What are the facts about MSG allergies. How can you distinguish between food sensitivity and allergy. What are the symptoms of MSG-related reactions. How is MSG sensitivity diagnosed and treated.

The Truth Behind MSG and Allergies: Debunking Common Misconceptions

Monosodium glutamate (MSG) has been a subject of controversy since the 1960s when unfounded fears about its potential to cause allergy-like symptoms emerged. However, extensive research conducted since the 1990s has largely debunked the existence of MSG allergies. Despite this scientific consensus, misinformation about MSG allergies persists on the internet, leading to confusion among consumers.

The Food and Drug Administration (FDA) recognizes MSG as safe for consumption, classifying it as “generally recognized as safe” (GRAS) – the same category as common table salt and pepper. This classification is based on decades of scientific research that have failed to establish a credible link between MSG and serious allergic reactions.

What is MSG and how does it differ from salt?

MSG is a flavor enhancer derived from L-glutamic acid, a naturally occurring amino acid found in many foods. It provides an “umami” taste, which is often described as savory or meaty. While MSG contains sodium, it is structurally different from table salt (sodium chloride):

• Table salt (NaCl) consists of a 1:1 ratio of sodium and chloride ions
• MSG ((C5H8NO4–)) contains 12% sodium ions, 78% glutamate ions, and 10% water

Both compounds can enhance the flavor of food, but MSG’s unique composition allows it to impart a distinct savory taste that goes beyond simple saltiness.

Understanding Food Sensitivities vs. Allergies: Key Differences and Implications

While MSG allergies have been largely discredited, it’s crucial to understand the distinction between food sensitivities and true allergies. This knowledge can help individuals better identify and manage their symptoms.

What characterizes a food sensitivity?

Food sensitivities, also known as food intolerances, primarily affect the digestive system. They typically cause discomfort but are generally not life-threatening. Symptoms of food sensitivity may include:

• Headaches
• Itchy skin or rashes
• Abdominal pain
• Bloating and gas
• Diarrhea

These symptoms usually occur within a few hours of consuming the problematic food and resolve on their own. Importantly, people with food sensitivities can often tolerate small amounts of the triggering food without experiencing severe reactions.

How do food allergies differ from sensitivities?

Food allergies involve the immune system and can be much more serious than sensitivities. In allergic reactions, the body produces antibodies to attack specific food proteins, leading to potentially life-threatening symptoms. Key characteristics of food allergies include:

• Rapid onset of symptoms, sometimes within minutes of exposure
• Potential for severe reactions even with minimal contact
• Risk of anaphylaxis in severe cases

Given the potential severity of allergic reactions, it’s crucial to distinguish between true allergies and food sensitivities or intolerances.

Reported Symptoms Associated with MSG Consumption: Separating Fact from Fiction

While scientific evidence doesn’t support the existence of MSG allergies, some individuals have reported experiencing symptoms after consuming foods containing MSG. The FDA acknowledges reports of short-term, mild symptoms in some people who consume MSG without food. These reported symptoms include:

• Drowsiness
• Headaches
• Skin flushing
• Numbness and tingling
• Heart palpitations

It’s important to note that these reported symptoms are not indicative of an allergic reaction. Furthermore, controlled studies have failed to consistently reproduce these symptoms in individuals who claim to be sensitive to MSG.

What could explain reported reactions to MSG-containing foods?

Several factors may contribute to the perception of MSG sensitivity:

1. Placebo effect: Expectations of negative reactions can sometimes lead to perceived symptoms.
2. Other food components: MSG is often found in foods that contain other potential allergens or trigger ingredients.
3. Individual variations: Some people may be more sensitive to the effects of sodium or glutamate, regardless of their source.
4. Underlying health conditions: Certain medical conditions may make individuals more susceptible to perceived food sensitivities.

Scientific Research on MSG Safety: Examining the Evidence

Numerous studies have investigated the safety of MSG consumption. A comprehensive review of 40 years of clinical literature, published in 2006, found no credible evidence linking MSG to specific symptoms or allergies. This review reinforced the FDA’s position on MSG safety.

Are there any potential health concerns associated with MSG?

While most research supports the safety of MSG in typical dietary amounts, some studies have raised questions about potential effects under specific conditions:

• A 2016 in vitro study suggested that MSG could be genotoxic, potentially damaging cells and genetic material. However, these findings were observed in laboratory conditions and may not translate to real-world consumption scenarios.
• Animal studies from 2015 indicated possible links between chronic MSG consumption and kidney damage. It’s important to note that these studies used much higher doses than typical human dietary intake, and their relevance to human health remains unclear.

Despite these findings, there is currently no conclusive evidence that MSG consumption at normal dietary levels poses significant health risks to humans. However, ongoing research continues to explore potential long-term effects and individual variations in sensitivity.

Diagnosing and Managing Potential MSG Sensitivities: Practical Approaches

If you suspect you may be sensitive to MSG or experience discomfort after consuming foods containing this additive, there are several steps you can take to identify and manage your symptoms.

How can you determine if you have a sensitivity to MSG?

Diagnosing MSG sensitivity can be challenging, as there is no specific test for this condition. However, you can try the following approaches:

1. Keep a food diary: Record what you eat and any symptoms you experience to identify potential patterns.
2. Elimination diet: Temporarily remove MSG-containing foods from your diet and gradually reintroduce them while monitoring for symptoms.
3. Consult an allergist: A professional can help rule out other potential food allergies or sensitivities.

What strategies can help manage MSG-related discomfort?

If you find that you consistently experience discomfort after consuming MSG, consider these management strategies:

• Read food labels carefully to identify products containing MSG
• Choose fresh, whole foods over processed options when possible
• When dining out, inform restaurant staff about your sensitivity and ask about MSG-free options
• Experiment with alternative seasonings to enhance flavor without relying on MSG

Remember that while these strategies may help manage perceived sensitivities, they are not necessary for most people, as MSG is generally considered safe for consumption.

The Role of MSG in Global Cuisine: Cultural Perspectives and Culinary Applications

MSG has been a staple in many cuisines around the world, particularly in Asian cooking. Its ability to enhance umami flavors has made it a popular ingredient among chefs and home cooks alike. Understanding the cultural and culinary context of MSG can provide valuable insights into its widespread use and acceptance.

How is MSG used in different cuisines?

MSG finds application in various culinary traditions:

• Chinese cuisine: Often used in soups, sauces, and stir-fries to enhance savory flavors
• Japanese cuisine: Found in traditional seasonings like dashi and in processed foods
• Western cuisine: Utilized in many processed foods, snacks, and seasonings
• Fast food: Commonly added to enhance flavor in various menu items

The versatility of MSG has led to its incorporation in a wide range of dishes across different cultures, contributing to the global popularity of umami-rich foods.

What natural alternatives exist for achieving umami flavor?

For those who prefer to avoid added MSG, several natural ingredients can provide similar umami flavors:

1. Mushrooms, particularly dried shiitake
2. Seaweed, such as kombu
3. Fermented products like soy sauce and miso
4. Aged cheeses, especially Parmesan
5. Tomatoes, particularly when cooked or sun-dried

These ingredients contain naturally occurring glutamates and can be used to enhance the savory qualities of dishes without relying on added MSG.

Future Research and Considerations: Advancing Our Understanding of MSG and Food Sensitivities

While the current scientific consensus supports the safety of MSG for most people, ongoing research continues to explore various aspects of its consumption and potential effects. Future studies may provide more nuanced insights into individual variations in sensitivity and long-term health implications.

What areas of MSG research warrant further investigation?

Several avenues of research could contribute to a more comprehensive understanding of MSG:

• Long-term consumption studies in diverse populations
• Investigation of potential interactions between MSG and other food additives
• Exploration of genetic factors that might influence individual responses to MSG
• Assessment of MSG’s impact on gut microbiota and overall digestive health
• Evaluation of MSG’s role in appetite regulation and food intake

As research methodologies advance, scientists may be able to provide more definitive answers to lingering questions about MSG and its effects on human health.

How can consumers stay informed about MSG and food sensitivities?

To make informed decisions about MSG consumption and manage potential sensitivities, consider the following strategies:

1. Stay up-to-date with reputable scientific sources and regulatory guidelines
2. Consult with healthcare professionals for personalized advice
3. Be critical of unsubstantiated claims and anecdotal evidence
4. Participate in citizen science initiatives that study food sensitivities
5. Engage in open dialogues with food manufacturers and restaurants about ingredient transparency

By staying informed and maintaining an open dialogue with healthcare providers and food industry professionals, consumers can make educated choices about their diet and manage any potential sensitivities effectively.

MSG Allergy: Symptoms, Testing, and Treatment

Overview

In the 1960s, the food additive monosodium glutamate (MSG) incorrectly gained a bad reputation because of fears that it could cause allergy-like symptoms and side effects. However, since the 1990s, researchers have largely debunked the existence of an MSG allergy.

While an MSG allergy is a myth, some claims still exist on the internet. There are also clinical studies that have assessed possible negative reactions from this ingredient, but they’re not representative of the small amounts humans typically consume in foods.

It is possible to experience allergies to the food MSG is in, as opposed to an allergy to the additive itself. The Food and Drug Administration (FDA) also recognizes MSG as safe for consumption.

Here’s what you need to know about MSG, the rise and fall of the MSG allergy myth, and what you can do if you’re experiencing possible symptoms of a food sensitivity or allergy.

MSG is a flavor enhancer made from L-glutamic acid, which is a naturally occurring amino acid that exists in many foods. It gives what’s known as an “umami taste,“ which roughly corresponds to a savory or salty flavor.

It occurs naturally in many foods and is commonly used as a flavor-enhancing food additive in Asian dishes. It may also be added to other types of foods.

Is it the same as salt?

Table salt is an ionic compound made up of a 1-to-1 ratio of sodium (Na) and chloride (Cl) ions, through which table salt derives its chemical formula NaCl (sodium chloride). The positively charged sodium ions and negatively charged chloride ions are bound together in a solid structure by electrical attraction.

MSG also is another ionic compound that contains both positively charged sodium and negatively charged glutamate ions, but not in a 1-to-1 ratio.

The ratios are 12 percent sodium ions, 78 percent glutamate ions, and 10 percent water, which results in the chemical formula (C₅H₈NO₄^–).

Because it contains sodium, MSG is able to provide a similar savory or salty flavor to many foods.

Despite concerns, decades of research have mostly failed to demonstrate a relationship between MSG and serious allergic reactions. People have reported reactions after eating foods with MSG, but human studies haven’t supported this anecdotal information.

Is MSG safe?

The FDA recognizes MSG as “generally recognized as safe” (GRAS), which is the same category as salt and pepper.

A 2006 review of the previous 40 years of clinical literature then found no credible link between MSG and any specific symptoms or allergies. Instead, researchers who have debunked these sorts of claims encourage medical professionals to help patients look for other underlying causes of food-related symptoms.

In 2016, researchers found that any amount of MSG is genotoxic, meaning it’s damaging to cells and genetic material, as well as to human lymphocytes, a type of white blood cell. However, the study found that these effects were in vitro, meaning the tests were done in a test tube. The results don’t support the theory that eating MSG is harmful in the same way.

In 2015, researchers found possible links between renal (kidney) damage and chronic MSG consumption in animals. However, similar to the previously mentioned study, there’s no evidence that the small amounts of MSG humans consume could lead to kidney damage.

Nevertheless, further research in humans may be warranted to completely rule out sensitivity to foods with MSG.

The FDA acknowledges reports of short-term, mild symptoms reported by individuals who consume MSG without food. These symptoms may include:

• drowsiness
• headache
• skin flushing
• numbness and tingling
• heart palpitations

Still, while the existence of an allergy to MSG has largely been debunked, it’s still possible that you might have a sensitivity or allergy to the actual food containing MSG.

Food additive sensitivities are also possible.

Food sensitivity vs.

food allergy

It’s important to understand the differences between food sensitivities and allergies. Also referred to as food intolerance, food sensitivity occurs due to negative reactions in the digestive system.

While you might experience uncomfortable symptoms, a food sensitivity is unlikely to cause problems if you eat the food in small amounts. The symptoms may also occur within a few hours of eating the food, but will also go away on their own.

Signs of possible food sensitivity may include:

• headache
• itchy skin
• skin rashes
• abdominal pain
• bloating
• gas
• diarrhea

Food allergies, on the other hand, are much more serious. These occur as a result of your immune system overreacting to certain foods and creating antibodies to attack them.

Unlike food sensitivity, some people might have life threatening reactions if they have severe food allergies. Symptoms develop quickly, sometimes even after just touching the food.

Symptoms of a food allergy may include:

• red skin, hives, or eczema rashes
• skin swelling
• diarrhea
• vomiting
• respiratory symptoms, such as wheezing or shortness of breath
• swelling in the throat
• anaphylaxis, a life threatening reaction that may lead to unconsciousness

If you experience any negative symptoms after consuming an MSG-containing food, it’s important to see a doctor for the next steps, including possible testing for food intolerance or allergies.

According to the FDA, consuming larger doses of MSG — 3 grams without food — has been linked to symptoms in humans.

However, not only are those portions unlikely to be found in restaurant or grocery food, it’s unlikely that anyone would consume MSG in non-food sources. The FDA says the typical MSG serving in food is 0.5 grams or less.

The best way to treat a food intolerance or allergy is to avoid the food that’s causing your symptoms. However, you may need blood or skin tests to confirm any food allergies or sensitivities before making any significant dietary changes. Your doctor may also recommend a food diary or elimination diet.

More serious symptoms, such as anaphylaxis, require emergency treatment in the form of a shot of epinephrine (adrenaline). Hospitalization may also be required.

When to seek emergency help

Anaphylaxis is a life threatening allergic reaction that requires immediate medical attention. Call 911 or go to your local emergency room.

Symptoms include:

• shortness of breath
• swelling of the lips or throat
• heart palpitations
• chest pain
• unconsciousness

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The best treatment for a food allergy is to avoid eating that food.

What foods contain MSG?

It may be hard to avoid foods with MSG. According to the U.S. Department of Agriculture (USDA), MSG occurs naturally in many foods. It’s particularly found in high doses in food that is high in protein, such as:

• meat
• poultry
• cheese
• fish

It also exists in certain vegetables, such as:

• tomatoes
• mushrooms
• broccoli

With regard to foods that contain MSG as an additive, labeling is required when the compound is added as an ingredient. In those cases, it’s listed as “monosodium glutamate.“

Substances to avoid that may contain added MSG include:

• frozen foods
• spice mixes
• canned or dry soups or stocks, which food labels may refer to as “dried beef,” “chicken stock,” “pork extract,” or “hydrolyzed wheat protein“
• sauces and salad dressings
• meat-based foods like sausage

While there was once a belief that MSG could cause allergic reactions in some people, the overall existence of an MSG allergy has been largely declared a myth.

MSG itself naturally occurs in some foods, such as meats, and is added to other types of processed foods to help preserve flavor. While it’s possible to have either a food sensitivity to MSG or any MSG-containing foods, there’s no scientific evidence to prove that the food additive causes allergies in humans.

If you experience unusual symptoms after eating particular food items, see your doctor for possible testing. Any suspected sensitivities to MSG or MSG-containing foods may be resolved by avoiding these items altogether.

Does MSG Allergy Really Exist?

Flushing, sweating, chest pain, and weakness are all potential reactions to monosodium glutamate, or MSG, a flavor enhancer and popular ingredient in many Asian cuisines. Other symptoms include headache, facial pressure, drowsiness, and numbness and tingling in the face, back, and arms.

But while some people assume the symptoms they’re feeling are the result of an allergy, an MSG reaction is really more of a sensitivity than a true allergy. According to Andy Nish, MD, a board-certified pediatrician and allergy-immunologist practicing in Gainesville, Ga., the difference between an allergy and a sensitivity is the involvement of a protein called IgE, an antibody that works in the allergy department of your immune system.

True allergies, like pollen or pet allergies, are IgE-mediated. A sensitivity to MSG is not. It can seem like an allergy because symptoms arise after exposure to the offending ingredient. But without IgE involvement the reaction can’t be called a true allergy.

MSG Allergy Versus Sensitivity: Why Does It Matter?

Distinguishing between an allergy and a sensitivity is important because the treatment for each is different. The science behind allergies is fairly well-understood. There a number of treatments for symptoms, including medications and injections.

The science behind food sensitivity to MSG isn’t as established. Glutamate, the main ingredient in MSG, is a neurotransmitter — a chemical that carries messages in the nervous system. Scientists have been searching for a link between glutamate in the nervous system and the symptoms of MSG sensitivity. But a connection has not yet been made. So for now, Nish says, avoiding MSG if it bothers you is the best thing to do.

While MSG is best known for its use in restaurants, it can also be found in frozen meals, packaged snack foods, canned foods and soups, and even seasoning mixes. Check the ingredients lists on food labels. As a general rule of thumb, if you eat something that gives you a reaction you’ve had before you should eliminate that food from your diet.

The Bottom Line on MSG

Research hasn’t shown MSG to trigger allergy symptoms in large studies, but according to Nish, that doesn’t mean a sensitivity to the ingredient doesn’t exist. “No double-blinded, placebo-controlled studies have shown it to cause problems in a large number of people, [but] I’m sure it can cause this in certain people,” he says.

So if you think you’re sensitive to MSG, figure out which foods trigger your symptoms and avoid them.

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Prohibit not to use: is monosodium glutamate a flavor enhancer so dangerous?

Popular rumor has turned monosodium glutamate into a formidable horror story, and supporters of healthy eating have branded it with eternal shame. This additive is called the strongest food drug and the causes of conceivable and unimaginable diseases are found in it. But what do we really know about monosodium glutamate? Which of these is speculation and which is true? Let’s understand this confusing story.

Immaculate child of nature

First of all, let’s define the concepts. Monosodium glutamate is the salt of glutamic acid, one of the key amino acids found in all protein forms on the planet. It enters our body with food day after day. Moreover, if the body lacks glutamic acid, it begins to reproduce it on its own, according to jvlife.ru.

Monosodium glutamate in its pure form was obtained in 1908 by Professor Kikunae Ikeda of the University of Tokyo. He “extracted” it from the remains of algae broth in a crystalline form. The scientist prudently patented the food supplement he discovered with his own hands. Very soon, the production of monosodium glutamate was put on stream and it was popularized in many countries.

Sergey Belkov, chemical engineer and flavorist

“In the 1960s, a special type of bacteria was developed for the industrial synthesis of monosodium glutamate, which is still used today. The bacteria are fed a mixture of sugar by-products saturated with ammonia. In response, they release the same glutamate. Then in production it is converted into crystals. So by and large, monosodium glutamate is of natural origin.”

The invention of the fifth taste

It has long been believed that the human tongue can recognize only four basic tastes: salty, sweet, bitter and sour. And only in 2002, scientists discovered a new, fifth, taste – umami. In our country, it is most often called meat.

Empirically, special L-glutamate receptors were found in the tongue, “tuned” specifically for the perception of glutamate, or that same umami. Actually, this is where its main function comes from – to make the taste of food more saturated and pleasant. “It is noteworthy that monosodium glutamate itself has absolutely no taste or even smell,” says Yana Tsygankova, a therapist. “The characteristic flavor comes out only when it interacts with other flavors and aromas.”

No matter how strange it may sound, but the benefits of monosodium glutamate are undeniable. Intestinal cells absorb it and convert it into energy, which is used for various purposes, including maintaining normal metabolic processes. Another important point – monosodium glutamate helps to conduct up to 60% of all nerve impulses in the body.

Glutamate and a little nervous

Is monosodium glutamate harmful to our health? Fundamental studies unambiguously confirming a positive answer have not yet been received. But there are several controversial statements, which we will consider sequentially.

Thus, the notion that monosodium glutamate causes irreversible brain damage is persistently promoted. This is fundamentally not true. Even assuming that such an effect is possible, a serious excess of this substance would be required. However, the body itself gets rid of excess glutamate, if any.

Sergey Belkov, chemical engineer and flavorist

“Moreover, monosodium glutamate is distributed through the circulatory system. To enter the brain, it must overcome the blood-brain barrier, which blocks unwanted elements. Monosodium glutamate is not able to “break through” such protection.”

Chinese Restaurant Syndrome

Behind this seemingly comical name is a rather painful condition of the body. It is characterized by headache and dizziness, a feeling of tightness in the solar plexus, nausea and vomiting, and a sharp reddening of the skin. For a long time, this same Chinese restaurant syndrome was associated with the harmful effects of monosodium glutamate on the body.

Scientists conducted a series of experiments and came to the conclusion that the symptoms described above are non-specific. That is, they can occur with a variety of pathologies and entirely depend on the individual characteristics of the organism. A direct relationship between monosodium glutamate abuse and Chinese restaurant syndrome has not been proven.

Weight by leaps and bounds

“Rapid weight gain is what the monosodium glutamate flavor enhancer is dangerous for. ” Adherents of proper nutrition are convinced of this. But scientists are not so categorical in their conclusions. They conducted a series of studies involving more than 1,500 men and women. Some of them showed that overweight is actually due to the use of monosodium glutamate. Other experiments did not reveal such a pattern.

Strong opponents of monosodium glutamate are convinced that it causes uncontrolled addiction, forcing us to consume more unhealthy food. This leads to obesity and all the related problems.

D ennady Shatrov, Head of the Laboratory for Hygienic Research of Food Supplements, Research Institute of Nutrition, Russian Academy of Medical Sciences

“The narcotic effect of monosodium glutamate is just a myth. It does not cause a state of euphoria, and addiction can develop any product, such as chocolate or spicy food. All these are individual habits of people.

Black cat in a dark room

“If you constantly use monosodium glutamate, you can go blind. ” To prove or disprove this thesis, scientists conducted experiments on rats. For 10 days they were injected with a loading dose of monosodium glutamate at the rate of 3.2 g per 1 kg of body weight. In juveniles, severe damage to the retina was noted. In adult rodents, the changes were not so pronounced. And in another group of experimental subjects who received 0.25 g of monosodium glutamate, no abnormalities were found at all.

It can be concluded that supposed blindness occurs only with an excessive excess of monosodium glutamate in the body. By the way, for a person, the upper norm is 10 g per 1 kg of weight. A simple calculation shows that few people can handle such an amount in one approach. In addition, as we found out, the body itself protects itself from an overdose. But in fairness it should be noted that similar experiments on humans have not been conducted.

Breathe deeply

“People suffering from any form of allergies and bronchial asthma should not use monosodium glutamate categorically – this is fraught with exacerbation of diseases” – this statement is a myth that was convincingly debunked in the course of the following experiment.

One focus group with the above conditions was fed “clean” foods but warned that they contained monosodium glutamate. The result is acute allergic reactions and asthma attacks in more than half of the participants.

The second group with similar diagnoses were given products with monosodium glutamate. At the same time, they were assured that there were no additives in the food. No seizures were noted during the experiment. The scientists’ verdict is final and not subject to appeal: monosodium glutamate cannot aggravate either bronchial asthma or allergies.

It turns out that monosodium glutamate is not as dangerous as they talk about it? Many physicians, scientists, and independent experts rightly share this view. Common sense and the results of numerous practical studies give every reason for this. Whether or not to trust this information is up to you, of course.

Note

The US Department of Health and Human Services recognizes monosodium glutamate as a “generally safe supplement. ” The Food and Agriculture Organization of the United Nations Joint Expert Council on Food Additives states that monosodium glutamate is safe for humans. However, the World Health Organization has not included monosodium glutamate in the official list of completely safe food additives.

What is MSG allergy? – Drink-Drink

Review

In the 1960s, the dietary supplement monosodium glutamate (MSG) erroneously gained a bad reputation due to concerns that it could cause allergic symptoms and side effects. However, since the 1990s, researchers have largely disproved the existence of an allergy to monosodium glutamate.

Although MSG allergy is a myth, there are still some claims on the Internet. There are also clinical studies that have evaluated possible negative reactions to this ingredient, but these are not representative of the small amounts that people typically consume in their diet.

It is possible to be allergic to food that contains monosodium glutamate, as opposed to being allergic to the supplement itself. The Food and Drug Administration (FDA) also recognizes monosodium glutamate as safe to consume.

Here’s what you need to know about MSG, the rise and fall of the MSG allergy myth, and what you can do if you’re experiencing possible symptoms of a food sensitivity or allergy.

What is monosodium glutamate?

MSG is a flavor enhancer made from L-glutamic acid, which is a naturally occurring amino acid found in many foods. It imparts the so-called “umami flavor”, which roughly corresponds to a savory or salty taste.

It occurs naturally in many foods and is commonly used as a flavoring agent in Asian cuisines. It can also be added to other types of products.

Is it the same as salt?

Table salt is an ionic compound consisting of sodium (Na) and chloride (Cl) ions in a 1:1 ratio, thanks to which table salt obtains its chemical formula NaCl (sodium chloride). Positively charged sodium ions and negatively charged chloride ions are bound together into a solid structure by electrical attraction.

MSG is also another ionic compound that contains both positively charged sodium ions and negatively charged glutamate ions, but not in a 1:1 ratio.

Ratios of 12 percent sodium ions, 78 percent glutamate ions, and 10 percent water, resulting in the chemical formula ( C ₅ H ₈ NO ₄ ^– ).

Because it contains sodium, monosodium glutamate is able to provide a similar savory or salty taste to many foods.

MSG Allergy Myth

Despite concerns, decades of research have largely failed to demonstrate an association between MSG and serious allergic reactions. People have reported reactions after eating MSG products, but human studies have not confirmed this anecdotal information.

MSG safe?

The FDA recognizes monosodium glutamate as “generally recognized as safe” (GRAS), which is in the same category as salt and pepper.

A 2006 review(s) The clinical literature over the previous 40 years has found no significant association between monosodium glutamate and any specific symptoms or allergies. Instead, the researchers who debunked these kinds of claims are urging healthcare professionals to help patients look for other underlying causes of food-related symptoms.

In 2016, researchers discovered that any amount of monosodium glutamate is genotoxic, meaning it damages cells and genetic material, as well as human lymphocytes, a type of white blood cell. However, the study showed that these effects were there, meaning that the tests were done in vitro. The results do not support the theory that monosodium glutamate is just as harmful.

In 2015, researchers found possible links between kidney (kidney) damage and chronic consumption of monosodium glutamate in animals. However, as with the previously mentioned study, there is no evidence that small amounts of monosodium glutamate consumed by humans can cause kidney damage.

However, further human studies may be required to fully rule out sensitivity to products containing monosodium glutamate.

symptoms

The FDA recognizes reports of short-term, mild symptoms reported by people taking monosodium glutamate without food. These symptoms may include:

• drowsiness
• Headache
• reddening of the skin
• numbness and tingling
• rapid heartbeat

However, although the existence of an allergy to monosodium glutamate has been largely debunked, it is still possible that you may be sensitive to or allergic to real food grade monosodium glutamate.

Sensitivity to food additives is also possible.

Food Sensitivity vs. Food Allergy

It is important to understand the difference between a food intolerance and an allergy. Also called food intolerance, food sensitivities occur due to negative reactions in the digestive system.

Although you may experience unpleasant symptoms, food sensitivities are unlikely to cause problems if you eat small amounts of food. Symptoms may also appear within a few hours after ingestion, but will also disappear on their own.

Signs of possible food sensitivities may include:

• Headache
• itchy skin
• rash
• abdominal pain
• bloating
• gas 9 0170
• diarrhea

Food allergies, on the other hand, are much more serious. This happens as a result of your immune system overreacting to certain foods and producing antibodies to attack them.

In contrast to food sensitivities, some people may have life-threatening reactions if they have a severe food allergy. Symptoms develop quickly, sometimes even after just touching food.

Food allergy symptoms may include:

• red skin, hives or eczema
• swelling of the skin
• diarrhea
• vomiting
• respiratory symptoms such as wheezing or shortness of breath
• swelling in the throat
• anaphylaxis, a life-threatening reaction that can lead to loss of consciousness

If you experience any adverse symptoms after eating products containing monosodium glutamate, it is important to see your doctor for further steps, including possible food intolerance or allergy testing.

Safe levels of monosodium glutamate

High doses of monosodium glutamate — 3 grams without food — have been associated with symptoms in humans, according to the FDA.

However, these servings are unlikely to be found in restaurants or grocery stores, and it is unlikely that anyone would consume MSG from non-food sources. The FDA says the typical serving of MSG in food is 0.5 grams or less.

Solution

The best way to treat a food intolerance or allergy is to avoid the foods that cause your symptoms. However, you may need blood or skin tests to confirm any food allergies or sensitivities before making any major dietary changes. Your doctor may also recommend a food diary or an elimination diet.

More severe symptoms such as anaphylaxis require emergency treatment with an injection of epinephrine (adrenaline). Hospitalization may also be required.

When to seek emergency care

Anaphylaxis is a life-threatening allergic reaction that requires immediate medical attention. Call 911 or go to your local emergency room.

Symptoms include:

• irregular breathing
• swelling of the lips or throat
• palpitations
• chest pain
• unconsciousness

The best treatment for a food allergy is to avoid this food.

What foods contain MSG?

It can be difficult to avoid foods with monosodium glutamate. Monosodium glutamate is found in many foods, according to the United States Department of Agriculture (USDA). It is especially found in high doses in high protein foods such as:

• meat
• poultry
• cheese
• fish

It also exists in some vegetables, such as:

• tomatoes
• mushrooms
• broccoli

additives, labeling is required when this compound is added as an ingredient. In these cases, it is listed as “monosodium glutamate”.

Substances that may contain added monosodium glutamate and should be avoided include:

• frozen foods
• spice mixes
• canned or dry soups or broths that may be labeled as “beef jerky”, “chicken stock”, “pork extract” or “hydrolysed wheat protein” on food labels.
• sauces and salad dressings
• meat products such as sausage

Conclusion

Although it was once believed that monosodium glutamate could cause allergic reactions in some people, the general existence of MSG allergy has been largely declared myth.