Lexi Webster
Monosodium glutamate, or MSG, is a flavour enhancer commonly added to food. It has been used in Japanese cooking for thousands of years and is derived from the amino acid, glutamic acid. MSG is not illegal in Australia, but it has been the subject of controversy in the past, with some people experiencing adverse reactions to it. Food Standards Australia requires packaged food to declare the presence of MSG, but there is no such requirement for restaurants and cafes. While MSG is generally considered safe by food authorities, some individuals may experience sensitivity to it, and it is recommended that those people familiarise themselves with the various names and numbers MSG goes by and check labels before purchasing products.
| Characteristics | Values |
|---|---|
| Legality in Australia | Legal |
| Food Additive | Authorised |
| Food Labelling | Required for packaged food, not required for restaurant or takeaway food |
| Safety | Deemed safe by Food Standards Australia New Zealand, but some people experience adverse reactions |
| Occurrence | Occurs naturally in foods such as meat, fish, vegetables, mushrooms, and breast milk |
| Taste | Savoury or umami |
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What You'll Learn
MSG is not illegal in Australia
Monosodium glutamate, commonly known as MSG, is not illegal in Australia. It is a food additive derived from the amino acid glutamic acid, which is naturally found in abundance in many foods such as meat, poultry, fish, cheese, milk, and vegetables. MSG has been used in Japanese cooking for thousands of years and was first isolated as a flavouring in 1908 by Japanese scientist Kikunae Ikeda. It is often added to processed foods like stock, gravy, crisps, noodle cups, and soy sauce to amplify savoury flavours.
In Australia, MSG is considered safe and is an authorised food additive. Food Standards Australia New Zealand (FSANZ) has reviewed the safety of MSG and concluded that there is "no convincing evidence that MSG is a significant factor in causing systemic reactions resulting in severe illness or mortality". This conclusion is supported by numerous international scientific assessments and studies, which have found no conclusive link between MSG and adverse health effects such as asthma or "Chinese Restaurant Syndrome".
However, it is important to note that a small number of people may experience sensitivity to MSG, with symptoms including headaches, sleep apnea, unquenchable thirst, bloating, diarrhoea, fatigue, joint pain, migraines, nausea, and rapid heartbeat. While there is no requirement for restaurants and cafes in Australia to declare the presence of MSG, packaged foods must declare it as a flavour enhancer on their ingredient labels. Individuals sensitive to MSG can refer to these labels to make informed choices.
Despite its safety, MSG has faced controversy and negative perceptions, with some people avoiding its consumption. This has led to a preference among food manufacturers to use alternative labelling, such as "MSG-free" or the food additive number (E621), to address consumer concerns. However, with increasing scientific understanding and endorsements from culinary experts and food scientists, MSG is experiencing a renaissance, and more people are embracing its use in cooking to enhance the flavour of their dishes.
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It is a legal food additive
Monosodium glutamate (MSG) is a legal food additive in Australia. It is derived from the amino acid glutamic acid, which is one of the most commonly found amino acids and exists naturally in our bodies and in breast milk. MSG itself occurs naturally in many foods, including meat, poultry, cheese, milk, and vegetables.
MSG has been used in Japanese cooking for thousands of years. In 1908, a Japanese scientist discovered that MSG was responsible for the characteristic savoury taste of the broth made from dried bonito and seaweed. Since then, MSG has been commercially produced and added to food as a flavour enhancer.
MSG is considered safe by Food Standards Australia New Zealand (FSANZ), which reviewed the safety of MSG in 2003 and concluded that there is "no convincing evidence that MSG is a significant factor in causing systemic reactions resulting in severe illness or mortality". FSANZ's official position is that "MSG does not represent a health concern for the general population".
In Australia, MSG is an authorised food additive and is subject to the Australia New Zealand Food Standards Code. This means that packaged food must declare the presence of MSG or any other flavour enhancers as 'flavour enhancer' followed by their name or number. However, there is no requirement for restaurants and cafes to declare the presence of MSG. If you believe you are sensitive to MSG, you should ask if it is being used, and the owner or staff should be able to tell you.
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It is deemed safe by Food Standards Australia
Monosodium glutamate (MSG) is a food additive derived from the amino acid glutamic acid. It is commonly used to enhance the flavour of food. MSG is not illegal in Australia; it is, in fact, deemed safe by Food Standards Australia.
Food Standards Australia's official position on MSG is that it "does not represent a health concern for the general population". This conclusion is based on extensive research conducted over more than 40 years, including numerous international scientific assessments and hundreds of studies. Food Standards Australia New Zealand (FSANZ) reviewed the safety of MSG in 2003 and found no convincing evidence that MSG causes severe illness or mortality.
MSG has been used in Japanese cooking for thousands of years and was first isolated as a flavouring in 1908 by Japanese scientist Kikunae Ikeda. He discovered that MSG was responsible for the characteristic meaty or savoury taste of Japanese seaweed and dried bonito broth. Since then, MSG has been commercially produced and added to food as a flavour enhancer.
In Australia, MSG is considered safe and is an authorised food additive. Food Standards Australia requires that packaged food declares the presence of MSG or any other flavour enhancers on the ingredient label. However, there is no requirement for restaurants and cafes to declare the presence of MSG. If you believe you are sensitive to MSG, it is recommended to ask the staff, who should be able to provide this information.
While MSG is deemed safe by Food Standards Australia, a small number of people may experience a mild hypersensitivity-type reaction to large amounts of MSG consumed in a single meal. Symptoms of sensitivity to MSG can include headaches, sleep apnea, unquenchable thirst, bloating, diarrhoea, fatigue, joint pain, migraines, nausea, rapid heartbeat, and sweating. However, these reactions are not considered allergies or intolerances but sensitivities, and the symptoms should pass quickly without producing any long-lasting effects.
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It is not declared in unpackaged food
Monosodium glutamate, commonly known as MSG, is a food additive that is derived from the amino acid glutamic acid. It is often added to foods to enhance their flavour, particularly in savoury dishes. MSG does not need to be declared on the labels of unpackaged foods, such as those served in restaurants or cafes in Australia. This means that consumers who are sensitive to MSG may unknowingly consume it and experience unwanted side effects.
According to Food Standards Australia New Zealand (FSANZ), MSG is safe for consumption and does not pose a health concern for the general population. FSANZ reviewed the safety of MSG in 2003 and concluded that there is no convincing evidence linking MSG to severe illness or mortality. However, they acknowledge that a small number of people may experience mild hypersensitivity reactions when consuming large amounts of MSG in a single meal. These reactions are known as MSG symptom complex or "Chinese Restaurant Syndrome", and include symptoms such as headaches, sleep apnea, unquenchable thirst, bloating, diarrhoea, fatigue, joint pain, migraines, nausea, rapid heartbeat, and sweating.
While FSANZ does not require the declaration of MSG on unpackaged food labels, they do have standards for its labelling on packaged food products. In Australia, the FSANZ standards mandate that MSG be listed on nutritional labels as 'Flavour enhancer (MSG)' or 'Flavour enhancer (621)'. This labelling requirement allows consumers who are sensitive to MSG to make informed choices about the food they purchase.
It is worth noting that glutamates, including MSG, occur naturally in many foods such as meat, poultry, cheese, milk, tomatoes, mushrooms, and vegetables. Even breast milk contains naturally occurring glutamate. There is no chemical difference between added and naturally occurring glutamate, and the body processes all glutamates in the same way. Therefore, individuals sensitive to MSG may also experience reactions to certain naturally occurring glutamates in food.
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MSG sensitivity affects a small number of people
Monosodium glutamate (MSG) is a flavour enhancer that is frequently added to canned vegetables, soups, deli meats, and restaurant foods to lend a savoury, rich flavour. It is made from sodium and L-glutamic acid, a non-essential amino acid that occurs naturally in umami-rich foods like tomatoes, anchovies, mushrooms, and Parmesan cheese. MSG has been associated with Southeast Asian cooking, but it is used in various types of cooking worldwide. It is considered safe and is an authorised food additive in the EU, Australia, and New Zealand.
While MSG is generally recognised as safe, a small subset of people may be sensitive to it. According to a nutritionist, Kathleen Alleaume, only a small number of people may experience a mild hypersensitivity-type reaction to large amounts of MSG when eaten in a single meal. Similarly, Food Standards Australia states that a very small number of people who are sensitive to a range of foods, especially those with asthma, may be sensitive to glutamate. Symptoms of MSG sensitivity typically appear within the first two hours of consumption and may include headaches, skin flushing, sweating, nausea, numbness, and fatigue. However, these effects are usually short-term and should disappear within an hour.
Despite the negative reputation of MSG, numerous studies have failed to conclusively link MSG to adverse health effects. MSG is one of the most extensively researched substances in the food supply, with international scientific assessments involving hundreds of studies. A review by Food Standards Australia New Zealand (FSANZ) in 2003 concluded that there was no convincing evidence that MSG caused severe illness or mortality. Similarly, a literature review published in December 2023 suggested that MSG may trigger headaches in some people, but it did not find evidence of other harmful effects.
While MSG is generally safe for consumption, it is often used in conjunction with other less healthy or highly processed ingredients. As such, it may be advisable to limit the consumption of ultra-processed foods where MSG is commonly found. Additionally, individuals sensitive to MSG should be aware that high amounts of glutamates may be naturally present in certain foods. While there is no requirement for restaurants and cafes in Australia to declare the presence of MSG, customers can always ask if MSG is used in the food preparation.
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Frequently asked questions
No, MSG is not illegal in Australia. It is a legal food additive.
Yes, packaged food must declare the presence of MSG or any other flavour enhancers as 'flavour enhancer' followed by their name or number.
No, there is no requirement for restaurants and cafes to declare the presence of MSG. However, if you ask the staff whether or not it is added to food, they should be able to tell you.
MSG has been linked to adverse reactions, including headaches, sleep apnea, unquenchable thirst, bloating, diarrhoea, fatigue, joint pain, migraines, nausea, rapid heartbeat, sweating, and "Chinese Restaurant Syndrome". However, numerous international scientific assessments have found no conclusive link between MSG and these adverse reactions.
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