Introduction:
Monosodium glutamate, commonly known as MSG, is a flavor enhancer commonly used in various cuisines, especially in Asian cuisine. MSG is a white crystalline substance derived from glutamic acid, an amino acid naturally found in many foods, including meats, vegetables, and dairy products. MSG enhances food flavor by imparting a savory taste known as umami.
However, there have been concerns about the safety of MSG, with some studies suggesting a link between MSG consumption and cancer. In this article, we will examine the evidence to determine whether there is a connection between monosodium glutamate and cancer.
What Is Monosodium Glutamate?
One of the most prevalent amino acids, glutamic acid, is a salt found in monosodium glutamate (MSG). Although glutamic acid is a naturally occurring substance, it is commercially manufactured by the fermentation of molasses, sugar cane, and sugar beet. Glutamate is a building block for synthesizing other amino acids and is not a necessary amino acid in and of itself. Glutamate also acts as a substrate for the manufacture of glutathione and as an energy source for some tissues in the body. However, MSG is a natural ingredient in many foods. MSG is also frequently used as a flavor enhancer. MSG creates a distinct flavor that is unavailable in other foods.
Sometimes referred to as a 'sixth flavor', MSG induces a taste known as umami in Japanese, which translates to 'savory'. Umami is a component of Japanese cooking. Umami is considered an enhancer of other flavors. Saki, for example, has an effective glutamate content; hence, the Japanese belief that Saki compliments and enhances a meal. According to this research, a typical Chinese restaurant meal contains between 10 and 1500 mg of MSG per 100 g. In addition, a condensed soup typically contains between 0 and 480 mg, Parmesan cheese contains 1200 mg, and packaged sauces or seasonings contain 20 to 1900 mg. Therefore, a meal in a Chinese restaurant will likely contain more MSG than one might typically consume in a Western restaurant.
MSG is used for various purposes. Here are a few listed below:
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Flavor Enhancer - MSG is used to enhance the savory flavor of food. It is used in soups, broths, sauces, marinades, and seasoning blends to improve the taste of the food.
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Reducing Sodium - MSG can be used as a salt substitute to reduce the amount of sodium in food. It is often used in low-sodium and reduced-sodium products to provide a savory taste without adding extra salt.
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Masking Off-Flavors - MSG is used to mask unpleasant flavors in food. For example, it can be added to bitter or sour foods to improve their taste, as MSG enhances flavor and make it taste better.
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Preserving Food - MSG has antimicrobial properties and can be used as a preservative in some foods to increase their shelf life.
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Improving Texture - MSG is used to improve the texture of some foods, such as processed meats and canned foods. For example, it can help to tenderize meat and improve the mouthfeel of processed foods.
What Are the Side-Effects of Monosodium Glutamate?
Studies have shown that high concentrations of MSG can cause china syndrome. The following are the side effects of MSG:
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China Syndrome - China syndrome is also called Chinese restaurant syndrome. Chinese restaurant syndrome was plagued with problems. The following are the symptoms of Chinese restaurant syndrome (CRS):
- Flushing.
- Chest pain.
- Feelings of warmth.
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Monosodium Glutamate as an Asthma Trigger - Several studies explored the possibility that MSG can trigger asthma exacerbations.
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Monosodium Glutamate as a Migraine Trigger - MSG causes a ‘‘generalized vasomotor reaction,’’ which causes ‘‘throbbing pain at the temples and a throbbing sensation across the forehead. Therefore, it is considered a migraine trigger.
Can Monosodium Glutamate Cause Cancer?
Several studies have examined the potential link between MSG consumption and cancer.
The following are the conclusion drawn from various studies:
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One study published in the Journal of Agriculture and Food Chemistry suggested that MSG may increase rats' liver cancer risk. However, it is important to note that the doses used in this study were significantly higher than humans would typically consume.
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The study has not been replicated in humans.
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Another study published in Cancer Epidemiology, Biomarkers & Prevention examined the association between dietary glutamate intake and women's risk of developing breast cancer. The study found no significant association between glutamate intake and breast cancer risk.
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Some people have reported experiencing adverse reactions after consuming foods containing MSG. These reactions, commonly known as Chinese restaurant syndrome, include symptoms such as headaches, sweating, and nausea. However, these reactions are not linked to cancer.
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The U.S. Food and Drug Administration (FDA) considers MSG safe for consumption. MSG is classified as a food ingredient that is Generally Recognized as Safe (GRAS), which means that it is considered safe based on a long history of common use in food.
What Is Role of Glutamate in Cancer?
Several studies evaluated that glutamate receptors are involved in tumor growth. It is proved that glutamate receptors have oncogenic (cancer causing agents) properties. The direct evidence of for mGluR1-driven (receptors of glutamate) melanoma (skin cancer) formation and progression is found. The research into the role of glutamate signaling in cancer development and progression is still in doubt; however, important progress has been made in recent years. The direct evidence exists and indicates that glutamate plays an important role in tumor development, acting as a growth factor and a mediator in tumors tissues. It is clear that future studies in this field are needed to determine the efficacy of antagonists of glutamate receptors and glutamate release inhibitors such as Riluzole against tumors. These antagonists will work against the oncogenic properties of glutamate and inhibit the growth of tumor. Research is needed to define the clinical significance of glutamate- glutamate receptors expression and signaling in various cancers.
Conclusion:
No conclusive evidence suggests that monosodium glutamate is linked to human cancer. While some studies have suggested a potential link between MSG and cancer in animals, these studies used doses significantly higher than humans would typically consume. The FDA considers MSG to be safe for consumption, and adverse reactions to MSG are not linked to cancer. As with any food ingredient, it is important to consume MSG in moderation as part of a balanced diet.
