sign in sign up
<<
Home , Disodium inosinate, Yeast extract

AU J.T. 12(1): 43-49 (Jul. 2008)

MSG – Enhancer or Deadly Killer David Tin Win Faculty of Science and Technology, Assumption University Bangkok, Thailand

Abstract

MSG has been used as a ever since it was first isolated early in the 20th century in Japan. Its base occurs naturally in many foods. It is added at various stages in food production as it enhances food flavor. High controversy persists since the late 1960s. Many claim harmful effects due to it. But corporate interests claim lack of concrete evidence. Keywords: MSG, , , hydrolyzed , amino acid, food additive.

Introduction Monosodium glutamate – MSG

Monosodium glutamate ("MSG") is a Description chemical, used to enhance the flavor of many types of food. It is a sodium salt of glutamic MSG is a sodium salt of glutamic acid. It acid, the base of glutamine and an amino acid. is usually a white powder. Water ionizes it into Amino acids are the building blocks of free sodium ions and glutamic acid, which is an , which in turn are the building blocks organic compound consisting of five carbon of cells as well as nutrients and products of atoms. It has a carboxylic (-COOH) group and cells. Thus amino acids are a basic unit of an amino (-NH)2 group attached to an "alpha" living creatures. Glutamic acid is an amino acid carbon atom (a carbon atom joined directly to abundant in both plant and animal protein. It is the – COOH group). It is an alpha amino acid. a non-essential amino acid, i.e., the body can The carbon chain molecule can be represented produce its own glutamic acid, and does not as follows (Wikipedia 2006): depend upon getting glutamic acid from ingested food (Truth in Labeling 2007). Food manufacturing and chemical plants produce glutamic acid commercially. Its use in food began in the early 1900s as a component of a flavor enhancer called "monosodium Kombu and other seaweeds have been glutamate." However glutamic acid, produced added to food in Japan to enhance flavor, since outside the body (for use in food, drugs, dietary thousands of years ago. In 1908 a Japanese supplements, cosmetics, fertilizers, personal scientist discovered that the active ingredient care products, etc), can cause brain lesions, in kombu is glutamic acid. neuroendocrine disorders, learning disabilities, MSG has a distinctive taste that falls neurodegenerative diseases, adverse reactions, outside the region of the four classic tastes: etc. in humans and animals. All commercially sweet, sour, salty, and bitter. This taste is produced glutamic acid is termed "MSG” - it called “,” also referred to as “Xien places humans at risk. Wei” in Chinese or “savory, “broth-like” or “meaty taste” in English. Due to this special taste contained in MSG, many food producers use this to enhance the flavor of their product

Review Article 43 AU J.T. 12(1): 43-49 (Jul. 2008) and thereby increase sales (see Fig. 1). Findings from research on neurotoxicity Industrial production of glutamic acid and on injury to the developing infant's for use as food additive "monosodium endocrine system, made baby food industry glutamate" commenced in 1910. From 1910 voluntarily remove monosodium glutamate until 1956, the process was slow and costly. from their products in the early 1970s. But During the Second World War American they often left free glutamic acid in their quartermasters noticed enhanced taste of products, as "autolyzed and hydrolyzed Japanese army rations. They introduced vegetable protein (HVP)". Today free glutamic monosodium glutamate to the food industry acid is ubiquitous in processed food. after the war. The Glutamate Association was formed The Japanese succeeded in producing in 1977, but the members of the organization glutamic acid by means of bacterial are not officially listed. It is a trade group that fermentation in 1956. Large-scale production conducts promotional and lobbying efforts of glutamic acid (food additive related to MSG usage (MSGFacts 2006). "monosodiumglutamate") began after intense NOHA, for Optimal Health research identified microorganism strains for Association, Inc., (NOHA 2008a) whose starting requisite cultures through mission is to promote education and scientific fermentation. Processed free glutamic acid knowledge of nutrition and preventive health useage exploded worldwide (Truth in Labeling to professionals, students, and the public as a 2007). Some food that contains MSG is shown means of achieving and encouraging optimal in Fig. 1 (Wikipedia 2006). health, is responsible for exposing deceptions of the glutamate industry. Fig. 1. Some food containing MSG (Wikipedia An article, "The Toxicity / Safety of 2006). Processed Free Glutamic Acid (MSG) a Study in Suppression of Information”, by NOHA Board Member Adrienne Samuels, revealed a history of the many deceptions used by manufacturers (MSGFacts 2006). The paper exposed cooperation between the glutamate industry and government departments, especially the FDA. Scientists at many prestigious universities have found flaws in research on the MSG "safety". USA boards of so-called "independent" organizations usually consist of glutamate industry representatives and friends. For Many Thai food products contain MSG, example, a glutamate industry researcher and introduced in various areas of food production. spokesman, is also a member of the Scientific For example, seasoning products such as Advisory Board of the Center for Science in “,” (Ajinomoto Co., LTD. 2002) the Public Interest (MSGFacts 2006). “Ros Dee,” “Ros Dee Krua Krob Ros,” and This allowed registration of AuxiGro, “Lite Sugar”; beverage products such as containing processed free glutamic acid as a “Birdy,” “Birdy Rio,” and “Calpico”; instant growth enhancer, in January 14, 1998. The noodle products such as “Yum Yum,” EPA (U.S. Environmental Protection Agency) “Mama,” and “Wai Wai”; processed food gave permission to spray it on all agricultural products such as “Birdy 3 in 1” and “Birdy products. AuxiGro produces false signals Coffee Candy”; frozen food products such as telling plants that they are under "stress." The “Quick Meal” and “Ajinomoto Frozen Food”; plants respond by absorbing additional animal nutrition products such as “L-Lysine,” nutrients from the soil and grow much larger, “L-Threonine,” and “L-Tryptophan,” etc. resulting in increased yields.

Review Article 44 AU J.T. 12(1): 43-49 (Jul. 2008)

Dizziness, Light-headedness, Loss of balance Dangers Disorientation, Mental confusion Anxiety, Panic attacks President of the Truth in Labeling Hyperactivity, Behavioral problems in children Campaign and NOHA Board Member Jack Lethargy, Sleepiness, Insomnia Samuels gave an excellent lecture, February Migraine headache. Numbness or paralysis 14, 2000, on the dangers and hidden sources of Seizures, Slurred speech processed free glutamic acid at Evanston's Whole Foods Market (Truth in Labeling 2005). Gastrointestinal Glutamic acid is a neurotransmitter that Diarrhea excites neurons all over the body. This Nausea/vomiting electrical firing of neurons makes food with Stomach cramps added free glutamic acid taste good. Irritable bowel, Bloating Glutamate receptors are present in the central nervous system, mouth, lungs, Respiratory intestines, muscle, and other "peripheral" Asthma, Shortness of breath locations. Chest pain, Tightness Free glutamic acid can cause problems. Runny nose, Sneezing Brains have many receptors for glutamic acid and some areas, (eg. hypothalamus) do not Skin have an impermeable blood-brain barrier. Thus Hives or rash. Mouth lesions free glutamic acid from food sources can get Temporary tightness or partial paralysis into the brain, injuring and frequently killing (numbness or tingling) of the skin Flushing neurons. Many allergic reactions have been reported (Tidwell J. 2006). Observable Urological reactions range from mild and transitory to Swelling of prostate Nocturia debilitating and life threatening. The first published report of an adverse Visual reaction to MSG appeared in 1968 (Kwok Blurred vision, Difficulty focusing 1968). The first evidence that MSG caused brain damage in the form of retinal degeneration was published in 1957 (Lucas and Substances with Hidden MSG Newhouse 1957); and the first published report of brain lesions, obesity, and other disturbances MSG can be hidden when used in in mice treated with monosodium glutamate processed food, dietary supplements, was published in 1969 (Olney 1969). cosmetics, personal care products, and drugs; in waxes applied to fresh fruits and vegetables; as ingredients in pesticides, fungicides, Free Glutamic Acid Reactions in fertilizers, and plant growth enhancers. They Sensitive People (NOHA 2008b) remain in the edible portion of the plant. A number of methods are available for Cardiac producing MSG. All of these methods can kill Arrhythmias brain cells, and cause neuroendocrine Extreme rise or drop in blood pressure disorders, neurodegenerative disease, and Rapid heartbeat (tachycardia), Angina adverse reactions in humans and animals. In the Code of Federal Regulations, the Circulatory Food and Drug Administration (FDA) Swelling Muscular identifies two classes of commercial glutamic Flu-like achiness, Joint pain, Stiffness acid when used as a food additive (FDA 1989, FDA 1990). Neurological Class I. Glutamic acid can be produced Depression by breaking down protein into its constituent

Review Article 45 AU J.T. 12(1): 43-49 (Jul. 2008) amino acids. It can also be produced by people may react to all ingredients and bacteria that synthesize and excrete glutamic products that contain processed free glutamic acid. Regardless of process, if the glutamic acid, they refer to such ingredients and acid is refined to about 99%, the FDA requires products as containing "MSG." the ingredient/product be identified on food Humans who suffer adverse reactions to labels as "monosodium glutamate" (FDA monosodium glutamate also suffer adverse 1990). reactions to HPP (Schwartz 1988). Also, they However since 1995, products that will suffer on ingestion of reaction , contain 79% free glutamic acid (remainder = which are MSG produced by combining salt, moisture, and up to 1% contaminants), is specific amino acids, reducing sugars, animal called "monosodium glutamate" by the U.S or vegetable or oils, and optional FDA. It must be labeled as such (FDA 1995). ingredients including hydrolyzed vegetable Class II. When protein breaks down and protein. refinement results in an ingredient/product that The glutamate industry often uses is less than 99% pure glutamic acid, the reaction flavors in ingredients labeled "flavor," product is referred to as a " or "flavoring," (often preceded by the word product" (HPP). There are many HPP, each of "natural"). They use these "reaction flavors" as which must be assigned its own unique "clean label" alternatives to "monosodium "common or usual name." glutamate" and various HPP. "Clean label" Some HPP products include "calcium ingredients are ingredients that consumers caseinate," "sodium caseinate," "autolyzed rarely recognize as containing MSG (Truth in yeast," "hydrolyzed protein," "hydrolyzed Labeling 2007). vegetable protein," "hydrolyzed animal The young are most at risk from MSG. protein," "," and "textured The blood brain barrier is not fully developed vegetable protein." All of these invariably in the young; and cannot protect against toxins contain commercially manufactured glutamic that enter the blood. Glutamic acid can also acid (MSG). penetrate the placental barrier. All HPP contains various free amino “Since free glutamic acid is cheap and acids, small peptides, and even some protein in since its neurotoxic nerve stimulation enhances addition to glutamic acid, dependent on starting so wonderfully the flavor of basically bland material, protein breakdown method used, and and tasteless foods, such as many low- and hydrolysis degree. All HPP also contain vegetarian foods, manufacturers are eager to go contaminants, just as all "monosodium on using it and do not want the public to realize glutamate," contain contaminants. any of the problems” (NOHA 2008b). To be able to use processed free glutamic Thus glutamate (MSG) manufacturers acid in their products, the glutamate industry and processed food industries are always trying and companies, including pharmaceutical to disguise the MSG added to food. A partial firms, improperly claim that the term "MSG" list of the most common names for disguised only applies to monosodium glutamate in food MSG is shown in Table 1. Also, aspartate and ingredients. They pretend not to know that L-cystine, the powerful excitotoxins, are monosodium glutamate is just glutamic acid, frequently added to foods. Normally NO freed from protein through a manufacturing LABELING is required in most countries. process (processed free glutamic acid), salt The FDA allows MSG to be "hidden" in (sodium), and moisture. It is the processed free food (FDA 1995). For example, addition of glutamic acid that MSG-sensitive people react sugar must be disclosed; but many MSG- to. containing ingredients added to "flavor," Regardless of the name of the ingredient "flavoring," "natural flavoring," "stock," or or product, consumers may react to processed "broth," are exempt; not even the "common or free glutamic acid that is contained in any food usual names" need be disclosed. ingredient or product. Because MSG-sensitive

Review Article 46 AU J.T. 12(1): 43-49 (Jul. 2008)

Table 1. Food additives that contain MSG or industry that consumers should believe that Excitotoxins (Wikipedia 2006). processed free glutamic acid (MSG) is identical Always Frequently Maybe to the glutamic acid in intact protein and in Monosodium higher organisms, like the human body (Truth Extract Carrageenan Glutamate in Labeling 2007). Hydrolyzed Some European countries place limits on Malt Vegetable MSG amounts in processed foods. These Flavoring Protein restrictions are related to carcinogenic mono Hydrolyzed Soy Protein Bouillon and dichloro propanol levels in MSG produced Protein Concentrate via acid hydrolysis. Hydrolyzed Soy Protein Broth Most glutamic acid consumed is from Plant Protein Isolate protein where it is connected (bound) to other Plant Protein Whey Protein Stock amino acids in long chains - bound glutamic Extract Concentrate acid. Two forms of glutamic acid found in Sodium Flavoring Whey protein Caseinate nature are: L-glutamic acid and D-glutamic Natural acid. Proteins contain L-glutamic acid only. Calcium Whey protein Flavors/ Eating L-glutamic acid (bound glutamic acid) Caseinate isolate Flavoring only does not cause either brain damage or Natural Beef adverse reactions. Yeast Extract Or Chicken Protease Glutamic acid outside of protein is free Flavoring glutamic acid. The glutamic acid in higher Textured organisms, but outside of protein, is always in Protein Protease Seasoning the same form as the protein glutamic acid i.e., (Including enzymes it is L-glutamic acid, only. TVP) The second form of glutamic acid, i.e., Anything Autolyzed D-glutamic acid, is not found naturally in Spices Yeast higher organisms. It is found naturally only in modified Flavors(s) the cell walls of certain bacteria. Hydrolyzed & Soy sauce “In the late 1800s and early 1900s, Oat Flour Flavoring(s) industrialists began to manufacture free Natural glutamic acid. Manufactured/processed free Soy sauce Corn Oil Pork glutamic acid (MSG) always contains D- extract Flavoring glutamic acid, pyroglutamic acid, and various Glumate Maltodextrin Soy protein other contaminants in addition to L- glutamic Glutamic acid Citric acid acid. Manufactured/processed free glutamic Ultra- Gelatin acid (MSG) causes brain lesions and pasteurized neuroendocrine disorders in laboratory Mono- animals. Manufactured/processed free potassium Barley malt glutamic acid (MSG) also causes adverse glutamate reactions which include skin rash, tachycardia, migraine headache, depression, and seizures in The FDA also waives disclosure for the humans” (Truth in Labeling 2007). inclusion of MSG produced during product In natural food substances, amino acids processing. MSG can be produced during are mostly boun - linked to other amino acids processing if protease enzymes in the presence in proteins and peptides. Commercially of any form of protein are included in an available (bulk or processed food) free amino ingredient/product. “Under certain conditions, acids are manufactured. Free amino acid if a product contains protein, the addition of ingestion is relatively recent. protease enzymes during processing will Bound Glutamic acid, unprocessed produce MSG in the end product of the food protein does not cause problems. People react being packaged or manufactured” (FDA 1995). to free glutamic acid in manufactured food. It It is extremely important to the glutamate

Review Article 47 AU J.T. 12(1): 43-49 (Jul. 2008) is hidden in ingredients with about 40 different during processing (see Table 1). names (NOHA 2008b); the word MSG is Some believe that MSG is harmful while excluded from the product labels. In some others disagree. In spite of a host of research labels, hidden MSG is disguised as performed, clear cut proof or disproof has not “hydrolyzed”, “amino acids”, and “protein”. been found. So MSG is still widely used, not Currently labeling hydrolyzed proteins as only in food, but in other areas too. pea protein, whey protein, corn protein, etc. is Thus, MSG in the form of glutamic acid practiced. For example if a pea were whole, it is used in “fertilizers, fungicides, pesticides, is identified as a pea. If an ingredient is called and plant growth enhancer products,” such as pea protein, it indicates hydrolyzed pea and AuxiGro plant metabolic primer that contains processed free glutamic acid (MSG) is present. more than 29.2% processed free glutamic acid. Wheat protein and soy protein are new additions to the list (Truth in Labeling 2007). Expensive food additives disodium Conclusions guanylate and , work synergistically with inexpensive MSG. Thus, Monosodium glutamate or MSG has been use of these would suggest inclusion of MSG used mainly in the food industry to enhance the in the product. MSG, hidden in words such as food flavor, due to its special taste. "hydrolyzed," "amino acids," and "protein" is Regarding safety of MSG as a food present in soaps, shampoos, hair conditioners, additive, there is little consensus. Widespread and cosmetics. usage in the past indicates that there is no Low fat and no fat milk products often immediate threat. But many firsthand evidence include milk solids that contain MSG. Drinks, and some studies indicate otherwise. candy, and chewing gum are potential sources It is very disturbing that much of the of hidden MSG and of aspartame and neotame. positive MSG information available and the Aspartic acid, present in neotame and attacks on information indicating danger in aspartame (NutraSweet) causes MSG type MSG usage are from groups backed or funded reactions. Some medications, including by large rich businesses. children's medications, contain aspartame. Finally, sodium is a constituent and Some fluids administered intravenously hypertensive people should be extra careful in hospitals may contain MSG. Binders and about consuming MSG. fillers for medications, nutrients, and supplements, both prescription and non- Acknowledgement prescription, and enteral feeding materials can contain MSG. It seems most live virus vaccines The author is indebted to the Dean and IT contain MSG (Truth in Labeling 2007). Chairperson/Ph.D Director of the Faculty of Some people react to even very small Science and Technology for giving the amounts - MSG reactions are dose related. opportunity to produce this manuscript, which Immediate reaction or delayed response (up to is adapted and modified from the technical 48 hours) is observed. report writing project of the General Chemistry FDA defines all MSG as "naturally program CT 1101 at Assumption University, occurring"(FDA 1995). Beware "Natural" only presented by the following students of semester means that the ingredient started out in nature. 2/2006: Paul Riggs, Teerut Masayavanich, "Natural" cannot be equated to "safe." Uman Ordukaya, Haymar Hnin Yi, Myo Min Thus, even if one thinks MSG is avoided Latt and Mohsen Mehraain. and feel safe, if Asian or Western food that used soy sauce, citric acid, stock, natural pork / beef / chicken flavoring, anything that is Refererences enzyme modified have been consumed, then MSG have been taken. Many products without Ajinomoto Co., Ltd. 2002. MSG. Available: MSG labels often contain MSG or create MSG http://www.ajinomoto.co.th/en_index.shtml

Review Article 48 AU J.T. 12(1): 43-49 (Jul. 2008)

FDA. 1989. Code of Federal Regulations. Food Acid in Sensitive People. Available: and Drugs 21: Parts 170-199. http://www.nutrition$health.org/nohanews/ FDA. 1990. Code of Federal Regulations. Food NNSp00_MSG.htm and Drugs 21: Parts 100-169. Tidwell, J. 2006. Monosodium Glutamate FDA. 1995. FDA & Monosodium Glutamate. (MSG). Available: Available: http://allergies.about.com/cs/msg/a/aa02210 http://www.cfsan.fda.gov/~lrd/msg.html 0a.htm Kwok, R.H.M. 1968. The Chinese restaurant Truth in Labeling. 2005. Truth In Labeling syndrome. Letter to the editor. N. Engl. J. Campaign. Med. 278: 796. http://www.truthinlabeling.org Lucas, D.R.; and Newhouse, J.P. 1957. The Truth in Labeling. 2007. What Is MSG. toxic effect of sodium-L-glutamate on the Available: inner layers of the retina. AMA Arch. http://www.truthinlabeling.org/III.What%20 Ophthalmol. 58: 193-201. is%20MSG.html MSGFacts. 2006. The Glutamate Association. Wikipedia. 2006. MSG Monosodium Available: Glutamate. Available: http://www.msgfacts.com/aboutus.html http://en.wikipedia.org/wiki/Monosodium_g NOHA. 2008a. Nutrition for Optimal Health lutamate Association, Inc. Available: Schwartz, G.R. 1988. In Bad Taste: The MSG http://www.nutrition4health.org Syndrome. Health Press, Santa Fe, New NOHA. 2008b. Reactions to Free Glutamic Mexico, USA, pp. 7-10.

Review Article 49