For over 100 years, MSG has been used safely and effectively in food. A great deal of scientific research has been undertaken about its role, its benefits and its safety.
This research has been reviewed by scientists and regulators around the world including experts of the United Nations Food and Agriculture Organization and the World Health Organization, the US Food and Drug Administration and the regulatory authorities in more than 100 countries. All of the bodies have found MSG to be safe.
Monosodium glutamate brings nothing new to the diet; it is the sodium salt of glutamic acid, an amino acid that occurs naturally in protein-containing foods such as meat, vegetables and dairy products.
Glutamate added to food as seasoning represents a very small proportion of the glutamate we consume each day as part of a normal diet. The glutamate naturally present in food and the glutamate derived from MSG are identical and our bodies treat glutamate in exactly the same way, irrespective of its source. Furthermore, our bodies produce much more glutamate than we get from our diet.
This section is designed to provide information on some of the major studies undertaken on MSG. We have divided the MSG research into: