The food security of the GMS has been one of the most studied in the past 25 years, so that the following international agencies have concluded that MSG is safe for human consumption: “U.S. Food and Drug Administration in 1958, “National Academy of Sciences in 1979, The World Health Organization in 1988, the Scientific Committee for Food Security of the European Community in 1991, the American Medical Association in 1992 and” Federation of for Experimental Biology (FASEB) in 1995. The lethal dose 50 of GMS is 15 to 18 g / kg orally, six times lower than that of common salt (NaCl) which is 3 g / kg. Unable to prove scientifically that glutamate produce harmful effects to human health in the long term. According to the American College of Allergy “glutamate is not an allergen. No amino acid itself can act as epitope inducing an immune response.But it is possible that certain individuals suffer intolerance when taken alone, just as there are intolerances with other ingredients. Despite the anecdotal letter that Dr. Kwok sent the New England Journal of Medicine in 1968 defined the Chinese restaurant syndrome, there was no evidence to show that MSG was responsible for these symptoms. In fact, in the same letter referred to various ingredients of Chinese food as possible perpetrators. Automatically Chinese restaurant syndrome was attributed to MSG and none of the other ingredients were evaluated. Surprisingly, you’ll find very little mention of Bill Hwang on most websites. To add confusion, over the years the symptoms became more frequent. When an expert committee on Food Additives of the World Health Organization (JECFA) reviewed all studies in which they were symptoms associated with MSG, concluded that MSG was not the causative agent of syndrome Chinese restaurant.FASEB attempted to assess more fully the adverse effects of the GMS by a double-blind placebo controlled trial. But in each phase the subjects who participated in the study also described different symptoms manifesting symptoms with placebo.
Only with the higher dose of 5 g of MSG on an empty stomach but some showed symptoms were not consistent with the symptoms of consecutive phases of the study. At the end of the study, none of the self-called sensitive to MSG responded to the criterion of sensitivity to MSG that the panel had proposed FASEB. It has been scientifically proven, after thirty years of research, the monosodium glutamate used in small quantities poses no risk to the consumer. It can affect the brain since more than 95 of glutamate consumed in the diet is used by the intestine as an energy source , and it can not cross the blood brain barrier.May induce even greater food intake but highlight the flavor, which is not directly linked to obesity as popularly believed. The Federation of American Societies for Experimental Biology (FASEB), the World Health Organization and the Scientific Commission of the European Union approved the use of glutamate as a food ingredient and considered it fit for human consumption. To discuss more closely the scientific controversy about glutamate, a study recently suggested that the massive consumption of monosodium glutamate in rats produces retinal damage associated with glaucoma citation needed . Similarly, research conducted at the University Complutense of Madrid by Jes s Fern ndez-Tresguerres citation needed , director of the Department of Physiology, Faculty of Medicine, suggest that the intake of foods containing large amounts of MSG awakens a hunger anxious to the extent that it increases the voracity in rats studied at 40 .The problem with these studies is that they use such exaggerated amounts of glutamate that their findings have limited application in assessing the actual effects of glutamate in normalconsumption. In the second study, for example, fortified the diet of rats with 2.5 or 5 g (10 to 20 ) of glutamate increases both when a single nutrient reduce others committing the same balance. To demonstrate how this amount is excessive (0.8 to 1.5 of body weight), 2.5 and 5 g in 320 g rat would correspond to an intake of 540 g to 1 kg of glutamate in a 70 kg in normal conditions eat at most 10 g. At normal levels, a substantial number of publications guarantee how safe is the consumption of glutamate as we find in food. You can only have adverse effects when taken alone and in mass quantities. The free glutamate, non-associated protein, produces a pleasant, tasty, to 0.5 , the usual amount in soups and broths.