The Effect of Using Monosodium Glutamate (MSG) in Food On Body Health
Systematic Review
Abstract
Background: Monosodium glutamate (MSG) is a food additive that is often used as a flavor and aroma enhancer in processed foods. Several studies have shown that consuming high amounts of MSG can affect body health and cause symptoms such as headaches, nausea, vomiting, excessive sweating, and high blood pressure in some sensitive people. In addition, several studies have also found that MSG consumption can increase the risk of obesity, type 2 diabetes, cardiovascular disease, and metabolic disorders.
Objective: This systematic review aims to determine the effect of using monosodium glutamate (MSG) in food on the health of the body so that readers can make wise decisions in choosing foods that are healthy and safe for consumption.
Method: Using the PRISMA method, search for journals in electronic databases published on Google Scholar, PubMed, and ScienceDirect that were published from 2013 to 2023. These articles were then extracted, taking into account the titles and abstracts to determine their suitability for the topics discussed.
Results: Of the 8 selected articles, it shows that monosodium glutamate used in food has a bad influence on body health. Glutamic acid contained in MSG can increase body weight and damage liver and kidney function if consumed above the safe limit, which is 30 mg/kg/day of body weight. When MSG is used every day, it can cause symptoms of headache (85.8 mg/kg), increased insulin (> 143 mg/kg), and increased blood pressure (150 mg/kg).
Conclusion: Monosodium glutamate (MSG) is an additive commonly used as a flavor enhancer in food. Consuming excessive MSG can increase the risk of various health problems, but the use of MSG in moderate and controlled amounts does not have a negative impact on the health of the body.
References
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Al-Agili, Z.H., 2020. The effect of food additives (monosodium glutamate - MSG) on human health - a critical review. Journal of AlMaarif University College, 31(1), pp.362–369. https://doi.org/10.51345/.v31i1.235.g162.
Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Næs, T. and Varela, P., 2017. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Research International, 99, pp.58–71. https://doi.org/10.1016/j.foodres.2017.07.022.
Cashman, K.D., Kinsella, M., Mcnulty, B.A., Walton, J., Gibney, M.J., Flynn, A. and Kiely, M., 2014. Dietary vitamin D2–a potentially underestimated contributor to vitamin D nutritional status of adults? British Journal of Nutrition, 112, pp.193–202. https://doi.org/10.1017/S0007114514000725.
Diab, A. and Sci, R.H.-J.Adv.Med.Pharm., 2016. Monosodium glutamate induced hepatotoxicity and the possible mitigating effect of vitamin C and propolis. Journal of Advances in Medical and Pharmaceutical Sciences, 7(4), pp.1–10. https://doi.org/10.9734/JAMPS/2016/24196.
Farhat, F., Nofal, S., Raafat, E.M., Ali, A. and Ahmed, E., 2021. Monosodium glutamate safety, neurotoxicity and some recent studies. Al-Azhar Journal of Pharmaceutical Sciences, 64(2), pp.222–243. https://doi.org/10.21608/AJPS.2021.187828.
Fernstrom, J.D., 2018. Monosodium glutamate in the diet does not raise brain glutamate concentrations or disrupt brain functions. Annals of Nutrition and Metabolism, 73(5), pp.43–52. https://doi.org/10.1159/000494782.
Fischer, M.E., Cruickshanks, K.J., Schubert, C.R., Pinto, A., Klein, B.E.K., Klein, R., Nieto, F.J., Pankow, J.S., Huang, G.H. and Snyder, D.J., 2013. Taste intensity in the beaver dam offspring study. Laryngoscope, 123(6), pp.1399–1404. https://doi.org/10.1002/LARY.23894.
Henry-Unaeze, H.N., 2017. Update on food safety of monosodium l -glutamate (MSG). Pathophysiology, 24(4), pp.243–249. https://doi.org/10.1016/j.pathophys.2017.08.001.
Kazmi, Z., Fatima, I., Perveen, S. and Malik, S.S., 2017. Monosodium glutamate: Review on clinical reports. International Journal of Food Properties, 20, pp.1–9. https://doi.org/10.1080/10942912.2017.1295260.
Kurihara, K., 2015. Umami the fifth basic taste: History of studies on receptor mechanisms and role as a food flavor. BioMed Research International, 2015, pp.1–10. https://doi.org/10.1155/2015/189402.
Masic, U. and Yeomans, M.R., 2014a. Monosodium glutamate delivered in a protein-rich soup improves subsequent energy compensation. Journal of Nutritional Science, 3, pp.1–9. https://doi.org/10.1017/jns.2014.15.
Masic, U. and Yeomans, M.R., 2014b. Umami flavor enhances appetite but also increases satiety. The American Journal of Clinical Nutrition, 100(2), pp.532–538. https://doi.org/10.3945/ajcn.113.080929.
Masic, U. and Yeomans, M.R., 2017. Does acute or habitual protein deprivation influence liking for monosodium glutamate? Una Masic and Martin R Yeomans b. Physiology & Behavior, 171, pp.79–86. https://doi.org/10.1016/j.physbeh.2017.01.007.
Mondal, M., Sarkar, K., Nath, P.P., Khatun, A., Pal, S. and Paul, G., 2018. Monosodium glutamate impairs the contraction of uterine visceral smooth muscle ex vivo of rat through augmentation of acetylcholine and nitric oxide signaling pathways. Reproductive Biology, 18(1), pp.83–93. https://doi.org/10.1016/J.REPBIO.2018.01.006.
Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., Frutos, M.J., Galtier, P., Gott, D., Gundert-Remy, U., Leblanc, J.C., Lindtner, O., Moldeus, P., Mosesso, P., Parent-Massin, D., Oskarsson, A., Stankovic, I., Waalkens-Berendsen, I., Woutersen, R.A., Wright, M., Younes, M., Boon, P., Chrysafidis, D., Gürtler, R., Tobback, P., Altieri, A., Rincon, A.M. and Lambré, C., 2017. Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives. EFSA Journal, 15(7), pp.620–625. https://doi.org/10.2903/J.EFSA.2017.4910.
Popolo, A., Adesso, S., Pinto, A., Autore, G. and Marzocco, S., 2014. L-Arginine and its metabolites in kidney and cardiovascular disease. Amino Acids, 46(10), pp.2271–2286. https://doi.org/10.1007/S00726-014-1825-9.
Rachma, F.A. and Saptawati, T., 2021. Analysis tolerance of monosodium glutamate (MSG) in instant noodles with uv-vis spectrophotometry. Journal of Science and Technology Research for Pharmacy, 1(1), pp.20–24. https://doi.org/10.15294/JSTRP.V1I1.43568.
Rawal, S., Hoffman, H.J., Honda, M., Huedo-Medina, T.B. and Duffy, V.B., 2015. The taste and smell protocol in the 2011–2014 US national health and nutrition examination survey (NHANES): Test–retest reliability and validity testing. Chemosensory Perception, 8(3), pp.138–148. https://doi.org/10.1007/s12078-015-9194-7.
Sadek, K., Abouzed, T. and Nasr, S., 2015. Lycopene modulates cholinergic dysfunction, bcl-2/bax balance, and antioxidant enzymes gene transcripts in monosodium glutamate (E621) induced neurotoxicity in a rat model. Canadian Journal of Physiology and Pharmacology , 94(4), pp.394–401. https://doi.org/10.1139/CJPP-2015-0388.
Shivasharan, B.D., Nagakannan, P., Thippeswamy, B.S. and Veerapur, V.P., 2013. Protective effect of calendula officinalis L. flowers against monosodium glutamate induced oxidative stress and excitotoxic brain damage in rats. Indian Journal of Clinical Biochemistry, 28(3), pp.292–298. https://doi.org/10.1007/S12291-012-0256-1/METRICS.
Thuy, L., Salanta, L., Tofana, M., Socaci, S., Farcas, A. and Pop, C., 2020. A mini review about monosodium glutamate. Bulletin UASVM Food Science and Technology, 77(1), pp.1–12. https://doi.org/10.15835/buasvmcn-fst:2019.0029.
Tomé, D., 2018. The roles of dietary glutamate in the intestine. Annals of Nutrition and Metabolism, 73(5), pp.15–20. https://doi.org/10.1159/000494777.
Ugur Calis, I., Turgut Cosan, D., Saydam, F., Kerem Kolac, U., Soyocak, A., Kurt, H., Veysi Gunes, H., Sahinturk, V., Sahin Mutlu, F., Ozdemir Koroglu, Z. and Degirmenci, I., 2016. The effects of monosodium glutamate and tannic acid on adult rats. Iranian Red Crescent Medical Journal, 18(10), pp.1–19. https://doi.org/10.5812/IRCMJ.37912.
Viswanatha Swamy, A.H.M., Patel, N., Gadad, P., Koti, B., Patel, U., Thippeswamy, A.H.M. and Manjula, D., 2013. Neuroprotective activity of pongamia pinnata in monosodium glutamate-induced neurotoxicity in rats. Indian Journal of Pharmaceutical Sciences, 75(6), pp.657–663. https://doi.org/10.4103/0250-474X.124753.
Zanfirescu, A., Ungurianu, A., Tsatsakis, A.M., Nițulescu, G.M., Kouretas, D., Veskoukis, A., Tsoukalas, D., Engin, A.B., Aschner, M. and Margină, D., 2019. A review of the alleged health hazards of monosodium glutamate. Comprehensive Reviews in Food Science and Food Safety, 18(4), pp.1111–1134. https://doi.org/10.1111/1541-4337.12448.
Al-Agili, Z.H., 2020. The effect of food additives (monosodium glutamate - MSG) on human health - a critical review. Journal of AlMaarif University College, 31(1), pp.362–369. https://doi.org/10.51345/.v31i1.235.g162.
Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Næs, T. and Varela, P., 2017. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Research International, 99, pp.58–71. https://doi.org/10.1016/j.foodres.2017.07.022.
Cashman, K.D., Kinsella, M., Mcnulty, B.A., Walton, J., Gibney, M.J., Flynn, A. and Kiely, M., 2014. Dietary vitamin D2–a potentially underestimated contributor to vitamin D nutritional status of adults? British Journal of Nutrition, 112, pp.193–202. https://doi.org/10.1017/S0007114514000725.
Diab, A. and Sci, R.H.-J.Adv.Med.Pharm., 2016. Monosodium glutamate induced hepatotoxicity and the possible mitigating effect of vitamin C and propolis. Journal of Advances in Medical and Pharmaceutical Sciences, 7(4), pp.1–10. https://doi.org/10.9734/JAMPS/2016/24196.
Farhat, F., Nofal, S., Raafat, E.M., Ali, A. and Ahmed, E., 2021. Monosodium glutamate safety, neurotoxicity and some recent studies. Al-Azhar Journal of Pharmaceutical Sciences, 64(2), pp.222–243. https://doi.org/10.21608/AJPS.2021.187828.
Fernstrom, J.D., 2018. Monosodium glutamate in the diet does not raise brain glutamate concentrations or disrupt brain functions. Annals of Nutrition and Metabolism, 73(5), pp.43–52. https://doi.org/10.1159/000494782.
Fischer, M.E., Cruickshanks, K.J., Schubert, C.R., Pinto, A., Klein, B.E.K., Klein, R., Nieto, F.J., Pankow, J.S., Huang, G.H. and Snyder, D.J., 2013. Taste intensity in the beaver dam offspring study. Laryngoscope, 123(6), pp.1399–1404. https://doi.org/10.1002/LARY.23894.
Henry-Unaeze, H.N., 2017. Update on food safety of monosodium l -glutamate (MSG). Pathophysiology, 24(4), pp.243–249. https://doi.org/10.1016/j.pathophys.2017.08.001.
Kazmi, Z., Fatima, I., Perveen, S. and Malik, S.S., 2017. Monosodium glutamate: Review on clinical reports. International Journal of Food Properties, 20, pp.1–9. https://doi.org/10.1080/10942912.2017.1295260.
Kurihara, K., 2015. Umami the fifth basic taste: History of studies on receptor mechanisms and role as a food flavor. BioMed Research International, 2015, pp.1–10. https://doi.org/10.1155/2015/189402.
Masic, U. and Yeomans, M.R., 2014a. Monosodium glutamate delivered in a protein-rich soup improves subsequent energy compensation. Journal of Nutritional Science, 3, pp.1–9. https://doi.org/10.1017/jns.2014.15.
Masic, U. and Yeomans, M.R., 2014b. Umami flavor enhances appetite but also increases satiety. The American Journal of Clinical Nutrition, 100(2), pp.532–538. https://doi.org/10.3945/ajcn.113.080929.
Masic, U. and Yeomans, M.R., 2017. Does acute or habitual protein deprivation influence liking for monosodium glutamate? Una Masic and Martin R Yeomans b. Physiology & Behavior, 171, pp.79–86. https://doi.org/10.1016/j.physbeh.2017.01.007.
Mondal, M., Sarkar, K., Nath, P.P., Khatun, A., Pal, S. and Paul, G., 2018. Monosodium glutamate impairs the contraction of uterine visceral smooth muscle ex vivo of rat through augmentation of acetylcholine and nitric oxide signaling pathways. Reproductive Biology, 18(1), pp.83–93. https://doi.org/10.1016/J.REPBIO.2018.01.006.
Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., Frutos, M.J., Galtier, P., Gott, D., Gundert-Remy, U., Leblanc, J.C., Lindtner, O., Moldeus, P., Mosesso, P., Parent-Massin, D., Oskarsson, A., Stankovic, I., Waalkens-Berendsen, I., Woutersen, R.A., Wright, M., Younes, M., Boon, P., Chrysafidis, D., Gürtler, R., Tobback, P., Altieri, A., Rincon, A.M. and Lambré, C., 2017. Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives. EFSA Journal, 15(7), pp.620–625. https://doi.org/10.2903/J.EFSA.2017.4910.
Popolo, A., Adesso, S., Pinto, A., Autore, G. and Marzocco, S., 2014. L-Arginine and its metabolites in kidney and cardiovascular disease. Amino Acids, 46(10), pp.2271–2286. https://doi.org/10.1007/S00726-014-1825-9.
Rachma, F.A. and Saptawati, T., 2021. Analysis tolerance of monosodium glutamate (MSG) in instant noodles with uv-vis spectrophotometry. Journal of Science and Technology Research for Pharmacy, 1(1), pp.20–24. https://doi.org/10.15294/JSTRP.V1I1.43568.
Rawal, S., Hoffman, H.J., Honda, M., Huedo-Medina, T.B. and Duffy, V.B., 2015. The taste and smell protocol in the 2011–2014 US national health and nutrition examination survey (NHANES): Test–retest reliability and validity testing. Chemosensory Perception, 8(3), pp.138–148. https://doi.org/10.1007/s12078-015-9194-7.
Sadek, K., Abouzed, T. and Nasr, S., 2015. Lycopene modulates cholinergic dysfunction, bcl-2/bax balance, and antioxidant enzymes gene transcripts in monosodium glutamate (E621) induced neurotoxicity in a rat model. Canadian Journal of Physiology and Pharmacology , 94(4), pp.394–401. https://doi.org/10.1139/CJPP-2015-0388.
Shivasharan, B.D., Nagakannan, P., Thippeswamy, B.S. and Veerapur, V.P., 2013. Protective effect of calendula officinalis L. flowers against monosodium glutamate induced oxidative stress and excitotoxic brain damage in rats. Indian Journal of Clinical Biochemistry, 28(3), pp.292–298. https://doi.org/10.1007/S12291-012-0256-1/METRICS.
Thuy, L., Salanta, L., Tofana, M., Socaci, S., Farcas, A. and Pop, C., 2020. A mini review about monosodium glutamate. Bulletin UASVM Food Science and Technology, 77(1), pp.1–12. https://doi.org/10.15835/buasvmcn-fst:2019.0029.
Tomé, D., 2018. The roles of dietary glutamate in the intestine. Annals of Nutrition and Metabolism, 73(5), pp.15–20. https://doi.org/10.1159/000494777.
Ugur Calis, I., Turgut Cosan, D., Saydam, F., Kerem Kolac, U., Soyocak, A., Kurt, H., Veysi Gunes, H., Sahinturk, V., Sahin Mutlu, F., Ozdemir Koroglu, Z. and Degirmenci, I., 2016. The effects of monosodium glutamate and tannic acid on adult rats. Iranian Red Crescent Medical Journal, 18(10), pp.1–19. https://doi.org/10.5812/IRCMJ.37912.
Viswanatha Swamy, A.H.M., Patel, N., Gadad, P., Koti, B., Patel, U., Thippeswamy, A.H.M. and Manjula, D., 2013. Neuroprotective activity of pongamia pinnata in monosodium glutamate-induced neurotoxicity in rats. Indian Journal of Pharmaceutical Sciences, 75(6), pp.657–663. https://doi.org/10.4103/0250-474X.124753.
Zanfirescu, A., Ungurianu, A., Tsatsakis, A.M., Nițulescu, G.M., Kouretas, D., Veskoukis, A., Tsoukalas, D., Engin, A.B., Aschner, M. and Margină, D., 2019. A review of the alleged health hazards of monosodium glutamate. Comprehensive Reviews in Food Science and Food Safety, 18(4), pp.1111–1134. https://doi.org/10.1111/1541-4337.12448.
Published
2023-08-25
How to Cite
PRAWADYA, Reko Alya Gita; UTOMO, Satrio Budi; SARYONO, Saryono.
The Effect of Using Monosodium Glutamate (MSG) in Food On Body Health.
International Journal of Biomedical Nursing Review, [S.l.], v. 2, n. 2, p. 27-40, aug. 2023.
ISSN 2962-4703.
Available at: <https://jos.unsoed.ac.id/index.php/ijbnr/article/view/8550>. Date accessed: 26 apr. 2025.
doi: https://doi.org/10.20884/1.ijbnr.2023.2.2.8550.
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