MSG in food
(Last updated May 2012)
In 1908 monosodium L-glutamate (MSG) was discovered to be responsible for the characteristic meaty or savoury taste of the broth of dried bonito and Japanese seaweed. Since then, various salts of glutamic acid including MSG have been commercially produced and deliberately added to food as a flavour enhancer.
Glutamate also occurs naturally in almost all foods, including meat, fish, breast milk and vegetables. In general, protein-rich foods such as breast milk and meat contain large amounts of bound glutamate, whereas vegetables and fruits (especially peas, tomatoes, and potatoes) and mushrooms tend to contain high levels of free glutamate. Certain cheeses, such as Parmesan, also contain high levels.
There is no difference between added and naturally occurring glutamate.
Is MSG safe?
The overwhelming evidence from a large number of scientific studies is that MSG is safe for the general population at the levels typically incorporated into various foods. This has been confirmed by a number of expert bodies.
A small number of people may experience a mild hypersensitivity-type reaction to large amounts of MSG when eaten in a single meal. Reactions vary from person to person but may include headaches, numbness/tingling, flushing, muscle tightness, and general weakness. These reactions normally pass quickly and do not produce any long-lasting effects.
There is no convincing evidence that MSG is responsible for causing more serious adverse reactions, such as the allergic reactions experienced by some people to peanuts, or the triggering by sulphites of asthmatic attacks in some asthmatics.
If you suspect that you might be reacting to MSG, you should confirm this through an appropriate clinical assessment. Seek advice from your GP or a dietitian who can arrange for an assessment. Specialist clinics in most states and territories and in New Zealand perform such assessments.
How can I tell if a food contains added MSG?
Food manufacturers must label a food when MSG is added, either by name or by its food additive code number 621. Other added permitted glutamates also have to be labelled, and are numbered 622-625.
Other ingredients typically added to foods may also contain naturally occurring glutamates and glutamate salts. These include yeast extract, hydrolysed vegetable protein (HVP), and 'natural flavourings'.
MSG doesn’t have to be declared in restaurant or takeaway food but you can ask the staff whether or not it is added to food.
Can claims such as ‘MSG free’ be made about food?
The Food Standards Code does not specifically regulate the claims ‘No added MSG’ and ‘MSG free’. In Australia, such labelling claims are subject to the Australian Consumer Law, as administered by the Australian Competition and Consumer Commission (ACCC). In New Zealand these claims are subject to the New Zealand Fair Trading Act 1986, as enforced by the New Zealand Commerce Commission (NZCC). Care may be needed in using these types of claims as MSG can be naturally present in some foods.