Monosodium glutamate, or MSG, is one of the most studied food ingredients in the world, yet it continues to face unnecessary suspicion.
Discovered in 1908 by Japanese scientist Dr. Kikunae Ikeda, MSG is responsible for the taste of umami – the fifth basic taste. This savoury flavour is naturally present in foods like tomatoes, mushrooms, cheese, meat, and even human breast milk. MSG is made by combining glutamate, a naturally occurring amino acid, with sodium. It enhances the flavour of food without altering its original taste.
The origins of myth surrounding MSG
Despite its natural origins and widespread use, MSG became the subject of controversy in the late 1960s. A single letter published in a medical journal described mild symptoms after eating at a Chinese restaurant and speculated that MSG might be the cause.
The media amplified the story, and the term “Chinese Restaurant Syndrome” became widely known, even though it was never scientifically validated. Over time, this label became a powerful source of stigma, despite repeated scientific studies failing to establish any consistent or credible link between MSG and adverse health effects.
What the science actually says
As of today, leading health and food safety authorities around the world have confirmed that MSG is safe to consume. These include the US Food and Drug Administration, the World Health Organization’s Joint FAO/WHO Expert Committee on Food Additives (JECFA), the European Food Safety Authority, and Food Standards Australia New Zealand. JECFA placed MSG in the category of “ADI not specified,” which is the highest safety rating a food additive can receive.
In the context of MSG safety in India, the regulatory status is clear. The Food Safety and Standards Authority of India (FSSAI) allows the use of MSG under Good Manufacturing Practices. There is no numerical upper limit set, which indicates a high level of safety. However, India remains one of the the only two countries in the world that still requires a warning label for pregnant women and infants on food products containing MSG. This provision appears to have originated as a precautionary measure when global scientific data were less comprehensive. However, it has remained unamended despite over five decades of new evidence confirming MSG’s safety. As a result, the clause now creates regulatory disharmony within India’s broader food standards framework and fuels public confusion.
MSG, a tool for better nutrition
In addition to being safe, MSG also offers health benefits. It contains about 70 percent less sodium than regular table salt. When used together with a reduced amount of salt, MSG can lower the overall sodium content in food by up to 40 percent without compromising taste. Countries such as Singapore have recognised the use of MSG as part of their national sodium reduction strategies. In the United States as well, MSG has been recognised as a useful ingredient for sodium reduction in foods where palatability needs to be maintained. Research has also shown that MSG works well with Indian spices and is effective in improving the taste of curries, dals, gravies, and snacks while reducing the need for salt.
It is time to align public perception with scientific evidence. MSG is safe to consume. MSG safety in India is supported by global research and regulation. By embracing MSG, consumers and the food industry can take a step toward healthier and tastier food choices.
