Journal of Clinical Nutrition & Dietetics

Monosodium glutamate: the flavour that takes health?

3^rd World Congress on Nutrition, Dietetics and Nutraceuticals
February 25-26, 2019 | Prague, Czech Republic

Ana Lucia Baltazar, A Duarte, A Braz, A Fernandes, A Morais,C Matos, J Joaquim

Instituto Politecnico de Coimbra, Coimbra Health School��?ESTESC, Portugal

ScientificTracks Abstracts: J Clin Nutr Diet

DOI: 10.4172/2472-1921-C1-005

Abstract

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 firstpass 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 Postgraduated 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.

E-mail: ana.santos@estescoimbra.pt