Does monosodium glutamate cause addiction?

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Find out if the flavor enhancer can really “addict” your palate

São Paulo, November 2023 – Monosodium glutamate, or MSG, is a food additive widely known and used to enhance the umami taste, considered the “fifth taste” of the human palate. It is made up of a molecule of the amino acid glutamic acid and one of sodium.

Produced in Brazil from the fermentation of sugarcane, MSG is a substance that was developed in the early 20th century by Japanese scientist Kikunae Ikeda. Even after years of studies on its use, the flavor enhancer still raises questions regarding safety.

“The National Health Surveillance Agency and other global organizations that deal with food safety, such as JECFA (Joint FAO/WHO Expert Committee on Food Additives), consider MSG safe for human consumption,” says Hellen Maluly, PhD in Food Science and consultant for the Umami Committee. There is scientific research proving that adding MSG in the recommended technological amounts does not cause any harm to health. This is because those added amounts should not exceed 1% of the total culinary preparation. If these values are exceeded, the umami taste loses its delicate characteristics and continuity of flavor. It would be like adding too much salt or pepper to a recipe.

One of the myths surrounding monosodium glutamate is the claim that ingesting the substance can “cause addiction,” but the specialist clarifies that MSG does not have properties that cause physical or psychological dependence. “It is simply an ingredient derived from the amino acid glutamic acid, which is produced in our bodies and can be found naturally in various foods, such as meats, matured cheeses, and vegetables. If used in balance in meals, just like other ingredients that provide basic tastes or aromas, it can serve as a pleasant seasoning without causing any harm,” explains Hellen.

The so-called “addiction” occurs when individuals fall into a process of food monotony, meaning they do not diversify their diet and end up consuming only certain types of food. Therefore, dietary diversification, with the inclusion of more fruits, legumes, and vegetables, is recommended by specialists.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are the increase in salivation and the persistence of the taste for a few minutes after eating the food. To learn more, visit www.portalumami.com.br.