As we know, the main ingredient of MSG is glutamate, a common amino acid that helps form proteins in living organisms. MSG has an umami taste, also known as a sweet meaty taste, which helps increase the deliciousness of food, making us enjoy our food more.

As a commonly used spice, the safety of MSG has been researched and evaluated by many prestigious health organizations in the world. In more than 30 years of research and evaluation, leading health and medical organizations in the world have rated MSG as a safe spice in food processing.

In 1987, at the 31st international scientific conference, JECFA (Joint Expert Committee on Food Additives of the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO)) officially confirmed that MSG is a safe spice for use and did not prescribe a daily dose for this spice.

In addition, currently, other health organizations such as the European Community Scientific Committee for Food (EC/SCF) or the US Food and Drug Administration (FDA) also have the same conclusion that MSG is a safe spice, and does not cause any negative effects on our health.

In Vietnam, the Ministry of Health also includes MSG in the list of food additives allowed for use in food processing.

However, we need to note that MSG is just a food spice with a safe flavoring function. When processing food, it is necessary to ensure the necessary nutrients such as protein, starch, fiber, fat, minerals... found in natural food sources such as meat, fish, eggs, milk, vegetables, fruits... In addition, natural food sources also contain glutamate, and this glutamate is essentially the same as the glutamate in MSG. Therefore, foods processed from natural ingredients often have a delicious taste - umami taste, and using an appropriate amount of MSG and other spices depending on the needs of each dish will only help make the dish more delicious.

Assoc.Prof.Dr. Nguyen Thi Lam

Deputy Director of National Institute of Nutrition, Ministry of Health