While there is no evidence to suggest any long-term, serious health consequences from consuming MSG, it is true that some people might be sensitive to it, says Ishi Khosla

Headache, tightness in the chest, stiffness/generalised weakness of limbs, light-headedness, facial flushing, profuse sweating, heartburn, gastric discomfort and burning sensation (face, upper back, neck or arms), heart palpitations, anxiety, excessive urination, thirst, stomach-ache, vomiting, attacks mimicking epileptic seizures in children, asthma, depression; if you have experienced any of these symptoms after eating Chinese food, then the chances are you are sensitive to Mono Sodium Glutamate (MSG). Generally, these symptoms are transitory. It has been shown that women are more likely to experience “Chinese Restaurant Syndrome” than men.

MSG, commonly known as aginomotto, is the most widely used food additive that is valued for its flavour-enhancing properties. It is a sodium salt of glutamate. Glutamate is an amino acid (building block of proteins) and occurs in foods such as cheese, fish, meat, peas, mushrooms and milk. The body uses glutamic acid as a fine-tuner of brain function, as well as a protein building block.

MSG, a flavour enhancer in Chinese, Japanese and other Asian cuisines, is now being extensively used in meat, poultry, seafood and vegetables in restaurant cooking. It is also being liberally used in many canned, processed, packaged and prepared foods, as an ingredient in commercial spice mixtures, bouillon cubes, seasoned salt, soy sauce, gravy mixes, cheese dips, meat bases, poultry, seafood, vegetables, crackers, dried and canned soups, frozen packed foods, mayonnaise and salad dressings. In some countries, it is used as a table-top seasoning. Research has shown that MSG intolerance may not be as common as previously thought with symptoms being subjective and transitory with no documented long-term effects. However, as a precautionary measure, one must read labels or check with chefs or restaurant staff.

Concerns regarding safety have always surrounded MSG, in spite of its great popularity among chefs and the food industry. Numerous international scientific evaluations undertaken over many years, involving hundreds of studies have placed MSG on the GRAS (Generally Regarded As Safe) list of food additives approved by the US FDA. Because of individual sensitivity issues, the food labels are required to indicate the presence of MSG. The phrase “contains glutamate” appears on labels of foods containing MSG. While MSG may be safe for children, it may be prudent to limit MSG intake during pregnancy.

MSG is not an allergen, according to the American College of Allergy, Asthma and Immunology. The US Food and Drug Administration has found no evidence to suggest any long-term, serious health consequences from consuming MSG. It is true that some people might be sensitive to MSG, just as to many other foods and food ingredients. In healthy MSG-intolerant people, the MSG sensitivity symptoms tend to occur within one hour of eating, with severity being dose dependent, increasing on an empty stomach or if taken in a liquid form like a soup. Caffeine and vitamin B6 are known to counter the effects of MSG.

MSG should be added to food, before or during cooking. As a general guideline, about a teaspoon of MSG per kg of meat or four to six servings (2-3 cups) of vegetables should be sufficient and adding more contributes little to flavour.

Another concern about MSG is its sodium content. MSG contains only one-third the amount of sodium as table salt (13 per cent versus 40 per cent) and is used in much smaller amounts than table salt. However, when used in combination with table salt, the total amount of sodium can increase. A skillful chef should be able to reduce salt when using MSG in a recipe and thereby decrease the total sodium intake by 20 to 40 per cent with enhanced flavour.

It is believed that MSG imparts a fifth taste, independent of the four basic tastes of sweet, sour, salty and bitter. This taste, called “umami” in Japan, and is described by Americans as savoury. MSG enhances many but not all food flavours through the interaction between glutamate and other flavours. MSG harmonises well with salty and sour tastes but does little for sweet foods such as cakes, pastries or candies. It works well with a variety of foods including meats, poultry, seafood and many vegetables and is used to enhance the flavour of some soups, stews, meat-based sauces and snack foods. MSG just makes good food taste better and cannot improve bad-tasting food or make up for bad cooking!

Those who have MSG intolerance or sensitivity, as a precautionary measure should:

• Carefully read the labels of processed foods to determine the presence of glutamate.
• Supplement with at least 50 mg of B1, B2 and B6 daily if they consume significant amounts of processed foods, as vitamin B6 also helps alleviate the symptoms of MSG sensitivity.
• Order food without MSG, when eating out.
• Check with a qualified professional, if the problem persists.
• Individuals who develop tightness of the chest must seek medical advise to be certain that more serious medical problems are not overlooked.

Copyright: Exotica, the wellness and lifestyle magazine from The Pioneer Group, available in all rooms of select five-star hotel chains