HEALTHY
LIFE
The
affects of consumed Monosodium Glutamate
Department
Of English Language
Abstract
Monosodium
glutamate is made up of nutritionally indispensable amino acids and used as
flavor enhancer worldwide. Monosodium glutamate has believed to be associated
with different health problems. This study was aimed to shed light on the
available literature from last 25 years about different clinical trials which
had been carried out on animal and human models regarding possible effects of
monosodium glutamate (MSG). Google scholar, NCBI, PUBMED, EMBASE, Wangfang
databases and Web of science databases were used to retrieve the available
studies. Literature showed that MSG was associated with adverse side effects
particularly in animals including induction of obesity, diabetes, hepatotoxic,
neurotoxic and genotoxic effects. Different reports revealed increased hunger,
food intake and obesity in human subjects. Limited studies have been carried
out on humans to check possible hepatotoxic, neurotoxic and genotoxic effects
of MSG. Available literature showed that MSG increased consumption may be
associated with harmful health effects. So, it is recommended to use common
salt instead of it. Furthermore, intensive research is required to explore MSG
related molecular and metabolic mechanisms.
Introduction
Monosodium
glutamate is an additive used to enhance the flavor of your food. This white
substance is the sodium salt of L-glutamic acid, an amino acid that occurs
naturally in food. Monosodium glutamate resembles salt or sugar and is
tasteless when eaten solo. One of the benefits of adding monosodium glutamate
to food is an extra burst of flavor. It also permits cooks to reduce the amount
of table salt they use.
Monosodium
glutamate brings out the flavor of savory dishes. According to the European
Food Information Council, or EUFIC, it's also added to processed foods, frozen
foods, canned soups and broths, salad dressing and spice mixes. Monosodium
glutamate, or MSG, also goes by the names hydrolyzed soy protein and autolyzed
yeast. Cooks worldwide still favor this food additive, according to a March
2008 article published in the "New York Times." It adds a "fifth
flavor" to food called "umami." The taste monosodium glutamate
imparts to food has been described using many positive adjectives: meaty,
hearty, rounded, savory and "broth-like."
Monosodium
glutamate can replace other sodium-heavy seasonings in food. MSG has one-third
the amount of sodium that table salt does. Cooks who use this additive to
flavor dishes can decrease the amount of table salt they use by up to 40
percent—and the dish will still taste good.
Monosodium
glutamate has hundreds of studies to support its safety, according to the
International Food Information Council Foundation, or IFICF. Some of the
following governmental authorities and other organizations have deemed MSG safe
to use as a food additive: the U.S. Food and Drug Administration; the National
Academy of Sciences; the
European
Community's Scientific Committee for Food; and the American Medical
Association. Monosodium glutamate is not an allergen. The IFICF points out that
most Americans get more glutamates from the foods they eat than they do MSG,
consuming roughly 11 g natural glutamates to 1 g glutamates from MSG, per day.
Monosodium
glutamate continues to inspire controversy among who link the additive to
serious neurological side effects and other undesirable adverse effects.
"Chinese food syndrome" was first noted in 1968, when the MSG used in
Chinese food in American restaurants was blamed for symptoms such as profuse
sweating, headaches, flushing, chest pain, dizziness, numbness in the face and
neck and weakness. MedlinePlus states that numerous clinical studies have yet
to conclusively tie the consumption of monosodium glutamate to these symptoms.
Your body responds to glutamates in the same way, regardless if you consume MSG
or eat foods with glutamates, such as mushrooms, tomatoes and cheese, states
the IFICF.
The
U.S. Food and Drug Administration has classified the food additive monosodium
glutamate as generally safe. Even so, some people report side effects after
eating food containing MSG, which is commonly used as flavor enhancer in many
restaurant meals and packaged foods. Reports of side effects attributed to MSG
first appeared in the medical literature in 1968 and included numbness at the
back of the neck and arms, weakness and heart palpitations. Other symptoms have
since been reported, and debate continues among medical researchers about a
possible link to MSG.
Other
reported side effects of MSG include skin rashes, swelling of the skin, and
nasal congestion, itching and sneezing. The authors of the May 2009 report in
"Clinical and Experimental Allergy" agreed with earlier findings and
concluded that MSG may, in rare cases, cause hives and skin swelling in people
who are very sensitive to the additive. The authors also noted that a small
number of cases of nasal symptoms possibly related to MSG consumption have been
reported. In the handful of patients involved, nasal symptoms disappeared when
they followed an additive-free diet.
The
possible side effects included in MSG symptom complex reportedly occur within
15 to 30 minutes of consuming MSG and go away on their own within 2 hours. In
the rare cases when asthma attacks may have been linked to eating foods
containing MSG, symptoms were noted within 1 to 12 hours of consumption. In
limited studies of people with chronic hives, MSG consumption triggered skin
reactions within 1 to 24 hours in a small subset of people with apparent
sensitivity to the additive.
Conclusion
Monosodium Glutamate was a once
secret ingredients that puzzled your brai. Why does chinese food taste so
delicious? And then the secret came out in the opem. But while it has amazing
taste, it has e few benefits and a few harmful effects on your body. The
benefits it enhances the flavour and it has a unique taste that can’t be
replicated by using any other ingredient. A lot of cuisins use this ingredients
to make food more enjoyable to eat. It may not have nutritial value, but it
doesn’t have any preservatives either. If excessive is consumed, it can cause
the following sides effects. Headache, nause, and sweathing. Excessive amd
regular consumption can also cause brain in the long run, it can gradually lead
to numerous diseases. It can be consumed but in low amounts. Don’t eat larges
quantities of Monosodium Glutamate regularly. That can be harmful.
References
"The
New York Times"; "Yes, MSG, the Secret Behind the Savor"; J.
Moskin, March 2008
European Food
Information Council: The Facts on Monosodium Glutamate; November 2002
Center for Science
in the Public Interest; Food Additives
LEDA at Harvard
Law School; MSG: The Controversy; M. Carvan; January 1997
MayoClinic.com;
Monosodium Glutamate (MSG): Is it Harmful?; K. Zeratsky; January 2010
International Food
Information Council Foundation; Everything You Need To Know...; Oct 2009
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