What are the symptoms of MSG allergy. How does monosodium glutamate affect the body. Is MSG harmful to human health. What causes MSG symptom complex. How to identify and treat MSG intolerance.

What is Monosodium Glutamate (MSG) and Its Role in Food?

Monosodium glutamate, commonly known as MSG, is a flavor enhancer widely used in the food industry. It is the sodium salt of glutamic acid, an amino acid naturally present in our bodies and many foods. MSG is found in cheese, tomatoes, and other natural sources, but it’s also added to various processed foods to enhance umami flavor.

The use of MSG has been a subject of debate since 1968 when a letter published in the New England Journal of Medicine first reported reactions to this additive. Despite ongoing controversy, the U.S. Food and Drug Administration (FDA) classifies MSG as “generally recognized as safe” (GRAS).

Where is MSG commonly found?

• Chinese cuisine
• Canned vegetables and soups
• Processed meats
• Snack foods
• Frozen meals
• Seasoning blends

MSG Symptom Complex: Understanding the Controversy

MSG symptom complex, also known as Chinese Restaurant Syndrome or Kwok’s syndrome, refers to a set of symptoms some people report experiencing after consuming foods containing MSG. Despite numerous anecdotal reports, scientific studies have failed to establish a conclusive link between MSG consumption and these symptoms in most people.

The FDA conducted a comprehensive study on MSG in foods and found no evidence that MSG in food caused the reported symptoms. However, they did observe minor reactions in individuals who consumed 3 or more grams of MSG alone without food. It’s important to note that most foods with MSG contain less than 0.5 grams of the additive.

Why is MSG symptom complex controversial?

1. Lack of consistent scientific evidence
2. Variability in individual responses
3. Potential placebo effect
4. Cultural and psychological factors

Common Symptoms Associated with MSG Intolerance

While MSG is considered safe for most people, some individuals report experiencing various symptoms after consuming foods containing this additive. These symptoms are typically mild and short-lived, resolving on their own without treatment.

What are the most frequently reported symptoms of MSG intolerance?

• Flushing
• Headache
• Muscle aches
• Numbness or burning sensation in or around the mouth
• Heart palpitations
• Tingling
• Drowsiness

It’s important to note that these symptoms can be caused by various factors and are not necessarily specific to MSG consumption. If you consistently experience these symptoms after eating foods containing MSG, it’s advisable to consult with a healthcare professional for proper evaluation.

Diagnosing MSG Intolerance: Challenges and Approaches

Diagnosing MSG intolerance can be challenging due to the lack of specific tests for MSG symptom complex. Healthcare professionals often rely on patient history, symptom patterns, and elimination diets to identify potential MSG sensitivity.

How can MSG intolerance be identified?

1. Food diary: Keep a detailed record of consumed foods and any symptoms experienced.
2. Elimination diet: Remove MSG-containing foods from the diet and gradually reintroduce them while monitoring symptoms.
3. Consultation with an allergist or dietitian: Seek professional guidance for proper evaluation and management.
4. Double-blind, placebo-controlled food challenges: These can be conducted under medical supervision to confirm or rule out MSG sensitivity.

It’s crucial to differentiate between MSG intolerance and true allergic reactions, as the latter can be more severe and potentially life-threatening.

Treatment and Management of MSG Symptom Complex

For most individuals who experience mild symptoms associated with MSG consumption, specific treatment is often unnecessary. Symptoms typically resolve on their own within a short period. However, there are several strategies that can help manage and prevent MSG-related discomfort.

How can MSG-related symptoms be managed?

• Avoidance: Identify and avoid foods containing MSG or high levels of naturally occurring glutamates.
• Label reading: Familiarize yourself with alternative names for MSG on food labels.
• Hydration: Drink plenty of water to help flush out the system.
• Balanced diet: Consume a variety of whole, unprocessed foods to reduce reliance on MSG-containing products.
• Symptom relief: Over-the-counter pain relievers may help with headaches or muscle aches.

If you experience severe or persistent symptoms, it’s important to consult with a healthcare professional for proper evaluation and personalized advice.

MSG Alternatives: Enhancing Flavor Without the Controversy

For those seeking to avoid MSG or reduce their consumption, there are numerous natural and artificial alternatives that can enhance the flavor of foods without the potential risks associated with MSG.

What are some MSG alternatives for flavor enhancement?

1. Yeast extracts
2. Mushroom powder
3. Seaweed or kelp
4. Nutritional yeast
5. Soy sauce or tamari
6. Herbs and spices
7. Aged cheeses (e.g., Parmesan)
8. Tomato paste

These alternatives can provide umami flavor and depth to dishes without the use of synthetic MSG. Experimenting with different natural flavor enhancers can lead to delicious and potentially healthier culinary creations.

The Global Perspective: MSG Regulation and Cultural Attitudes

The use and regulation of MSG vary significantly across different countries and cultures. While some nations have strict regulations on MSG use, others consider it a traditional and essential ingredient in their cuisine.

How do different countries approach MSG regulation?

• United States: FDA classifies MSG as “generally recognized as safe” (GRAS)
• European Union: Classified as a food additive (E621) with established acceptable daily intake
• Japan: Widely accepted and used in traditional cuisine
• Australia and New Zealand: Required to be labeled when used as a food additive
• China: Major producer and consumer of MSG, with no specific restrictions

Cultural attitudes towards MSG can significantly influence its perception and use. In some Asian countries, MSG is considered a traditional flavor enhancer, while in Western nations, there may be more skepticism and concern about its potential effects.

Future Research and Ongoing Debates Surrounding MSG

Despite decades of research, the debate surrounding MSG safety and its potential effects on health continues. Ongoing studies aim to better understand the mechanisms behind reported MSG sensitivity and explore potential long-term impacts of regular MSG consumption.

What are the current areas of research regarding MSG?

1. Neurological effects: Investigating potential impacts on brain function and neurotransmitter activity
2. Metabolic health: Exploring links between MSG consumption and obesity, diabetes, and metabolic syndrome
3. Gut microbiome: Studying the effects of MSG on intestinal flora and gut health
4. Genetic factors: Identifying potential genetic predispositions to MSG sensitivity
5. Long-term health outcomes: Assessing the safety of lifelong MSG consumption

As research progresses, it’s crucial to approach the topic of MSG with an open mind, considering both scientific evidence and individual experiences. Future studies may provide more definitive answers to the ongoing questions surrounding MSG safety and its role in our diets.

Making Informed Choices: Navigating MSG in Your Diet

Whether you choose to consume or avoid MSG, making informed decisions about your diet is essential. Understanding food labels, being aware of potential MSG sources, and listening to your body can help you navigate the complex world of food additives and flavor enhancers.

How can consumers make informed choices about MSG?

• Read food labels carefully
• Be aware of alternative names for MSG (e.g., hydrolyzed protein, autolyzed yeast)
• Choose whole, unprocessed foods when possible
• Communicate with restaurants about MSG use in their dishes
• Experiment with natural flavor enhancers in home cooking
• Stay informed about current research and regulatory updates

By taking a proactive approach to understanding MSG and its presence in our food supply, consumers can make choices that align with their personal health goals and dietary preferences.

Monosodium Glutamate (MSG) Food Intolerance Information | Mount Sinai

Hot dog headache; Glutamate-induced asthma; MSG (monosodium glutamate) syndrome; Chinese restaurant syndrome; Kwok’s syndrome

MSG symptom complex is a set of symptoms associated with eating food with the additive monosodium glutamate (MSG). MSG is the sodium salt a common amino acid, glutamic acid. MSG is found naturally in our bodies and in many foods including cheese and tomatoes. MSG is added to many different types of foods as a flavor enhancer.

Allergic reaction can be provoked by skin contact with poison plants, chemicals and animal scratches, as well as by insect stings. Ingesting or inhaling substances like pollen, animal dander, molds and mildew, dust, nuts and shellfish, may also cause allergic reaction. Medications such as penicillin and other antibiotics are also to be taken with care, to assure an allergic reflex is not triggered.

Causes

Reports of reactions to MSG originated in 1968 in a letter published in the New England Journal of Medicine. Since then, reports of reactions to MSG have come from people claiming to experience symptoms after consuming food containing MSG. However, studies on MSG in foods have failed to find a conclusive link between MSG and the symptoms some people describe.

The US Food and Drug Administration (FDA) did a study of the issue and found no evidence that MSG in food caused symptoms. The report did find minor reactions in people who consumed 3 or more grams of MSG alone without food. Most foods with MSG have less than 0.5 grams of the additive.

MSG is rated as “generally considered safe” by the FDA.

Symptoms

Symptoms, if they occur, are usually mild and go away in a short time:

• Flushing
• Headache
• Muscle aches
• Numbness or burning in or around the mouth
• Heart palpitations
• Tingling
• Drowsiness

Exams and Tests

There are no tests for MSG symptom complex.

Treatment

Most symptoms are mild, such as headache or flushing, and need no treatment.

Outlook (Prognosis)

Most people recover from perceived MSG symptom complex without treatment and have no lasting problems.

When to Contact a Medical Professional

Get emergency medical help right away if you have signs of a possible allergic reaction:

• Chest pain
• Heart palpitations
• Shortness of breath
• Swelling of the lips or throat

Aronson JK. Monosodium glutamate. In: Aronson JK, ed. Meyler’s Side Effects of Drugs. 16th ed. Waltham, MA: Elsevier; 2016:1103-1104.

Bush RK, Baumert JL, Taylor SL. Reactions to food and drug additives. In: Burks AW, Holgate ST, O’Hehir RE, et al. eds. Middleton’s Allergy: Principles and Practice. 9th ed. Philadelphia, PA: Elsevier; 2020:chap 80.

US Food and Drug Administration website. Questions and answers on monosodium glutamate. www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg. Accessed May 18, 2022.

Last reviewed on: 5/23/2022

Reviewed by: David C. Dugdale, III, MD, Professor of Medicine, Division of General Medicine, Department of Medicine, University of Washington School of Medicine. Also reviewed by David Zieve, MD, MHA, Medical Director, Brenda Conaway, Editorial Director, and the A.D.A.M. Editorial team.

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

Was this helpful?

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.

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 hand. Very soon, the production of monosodium glutamate was put on stream and it was popularized in many countries.

Sergey Belkov, chemist and flavorist

“In the sixties of the last century, 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 lies 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 negative 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.