Monosodium Glutamate. Making Good Food Taste Better Safely. U.S.A., Inc.

Monosodium Glutamate Making Good Food Taste Better Safely U.S.A., Inc.

the Commissioner [of FDA] regards such common food ingredients as salt, pepper, sugar, vinegar, baking powder and monosodium glutamate as safe for their intended use. The U.S. Code of Federal Regulations (21 Part 182.1 (a). Substances that are generally recognized as safe, 1989.) Consumers are increasingly aware of the relationship between diet and health. They re looking more closely at the foods they eat and the ingredients in them. This booklet is designed to provide you with accurate, timely, scientific information about a common food ingredient, monosodium glutamate. Monosodium glutamate (MSG) is one of the most widely used and thoroughly researched food ingredients. It is valued by food manufacturers, chefs and consumers for its ability to enhance natural flavors. Ajinomoto, a pioneer in the field of flavor enhancement, was the first company to manufacture MSG in 1909 and remains the world s largest supplier. In fact, our company name, Aji no moto, means "the essence of taste" in Japanese. Today, the international popularity of MSG and its long history of safe use demonstrate that we re achieving our goal of making good food taste better, safely.

WHAT IS MSG? the scientific record does not support the conclusion that MSG poses a significant public health hazard." American Medical Association, Council on Scientific Affairs, 1991. Monosodium glutamate is the sodium salt of glutamic acid. Glutamic acid (glutamate) is one of the most common amino acids found in nature. Virtually every protein food contains glutamate. It is a major component of many protein-rich foods, such as cheese, meat, fish, milk and some vegetables. Glutamate has been used to enhance food flavor around the world for at least 1,200 years. Foods naturally high in glutamate, such as tomatoes and cheese, are prized ingredients in many cuisines because of their flavor-enhancing ability. One of the reasons MSG has been so popular is that it influences the flavor of foods like no other ingredient. The taste effect of MSG is different from those of the four classic tastes: sweet, sour, salty and bitter. Westerners typically describe the taste imparted by glutamate as savory, broth-like or meaty, while in Japan it s known as umami. Today, MSG is produced through a fermentation process using starch, corn sugar, or sugar beet molasses. Corn sugar is the starting product for Ajinomoto USA s monosodium glutamate which is produced at our state-of-the-art manufacturing facility in Iowa. MSG has been classified by the US Food and Drug Administration as a Generally Recognized as Safe (GRAS) ingredient since 1958. This placed MSG in the same category as other popular food ingredients such as salt, pepper and vinegar. Since approval, it has been widely used by consumers, food processors and chefs to enhance the natural flavor of foods. 2

DECADES OF SCIENTIFIC EXPLORATION Scientists interested in the health effects of foods and food ingredients have studied MSG for decades. Hundreds of studies related to MSG have been conducted in the past 30 years alone. These have included: Chemical studies, which examine the chemical properties of foods or ingredients; Biochemical studies, which look at how a food or ingredient is absorbed, metabolized and how it functions in the body; Toxicological studies, which assess whether, and at what levels, a substance is appropriate for human consumption; and Such studies have provided a clear picture of the safety of MSG. In addition, the full body of research on MSG has been reviewed by numerous governmental and independent scientific and medical authorities around the world, including the Federation of American Societies for Experimental Biology, 1 the American Medical Association, 2 the European Communities Scientific Committee for Food, 3 and the United Nations Joint Expert Committee on Food Additives. 4 Their conclusion is clear: MSG is safe for human consumption. Clinical studies, which examine possible medical conditions associated with a food or ingredient. 3

MSG AND ALLERGIES Only about 1-2% of the total adult population suffers from true food allergies, yet roughly one out of three people believe they or a family member has a food allergy of some kind. 5 Numerous studies have examined the potential for MSG in foods to trigger adverse reactions. Some individuals have reported mild, transitory reactions at high doses. However, much of the research has concluded that the presence of MSG in food has no discernible effect on most individuals. In 1991, the American College of Allergy, Asthma and Immunology issued a position paper on the topic. Their conclusion: MSG is not an allergen and severe reactions are not associated with consumption of the ingredient. 6 According to the FDA s 1995 Backgrounder, monosodium glutamate is safe for most people when eaten at customary levels. 7 Researchers from the University of Western Sydney published the findings from their randomized, double-blind crossover study in 1993. They found that participants were as likely to respond to the placebo as to MSG, though the most common reaction was none at all. 8 The most recent and largest study on the subject was a multicenter double-blind placebo-controlled study conducted at Harvard University, Northwestern University and the University of California-Los Angeles. This study involved 130 self-identified subjects who believed they reacted to MSG. After multiple challenges, the researchers concluded that the data suggest that, while large amounts of MSG given without food may elicit more symptoms than a placebo, no responses are found when MSG is given with food. 9, 10 According to the lead Harvard researcher, "Neither epidemiologic surveys nor challenge studies provide evidence that ingestion of MSG is associated with adverse reactions in the population at large." 10 4

MSG AND ASTHMA Asthma is a common chronic respiratory disorder which is usually triggered by environmental inhalants. The prevalence of asthmatic reactions from ingesting food or food ingredients is considered rare. Some researchers have found that allergies to foods such as eggs, wheat, cow s milk, soy and fish can cause respiratory symptoms in children with asthma. 11 In 1999 a study, conducted by Scripps Clinic and Research Foundation, included 100 asthmatic patients both those who had experienced attacks in restaurants and were consciously avoiding MSG and those who had never had attacks in restaurants and were not avoiding MSG. Under well-controlled experimental conditions, none of the patients experienced asthmatic attacks or any symptoms of asthma in response to either MSG challenges or a placebo. 12 This latest study confirms findings from a previous Scripps study, and similar results have been found by researchers at Beth Israel Hospital, Harvard Medical School and the National Institutes of health (NIH): 13,14,15 In fact, other than an early study on asthma and MSG (which experts have since deemed seriously flawed), no researchers have been able to find asthmatic patients who experience attacks after ingesting MSG. 16 In short: MSG does not alter breathing in known asthmatics MSG does not pose a threat to asthmatics We now know from four well-designed clinical studies, that MSG or glutamate cannot trigger or exacerbate asthma, even among individuals who believe their asthma is caused by MSG." Donald Stevenson, MD, Scripps Clinic and Research Foundation 5

MSG AND THE BRAIN The brain produces a large quantity of glutamate from a variety of substances, such as glucose. There, glutamate acts as a neurotransmitter and is stored in nerve endings for use by nerve cells to communicate with target cells and systems, such as muscle or endocrine cells. Without glutamate, the brain does not work. Because glutamate is a neurotransmitter and is so important to brain function, researchers have examined the potential effect of dietary glutamate, or MSG, on brain function. Research has shown that the brain maintains tight control over the amount of glutamate it contains. The blood brain barrier strictly regulates the amount of glutamate that enters the brain. In fact, almost no glutamate crosses from the blood to the brain. 17 Overall, the brain is a net exporter of glutamate. The consumption of glutamate in the diet has not been shown to cause brain damage in animals. In fact, independent scientific reviews published in the Journal of the American Dietetic Association, Brain Research Reviews, and the Journal of Nutrition have concluded that dietary glutamate is safe for the brain. 18, 19, 20 The 1995 FASEB report agreed with this finding, stating that "It is not possible to link either acute or chronic consumption of MSG to glutamate-mediated neurodegenerative diseases at this time." 1 On the basis of available data (chemical, biochemical, toxicological and other) the total dietary intake of glutamates do not, in the opinion of the committee, represent a hazard to human health." Joint Food and Agriculture Organization/ World Health Organization Expert Committee on Food Additives Scientific Monograph, 1988 6

MSG AND HEADACHES Some studies have implicated MSG as a trigger for headaches. One 1991 study sought to establish this connection through MSG elimination diets and self-reported symptoms, rather than the double-blind challenge technique considered more appropriate in The exact cause of migraine is not fully understood. Some researchers believe that migraine is rooted in a neurological disorder in the brain, others believe that it is a blood vessel disorder. Heredity also plays role in migraine headaches. 22 clinical research of this nature. 21 There are many known "triggers" for headaches, including diet and stress. 22 A wide array of foods have been implicated as headache triggers. However, a 1990 critical review of the literature on foodtriggered headaches concluded that the relationship is controversial. The review further states that there is no evidence to support an association between MSG and migraine headaches. 23 7

MSG AND SPECIAL POPULATIONS Scientists have explored the potential effects of dietary intake of MSG on population segments that may have special dietary needs. These include pregnant and lactating women, children and older adults. Pregnant and lactating women: Extensive studies have examined the potential for any adverse effects on the fetus, 24 reproduction or birth, 25 and effects on lactation and breast-fed infants. 26 In each of these instances, no adverse effects have been observed. In fact, recent data indicates that the placenta utilizes glutamate as an important source of energy. 27 Children: Research has also affirmed that the ingredient is safe for consumption by infants and children. The American Academy of Pediatrics Committee on Drugs weighed in on the breast-feeding issue by stating that MSG has no effect on lactation and poses no children metabolize MSG as quickly as adults, 29 who completely metabolize MSG within a few hours. 30 Older adults: MSG may have special positive health effects for older adults, according to studies conducted on the impact of flavor on nutritional status. Losses of taste and smell generally occur around 60 years of age and become more pronounced in persons in their 70s. Researchers at Duke University found that adding flavor enhancers such as MSG to foods increased food intake in an elderly population. In some individuals, increased food consumption results in improved nutritional status. 31 risk to the consuming infant. 28 Further research has found that 8

AJINOMOTO USA: RESPONDING TO CONSUMER NEEDS Ajinomoto is one of the world s largest food companies, bringing popular foods and ingredients to consumers around the world. As the premier manufacturer of MSG, we encourage and support scientific research relating to this ingredient, and provide consumers and health professionals with necessary information about its safety and efficacy. Ajinomoto USA works closely with food processors to help them use MSG to enhance the flavor of good tasting foods such as soups, salad dressings, potato chips and frozen entrees. The company s food scientists understand consumer taste preferences and help develop products which appeal to regional or international preferences. Ajinomoto is working around the world to contribute to progress in food and health, and so ultimately to a better life for all. Ajinomoto Mission Statement 9

LEARNING MORE ABOUT MSG To learn more about MSG and the scientific research establishing its safety, contact the following organizations. American Academy of Allergy, Asthma and Immunology 611 East Wells Street Milwaukee, WI 53202 http://www.aaaai.org This professional society operates a referral hotline (800-822-2762) and offers a variety of informational materials on allergy and asthma topics. American College of Allergy, Asthma and Immunology 85 West Algonquin Road Suite 550 Arlington Heights, IL 60005 http://www.acaai.org This professional society of 3,400 physicians offers patient education material on allergies and a position paper on MSG. American Dietetic Association 216 West Jackson Blvd. Suite 800 Chicago, IL 60606 http://www.eatright.org This professional society, representing more than 60,000 nutrition professionals, offers consumer education materials. Institute of Food Technologists 221 North LaSalle Street Suite 300 Chicago, IL 60601 http://www.ift.org This professional society of 23,000 members in the food sciences can provide technical information about the use of MSG in food processing and a scientific review of ingredient safety. U.S. Food and Drug Administration Office of Consumer Affairs 5600 Fishers Lane HFE 88 Rockville, MD 20857 http://www.fda.gov This federal government agency, responsible for assuring the safety of the food supply, can provide information regarding the safety and labeling of food products containing MSG. 10

REFERENCES (1) Federation of American Societies for Experimental Biology. Analysis of Adverse Reactions to Monosodium Glutamate (MSG). July 1995 (2) American Medical Association Council on Scientific Affairs. Report D of the Council on Scientific Affairs on Food and Drug Administration Regulations regarding the inclusion of added L-glutamic acid content on food labels. Report adopted at proceedings of the American Medical Association House of Delegates Meeting, June 1992. (3) Commission of the European Communities L-glutamic acid and its salts. Report of the Scientific Committee for Food: 25th Series, No. EUR 13416, 1991. (4) Joint FAO/WHO Expert Committee on Food Additives, L-glutamic acid and its ammonium, calcium monosodium and potassium salts. In Toxicological Evaluation of Certain Food Additive and Contaminants, WHO Food Additives Series No. 22, New York: Cambridge University Press, pp. 97-161, 1988. (5) Sampson, H.A., & Metcalfe, D.D. Food Allergies. Journal of the American Medical Association, 268:2840-2844, 1993. (6) American College of Allergy and Immunology. Monosodium Glutamate. Position statement on monosodium glutamate, November 1991. (7) U.S. Food and Drug Administration. Monosodium glutamate (MSG). FDA Backgrounder, BG-95-16, August 1995. (8) Tarasoff, L. & Kelly, M.F. Monosodium L-glutamate: a double-blind study and review. Food and Chemical Toxicology, 31:1019-1035, 1993. 9) Geha, R., Beiser, A., Ren, C., Patterson, R., Greenberger, P., Grammer, L.C., Ditto, A.M., Harris, K.E., Shaughnessy, M.A., Yarnold, P., Corren, J., Saxon, A. Multicenter multiphase double-blind placebo controlled study to evaluate alleged reactions to monosodium glutamate (MSG). Journal of Allergy and Clinical Immunology, 101:S243 (abs). 10) Geha, R., Beiser, A., Ren, C., Patterson, R., Greenberger, P., Grammer, L.C., Ditto, A.M., Harris, K.E., Shaughnessy, M.A., Yarnold, P., Corren, J., Saxon, A. Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebocontrolled study. The Journal of Nutrition, 130:1058S-1062S, 2000. (11) James, J.M., Eigenmann, P.A., Eggleston, P.A., Sampson, H.A. Airway reactivity changes in asthmatic patients undergoing blinded food challenges. American Journal of Respiratory and Critical Care Medicine, 153:597-603, 1996. (12) Woessner, K.M., Simon, R.A., Stevenson, D.D. Monosodium glutamate sensitivity in asthma. Journal of Allergy Clinical Immunology, 104:02, 1999. (13) Schwartzstein, R.M. Pulmonary reactions to monosodium glutamate. Pediatric Allergy and Immunology, 3:228-232, 1992. (14) Germano, P., Cohen, S.G., Hahn, B., & Metcalfe, D.D. An evaluation of clinical reactions to monosodium glutamate (MSG) in asthmatics using a blinded, placebo-controlled challenge. Journal of Allergy and Clinical Immunology, 87: (Suppl., Abstract), 1991. (15) Germano, P., Cohen, S.G., Hibbard, V. & Metcalfe, D.D. 11

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