Monosodium Glutamate
The short version
A sodium salt of glutamic acid used to deepen savory (umami) flavor in foods.
A flavour enhancer that adds a savoury 'umami' taste. Most people tolerate it fine and the old 'Chinese-restaurant syndrome' scare was never confirmed, but a minority report short-lived headaches or flushing after large amounts. That's why we flag it mildly.
Safety profile
JECFA's group ADI for glutamic acid and its salts is 'not specified'. In 2017 EFSA derived a group ADI of 30 mg/kg body weight per day, expressed as glutamic acid, and noted that estimated intake of these additives was above this level in some population groups. The 'Chinese Restaurant Syndrome' reported in the 1960s has not been confirmed in controlled double-blind studies. Glutamate is the most abundant amino acid in the human diet and an essential neurotransmitter. 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 (2017) — European Food Safety Authority (EFSA Journal), 2017. EFSA group ADI 30 mg/kg bw/day (as glutamic acid); exposure above it in some groups
- WHO JECFA database — Monosodium L-glutamate (INS 621) — World Health Organization / JECFA, 1987. JECFA group ADI not specified
- FDA — Questions and Answers on Monosodium glutamate (MSG) (content current as of 17 Jul 2026) — US Food and Drug Administration, 2026. US GRAS status; reactions not consistently reproduced in blinded studies; Ikeda 1908; fermentation production; label as 'monosodium glutamate'
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