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Journal of Clinical Nutrition & Dietetics
ISSN:2472-1921
3 r d W o r l d C o n g r e s s o n
Nutrition, Dietetics
and Nutraceuticals
F e b r u a r y 2 5 - 2 6 , 2 0 1 9
P r a g u e , C z e c h R e p u b l i c
World Nutrition 2019
Food additives are intentionally added substances with a technological or
organoleptic purpose during the technological process of a food product.
Monosodium glutamate is used to enhance the taste and smell of food (umami
flavour). With this study we intended to produce a critical analyse to the additive
properties, role in food options and toxicological effects in human health.
The research was based on scientific articles in online platforms like Google
Scholar and PubMed, since 2007, using the keywords monosodium glutamate,
food additive and toxicity. MSG is the sodium salt of a non-essential amino
acid found in nature. After ingestion, it is absorbed by the gastrointestinal
tract cells. Most of the glutamate present in food is metabolized by the first-
pass effect and is used as energy. What isn’t metabolized enters the hepatic
portal circulation and is metabolized in the liver, generating energy or being
converted into urea for excretion in urine. When in contact with disodium
salts or guanylate, the product has an effect 6 times higher than expected.
Monosodium glutamate is applied to specific food products like soups,
seasonings, snacks, meat and milk products. Although it’s a food additive
that may present negative effects in human health when consumed in high
doses, it becomes safe when the established recommendations comply. MSG
is not recommended for pregnant women and children under one year old. In
conclusion, since there are so many contradictions, it should exist legislation
where the limit value for monosodium glutamate would be established.
Biography
Ana Lucia Baltazar is the Head of Dietetics and Nutrition
Department at Coimbra Health School. She is a Senior Lecturer
and holds a BSc (Hons) in Dietetics, a Master in Health and
Safety at Work and is Specialist in Nutrition and Dietetics. She
teaches food toxicology and food technology. She is Post-
graduated in auditors in HACCP and in Health and Safety at
Work. She is a Member of the Working Groups Microbiological
Occurrence in the Food Chain, Food toxinfections and Effective
Communication in Food at National Institute of Health Dr.
Ricardo Jorge, Lisbon, Portugal. She is a PhD Student in Food
Sciences at University of Valencia-Spain.
Monosodium glutamate: the flavour that takes health?
Ana Lucia Baltazar, A Duarte, A Braz, A Fernandes, A Morais,
C Matos, J Joaquim
Instituto Politecnico de Coimbra, Coimbra Health School—ESTESC, Portugal
Ana Lucia Baltazar et al., J Clin Nutr Diet 2019, Volume: 5
DOI: 10.4172/2472-1921-C1-005