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February 10, 2012
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Nutrition Article
MSG
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In NUTRITION, baby boomers receive healthy eating tips from health reporters and dietitians, many of whom are boomers, too.  Judy Swancutt Registered Dietitian |
(50PlusPrime) SOUTHFIELD, MICHIGAN --
In the world of processed foods, artificial flavorings have become very common. These flavorings are added to accentuate the natural flavor of foods, however, they are most often used in foods where there is very little natural ingredient. Monosodium Glutamate, (MSG) is just such a flavoring that has evoked much controversy as a sensitivity to this product as been known to produce unpleasant allergic reactions.These reactions can include headache, nausea, a burning sensation in the back of the neck and for-arms, chest and facial flushing or pain, and in some, mostly uncontrolled asthmatics, it can produce wheezing, increased heart rate and difficulty in breathing. Since the use of this product is so wide spread this could be considered a health concern.
Chemically, MSG is the sodium salt of the amino acid glutamic acid. Glutamic acid occurs naturally in all protein foods. The body uses this amino acid in the nerve impulse transmitting of the Central Nervous system. In protein foods this amino acid is bound to other proteins. In MSG and other flavorings glutamic acid is free, not bound in a protein.
The Food and Drug Administration (FDA) considers MSG as safe. It has been used for over 2000 years in Asia where it was made from certain types of seaweed. In 1958, when the Food Additive Amendment required stricter regulations for additives, MSG was grand fathered into the group of additives considered to be Generally Recognized as Safe (GRAS). Due to public distress over MSG the FDA in 1992 contracted with The Federation of American Societies for Experimental Biology (FASEB) to review all the available data. In 1995 the FASEB issued a report confirming MSG as generally safe except for an unknown percent of the population that may develop symptoms that has become to be known as the MSG symptom complex. They found that the symptoms are produced when greater than 3 grams of MSG is consumed on an empty stomach and most foods contain less than .5 grams. Most problems have been noted in restaurants where the soup and other liquids containing this product are consumed in larger quantities.
In the 1970’s baby food companies voluntarily removed MSG and related flavorings from baby food. This action was prompted by a public concern when large doses of MSG injected into young mice produced brain damage. FASEB report denied any neurological problems in adults associated with the use of MSG and reaffirmed the FDA position that it was safe.
Many are still uncertain about MSG. FDA regulations state that additives must be listed on the label in their “common or usual names.” There are ingredients where MSG is a part of an ingredient and therefore not listed separately. There are also other ingredients that contain unbound or free glutamate. There is no requirement to include this on the label. These include: hydrolyzed protein, sodium caseinate, maltodextrin, hydrolyzed lecithin, and natural flavoring.
Foods most likely to contain MSG or a hydrolyzed protein are soups, salad dressings, all processed meats, frozen entrees, ice cream, frozen yogurt, and some crackers and bread. This additive is often used in restaurants. By decreasing your intake of processed foods, and asking about food preparation at your favorite restaurant you can limit MSG but not eliminate it. For your health, fresh, unprocessed food is always best.
