Patho-physiological and toxicological aspects of monosodium glutamate

Chakraborty, Subhankari Prasad

doi:10.1080/15376516.2018.1528649

Cited by 79 publications

(59 citation statements)

References 39 publications

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“…The role of glutamate is debated in obesity. Indeed, giving the sodium salt of glutamic acid, a food additive, at 2 mg/kg of body weight in rats induces central obesity, glucose intolerance, NAFLD, oxidative stress and inflammation [ 108 ]. These results were rarely reproduced in humans, probably because this amount is not physiological.…”

Section: Using Specific Amino Acids To Treat Obesitymentioning

confidence: 99%

Protein, amino acids and obesity treatment

Simonson

Boirie‌

Guillet

2020

Rev Endocr Metab Disord

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Dietary proteins have been used for years to treat obesity. Body weight loss is beneficial when it concerns fat mass, but loss of fat free massespecially muscle might be detrimental. This occurs because protein breakdown predominates over synthesis, thus administering anabolic dietary compounds like proteins might counter fat free mass loss while allowing for fat mass loss. Indeed, varying the quantity of proteins will decrease muscle anabolic response and increase hyperphagia in rodents fed a low protein diet; but it will favor lean mass maintenance and promote satiety, in certain age groups of humans fed a high protein diet. Beyond protein quantity, protein source is an important metabolic regulator: whey protein and plant based diets exercize favorable effects on the risk of developing obesity, body composition, metabolic parameters or fat free mass preservation of obese patients. Specific amino-acids like branched chain amino acids (BCAA), methionine, tryptophan and its metabolites, and glutamate can also positively influence parameters and complications of obesity especially in rodent models, with less studies translating this in humans. Tuning the quality and quantity of proteins or even specific amino-acids can thus be seen as a potential therapeutic intervention on the body composition, metabolic syndrome parameters and appetite regulation of obese patients. Since these effects vary across age groups and much of the data comes from murine models, long-term prospective studies modulating proteins and amino acids in the human diet are needed.

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Section: Using Specific Amino Acids To Treat Obesitymentioning

confidence: 99%

Protein, amino acids and obesity treatment

Simonson

Boirie‌

Guillet

2020

Rev Endocr Metab Disord

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“…However, some concerning results, mainly derived from animal and/ or cell-based experimental studies, have emerged regarding several additives. For instance, nitrates/nitrites [21][22][23] , carrageenans 24 , glutamate [25][26][27] , bixin 28,29 , artificial sweeteners [30][31][32][33][34] , phosphates 35,36 , emulsifiers [37][38][39] , caramel 40,41 , titanium dioxide (TiO2) 42 , tartrazine 43,44 and butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) 43 were previously linked to metabolic, gut microbiota or endocrine perturbations along with carcinogenic, inflammatory and/or oxidative stress effects. Besides, some experimental results suggest that different additives may interact (among themselves and/or with the food matrix) and thus lead to synergistic or antagonist effects, but few studies have been performed on this topic to-date [45][46][47][48][49][50] .…”

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confidence: 99%

Food additives: distribution and co-occurrence in 126,000 food products of the French market

Chazelas

Deschasaux

Srour

et al. 2020

Sci Rep

102

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Background. More than 330 food additives (e.g. artificial sweeteners, emulsifiers, dyes) are authorized in Europe, with a great variability of use across food products. Objective. The objective of this study was to investigate the distribution and co-occurrence of food additives in a large-scale database of foods and beverages available on the French market. Design. The open access crowdsourced Open Food Facts database (https://world.openfoodfacts.org/) was used to retrieve the composition of food and beverage products commonly marketed on the French market (n = 126,556), based on the ingredients list. Clustering of food additive variables was used in order to determine groups of additives frequently co-occurring in food products. The clusters were confirmed by network analysis, using the eLasso method. Results. Fifty-three-point eight percent of food products contained at least 1 food additive and 11.3% at least 5. Food categories most likely to contain food additives (in more than 85% of food items) were artificially sweetened beverages, ice creams, industrial sandwiches, biscuits and cakes. The most frequently used food additives were citric acid, lecithins and modified starches (>10,000 products each). Some food additives with suspected health effects also pertained to the top 50: sodium nitrite, potassium nitrate, carrageenan, monosodium glutamate, sulfite ammonia caramel, acesulfame K, sucralose, (di/tri/poly) phosphates, mono-and diglycerides of fatty acids, potassium sorbate, cochineal, potassium metabisulphite, sodium alginate, and bixin (>800 food products each). We identified 6 clusters of food additives frequently co-occurring in food products. Conclusions. Food additives are widespread in industrial French products and some clusters of additives frequently co-occurring in food products were identified. These results pave the way to future etiological studies merging composition data to food consumption data to investigate their association with chronic disease risk, in particular potential 'cocktail effects'.In the Western world, the last decades were marked by an increase in the consumption of 'ultra-processed' foods, i.e. foods undergoing multiple physical, biological, and/or chemical processes and containing various food additives 1-6 . In France, the 2017 nationally representative INCA3 nutritional survey highlighted a rise in processed food consumption, mainly accounted for by industrially-processed foods 7 . In this context, results of observational epidemiological studies linking 'ultra-processed' food intake and health outcomes is accumulating worldwide [8][9][10][11][12][13][14][15][16][17] . A clinical trial also highlighted an association between ultra-processed food and increased ad libitum energy intake and weight gain over a 2-week period 18 . In addition to the poorer nutritional composition, the presence of neo-formed compounds and of substances migrating from packaging, food additives is one of the main hypotheses that could help explain these results. Ultra-processed foods indeed of...

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“…Thus, the clinical adverse effects seen may have occurred due to the high risk for psychiatric co-morbidity associated with their neuropsychiatric conditions, similar to our patients with their schizophrenia spectrum diagnosis. Thus, while dietary MSG consumption in general is associated with no or few adverse effects, some patients populations may be at greater risk for significant adverse effects, or may be unknowingly consuming higher doses of glutamic acid which may contribute to these adverse effects (20).…”

Section: Discussionmentioning

confidence: 99%

“…Glutamate is necessary for the functionality of key neurotransmitters and the body cannot distinguish between glutamic acid originating from animal and/or vegetable sources or MSG sources from processed foods. Thus, for individuals with diets high in processed foods, high MSG consumption may result in an abundance of glutamic acid, leading to hyperglutamatergic neurotransmission possibly contributing to psychiatric symptoms such as depressive symptoms (20).…”

Section: Introductionmentioning

confidence: 99%

Dietary Glutamic Acid, Obesity, and Depressive Symptoms in Patients With Schizophrenia

et al. 2021

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Introduction: Schizophrenia is a lifelong condition associated with several comorbid conditions such as physical illnesses like obesity, as well as co-occurring psychiatric symptoms such as depression. Research regarding susceptibility to some of these comorbidities has primary focused on genetic risks or neurotransmitters and very little work has been done to understand environmental factors such as diet. In particular, understanding the role of dietary glutamic acid consumption on co-morbidities in patients with schizophrenia is important, as evidence suggests that glutamic acid consumption may directly influence glutamatergic neurotransmission; a key neurotransmitter related to schizophrenia, its associated co-morbidities, and depression. Therefore, the aim of this study was to examine the potential relationship between dietary glutamic acid and depressive symptomatology in patients with schizophrenia, stratified by obesity status, due to its relationship with inflammation, antipsychotic use, and depressive symptoms.Methods: Subjects included in this analysis, were part of a parent cross-sectional study in which included three dietary recalls analyzed using protocols outlined as part of the National Health and Nutrition Examination Surveys (NHANES) standardized criteria. Additionally, body mass index (BMI), and Beck Depression Inventory were obtained at this visit. Subjects with a BMI ≥ 30 kg/m2 were included in the obesity group, and the relationship between glutamic acid consumption and BDI scores was analyzed after controlling for age, race, sex, antidepressant and antipsychotic use, and animal and vegetable protein intake which provide natural forms of dietary glutamic acid.Results: A total of 168 participants were included in this study, of which 42.5% were female and 52.9% were White. The mean BMI for the group as a whole was 33.5 ± 8.7 (kg/m2) and the mean BDI was 14.5 ± 10.2 (range 2–50). No differences were found between obesity groups, other than a greater hyperlipidemia, hypertension, and lower waist to hip ratio. Overall, no relationship was found between dietary glutamic acid and BDI scores, However, for non-obese participants, diets higher levels of glutamic acid were associated with greater depression symptomatology (p = 0.021).Conclusion: These preliminary results indicate a possible correlation between dietary glutamic acid a depressive symptoms in non-obese patients with schizophrenia, although further research is needed to specifically examine this relationship.

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Patho-physiological and toxicological aspects of monosodium glutamate

Cited by 79 publications

References 39 publications

Protein, amino acids and obesity treatment

Protein, amino acids and obesity treatment

Food additives: distribution and co-occurrence in 126,000 food products of the French market

Dietary Glutamic Acid, Obesity, and Depressive Symptoms in Patients With Schizophrenia

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