Monosodium glutamate is one of the most extensively tested food ingredients in history. MSG has undergone exhaustive review by prestigious scientific advisory bodies, and regulatory authorities worldwide have approved its use.
Numerous well-conducted scientific studies have failed to show a connection between MSG and adverse health effects.
Since its discovery in 1908, MSG has been used safely and effectively in food. Extensive scientific research has been undertaken to evaluate MSG's role in foods, as well as the benefits and safety of MSG. This research, which has been reviewed by scientists and regulators around the world, including the Joint Expert Committee on Food Additives (JECFA) of the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO), as well as the U.S. Food and Drug Administration, demonstrates that monosodium glutamate is safe for everyone.
Migraine Headaches and MSG Fact Sheet
There is no scientifically established link between monosodium glutamate (MSG) and migraine headaches. There are many known 'triggers' for headaches, including diet and stress and, the same specific range of foods have been implicated. However, there is no evidence for a connection with MSG.
This fact sheet provides evidence to show that there is no scientifically established link between monosodium glutamate and migraine headaches.
Asthma and MSG Fact Sheet
Since the first description of "Chinese Restaurant Syndrome" in a letter published in 1968, a small number of studies of variable quality have attributed a variety of symptoms to the consumption of monosodium glutamate. Studies undertaken over the intervening period of 40 years have failed to demonstrate a link between consuming foods seasoned with monosodium glutamate (MSG) and the development of allergies, allergic-type symptoms or asthma.
This fact sheet provides evidence to show that there is no link between MSG and asthma.
Sodium Reduction and MSG Fact Sheet
Increasing the umami taste in food by increasing the level of free glutamate can result in salt (sodium) and fat-reduced recipes which still taste satisfying. Replacing table salt with MSG will reduce the sodium content of recipes, as MSG contains one third of the amount of sodium.
This fact sheet provides further information on how using MSG to season food can help to reduce the sodium content of recipes.
