Kamal Niaz et al.
Monosodium Glutamate (MSG) is one of the most widely used food-additives in commercial foods. Its application has increased over time and it is found in many different ingredients and processed foods obtainable in every market or grocery store. MSG gives a special aroma to processed foods which is known as umami in Japanese. This taste sensation is also called “savoury” (Xiong et al., 2009). In many countries MSG goes by the name “China salt”. Beside its flavour enhancing effects, MSG has been associated with various forms of toxicity. MSG has been linked with obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxic effects and detrimental effects on the reproductive organs. Table 1 shows products containing substances that result in the release of glutamic metabolites after ingestion. The purpose of this editorial is to shed light on MSG toxicity and the possible threat it poses to public health. Can MSG associated harm be prevented or should the product be banned altogether?
