Experts say MSG generally recognised as safe

SOME say the monosodium glutamate (MSG) effects suffered by consumers are mainly anecdotal, but those who suffered from the effects vouch they experienced various symptoms.

Nutrition Society of Malaysia president Dr Tee E Siong said studies show no evidence that consuming MSG will cause effects such as thirst, headache, numbness, nausea and tingling sensation.

“They are anecdotal,” he said, adding that it is a permitted additive in food and is safe.

Dr Tee also said that there are some MSG imitation products that may contain impurities which could give rise to symptoms, but scientists have only tested pure MSG in studies.

However, people are advised to cut down on salt intake, which includes MSG, and restaurants should not use too much MSG, he said.

Dr Tee: MSG is a permitted additive in food and it is safe.

Dr Tee said that people who are allergic to additives could be allergic to any additives.

“Those who have symptoms have to rule out if it is MSG. If it is, they should not take it,” he said.

Allergic reactions are difficult to test and those affected would need to keep a food diary on the food they eat, he said.

They could also get a skin prick test to find out the different allergens, he added.

Another nutritionist, Wendy Goh, said whether MSG effects are anecdotal or otherwise is still being debated.

Nevertheless, she reminded people to reduce salt and MSG intake as high sodium consumption poses the risk of high blood pressure.

“They should also read food labels and ask restaurants if they add MSG in their food.

“We should eat food that is as natural as possible and use herbs for flavouring,” she said.

Dr Siow: Concerned about the effects of cooking temperatures on MSG.

MSG occurs naturally in ingredients such as hydrolysed vegetable protein, autolysed yeast, hydrolysed yeast, yeast extract, soy extracts, protein isolate, as well as in tomatoes and cheeses.

While the United States Food and Drug Administration requires that these products be listed on the ingredient panel, the agency does not require the label to also specify that they naturally contain MSG.

However, foods with any ingredient that naturally contains MSG cannot claim “No MSG” or “No added MSG” on their packaging.

MSG also cannot be listed as “spices and flavouring”.

Food science and technology lecturer Dr Siow Lee Fong said the role of MSG is to enhance flavours and this helps increase one’s appetite.

“But if one is allergic to it, he or she should avoid it,” she said.

As a food technologist, she said her concern was whether MSG reacts differently to different temperatures.

For instance, at which stage of cooking should MSG be added because the temperature might be lowered at the end of cooking and the difference in temperature might have an effect on the MSG, she said.

Likewise, the temperature for deep frying is more than 180°C while it is lower for stir frying, and the impact on MSG could be different.

“These questions should be explored,” Dr Siow said. — Loh Foon Fong