Evidence supporting the use of: Sodium Glutamate
For the body system: Taste
Synopsis
Source of validity: Scientific
Rating (out of 5): 5
Sodium glutamate, commonly known as monosodium glutamate (MSG), is scientifically validated for its role in supporting the "Taste" body system. MSG acts as a flavor enhancer by stimulating the umami taste receptors on the tongue. The umami taste is recognized as one of the five basic tastes (alongside sweet, sour, salty, and bitter) and is associated with the savory flavor found in protein-rich foods. Extensive research has demonstrated that MSG interacts with specific glutamate receptors (such as the metabotropic and ionotropic glutamate receptors) located on taste buds, which in turn enhances the palatability and depth of flavor in foods.
The use of MSG in food preparation is backed by both sensory science and neurobiology. Clinical studies indicate that MSG can improve taste perception, particularly in elderly individuals or those with diminished taste sensitivity, thus supporting nutritional intake and appetite. Regulatory agencies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) recognize MSG as safe for consumption, and its efficacy in amplifying umami taste is well documented in scientific literature. Therefore, sodium glutamate’s use to support the taste body system is based on robust scientific evidence.