Monosodium glutamate is not likely to be genotoxic

Rogers, Michael L.

doi:10.1016/j.fct.2016.05.001

Cited by 10 publications

(5 citation statements)

References 15 publications

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“…For this reason, studies continue to argue that MSG consumed through food does not present risks and does not generate disease conditions with brain effects or even hormonal imbalances 57 . About genotoxicity, Rogers 58 contradicted the study carried out by Ataseven et al 38 , citing it and explaining that in vitro research is not enough for suggesting the symptoms. Reeds et al 59 also explained that glutamate is compartmentalized and less than 4% of the glutamate consumed is absorbed in the gut passing into the circulation.…”

Section: The Controversial Sidementioning

confidence: 98%

Use of monosodium glutamate in foods: the good, the bad, and the controversial side

et al. 2022

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Introduction: Monosodium glutamate (MSG) is known as a flavor-enhancing compound and also the fifth basic taste (umami). About the safety of using MSG as a food additive, some studies show indications that there is no threat and others show the opposite. There is no consensus about the advantages and disadvantages of using MSG. Objective: To systematically review studies in the international literature on the knowledge of the pros and cons of using glutamate in food. Methods: Systematic review of studies published in journals indexed in ScienceDirect and PubMed databases. Articles published until 2020 were included. The aspects involving the advantages and disadvantages were discussed, as well as the health risks related to the MSG intake from diet. Results: The revised studies showed that MSG can reduce the amount of sodium in foods without modifying flavor. Although authorities indicate that MSG is safe for human consumption, some studies highlight that health risk is real. The use of MSG is still controversial because there are some misunderstandings in the applied amounts of MSG absorption and metabolism. Conclusion: MSG is widely applied in industrial and homemade food. The need for further studies is crucial, and aspects such as metabolism and amounts of MSG effectively consumed must be better evaluated.

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Section: The Controversial Sidementioning

confidence: 98%

Use of monosodium glutamate in foods: the good, the bad, and the controversial side

et al. 2022

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“…Although it does not have a taste of its own, it has the function of accentuating the flavors of food by enhancing sensory perception, particularly the aromas of meat and derivatives in canned goods, ready-to-eat soups, sausages, etc. [27][28][29][30][31]. h) Crystallization, centrifugation, and drying of the final product (27,28).…”

Section: Industrial Assessment Of Monosodium Productionmentioning

confidence: 99%

The quality of hydrochloric acid produced according to technological routes, contaminants and industrial applications

Mainier,

Guimarães,

Mainier

2024

Engineering and Its Advancements

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Hydrochloric acid (HCl), the object of this work, was chosen due to the fact that it has several industrial routes and its use, directly or indirectly, allows contamination in final products. The main industrial processes, the raw materials related to each process, the main contaminants and their consequences were highlighted. To prove some contaminations, experiments were carried out in order to demonstrate that contaminants present in hydrochloric acid can affect the quality and performance of a process where their participation is paramount. Finally, the objective of this work is to form a critical technical awareness to evaluate and use hydrochloric acid for purposes compatible with its industrial quality.

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“…Bu konuda daha fazla açıklık sağlamak için, 2016 yılında, Uluslararası Glutamat Teknik Komitesi (IGTC), MSG ile ilgili çalışma sonuçlarının WHO Gıda Katkı Maddeleri Uzman Komitesi (JECFA) tarafından değerlendirildiğini ve genotoksisite yerine bir metabolik yanıt olarak kabul edildiğini belirtmiştir. MSG'nin in vivo genotoksik etkisinin olmamasının nedeni, vücut tarafından metabolize edilmesi ve bağırsak duvarında etkisiz hale getirilmesi olabileceği şeklinde belirtilmiştir (Rogers, 2016).…”

Section: Lezzet Arttırıcılarunclassified

Gida Katki Maddeleri̇ Ve Geneti̇k Etki̇leri̇

ÇELİK ATALAY,

SAĞDIÇOĞLU CELEP

2024

Gıda

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Gıda katkı maddeleri, gıdanın güvenliğini, tazeliğini, lezzetini, dokusunu veya görünümünü korumak veya geliştirmek amacıyla kullanılan maddelerdir. İşlenmiş gıda tüketimi arttıkça, gıda katkı maddelerinin tüketimi de artmıştır. Çalışmalar, yüksek dozlarda ve uzun süre maruz kalmanın canlı organizmalarda toksik, genotoksik, mutajenik etkilere ve üreme, gelişimsel, immünotoksisite gibi bozukluklara neden olabileceğini göstermektedir. Gıda katkı maddelerinin genotoksik etkilerine ilişkin bazı tartışmalar devam etmektedir. Önerilen dozlarda kullanımlarının genellikle güvenli olduğu kabul edilirken, bazı gıda katkı maddelerinin önerilen günlük alım miktarını aşabileceğine dair kanıtlar bulunmaktadır. Ayrıca, gıda katkı maddelerinin vücutta birikmesi olasılığına dikkat çekilmekte ve bu birikimin genetik materyal üzerinde toksik etkilere ve olumsuz sağlık sonuçlarına yol açabileceği vurgulanmaktadır. Bu derleme, özellikle yaygın kullanılan bazı gıda katkı maddelerinin genotoksik etkilerini araştıran güncel çalışmaların bir özetini sunmaktadır.

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Monosodium glutamate is not likely to be genotoxic

Cited by 10 publications

References 15 publications

Use of monosodium glutamate in foods: the good, the bad, and the controversial side

Use of monosodium glutamate in foods: the good, the bad, and the controversial side

The quality of hydrochloric acid produced according to technological routes, contaminants and industrial applications

Gida Katki Maddeleri̇ Ve Geneti̇k Etki̇leri̇

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