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, 304­313

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.

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.