Re-evaluation of the Tasty Compound: MSG

Monosodium L-glutamate (MSG), the sodium salt of glutamic acid, is a widely used flavor enhancer. Early reports have claimed that it is the causal agent for adverse reactions experienced after consumption of MSG-containing meals. In 1995, the Food and Drug Administration approved MSG as "generally recognized as safe." Still, there have been much skepticism and controversy over its potential effects. Recently, numerous well-designed studies have been conducted to investigate the existence of the MSG symptom complex. Clinical studies of MSG ingested with food have demonstrated no difference in symptoms between placebo and MSG-treated groups (6)(9). Clinical studies of MSG ingested in the absence of food have suggested that there may be a MSG-sensitive subpopulation (1). Contrary to early experimental results, the relationship between MSG and asthmatic reactions could not be demonstrated (12)(13). Finally, dietary MSG consumption would not elevate plasma glutamate concentration enough to induce neural cell death. While the new evidences appear to demonstrate that it is safe, further investigation needs to be pursued to elucidate the biochemistry of MSG.