinese Restaurant Syndrome” (Winter,A., Winter,R., 2007, p. 103).

This syndrome is also called as „Hot dog headache‟, „Glutamate-

induced asthma‟ or MSG syndrome (PubMed, n.d.).

MSG was felt to be the cause of these symptoms. However,

many studies have failed to show a connection between MSG and

the symptoms that some people describe after eating Chinese food.

For this reason, MSG continues to be used in some meals. Still, it is

possible that some people are particularly sensitive to the MSG but

the reaction is mild and not lasting (PubMed, n.d.).

Obesity

According to the National Institutes of Health in America, from

1960 to 2000, the percentage of obese American adults under the

age of 75 is more than doubled, and childhood obesity reached

approximately 15 percent (Nakaya, 2006, p.19). Many other

published statistics also share the same rising trend. World Health


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Organization (WHO) stated that 33 percent of Malaysians are obese

(Young, 2012, p.153).

Back 1980s, experts have no idea what causing the rate of

obesity among childhood to rise. Now, there are few researches

done to link MSG with obesity. In an experiment done by Caudle

and Lorden (1986), the mice were treated with repeated injection of

doses MSG and it had produces a syndrome of obesity to the mice.

Other method of experiment was done by surveying the diet intake

and health of adult Chinese communities. They found out that, MSG

consumption was positively, longitudinally associated with

overweight development among apparently healthy Chinese adults

(Ka, Shufa, Pengcheng, Sharma et al., 2011).

Seemingly, one of the causes of obesity is over eating. Recent

scientific finding also found out that MSG can increase the appetite

of the consumer (Yamaguchi and Kimizuka as cited in Yamamoto,

Tomoe, Toyama et al., 2009). This will cause the people to eat more

and probably would lead to obesity.

MSG can cause Brain Damage – Excitotoxicity

Glutamate is one of a non-essential amino acid that can be

found in the brain. It has a strong excitatory effect on the neurons. In

the brain tissue, low concentration of this amino acid makes it

function as a neurotransmitter but it can become a

neurotoxin/excitotoxin if the concentration becomes very high


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(Farooqui, Wei-Yi and Horrocks, 2007, p.1). Excessive stimulation by

the glutamate neurotransmitter can damage the nerve cell. This

pathological process is known as Excitotoxicity (Wikipedia, 2012).

Olney (1970) found in his experiment that the oral intake of

glutamate on mice cause brain damage. Few other researches also

share the same results. However, there has been debate among

scientists on the significance of these findings. The debate is complex

and has focused on whether humans are susceptible to the

neurotoxicity from glutamic acid seen in some animal experiments

(Meldrum, 1993)*.

At a meeting of the Society for Neuroscience in 1990, the

delegates had a split opinion on the issues related to neurotoxic

effects from excitotoxic amino acids found in monosodium

glutamate (Barinaga, 1990)*. Some scientists believe that humans

and other primates are not as susceptible to excitotoxins as rodents

and therefore there is little concern with glutamic acid as a food

additive (Abraham, Swart, Golberg, Coulston, 1975; Reynolds, Butler,

Lemkey-Johnston, 1976)*. But on the other behalf, they believe the

opposite. Based on the findings, they feel that humans are

approximately 5-6 times more susceptible to the effects of

excitotoxins than rodents are (Olney, 1984)*.

However, they agree that typical use of monosodium

glutamate does not spike glutamic acid to extremely high levels in


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adults, yet they are particularly concerned with potential effects in

infants and young children (Olney, 1990)*

* – As cited in; http://en.wikipedia.org/wiki/Glutamic_acid_(flavor)

Regarding to the safety issues of MSG, R. Winter and A. Winter

(2007, p.107) said that “MSG is on the FDA list of additives that need

further study for mutagenic, teratogenic, subacute and reproductive

effects”. They also included in their book about the final report in

1980 to the FDA of the Select Committee on Generally Recognized

as Safe substances, stated that while no evidence in the available

information on MSG demonstrated a hazard to the public at current

use levels, the uncertainties that exist require that additional studies

be conducted.

Dr. Blaylock says that one reason it is so difficult to convince the

FDA of the connection between MSG and delayed brain damage in

human is because it may take ten years before clinical signs of

neurological damage show up. This damage is slow and cumulative.

(Winter, A & Winter, R., 2007, p.107)

The FDA does not place regulatory restriction on the use of

glutamic acid. They also do not have a program for monitoring how

or in what amount glutamate used. (Winter, A & Winter, R., 2007,

p.107)

http://en.wikipedia.org/wiki/Glutamic_acid_(flavor)


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IS MSG IS BAD FOR US?

Although there‟s still no final concrete scientific proof that MSG

can cause brain damage on the human, we still have to consider

the previous vigilant researches that came out with the conclusion

that MSG is hazardous to the health. Those findings are not simple

studies because it took several years to be done.

Nevertheless, the scientists agree that regular consumption of

the MSG would not cause brain damage. Same goes to other health

problem such as Chinese Restaurant Syndrome or obesity. We have

to be moderate and observe carefully our dietary intake and total

food consumption. As stated in the Quran, Allah said, “…..eat and

drink, but be not excessive. Indeed, He likes not those who commit

excess.” (7:31).

We should use the MSG during food preparation temperately

and avoid eating foods containing the additives excessively. In

Surah Al-Baqarah, Allah also advice “O you who have believed, eat

from the good things which We have provided for you and be

grateful to Allah if it is (indeed) Him that you worship.” (2:172). God

reminds us to take good and healthy food. We must lessen our

consumption on fast food that contain not only high MSG but salt,

fat, or sugar. Instead, eat more non-MSG food like vegetables or

cook without using MSG.

As a conclusion, MSG is not a poisoned that kills people. It is us,

who decided to make the MSG react bad by excessive usage of


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MSG in our food. We cannot just simply blame the fast food

companies or other manufacturer that produce high MSG contain in

our food. All the decision is in our hand to manage our diet habit.

Health is a gift gives by Allah S.W.T and we should not neglect

it. As quoted by Dr. Nik Mazlan, an experienced dietician, “There is

no bad food, just bad diet”.


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LIST OF REFERENCES

Al-Quranul Karim, retrieved October 7, 2012 from http://quran.com/

Yousef, J.M. (2011). Study the Impact of Monosodium Glutamate (MSG) and Extract of Green

Tea (Theaceae Family) Leaves-Induces on Kidney Biochemical Function in Rats.

International Journal of Academic Research, 3(3), 1.

Moncel, B. (n.d). Monosodium Glutamate - What is MSG?. About.com: Food Reference.

Retrieved September 23, 2012, from http://www.http://foodreference.about.com/od/Food-

Additives/a/Monosodium-Glutamate-What-Is-Msg.htm

Ikeda, K. (1909). New Seasonings. (Y. Ogiwara & Y. Ninomiya. Trans.). Chemical Senses Oxford

Journals (2002), 27 (9), 847-849. doi: 10.1093/chemse/27.9.847

Lindeman, B., Ogiwara, Y. & Ninomiya, Y. (2002). The Discovery of Umami. Chemical Senses

Oxford Journals, 27 (9), 843-844. doi: 10.1093/chemse/27.9.843

Chiaki, S. (2009). History of glutamate production [Abstract]. The American Journal of Clinical

Nutrition, 90(3), 728S-732S. doi: 10.3945/ajcn.2009.27462F

Khan, I.A., & Abourashed, E.A. (2011). Leung's Encyclopedia of Common Natural

Ingredients:Used in Food, Drugs and Cosmetics (3rd ed.). Milton: John Wiley & Sons.

Smith, J., & Hong-Shum, L., (2008). Food Additives Data Book. Milton: John Wiley & Sons.

Ajinamoto Group History (n.d.). Ajinamoto. Retrieved October 6, 2012, from

http://www.ajinomoto.com/about/history/index.html

What Foods to Avoid (2011). MSGTruth.org. Retrieved October 6, 2012, from

http://msgtruth.org/avoid.htm

Select Committee on GRAS Substances (SCOGS) Opinion: Monosodium L-glutamate (2011).U.S

Food and Drug Administration. Retrieved October 6 2012, from GRAS Substances (SCOGS)

Database

Generally Recognized as Safe (GRAS). (2012).U.S Food and Drug Administration. Retrieved

October 6 2012, from

http://www.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/de

fault.htm

Chinese Restaurant Syndrome (2010). PubMed Health. Retrieved October 6, 2012, from

http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0002113/

Nakaya, A.C. (Ed.).(2006). Obesity: Opposing Viewpoints. Farmington Hill, MI: Thomson Gale

Young, E.M.M. (2012), Food and Development: National Perspectives. Oxford, UK: Routledge.

http://quran.com/

http://www.ajinomoto.com/about/history/index.html

http://msgtruth.org/avoid.htm

http://www.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/default.htm

http://www.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/default.htm

http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0002113/


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Caudle, A., Lorden, J.F.(1986). Behavioral and endocrinological effects of single injections of

monosodium glutamate in the mouse [abstract]. PubMed.gov, 8(5), 509-19. Retrieved

October 6, 2012, from

http://www.ncbi.nlm.nih.gov/pubmed/3785512?dopt=Abstract&holding=npg

He, K., Du, S. Pengcheng, X. Sharma S., Huijun W.,Fengying, Z., & Popkin, B. (2011). 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, 93(6) 1328-

1336 doi: 10.3945/ajcn.110.008870

Yamamoto, S. Tomoe, M., Toyama, K., Kawai, M., & Uneyama, H. (2009). Can dietary

supplementation of monosodium glutamate improve the health of the elderly?. The

American Journal of Clinical Nutrition, 90(3) 844S-849S doi: 10.3945/ajcn.2009.27462X

Farooqui, A., Ong, W. Horrocks, L. (2008). Neurochemical Aspects of Excitotoxicity: Introduction.

Dallax, TX: Springer.

Glutamic Acid (Flavor). (n.d.). Wikipedia.org. Retrieved October 6, 2012, from

http://en.wikipedia.org/wiki/Glutamic_acid_%28flavor%29#Safety_as_a_flavor_enhancer

Winter, A., Winter, R. (2007). Smart Food: Diet and Nutrition for Maximum Brain Power. iUniverse.

http://www.ncbi.nlm.nih.gov/pubmed/3785512?dopt=Abstract&holding=npg

http://en.wikipedia.org/wiki/Glutamic_acid_%28flavor%29#Safety_as_a_flavor_enhancer

food additive: msg - is it bad for us?

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