Glutamic Acid
The short version
The free acid of glutamate — the parent compound of MSG and the umami-receptor activator itself.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
JECFA's group ADI is 'not specified' (1987), meaning no numerical limit. In 2017 EFSA set a group ADI of 30 mg/kg body weight per day for glutamic acid and glutamates (E620–E625), expressed as glutamic acid, and noted that estimated exposure exceeded it for some population groups. The most abundant amino acid in the human diet and an essential neurotransmitter. The 'Chinese Restaurant Syndrome' from the 1960s has not been confirmed in controlled studies. Rare individuals report sensitivity at high doses.
Sources
- EFSA ANS Panel — Re-evaluation of glutamic acid (E 620) and glutamates (E 621–625) as food additives, EFSA Journal 15(7):e04910 (2017), doi:10.2903/j.efsa.2017.4910 — European Food Safety Authority (EFSA), 2017. EFSA group ADI 30 mg/kg bw/day
- JECFA evaluation summary — L-Glutamic acid (INS 620), group ADI not specified (1987; maintained 2004) — WHO/IPCS INCHEM (JECFA), 2004. JECFA ADI 'not specified'
- 21 CFR 182.1045 — Glutamic acid (GRAS as salt substitute) — US eCFR (Office of the Federal Register / FDA), 2026. US regulatory status
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.