Monosodium glutamate 1 substituted is harmful or not. Monosodium glutamate (flavor enhancer E621)
Synthetic substances are penetrating everyday life more and more every day and it is difficult to imagine how people managed without them before. Cheap plastic has won its place in trade and is actively used in everyday life.
Many new polymers are being manufactured, which are boldly included in various devices and objects, and many have come to terms with this significant part of progress and in most cases do not refuse to use all its advantages. However, when it comes to food products, the situation changes in many ways, since not everyone is ready to introduce synthetic food into their diet.
It can be very difficult to find a product without all these additives, because synthetic substances today are heavily introduced into the market and are firmly established in it. Monosodium glutamate is found on the packaging of almost any product. Let’s look at why this ingredient is dangerous and what benefits it provides in more detail.
Monosodium glutamate - Wikipedia
From the Latin natrii glutamas and English monosodium glutamate, monosodium glutamate is the monosodium salt of glutamic acid; most popular food additive(E621; crystalline, white, highly soluble powder).
Often called " flavor enhancer", which is common in the following natural products: tomatoes, meat, milk, mushrooms, cheese, cottage cheese, corn, peas, fish, soy sauce.
This substance was first discovered in Tokyo by student Kikunae Ikeda, who studied at the Imperial Tokyo University while researching seaweed used as a seasoning in Japanese cuisine.
The discovery of monosodium glutamate occurred in 1907, and in 1909 the invention was patented by a famous student and in this way found its application in the food industry. The first country to become interested in this discovery was Asia. Tuna, algae and mushrooms are the most favorite food of the Asian population, and E621 soon became native to them.
The substance was commercially successful under the name “ soul of taste"(translation from Japanese) and has become used in almost all products around the world.
Despite the fact that today the question of the benefits and harms of supplements is very acute, at that time no one was so puzzled by this. It was believed that monosodium glutamate is one of the amino acids necessary for humans, which the body synthesizes itself, and in case of its excess, it is easily and simply eliminated naturally.
Monosodium glutamate: effects on the body
By adding this substance to the product, manufacturers get the effect that ordinary everyday dishes become much more desirable and attractive; they can be made several times tastier.
Let's try to figure out what are the reasons for this and how harmful or useful this component is. Scientists have argued that glutamic acid is considered the strongest flavor enhancer in food when it is impact on tongue sensitivity.
However, a little later doubts arose about this and studies in 2002 showed that the substance is endowed with its own, unlike anything else, taste and the human body perceives it with L-glutamine receptors located on the tongue.
The Japanese revised the list of basic tastes of Japanese cooking and soon, among the sour, sweet, salty and bitter tastes, a fifth taste appeared, called “umami”.
As for the naturalness of the taste, there is no clear answer. This is, of course, not a natural component and synthesized through chemical reactions, but is still considered a natural substance because in the modern world even glutamic acid (the starting material) is produced in laboratories by bacterial fermentation.
It is worth noting that for its preparation under such conditions the following components should be used: sugar beets, starch or molasses. But most manufacturers replace them with genetically modified bacteria.
What you need to know about monosodium glutamate
Glutamic acid is classified in its free expression; in its bound form, it is considered a protein component. Natural products containing free amino acids include only soy sauce and high protein foods. High-protein foods include: various cheeses, cow's milk, etc.
In the production of monosodium glutamate use constantly, since it dissolves well in water and quickly returns back to glutamic acid when food enters the body. According to all the requirements of the human body, this is how it should be. Given this, the question of the dangers of the substance should not arise, but disputes regarding it do not fade away among scientists.
Monosodium glutamate - harmful or not
In the Russian Federation, this substance is considered to be a food additive, which is classified as a “flavor enhancer” and has the index E621.
This component is approved in several GOSTs, on the basis of which many food products are manufactured and the use of this additive in them is allowed. However, a strong distrust of components with indices starting with E has taken root in the country, so the question of the dangers and benefits of the substance is very acute.
In the 1960s, the whole world was gripped by panic - glutamate became potential poison for humans. It all started with the fact that the doctor Robert Ho Man Kwok, working in America, published in a famous medical journal what turned out to be a very interesting article, which became the key to mistrust.
It described the Chinese restaurant syndrome: the doctor’s neck went numb from Chinese dishes, he felt weak throughout his body, was bothered by arrhythmia, and the artificial “flavor enhancer” glutamate was to blame for everything.
Another similar source was an experiment with mice that took place at Hirosaki University. After injecting animals with a huge dose of E621 they went blind. The dose was 20% of the total food consumed during the day in dry form. The substance was administered for six months.
Given these conditions, it is unrealistic to imagine that such a quantity of additives would be consumed by a person. Doctors also determined a semi-lethal dose of monosodium glutamate for mice - from 15 to 18 grams per kilogram of weight. If you compare, for salt the figure is approximately 4 grams.
According to international food standards, it is impossible to overeat E621, so its dosage has not been established. But Europe has its own opinion - 10 grams per 1 kilogram of product.
In the Russian Federation, it was decided to conduct their own medical research, on the basis of which it would be possible to draw correct conclusions about the dangers of E621.
Application of the substance experimented on rats. Within six months, the rodents actually lost their vision; the drug had a strong effect on the retina of the eyes. The dosage of the substance was one fifth of the diet in the dry weight of the rats. The semi-lethal dose was also confirmed; the comparisons given were identical.
Additional studies were conducted to identify harm, the development of asthma and much more, but nothing was confirmed. Monosodium glutamate found harmless substance for the body and did not interfere with its addition to food products.
Taste masking
Flavor masking is the most dangerous thing in the food industry. Here's the thing: in order to give a product consumer qualities, the seasoning misleads the taste buds, thus willingly used in perishable products unfriendly entrepreneurs. Because of this, respectable manufacturers have a hard time and are forced to abandon MSG.
Cause of obesity
Another proof of rumors about the dangers of E621 is considered to be the obesity it causes. To some extent, this is true, because the formula of the substance (C5H8 NO 4 Na) really promotes overeating, another question is “why?”
When we are full, the body tells us about this by sending signals from the stomach. However, taste enhances pleasant sensations and provokes a person to enjoy tasty food. above the norm.
The consequences of this are not the most pleasant: obesity, increased risk of developing cardiovascular diseases, etc.
Habituation of the body
No special research is required here, since glutamic acid in its natural expression stimulates appetite.
Its high content is in, which makes eating food with bread much tastier.
Getting used to such a diet, the body distinguishes between tasty and not so tasty food, accordingly, giving up more pleasant tastes is not so easy. A good example in this case are children who cannot be persuaded to eat porridge, but candy, hot dogs or chips are their favorite treat.
Destruction of the nervous system
E621 was also a big instigator of controversy in its effect on the human nervous system. The substance has been blamed for migraines, autism, attention disorders and Alzheimer's disease, but science proves otherwise.
Scientists claim that with a moderate dosage, the substance practically does not enter the bloodstream and is destroyed in the intestines, and there is also a blood-brain barrier (protector) in the body that will not allow harmful substances into the human brain.
Liver diseases
Due to the fact that monosodium glutamate is added to tobacco, alcoholic beverages, various smoked foods, etc., the body really suffers, especially among lovers of all of the above. Therefore, statements that E621 is the cause can be considered not entirely reliable. Scientists disagree with this opinion.
Monosodium glutamate: where is it used?
If we talk about the flavor enhancer E621, it can be used in the following products:
But do not forget that glutamate also found in natural products, when added to dishes, you can get a refined and equally attractive taste. These include the following:
- Seaweed.
- Cheese, ham and bacon.
- Sardines.
- Ripe tomatoes, corn, peas, onions, cabbage, asparagus.
- Shellfish, Kamchatka crabs.
- Mushrooms, chicken, beef, pork.
Prohibition on the use of E621
In 2013, Russian legislators took the initiative to ban the substance in the food industry, however, there was no firm “no”.
A huge amount of work was carried out by deputies and doctors, various arguments were given about the dangers of the substance.
The possibility of developing diabetes, hormonal imbalance and much more, but manufacturers were allowed to add E621 to products with mandatory information about the substance content on the packaging.
And also, it is worth noting that the dose of glutamic acid and glutamates (its salts) is set at no more than 10 grams per 1 kilogram of product. These restrictions are set Directive of the European Parliament 20.02.1995.
Let us remember what Paracelsus said about the dangers of substances, that poison is everything and at the same time everything is medicine, and the difference is in the dosage. This also applies to monosodium glutamate.
In the modern world, the food industry is so developed that there is hardly a person today who has never encountered food additives and flavor enhancers. And among all the synthetic additives and substances found in food ingredients, one of the most discussed is monosodium glutamate. Scientists, doctors, nutritionists and owners of large food corporations still cannot say unambiguously whether consuming products with this flavor enhancer is harmful to the human body. However, to find processed foods without the E621 additive on store shelves, you need to try very hard, because it is added to any food, from sausages and sausages to baby juices and instant food. Do food manufacturers really care so much about the consumer and make sure that he can eat only the most delicious things, since almost any packaged food contains monosodium glutamate?
Flavor enhancer: description and origin
Monosodium glutamate is a sodium salt that is found in glutamic acid. It appears to be a white powder, tasteless and odorless, which may react with. The substance was first discovered and described in the mid-19th century, and was found in natural foods: tomatoes, meat, cheese. Already at the beginning of the 20th century, industrial production of the additive was established in Japan. In 1947, E621 was officially recognized as a flavor enhancer in the USA and European countries, and since then it has been used throughout the food industry.
The principle of “work” of this additive is that it stimulates a certain part of a person’s taste buds, due to which the taste of food is felt brighter, and the food itself seems tastier. Why is this happening? Because these receptors on the tongue and in the mouth react to food with MSG as a product rich in protein, that is, filling and healthy, so there is a strong desire to eat more and more, which is certainly beneficial for producers.
Another property due to which this component is present in any sausage products and not only is its ability to suppress the growth of bacteria. That is, sausages, sausages, canned food or semi-finished meat products with monosodium glutamate will not spoil for a longer period than without it.
A flavor enhancer can be either natural or artificial. The first is found in common foods, for example, fish, meat, seafood, mushrooms, and nuts. Even breast milk contains a flavor enhancer -.
Artificial glutamate is synthesized in laboratories. Until the sixties of the last century, E621 was extracted from wheat gluten.
Now this substance is the result of bacterial fermentation of raw materials: sugar, molasses or sugar cane.
What foods contain monosodium glutamate?
In addition to the fact that the substance is naturally found in some natural products (certain types of algae, tomatoes, meat, milk, and others), it is found in almost any processed food:
- in sausages, frankfurters, prepared minced meat;
- in packaged sauces, marinades, spices;
- in snacks, crackers, appetizers;
- in semi-finished products and fast food;
- in instant foods and bouillon cubes;
- in ready-made store-bought “to-go” salads;
- in cans.
The listed food in itself is not considered healthy and dietary. Doctors usually recommend not to rely on such foods even for those people who are fine with their weight and overall health.
E621: benefit or harm
The study of this substance is still in full swing. Doctors, scientists and chemists are still divided into several camps: some claim that monosodium glutamate is harmful to humans, while others, on the contrary, consider it a safe component of regular food. They agree on one statement: in small quantities, the flavor enhancer does not pose a danger to human health.
There is an opinion that the systematic consumption of foods rich in monosodium glutamine leads to the appearance of various unpleasant symptoms:
- headache;
- shortness of breath;
- increased sweating;
- redness of the skin;
- pain symptoms in the chest area;
- visual impairment.
Regarding the last point, it is based on research conducted in 2002 in Japan. During the experiment, experimental rats were administered the substance along with food.
As a result of the experiment, eye diseases and deterioration of vision were identified in rodents, which is why they began to claim that monosodium glutamate is dangerous, as it contributes to the thinning of the lens of the eye.
However, in this case, the animals were administered very large doses of a taste enhancer - 20% of the total daily diet. In addition, the test subjects’ liver was also damaged, which is why glutamate in large quantities is also credited with the property of destroying the cells of this organ.
The connection between the appearance of the so-called “Chinese restaurant syndrome” (the shortness of breath, redness of the skin and pain described above) and the use of a flavor enhancer has not yet been scientifically proven, although sometimes lovers of Asian cuisine could feel similar symptoms after dishes that are generously flavored with glutamate in Chinese restaurants .
Doctors say that the substance can be usefully used for medicinal purposes in dentistry, for protein deficiency, and diseases of the nervous system, but there is no reliable evidence of this point of view.
A more real danger from the E621 supplement is overeating, and, as a result, weight gain and obesity. Indeed, foods containing glutamate cause appetite even when hunger has already been satisfied. Several independent studies in Europe and the USA have confirmed this hypothesis. However, there are experiments that refute this information, so there is no exact affirmative information about the connection between monosodium glutamate in the diet and the occurrence of obesity.
The hypothesis that the substance negatively affects the health of asthmatics, causing them to have asthma attacks, has also not been confirmed by scientists.
The real danger of the additive is that it is often added to their products by unscrupulous manufacturers who need to hide the unpleasant taste of low-quality or expired raw materials. This is especially clear for sausages and frankfurters, because examinations of the composition of many such products indicate that they are prepared practically from waste from meat shops, adding skin, bones, and soy isolate to the product. To mask the taste of non-meat sausage, monosodium glutamate is simply irreplaceable - it is what makes this sausage so tasty.
Safe level of substance E621 for the body
Regulations of the Customs Union and the European Union regulate the issue of the permissible amount of additives in food products, and also provide specific figures. For an adult, monosodium glutamate is allowed to be consumed in a dosage of no more than 10 g per 1 kg of body weight.
For children over three years old, the norm is slightly less: 3-4 g per 1 kg of body weight. Doctors generally do not recommend giving young children chips, canned food, sausages and other junk food.
Scientists also calculated the lethal dose of glutamate for an adult body: it is 16 g per 1 kilogram of weight.
Food additive E621 is a unique element of its kind, which is contained in dietary protein in food products. Thanks to the work of Japanese researchers, it was possible to synthesize it and study the mechanism of its action. Today, giant food corporations cannot imagine their production without this additive, because it helps make the product even more tasty and in demand, as well as slightly extend its shelf life. Research on the substance is still in full swing, since over almost 100 years of studying and using the flavor enhancer, it has not yet been possible to identify a direct connection between it and the occurrence of certain health problems in people who use it. One thing is certain: the products to which the substance is added are themselves harmful and dangerous for humans if they are eaten constantly and in large quantities.
Can MSG cause blindness, obesity, asthma and liver damage? Information on this matter is still being analyzed, and the question does not have a clear yes or no answer.
Many people consider this popular food additive, if not poison, then an extremely harmful substance and try to avoid foods that contain monosodium glutamate. But did you know that this substance is formed naturally in some foods? For example, in fish, tomatoes and cheese, which many love so much for their special taste.
We tried to figure out to what extent the opinion about the dangers of monosodium glutamate corresponds to reality and whether it should be completely eliminated from use.
Origin of monosodium glutamate
Monosodium salt of glutamic acid, or simply monosodium glutamate, was first isolated artificially in 1907 by Tokyo University professor Ikeda Kikunae. This substance was obtained from kombu seaweed and was subsequently marketed under the name “ajinomoto”, which means “essence of taste”.
In China, MSG is called "flavoring", in Vietnam - "onion salt" or "sweet powder", in Europe and the USA it is known as MSG (short for Monosodium glutamate), and in Russia as food additive E621.
They tried to synthesize monosodium glutamate artificially, but these attempts failed due to the complexity of the process. The fermentation method turned out to be the most acceptable and inexpensive: a bacterium capable of producing this salt was found. Therefore, from the point of view of technical regulations, which classify substances into natural and unnatural, monosodium glutamate is a natural substance.
Why does this additive make food taste so good?
For a long time, it was believed that glutamate enhances taste by increasing the sensitivity of receptors on the tongue. But in 2002, it was discovered that the human tongue has special L-glutamate receptors that are responsible for tastes other than sour, sweet, salty and bitter - the so-called “umami”.
Umami taste is the way the human body determines that a food is rich in protein. And the marker of protein for the body is glutamic acid, and it is this (or more precisely, the carboxylate anion of glutamic acid) that we perceive as this special enveloping “meat” or “broth” taste.
Foods Naturally Containing Monosodium Glutamate
As we have already found out, monosodium glutamate is a natural substance in origin, which means it can be formed naturally in products. And, as you might guess, people find such products tasty - cheese, meat and seafood, ripe tomatoes, mushrooms, ham, celery, grapes, soy and fish sauces, as well as seaweed, which we have already mentioned.
Fun fact: Perhaps the most surprising food high in glutamic acid is breast milk, which has about as much umami flavor as meat broth. This amino acid can also be found in green tea.
Chinese restaurant syndrome
A hypothetical set of symptoms has been associated with MSG consumption, which was first described in a letter from reader Robert Ho Man Kwok to the editor of The New England Journal of Medicine.
Robert said that every time he visits Chinese restaurants in the United States, he experiences numbness in the back of his neck, which spreads to his arms and back, as well as weakness and rapid heartbeat. This condition lasts about 2 hours and then goes away without any consequences. In his letter, Kwok indicated that several of his friends also experienced similar sensations, and soon there were other people with similar problems.
Many studies, including placebo studies, have been conducted to confirm the link between these symptoms and MSG use, but no conclusive evidence has been found.
Impact on the body
And yet, can consuming foods with monosodium glutamate seriously harm our body? According to scientists, to date it has not been proven that the use of this substance in reasonable doses is in any way harmful to humans.
Experiments on rats have shown that feeding these animals with monosodium glutamate in the amount of 20% of the weight of all food consumed for 6 months can lead to visual impairment. However, it is difficult to imagine a person who would be able to eat such a huge amount of glutamate.
According to another study conducted among 752 Chinese residents, consuming monosodium glutamate increases the risk of excess weight. But later, when conducting a longer and more detailed study, these conclusions were not confirmed, and no connection was found between monosodium glutamate and asthma in adults and children.
And since we mentioned doses, it’s worth talking about the lethal dose of monosodium glutamate (by the way, every substance has such a dose, even water). For this substance it is 16 g per 1 kg of human weight. In other words, in order to get seriously poisoned, a person needs to eat about 1 kg of monosodium glutamate in one sitting. For comparison: for table salt this dose is 3 g per 1 kg of weight, or a single use of the product in the amount of 250 g.
Thus, the good old truth is confirmed: you can eat almost anything, only in moderation.
At the end of the working day, everyone dreams of relaxation. Everyone has their own image of relaxation, comfort, and a cozy home environment. The picture is three-dimensional, rich in sounds, colored and always contains smell and taste. Not a single food composition is complete without baked goods, be it a bun, flatbread or simply low-calorie bread. The source of pleasant sensations from the gluten contained in flour is monosodium glutamate.
Let's look at why this taste is so attractive, let's try to separate myths about monosodium glutamate from scientific facts, evaluate the beneficial and harmful qualities for health, and the chances of getting poisoned.
What is monosodium glutamate
Amino acids are a necessary component of the human diet, which perform construction, enzymatic, mediator, and regenerative functions. They are:
- replaceable - synthesized in the body;
- irreplaceable - comes only with food;
- conditionally essential - produced in insufficient quantities in tissues.
Monosodium glutamate is a salt of the non-essential amino acid glutamine. Along with 20 others, it is part of the protein. It accounts for 25–30% of the total protein components. If there is insufficient dietary intake, glutamic acid is synthesized endogenously within the body. Its soluble salts take part in metabolic processes. They are what give food its specific taste. In ready-made meals, amino acid derivatives are formed from whole protein during the process of heat treatment or fermentation of food.
Monosodium glutamate is a marker for foods rich in protein. For humans, it is associated with the taste of bread, meat broth, ketchup, some types of cheese, and walnuts.
Products containing free monosodium glutamate:
- pork, beef, chicken;
- milk;
- spinach;
- asparagus;
- cabbage, onions, peas, corn;
- seafood - crabs, shellfish, sardines;
- ripe tomatoes.
Monosodium glutamate is formed during heat treatment and fermentation in products such as Parmesan, Cheddar, Emmental cheeses, Asian sauces, including soy and fish, deli meats, and ketchups.
When translating sources from English, monosodium glutamate is often referred to as a “flavor enhancer.” But more correctly it sounds like “taste enricher.” For example, with the same accuracy, we can say that salt enhances the salty taste, and sugar enhances the sweet taste.
History of discovery
Monosodium glutamate is found naturally in foods high in protein. It enters the human diet with meat, fish, vegetables, and edible herbaceous plants. However, the story of its discovery is connected with kombu algae. East Asia is the birthplace of products with a specific taste, characteristic of soy sauce, some seaweeds, and dashi broth based on kelp.
Monosodium glutamate was invented as a food additive by Tokyo Imperial University chemistry professor Kikunae Ikeda in 1907. More precisely, he isolated glutamic acid from kombu algae and associated a specific taste with it, which he called “umami.” Translated into Russian by various authors, this word means “pleasant”, “piquant”, “delicious”.
In 1909, Ikeda received a patent for the production of monosodium glutamate and after that it was sold in Japan as a separate seasoning called “ajinomoto” - “essence of taste”. For industrial production, it was obtained by hydrolyzing soy and wheat proteins, releasing glutamic acid, and its salt was used as a popular ingredient.
Physical and chemical properties
Monosodium glutamate appears as a white crystalline powder that is highly soluble in water. Melting point is 165 °C. Solubility in water - 74 g/100 ml.
The chemical formula of monosodium glutamate is C 5 H 8 NO 4 Na*H 2 O, indicating that it is obtained by neutralizing glutamic acid with sodium hydroxide. The compound was first isolated in the 19th century.
Currently, the industrial production of monosodium glutamate is based on the method of bacterial fermentation. It is made from starch, sugar beets or cane, and molasses. The technical regulations of the Eurasian Economic Union define monosodium glutamate as a natural product, not a synthetic one, due to its production from natural raw materials by microbiological methods (using the properties of bacteria).
Where is monosodium glutamate used?
GOST R 54380–2011 defines 1-substituted monosodium glutamate (monosodium glutamate) as a food additive E621. It is used in the food industry to enhance taste and aroma, as well as a salt substitute as a preservative for shelf-stable products.
Monosodium glutamate is used in the production of:
- canned meat and fish products;
- sausages;
- some types of cheeses;
- ketchup, mayonnaise, sauces;
- snacks - chips, crackers, dried fish snacks, squid;
- dry seasonings
Monosodium glutamate is used in molecular cooking to create a bouquet of unusual taste sensations. It is able to add the taste of meat to a dish and reduce the addition of salt to 40% of the original amount.
Salts of glutamic acid - sodium stearoyl glutamate, sodium cocoyl glutamate - are in demand in the production of cosmetics. They belong to the class of surfactants and have the following effects:
- antioxidant;
- moisturizing;
- emollient;
- deodorizing;
- light bactericidal.
In cosmetology, monosodium glutamate is used in detergents, foaming agents - shampoos, hair conditioners, facial washes, shaving cosmetics, toothpaste, and depilatory cream. Its mild action and safety for the body allow this compound to be used in the production of children's cosmetics.
Monosodium glutamate is included in plant nutrition. By stimulating growth and absorption of nutrients, the drug helps to withstand temperature changes and adapt to difficult climatic conditions.
Glutamic acid derivatives are added to pet foods. The compounds affect the growth of muscle tissue against the background of a diet containing a small amount of protein. The composition of the additive compensates for the lack of nitrogen.
Monosodium glutamate, a derivative of glutamic acid, is also used in medicine. It provides a therapeutic effect as part of the following medications:
- glutamic acid (various release forms);
- multivitamins “Glutamevit” with macro- and microelements, amino acids;
- antiviral vaccines.
Medicines are used in neurology, endocrinology, in the treatment of liver diseases, and in pediatrics.
The effect of monosodium glutamate on the exchange of Na and K is taken into account when correcting muscle hypotrophy and myopathy. The drug is prescribed as part of complex therapy to improve performance, treat fatigue, and exhaustion.
Glutamic acid supports oxidation processes (oxygen absorption in tissues) in heart and pulmonary failure, epilepsy, mental retardation, and depression.
Medicines containing monosodium glutamate are used to treat children with mental retardation, cerebral palsy, Down syndrome, and polio. Glutamic acid and its compounds are used in the treatment of traumatic brain injuries in children.
The literature describes the therapeutic effect of glutamic acid salt in case of poisoning with wood alcohol, carbon disulfide, hydrazine, and petrochemical products.
Effect on the human body
Monosodium glutamate enters the body with food. It is part of glutamic acid and comes with any protein food. And only when there is insufficient quantity, the body produces it endogenously.
Medical experts do not determine the daily intake of monosodium glutamate. However, to prevent overdose and regulate the content of food additives in products, a maximum consumption level has been established. Sanitary Rules 2.3.2.1293–03 define the highest permissible concentration of E621 within 10 g/kg.
As part of glutamic acid or in its free form, monosodium glutamate affects human metabolism:
- affects protein, carbohydrate, fat metabolism;
- regulates sodium and potassium content in skeletal muscles, heart, kidneys, liver;
- supports redox reactions in the brain, increasing its resistance to oxygen deficiency;
- participates in the synthesis of biologically active substances and tissue regeneration.
The universality and importance of monosodium glutamate for the body is supported by the discovery made in 2002 - the human tongue has special L-glutamate receptors tuned to the perception of its taste.
Scientific research
This food additive has been actively used by humanity since the beginning of the last century. Over the more than century-long history of its use, many contradictory facts have accumulated. However, during this same time, several studies were conducted that debunked some of the myths about MSG.
In the late 60s of the twentieth century, thanks to the American doctor of Chinese origin Robert Kwok, the term “Chinese restaurant syndrome” appeared. After eating national dishes in an American cafe, the doctor experienced unpleasant sensations - a feeling of numbness in the back of the head, palpitations. This event gave rise to a series of scientific studies devoted to the study of monosodium glutamate.
American psychiatrist and neurologist from the University of Washington John Olney studied the effect of the substance on the body of newborn mice and rhesus monkeys. The results obtained during the experiments did not draw clear conclusions. For example, data that monosodium glutamate can cause allergies, autoimmune disorders, and poisoning have not been confirmed. But during the experiments, useful information was discovered about the blood-brain barrier - this is a kind of membrane filter that protects the brain from toxins circulating in the blood, microorganisms and the action of the immune system. It has been found that the blood-brain barrier regulates the entry of glutamic acid into brain tissue, preventing toxic values.
The result of another study by American scientists debunked the myth that monosodium glutamate is the cause of food addiction. The subjects were offered a menu of two changes. Members of the control group received an entree containing higher levels of MSG. The experiment was designed to examine the relationship between a dietary supplement and the desire of study participants to increase their servings. As a result, members of the control group refused the second course due to a feeling of satiety.
In general, scientists have not been able to convincingly prove the benefits or refute the harm of monosodium glutamate for health. Just as the possibility of poisoning, its toxicity, carcinogenicity, and ability to cause allergies have not been confirmed.
After more than 50 years of research, the US Food and Drug Administration (FDA) has not removed MSG (monosodium glutamate) from its list of dietary ingredients.
In Russia, the dosage of monosodium glutamate in food products is regulated by state standards and sanitary rules.
In the camp of supporters of the negative impact of the E621 food additive are scientists, researchers, and people who consider their position to be socially significant. Thus, Carol Hornline from New Jersey (USA) was an employee of a food production company for four years. After her dismissal, the researcher created the website msgtruth.org, on whose pages she publishes data in favor of stopping the use of monosodium glutamate. According to Jersey, the compound affects the development of insulin deficiency, multiple sclerosis, and autism.
The body receives 8–10 g of monosodium glutamate per day, even if you exclude products with additional E621 content. Calculated using the formula, the lethal dose of monosodium glutamate for humans is 16.6 grams. per kg body weight. In practice, this means that you need to eat almost 1 kg of dry matter. Despite the low probability of such an event, supporters of the harmful effects of monosodium glutamate describe symptoms of an overdose - thirst, nausea, vomiting, headaches, and discomfort in the chest. Allegedly, decreased visual acuity, glaucoma, and Alzheimer's disease may subsequently develop. But there are no reliable studies to confirm this.
Is monosodium glutamate dangerous for pregnant women? Based on experimental studies, mixed results have been obtained regarding the effect of the compound on the fetus. To ensure that monosodium glutamate does not harm pregnant women, it is enough to adhere to the diet recommended for expectant mothers. On the other hand, glutamic acid preparations serve as a prophylactic against fetal asphyxia during severe pregnancy.
When it comes to the dangers of food additives for a child’s body, an argument is put forward about addiction to “junk food” and dependence on an artificial taste enhancer. Expressing different points of view, psychologists, nutritionists, and pediatricians agree that monosodium glutamate is unlikely to deserve the title of enemy No. 1. Health is a balanced approach to the world around us, including the choice of nutrition concept.
Let's summarize. Monosodium glutamate is a compound of glutamic acid, which accounts for 1/3 of all free amino acids. It enters the human body with food, and if necessary, it is produced endogenously, that is, independently. It is a marker of healthy protein foods. There are special receptors on the human tongue that react to the content of monosodium glutamate in food, which confirms its necessity for the body. On the other hand, food additive E621 is known as a flavor enhancer. There are experimental studies on experimental animals, the results of which are ambiguous. Opinions against the use of monosodium glutamate as a flavor enhancer are based on its artificial origin. The opposite point of view points to the benefits as a salt substitute, a strong component in flavor compositions, and a source of non-essential amino acids. Monosodium glutamate is not only a protein marker, but also the embodiment of human fear of the unknown. Worthy competitors for the role of enemy are salt, sugar, and fats. In any matter, moderation is important. After all, a specific substance is not as dangerous as the unwillingness to be responsible for one’s choices in the formation of a personal nutritional culture.
Monosodium glutamate - benefit or harm?
The text belongs to Sergei Belkov, known in LiveJournal as flavorchemist. We recommend showing it to your parents.
I am originally a chemist. But it so happens that I make flavorings. Then they are added to products. Everything that is in the grocery store - drinks, cookies, candies, chips, crackers, sausage, spreads, processed cheese, mayonnaise, ketchup - is the work of my hands. I make flavors from chemicals. From the terrible chemistry that chemists cook in their flasks, which is made at chemical plants from oil on catalysts made of heavy metals, in order to then add it to surrogates for products that are masterpieces in themselves food chemical industry.
Many people are getting scared. But in vain. Although this is all true. And about chemistry, and about masterpieces.
I'm not ashamed. That's why I don't do anything wrong. A well-made flavor, despite the hysterics television X Perth doesn't mean anything bad. Because natural food (alas) can be much more harmful than any flavorings. And everything that is shown regarding flavorings and food additives in general - rave. Or a little less than everyone else.
Glutamate. general information
Today representatives of a very large poultry farm came to look at us, beautiful and smart, to find out what we can offer them. Don’t be alarmed, we’re not talking about chickens and chickens as such yet, we’re talking more about various kinds of nuggets, cutlets and other similar semi-finished products.
We started talking. What I liked and surprised: the woman, the head of the quality control department, calmly said that every time she cooks jellied meat at home, she adds monosodium glutamate to it, because it tastes better this way. I made a scary face and asked: “But they say on TV that it is harmful and poisonous.” “Let them tell,” she said, “I know for sure that it is harmless and tastes better with it.”
Against this backdrop, a very simple idea emerged: most of my compatriots do not always receive truthful, very exaggerated information about the dangers of what we eat. They persistently study the composition of the product in the store, they happily watch horror stories on NTV, ORT and Khren-TV . Sometimes even sane people who understand the essence of things cannot stand it and also begin to believe. How can you not believe it? , there is no smoke without fire. Happens. And any chemist will confirm this to you.
There will be several articles based on the data I have. I don’t pretend to be particularly scientific or the ultimate truth. I’ll just try to present the information I have, without insults and curses, which for some is obvious, for others – extremely unpleasant.
I’ll start, of course, with his darling: monosodium glutamate, also known as MSG, also known as flavor enhancer E621
Preface
1. Monosodium glutamate is the sodium salt of glutamic acid, one of the 20 amino acids that make up any protein in our body, and, in fact, you and me. Throughout the story, “glutamate” will refer to both glutamic acid and its salts. Because physiologically there is no (or almost no) difference for the body in what form this acid enters our body. Those who don’t believe us are going back to the ninth grade of school.
2. I do not and will not differentiate between natural and synthetic MSG for many reasons. In both cases, we are dealing with a specific molecule, a specific structure, and it is this structure (and not its origin) that determines ALL the properties of a substance. Industrially produced monosodium glutamate is not contaminated with any harmful impurities; it is not a mixture of two optical isomers. This is the same amino acid that is part of our body; this position is not discussed.
3. For those who still like to look for the difference between synthetic and natural, I will note the following. Formally, following the letter of the law (read paragraph 2.11 in GOST), all monosodium glutamate existing on the market is natural, since it is a productmicrobiological synthesis. NAny substance obtained using biotechnological methods is considered natural. So here it is.
4. There is no conspiracy to hide the truth among food manufacturers and authorities who approve glutamate. This is a postulate. I will not prove it and discuss this topic either.
Today only briefly general terms and definitions. Then there will be transcripts with evidence.
Physical properties and production of glutamate
In nature, free glutamate is found almost everywhere - in meat, fish, poultry, breast milk, and vegetables. There is a tendency for vegetables to contain relatively higher levels of free glutamate relative to total glutamate. Various studies show that most traditional dishes, sauces, and even restaurant foods contain significant levels of free glutamate.
Monosodium glutamate is usually produced by the fermentation of molasses obtained from the processing of sugar cane or sugar beets or the hydrolysis of starch. It has its own taste (Umami), which is now recognized as a new, fifth taste, as opposed to the classic “four” (sour, sweet, bitter and salty). The optimal concentration at which a pleasant taste is felt is 0.2-0.8%; with a higher content, food becomes unpleasant to the taste for humans. The best taste is achieved when free glutamate is consumed at a rate of 60 mg/kg body weight (4.2 g for a 70 kg person).
Harmful effects of MSG
Monosodium glutamate is the sodium salt of non-essential glutamic acid, one of the most abundant amino acids in nature. Glutamic acid is found in a huge number of foods, and its sodium salt has a flavor enhancing effect. In this regard, it is very often deliberately added to various food products.
Since the 1960s, glutamate has been attributed (unproven) to various harmful effects. Allegedly, people who consume glutamate may be susceptible to Chinese Restaurant Syndrome (CRS). Glutamate has been reported to cause asthma complications. But none of these facts have been confirmed by scientific experiments.
With the beginning of the new millennium, new harmful properties are being attributed to glutamate: from hyperactivity in children to drug addiction and blindness. Meanwhile, despite its huge consumption in the world, especially in Asian regions, there has not been a single reliable report of complications caused by monosodium glutamate.
In fact
Glutamate plays a central role in human metabolism. It makes up 10 to 40% of any protein and can be synthesized in the body. The amino group of glutamic acid is the source of amino nitrogen in the biosynthesis of all other amino acids. Glutamate is a substrate for the synthesis of glutamine (not to be confused with olutamate) and glutathione. It is a key neurotransmitter in the brain, as well as an important source of energy for many tissues.
People can consume glutamate in two ways: either as a component of protein or as a pure amino acid or its salt (such as monosodium glutamate). Consumed glutamate is adsorbed by the intestinal mucosa and metabolized as an important source of energy. Very small amounts reach the circulatory system. The concentration of glutamic acid in the blood depends very little on the amount of glutamic acid and its salts consumed. If you eat more than 5 g at a time, there is a noticeable increase in concentration, which returns to normal within 2 hours. Consumption of any carbohydrate significantly reduces the spike in glutamate in the blood, even in quantities of 150 mg/kg (10 g for a 70 kg person).
Glutamate concentrations in breast milk correlate very poorly with glutamate intake, and the placenta is impermeable to glutamic acid and its salts. Although glutamate is an essential neurotransmitter, there is a barrier that protects the brain from the influx of glutamate in the blood, so even an increase in the concentration of glutamic acid in the blood does not lead to an increase in its concentration in the cells of the nervous system.
There will be evidence. Gradually.
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