ReviewFood science & nutrition2017
Monosodium glutamate as a tool to reduce sodium in foodstuffs: Technological and safety aspects.
Review in Food science & nutrition, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
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Who cites it
39 citing papers in PubMed, 117 citations in OpenAlex.
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- Nutrition Guidance for Chinese American Patients: Addressing Cultural Invisibility in Clinical Care and Research.Journal of immigrant and minority health · 2026Article
- Scarless Genetic Engineering ofJournal of microbiology and biotechnology · 2025Article
- Preliminary Assessment of Essential and Potentially Toxic Elements in the Most Common Spices in a Developing Country: Health Hazard Implication.Biological trace element research · 2025Review
- Article
- The Influence of Mediterranean and Western Dietary Patterns on Sensory Perception and Taste Sensitivity: A Study Among University Students.Foods (Basel, Switzerland) · 2025Article
- Increasing Vegetable Intake Using Monosodium Glutamate in a Randomized Controlled Trial: A Culinary Medicine Intervention.Food science & nutrition · 2025Article
- Specific surface area changes and functional potential exploration ofFood chemistry: X · 2025Article
- The protective efficacy of omega-3 polyunsaturated fatty acids on oxidative stress, inflammation, neurotransmitter perturbations, and apoptosis induced by monosodium glutamate in the brain of male rats.Metabolic brain disease · 2025Article
- Approach for systematically assessing study reliability and relevance in evaluations of monosodium glutamate safety.Current research in toxicology · 2025Article
- Addition of monosodium glutamate can reduce the oxidative stability of lipids in pork burger patties via early-stage Maillard reaction products formation.Current research in food science · 2025Article
- A convenience sample based market survey of the food additive monosodium glutamate (MSG) in processed foods in Malaysia.Journal of nutritional science · 2025Observational
- A Survey on the Evaluation of Monosodium Glutamate (MSG) Taste in Austria.Foods (Basel, Switzerland) · 2024Article
- High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins-leveraging salty and umami taste.Frontiers in nutrition · 2024Article
- Disruptive consequences of monosodium glutamate on male reproductive function: A review.Current research in toxicology · 2024Review
- Sensory Flavor Profile of Split Gill Mushroom (Foods (Basel, Switzerland) · 2023Article
- Enhancing saltiness perception by chemosensory interaction: an fMRI study.Scientific reports · 2023Article
- Circular Economy and Sustainable Recovery of Taiwanese Tilapia (Foods (Basel, Switzerland) · 2023Article
- Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder.Foods (Basel, Switzerland) · 2023Article
- Perceptions, barriers and enablers of salt reduction in Malaysian out-of-home sectors (MySaltOH): from the point of view of policy-makers and food industries.Health research policy and systems · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sodium chloride (NaCl) is the most commonly used ingredient to provide salty taste to foods. However, excess sodium in the bloodstream has been associated with the development of several chronic noncommunicable diseases. In order to limit sodium intake to levels considered safe, the World Health Organization (WHO) recommends for adults a daily intake of not more than 5 g of NaCl (less than 2 g of sodium). One of the strategic actions recommended by the Pan American Health Organization (PAHO) to reduce sodium intake is reformulation of processed foods. This recommendation indicates there is an urgent need to find salt substitutes, and umami compounds have been pointed as an alternative strategy. Like salty, umami is also a basic taste and the major compound associated to umami is monosodium L-glutamate (MSG). The available scientific data on the toxicity of MSG has been evaluated by scientific committees and regulatory agencies. The Joint FAO/WHO Expert Committee on Food Additives and the Scientific Committee on Food of the European Commission established an acceptable daily intake (ADI) not specified, which indicated that the substance offers no health risk when used as a food additive. The United States Food and Drug Administration and the Federation of American Societies for Experimental Biology classified MSG as a Generally Recognized as Safe (GRAS) substance. In this paper, an overview about salty and umami taste physiology, the potential applications of MSG use to reduce sodium content in specific industrialized foods and safety aspects of MSG as food additive are presented.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.