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Glutamate symposium
New consensus on safety of monosodium glutamate
In 2006, a group of experts from a range of relevant disciplines met at the
University of Hohenheim to discuss a series of questions regarding the physiology
and safety of monosodium glutamate. Their summary and evaluation of recent
knowledge is an update to the Hohenheim consensus of 1997, and has been
published in the European Journal of Clinical Nutrition: K. Beyreuther et al.;
Consensus Meeting: Monosodium Glutamate - An Update; European Journal of
Clinical Nutrition (2007) 61, 304-313
The group discussed various questions on the physiology of
glutamate, glutamate safety in food and effects on the central
nervous system. They concluded that the general use of glutamate
seasoning in food can be regarded as harmless for everyone.
The abstract is available on this site.
Leading scientists reaffirm the safety of glutamate
In 1978, researchers from various scientific disciplines
gathered at a symposium which took place in Milan, Italy
to discuss a range of topics related to glutamate, including
safety, metabolism, and glutamate's role in brain function.
Twenty years later, in October 1998, a second international
symposium took place at Bergamo in Italy. More than thirty
scientists with research interests including food, taste
physiology, nutrition, metabolism, neurology and clinical
medicine came together to review and discuss the advances
which had been made during that twenty year period. The
Bergamo symposium provided an excellent opportunity for
scientists from different fields to refresh their thinking
on glutamate, to reconsider its significance and its role in
nature, and to exchange opinions and information.
The proceedings of the conference were published as a
supplement to the Journal of Nutrition in April 2000
and the abstracts are available on this site.
Go to Glutamate Research Abstracts
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