Tokyo Food Safety Information Center » Tokyo Metropolitan Government food safety FAQ »Are flavor enhancers bad for the human body?
Are flavor enhancers bad for the human body?
Are flavor enhancers bad for the human body?
- What are flavor enhancers?
Flavor enhancers are food additives which contain monosodium glutamate or a similar substance as their main ingredient. The safety of flavor enhancers has been verified. Accordingly, as long as they are used normally for seasoning food, there is no need to be concerned about their effects on human health.
Flavor enhancers are food additives made using natural substances. Flavor enhancers are composed of the same components of things like kombu kelp and dried bonito which give them their “umami” or savory flavor and are made by fermenting molasses from sugarcane or sugar derived from potato starches. Like all food additives, their safety has been verified, and accordingly there is no danger of harm to human health if they are used in normal seasoning amounts.
In order to make them easier to use as a seasoning, flavor enhancers are converted into and sold as a sodium salt. Although some may be concerned about the potential for sodium to cause high blood pressure in humans, the sodium content of flavor enhancers is one tenth to one twentieth that of table salt. Accordingly, they pose no health problems if used in normal amounts.
In the past, there were reports of so-called “Chinese restaurant syndrome” – people claimed that they would feel lethargic and palpitations when they ate Chinese food high in the monosodium glutamate which is the main component of flavor enhancers. Accordingly, international organizations such as JEFCA (The Joint FAO/WHO Expert Committee on Food Additives) conducted a variety of studies into the matter. The results of these studies concluded that as of this time, no clear link can be confirmed between “Chinese restaurant syndrome” and consumption of monosodium glutamate.
Note, however, that, just like salt, sugar, and other foods, care should be taken to ensure a generally balanced diet and avoid overconsumption of flavor enhancers.
In order to make them easier to use as a seasoning, flavor enhancers are converted into and sold as a sodium salt. Although some may be concerned about the potential for sodium to cause high blood pressure in humans, the sodium content of flavor enhancers is one tenth to one twentieth that of table salt. Accordingly, they pose no health problems if used in normal amounts.
In the past, there were reports of so-called “Chinese restaurant syndrome” – people claimed that they would feel lethargic and palpitations when they ate Chinese food high in the monosodium glutamate which is the main component of flavor enhancers. Accordingly, international organizations such as JEFCA (The Joint FAO/WHO Expert Committee on Food Additives) conducted a variety of studies into the matter. The results of these studies concluded that as of this time, no clear link can be confirmed between “Chinese restaurant syndrome” and consumption of monosodium glutamate.
Note, however, that, just like salt, sugar, and other foods, care should be taken to ensure a generally balanced diet and avoid overconsumption of flavor enhancers.