eadache and Chinese Restaurant Syndrome (CRS), there are no consistent clinical data to support this claim. In addition, findings from the literature indicate that there is no consistent evidence to suggest that individuals may be uniquely sensitive to glutamate.
Introduction and Summary of the 2018 Dietary Glutamate Workshop
Cynober L., Fernstrom J.D., Koletzko B., Rietjens I.M.C.M., Roberts A., Tennant D.R., Tomé D., Vorhees C.V.
Ann Nutr Metab (2018), doi: 10.1016/j.appet.2010.05.002
Conclusion: “The current estimated dietary exposure to glutamates resulting from use as food additives (E620–E625) at both the mean and the 95th percentile remains far below this suggested value of at least 240 mg/kg body weight per day. Considering the metabolic pathways of glutamate, the self-limiting character of glutamate taste (umami), and the fact that a practical limit on glutamate use in final foods already exists (10 g/kg of food), there are no compelling arguments to warrant change of the ADI of “not specified.” This fact has been already recognized by the other respected regulatory bodies, including the US Food and Drug Administration and the Food Standards Australia New Zealand.”
In this study (below), researchers, led by Zumin Shi from the Jiangsu Provincial Centre for Disease Control and Prevention, assessed dietary glutamate intakes in almost 1,300 Chinese people. The researchers observed that over 5 years of study, there was no link between MSG intake and weight gain, even in people with relatively high intakes of MSG.
Monosodium glutamate is not associated with obesity or a greater prevalence of weight gain over 5 years: findings from the Jiangsu Nutrition Study of Chinese adults.
Shi Z, Luscombe-Marsh ND, Wittert GA, Yuan B, Dai Y, Pan X, Taylor AW.
Br J Nutr. 2010 Apr 7:1-7.
Animal studies and one large cross-sectional study of 752 healthy Chinese men and women suggest that monosodium glutamate (MSG) may be associated with overweight/obesity, and these findings raise public concern over the use of MSG as a flavour enhancer in many commercial foods. The aim of this analysis was to investigate a possible association between MSG intake and obesity, and determine whether a greater MSG intake is associated with a clinically significant weight gain over 5 years. Data from 1282 Chinese men and women who participated in the Jiangsu Nutrition Study were analysed. In the present study, MSG intake and body weight were quantitatively assessed in 2002 and followed up in 2007. MSG intake was not associated with significant weight gain after adjusting for age, sex, multiple lifestyle factors and energy intake. When total glutamate intake was added to the model, an inverse association between MSG intake and 5 % weight gain was found (P = 0.028), but when the model was adjusted for either rice intake or food patterns, this association was abolished. These findings indicate that when other food items or dietary patterns are accounted for, no association exists between MSG intake and weight gain.
Scientists have discovered that one of the most common amino acids, glutamic acid, present in vegetable protein can help to lower blood pressure. Vegetables such as broccoli and cabbage are particularly high in glutamic acid, which is key in creating the umami (savoury) taste in foods. The study of 4680 people aged 40 to 59 found that the more dietary glutamic acid they consumed, the more their blood pressure fell.
Glutamic Acid, the Main Dietary Amino Acid, and Blood Pressure. The INTERMAP Study (International Collaborative Study of Macronutrients, Micronutrients and Blood Pressure)
Jeremiah Stamler MD*, Ian J. Brown PhD, Martha L. Daviglus MD, PhD, Queenie Chan MPhil, Hugo Kesteloot MD, PhD, Hirotsugu Ueshima MD, PhD, Liancheng Zhao MD, Paul Elliott MB, PhD, for the INTERMAP Research Group
Circulation.2009 (Published online before print July 6, 2009)
Background: Data are available that indicate an independent inverse relationship of dietary vegetable protein to the blood pressure (BP) of individuals. Here, we assess whether BP is associated wit