Regulate Flavour Enhancer For Food Safety

Quest for taste led to innovation of flavour enhancers. One such food additive, Monosodium glutamate (MSG) is a soul stirrer of many cuisines globally. Popularly attributed for “Umami” flavour, meaning “pleasant savoury flavour” in Japanese, MSG is known to trigger saliva production and boost food cravings. Known locally by names like” tasting powder” and “Ajinomoto” in Nepal, MSG is a common ingredient in packaged processed foods and in fast foods as well. While MSG has long served as a secret wand to enhance flavour, speculations on its adverse health impact coexists. Strategic intervention towards ensuring clarity and affirmation of its safety is hence crucial. 

The annual commemoration of World Food Day on October 16th is one such initiative that converges global attention towards pressing issues around food safety and security. This year’s theme “Right to foods for a better life and a better future” is a reminder that everyone is entitled to diverse, nutritious, safe and affordable food to improve quality of life. Monosodium glutamate (MSG) is the sodium salt of glutamic acid, a common amino acid. Glutamic acid was isolated from seaweed in 1908 by Kikunae Ikeda, a Japanese biochemist. Industrially, MSG is produced from L-glutamic acid which is synthesised by fermenting substrates like sugarcane, corn, molasses, tapioca and sugar-beets using corynebacterium species. The extracted glutamic acid is then crystallised, filtered and dried. MSG was patented in 1909 with a commercial name “Ajinomoto” meaning “essence of taste" in Japanese. 

Health risks  

MSG exists as a white, odourless crystalline water-soluble powder and finds easy application in a range of emerging fast foods. Once an important ingredient in Chinese and Japanese cuisine, it has now found way globally in foods like dumplings, savoury snacks, spices, instant noodles, seasoning blends, chips, soups, sauces to name a few. Innumerable research publications cite profound short-term and long-term implications related to consumption of MSG. Short-lived symptoms like headache, numbness, tingling, palpitation and drowsiness are generally reported as immediate experiences after consuming MSG. It increases palatability of food hence disturbs the normal leptin-mediated brain signaling cascade leading to possible overeating.

While many research publications debunk health risks from MSG, contradictory findings have also been reported. Long term administration of MSG has been linked to detrimental impact on health. A daily intake of 0.3 to 1.0 grams of MSG potentially disrupts neurons and instigates adverse behavioural effects. It can induce significant decrease in liver transaminases indicating hepatic damage. Higher dose elevates systolic blood pressure, impacts reproductive system and triggers asthma. MSG has also been linked to increased risk of metabolic disorders related to insulin resistance and diabetes. While a typical food serving with added MSG would contain less than half gram of MSG, risk would depend on amount and frequency of consumption of such food. Speculations around health impact of MSG peaked during late 1960s, a period that even saw foods like Chinese takeaways and French fries being stigmatised due to use of MSG. Subsequent researches however validated its reasonable safety which gave way to its progressive use. 

In Nepal, reports of excessive levels of MSG in instant noodles were published in the recent past. While non-compliances in the formal sector here are penalised by state agencies, its rampant use in many fast foods eateries and street foods including the much sought-after “Momo” need is concerning. The rising trend of franchise fast food eateries across the country has also institutionalised use of MSG in large scale. Another alarming issue here is the wide spread availability of a range of imported MSG brands, be it at a village shop or in a city mart. Sale of retails packs as small as 50 grams hints its extensive use across households too. 

The Joint FAO/WHO Expert Committee on Food Additives and Scientific Committee on Food of the European Commission validate MSG safety under controlled use. United States Food and Drug Administration classifies MSG as food additive with “Generally Recognised as Safe” (GRAS) status which implies the need for use in accordance with Good Manufacturing Practices (GMP). It mandates labelling of MSG if present as an additive. Food Standard Australia New Zealand (FSANZ) reports lack of conclusive evidence of MSG’s role in severe illness or mortality but mandates declaration of its use. The European Union enlists it as food additive subject to use in certain foods under prescribed limits. The European Food Safety Authority in 2017 set an acceptable daily intake of glutamic acid and glutamates to be 30 mg per kg bodyweight. MSG has been banned in Pakistan since January 2018. 

Food safety

Food Safety and Standard Authority of India (FSSAI) permits use of MSG in certain foods with declaration. Food rules of Nepal has similar requirements. Majority of snack foods here contain MSG and this can be traced as Flavour Enhancer 621, E-621 or INS 621 in the packet label. It is common to see statutory advice on food labels regarding prohibiting such food for infants under 2 years and pregnant women. The Minimum Mandatory Specification of Food and Feed Products, 2075 B.S. directs a maximum permissible limit of 1 per cent MSG in instant noodles. 

In an era where dependency on processed and fast food is increasing, risk from food additives is challenging wellness. Concern around MSG has been an ongoing saga. Concrete steps are necessary to demystify these speculations and foster food safety. Equally important is to enhance public awareness of its controlled use and monitor its use in informal sectors as well. Bias against MSG has existed for long. As MSG continues to lure food connoisseurs, it is time a global consensus be made for a logical conclusion on its safety. 

(The author is a food technologist and can be contacted at monicakpg@yahoo.com).