Risks and Adverse effects of using Monosodium Glutamate in
Filipino cuisine.
A Research Paper To be submitted to English and Foreign
Languages DepartmentIn Partial Fulfillment of the Course
Requirements In Technical English
Submitted by:
Martin, Jeanell P.Mata, Arrianne Jaye N.Mercado, Roger Jayson
A.
Submitted to:
Maribel Vergel-BellezaProfessor, Adamson University
October 7, 2013
AbstractThe purpose of this study is to examine the risks and
effects of using monosodium glutamate in Filipino cuisine. This
study will help in the understanding of how MSG affects peoples
health. However, anomalies in the assessment of dietary information
limit the studys conclusion and results because the study lacks
data on the main dietary patterns of consumption. Given the current
paucity of data from human studies on monosodium glutamate intake
and risk, more studies with robust methodology are required to
assess causal links to disease.MSG or Monosodium Glutamate is a
salt of the amino acid - Glutamic Acid (glutamate). A salt is the
chemical name for a molecule held together by opposite charges.
Basically one (mono) sodium atom is "stuck" to the amino acid
glutamate.Glutamate is just one of many amino acids used by the
body and linked into the chains of protein in the body. However
some amino acids are free to float around by themselves as well as
being found linked into proteins because they serve vital functions
- some are neurotransmitters which carry nerve cell impulses
throughout the body. Amino acid neurotransmitters are like chemical
messengers carrying news from nerve cell to nerve cell.Monosodium
glutamate (MSG) continues to function as a flavor enhancer in West
African and Asian diets. The present study examines the modulatory
effects of dietary antioxidant vitamin C (VIT C), vitamin E (VIT E)
and quercetin on MSG-induced oxidative damage in the liver, kidney
and brain of rats. In addition, the effect of these antioxidants on
the possible genotoxicity of MSG was investigated in a rat bone
marrow micronuclei model.
AcknowledgementForemost, the researches would like to thank
sincerely their Technical English professor, Mrs. Maribel Belleza
for the continuous support to this research, for her patience,
motivation, and immense knowledge. She has continually conveyed a
spirit of adventure in regard to research and an excitement in
regard to teaching. Without her guidance and persistent help this
dissertation would not have been possible.The researchers would
also like to acknowledge all our friends and fellow Chemical
Engineering students for giving the moral support in conducting
this study.This research will not be finish without the
encouragement and guidance of the researchers parents, Mrs.
Asuncion Martin, Engr. Roldan Martin, Mrs. Anna Liza Mata, Mr. Jun
Mata and Mrs.____________ and above all, to God Almighty for His
eternal guidance, blessings and everything.
TABLE OF CONTENTS
TITLE AbstractAcknowledgementTable of ContentsCHAPTER I THE
PROBLEM AND ITS SETTINGIntroductionConceptual FrameworkResearch
ParadigmStatement of the ProblemSignificance of the studyScope and
DelimitationDefinition of Terms
CHAPTER II REVIEW OF RELATED LITERATUREConceptual & Research
Literature
CHAPTER III - METHODOLOGYResearch DesignResearch InstrumentsData
Gathering & Statistical Treatment of Data
CHAPTER IV RESULTS AND DISCUSSIONCHAPTER V SUMMARY AND
RECOMMENDATIONReferencesAppendicesSurvey QuestionnaireRespondents
answer sheetCurriculum VitaeCHAPTER ITHE PROBLEMS AND ITS
SETTING
IntroductionNowadays people are into instant foods while not
knowing that a widespread and silent killer thats worse for
everyones health than alcohol, nicotine and many drugs is the
Monosodium Glutamate. MSG is one of the worst food additives on the
market and is used in canned soups, crackers, meats, salad
dressings, frozen dinners and much more. It is found in many local
supermarkets and restaurants, in many school cafeterias and
amazingly, even in baby food and infant formula.MSG is more than
just a seasoning like salt and pepper, it actually enhances the
flavor of foods, making processed meats and frozen dinners taste
fresher and smell better, salad dressings tastier and canned foods
less tinny. While MSGs benefits to the food industry are quite
clear, this food additive could be slowly and silently doing major
damage to your health.MSG administered intraperitoneally at a dose
of 4 mg/g body wt markedly increase malondialdehyde (MDA) formation
in the liver, the kidney and brain of rats. Simultaneous
administration of VIT C, VIT E and quercetin to MSG-treated rats
significantly reduced this increase in MDA induced by MSG. VIT E
reduced lipid peroxidation most in the liver followed by VIT C and
then quercetin, while VIT C and quercetin showed a greater ability
to protect the brain from membrane damage than VIT E.The decreased
glutathione (GSH) level elicited by MSG in the three organs
corresponded with marked increase in the activity of
glutathione-S-transferase (GST). While MSG increased (P B / 0.001)
the activities of superoxide dismutase and catalase in the liver,
it decreased significantly the activities of these enzymes in the
kidney and the brain. The three antioxidants were effective at
ameliorating the effects of MSG on GSH levels and the enzymes in
the three organs examined. While MSG increased the activity of
glucose-6-phosphatase in the liver and kidneys of rats (P B /
0.001), the activity of the enzyme was abysmally low in the brain.
There were marked increases in the activities of alanine
aminotransferase, aspartate aminotransferase and g-glutamyl
transferase in rats treated with MSG. The antioxidants tested
protected against MSG-induced liver toxicity significantly.MSG at a
dose of 4 mg/g significantly (P B / 0.01) induced the formation of
micronucleated polychromatic erythrocytes (MNPCEs). Co-treatment of
rats with VIT C and quercetin inhibited the induction of MNPCEs by
MSG (P B / 0.001). VIT E failed to protect against MSG-induced
genotoxicity.The results indicate that dietary antioxidants have
protective potential against oxidative stress induced by MSG and,
in addition, suggest that active oxygen species may play an
important role in its genotoxicity.
Conceptual FrameworkAdverse reactions to MSG were mentioned as
early as 1968 in the New England Journal of Medicine. In 1969, Dr.
John Olney wrote the first article that linked brain damage in
laboratory animals (particularly infant animals) to MSG ingestion.
In 1970, manufacturers (not the FDA) agreed to take MSG out of baby
food. In 1978 or so, they finally took it out of "baby food," but
not out of all food that's fed to babies.In 1988, Dr. George
Schwartz published the book In Bad Taste: The MSG Syndrome, which
cited case studies of MSG-sensitive individuals and revealed to its
readers where, how, and why MSG was being hidden in processed or
otherwise manufactured food. As a result of Dr. Schwartz's book, a
consumer group, NOMSG, was formed, and reports of members have
provided data never collected before. Scientists used to feel that
infants were the group most at risk from MSG. Now, however,
researchers have found a relationship between MSG and some of the
dreaded neurodegenerative diseases such as ALS, Parkinsonism,
Huntington's disease, and Alzheimer's disease, which all affect the
elderly. Scientists used to think that in adults, brain cells were
protected from invasion of MSG. Now, however, researchers realize
that there are at least five areas in the brain that are not well
protected.According to Dr. John Olney (1960), a pioneer in brain
research, he found out that MSG caused obesity in lab animals.
There is a considerable amount of evidence investigating MSG in
rodent models. Researchers have looked at how MSG can affect
various organs and tissues, and there is a lot of evidence to show
that you can experimentally induce various pathologies by injecting
mice or rats with MSG. Notably, MSG injections are used as a method
for inducing obesity in otherwise healthy rodents. It is important
to note that they inject this MSG directly into the rodent because
feeding rodents a chemical does not allow the research to precisely
measure the amount of chemical ingested. Nonetheless, its not
exactly the same as a human eating it. They also use a really
freaking high concentration of MSG, as compared to what youd
probably get in your General Tsos. They also usually inject the
mice or rats during the neonatal stage when they are much more
susceptible to all sorts of problems. The point of this is that
directly comparing these studies to adult human diseases is tenuous
at best.According to the aforementioned theory by Dr. Russell
Blaylock, a neurological surgeon, almost all processed food, the
vast majority of them, have one or more forms of high glutamate
content in it. He had studied these common flavor enhancers that
many experts believe are hazardous to health. He wrote an article
about MSG: Excitotoxins: The Silent Killer. In this article
published in the Journal of Physicians and Surgeons, Dr. Blaylock,
points out that some people sensitive to excitotoxins found in many
foods might have a pre-existing susceptibility to develop advanced
cases of Alzheimer's, dementia, ALS or Parkinson's disease. These
are disorders where nerve cells degenerate and no longer function
and MSG exacerbates the condition. Further, people with head
injuries, strokes and HIV should avoid all excitotoxins.Anecdotal
evidence suggests that MSG is in some way responsible, plays a
role, can potentate or may be involved in some way many of the
diseases or conditions humans nowadays, are dealing with. This is
supported in studies on mice, rats and reports of use in
dogs.Excitotoxic damage due to excess release of neuronal glutamate
is hypothesized to play a pivotal role in the pathogenesis of focal
cerebral ischemia. Drugs that antagonize excitatory amino acid
function are consistently neuroprotective in preclinical models of
stroke, and many are now entering clinical trials.The problems
associated with processed foods continue to grow.Our overabundance
ofthese itemshas left a society struggling with poornutrition and
overall health.Information on the food additive monosodium
glutamate, or MSG,needs to be shared to protect the
Americanfamily.Understanding the pitfallsof MSGcan bevery
confusing. Glutamate is a naturally occurring amino acid that the
body uses and needs. The synthetic manipulation and processing of
glutamate produces a form that is not found in nature.Proven by
studyingmany other areas, particularly hormone medications,
attempting to recreate a product of nature often produces less than
desirable results.MSG has been labeled an excitotoxin because it is
thoughtto have the ability toover stimulate cells to death.Many
people link headaches, flushing, poor attention and other symptoms,
aswell asdiseaseslikefibromyalgia, to MSG intake.Research on MSG
has varied, and conventional medicine lacksin understanding what
many patients have already found.Research has documented several
effects related to MSG, including burning sensations of the mouth,
head and neck, weakness of the arms or legs, headaches and upset
stomach approximately15 minutes after the MSGis consumed.Further
research again points to problemssuch asflushing, headaches and
hives or allergic-type reactions with the skin. Other reports
suggest that there is really no link between MSG and these
symptoms, though thisdata seems to bewavering.In fact, a double
blind study (where both researchers and test subjectswere not
awarewhowas getting a real test or a fake test) found thatMSG
exposure caused muscle tightness, fatigue, numbness or tingling,
and flushing.One study in miceconcluded that injections of MSG
produced obesity, inactivity and many other hormone fluctuations.
One of the most important factors in MSG research is that some of
the effects canoccur very quickly while others, that are perhaps
much more detrimental, might be more cumulative over time with
subsequent exposure.For example,a study done with animals found
that MSG exposure over a period of 3-6 months led to significant
risk for damage to the retinas of the eyes.These changes were not
seen right away in the study, demonstrating that studies on MSG
using1-2 doses might miss many of the potential long-term effects
associated with MSG intake.MSG comes in many processed foods and
snacks.Similar to high fructose corn syrup and partially
hydrogenated oils, consumers need to get in the habit of looking
for monosodium glutamate.MSG does not occur naturally in whole
foods, so you do not have to worry aboutit in apples or
bananas.Manufacturers are required to state if MSG is included in
productson their food content label.Unfortunately,it might fall
under different titles, making it very difficult to keep up with
what foods contain the additive.MSGmyth.comlists other names for
MSG,including monopotassium glutamate and vegetable protein
extract, andseveral additives that contain various amounts of
MSG.Immediately after ingesting a food that contains MSG many
people complain about flushing, where a person becomes hot and red
in the face, neck, and chest. In addition to flushing, other
"immediate symptoms" according to the Mayo Clinic's nutritionist,
Katherine Zeratsky, are: headaches, sweating, tingling or numbness
of the lip area, skin tightness in the face, increased heart rate
and chest pain, shortness of breath, feeling weak and nauseous.In
asthmatics, MSG can cause severe breathing difficulties. In some
cases, breathing can become extremely labored and may require
medical attention. A study by Johns Hopkins University suggests
that monosodium glutamate can induce asthma in some individuals as
well. Other studies show that MSG can cause damage to brain cells
and the central nervous system. Some studies suggest it has direct
correlations with Alzheimer's disease.In rare instances, some
individuals can be so sensitive to monosodium glutamate that they
may have trouble speaking and could become temporarily paralyzed
around the mouth. This should be noted as an MSG allergy, and those
who suffer such a condition should be extremely careful not to
consume MSG.In the United States, monosodium glutamate is present
in other food additives under other names, for example, sodium
glutamate, MSG, free glutamic acid, hydrolyzed plant (or vegetable)
protein, plant protein extract, sodium caseinate, calcium caseinate
and yeast extract.The most deceptive message in labeling is the
allowed use of the term "natural flavoring," making it extremely
difficult for the average consumer to know whether excitotoxins are
present in the foods they purchase.Everyone will not be affected
the same by MSG, and perhaps some will experience no problems at
all.The uncertain and somewhatfrightening aspectof this compound is
that it can cause a variety of symptomsover timethat canlead to
much greater, more permanent problems.It could also be argued that
small amounts in any one food will not be a problem, but if small
amounts are in several common foods that areconsumed every day, the
problem moves to a muchgraver scale.
Research Paradigm
Alternatives to MSGRisks of MSGUses of MSG
Statement of the Problem
Specifically, this study seeks to answer the following
questions:1. What are the components of MSG?2. What are the
benefits in using MSG for the food industry?3. What are the dangers
of in taking MSG?4. What are the constituents of MSG that can cause
risks in human health?5. What are the alternatives for MSG?
Significance of the study
The research aims to discuss the risks and benefits in using MSG
in Filipino cuisine. This study will be beneficial to the students,
faculty members and school staffs of Adamson University who are
eating in the cafeteria. This study will give the correspondents
information and awareness about the effects of MSG in their
health.
Scope and Delimitation
This study covers the overview of the very real danger of MSG
and how vast it is used in cafeteria food. The researchers will
tackle about MSGs benefits to the food industry while at the same
time doing major damage to human health. Another scope of this
study will be about the constituents of MSG that can cause risks in
human health and what alternatives can be used instead of MSG. This
study is limited to students, faculty members and school staffs of
Adamson University who are consuming those foods in the
cafeteria.Definition of TermsGlutamate - is defined as a salt or
ester of glutamic acid, and especially one that functions as a
neurotransmitter.Glutamic acid - is a non-essential amino
acid.Monosodium - (in combination) oneatomofsodiumin
acompound.Monosodium Glutamate - commonly known as MSG, is asodium
saltof glutamic acid, a non-essentialamino acid. It is used as
afood additive and is commonly marketed as a "flavor
enhancer".Excitotoxicity - exaggerated and continuous stimulation
by a neurotransmitter, especially in those neuronal systems which
use glutamate as the transmitter.Neurotransmitter - A chemical
substance, such as acetylcholine or dopamine that transmits nerve
impulses across a synapse.Obesity - the condition of being obese;
increased body weight caused by excessive accumulation of fat.
CHAPTER IIREVIEW OF RELATED LITERATURE
Conceptual and Research Literature
Most of peoples lives are spent obtaining food, preparing food,
cooking food, and taking the time to savor food. Food is colorful,
flavorful and simply delightful. The only drawback is wondering
what the next meal is going to be. A simple solution for most
working class people in the world: eating out. With such an
abundance of neighborhood fast-food restaurants or take-out place
at competing prices, eating out has become the latest trend in
filling the stomach of many. In fact, the idea of purchasing
pre-cooked meals has become such a widely accessible concept that
people choose this alternative over the time- and energy-consuming
method of simply cooking their own meals. However, there are
consequences to this alternative. The problems associated with
processed foods continue to grow.Our overabundance ofthese itemshas
left a society struggling with poornutrition and overall
health.Although people have a mindset of what unhealthy food is,
sometimes ignorance is bliss, and a full stomach is all they need
in order to continue with our days work. They constantly worry and
monitor our fat and caloric content of what they eat; however,
there may be more important aspects that we should be worried or
concerned about. For example, monosodium glutamate, or more
commonly known as MSG, is added to almost every fast food and
take-out meal they eat. The majority of people pay no attention to
it simply because they are either unaware of its presence in food
or are unsure of what MSG really is. MSG may have more detrimental
effects on the human body than simply being a food
additive.Monosodium glutamate (MSG) has been used as a flavor
enhancer for over a century. In 1908, Kikunae Ikeda, a Japanese
scientist, extracted glutamic acid from the seaweedLaminaria
Japonicaand discovered its flavor-enhancing properties, thus was
the birth of MSG. MSG is a free amino acid salt with one sodium
atom attached to the amino acid glutamate. Amino acids are basic
building blocks linked together to form larger proteins. However,
there are amino acids that arent linked and perform vital functions
on their own. For example, glutamate is an excitatory amino acid
neurotransmitter, that is, a chemical messenger that triggers the
nerve cells to fire. Glutamate is naturally made in the human brain
and present within the muscle, kidney, and liver.Not only is
glutamate naturally made in peoples bodies, but exists in many of
the foods they eat, such as, parmesan cheese, tomatoes, mushrooms,
walnuts, etc. This is why many of these foods are used as flavor
enhancers for various dishes. However, the food industry is not
satisfied and wishes to harness this flavor enhancer so it can be
added to all foods. As a result, MSG is created by hydrolyzing
vegetable protein or by fermenting corn and starchy foods. The
final product of MSG is a white crystal that can easily dissolve
into foods. The MSG manufacturers argue that processed MSG is a
pure salt exactly the same as the glutamate in our bodies, whereas,
the MSG antagonists argue that processed MSG is impure and also
contains a different isomerism, a mirror image of glutamate from
the ones naturally made in our bodies. Moreover, by hydrolyzing
vegetable protein, glutamate becomes free and is able to act as a
neurotransmitter. Excess free glutamate can, as argued by
neuroscientists, lead to many disease states. (Nagata et al.,
2006)The Food and Drug Administration (FDA) has classified MSG as a
food ingredient generally recognized as safe, however the use of
MSG remains controversial. For this reason, when MSG is added to
food, the FDA requires it be listed on the label.Also based on the
research of Thirone, et al. (2004), MSG in foods acts through our
taste buds on the tongue giving us the umami taste sensation, which
means delicious in Japanese. This umami taste is termed the fifth
taste sense of our basic tastes, and is described as meaty, brothy,
and savory. From the tongue, this signal is relayed up to the
cerebral cortex in the brain telling us that what were eating is
delicious. Ingested glutamate is absorbed through the intestines,
where it is transaminated and subsequently, metabolized by the
liver leading to the release of glucose, glutamine, lactate, and
other amino acids into the blood circulation. Glutamate is not
considered to be an essential amino acid since we are able to
produce it ourselves, but constant excess of glutamate from oral
ingestion could lead to other problems.MSG has various detrimental
effects, which include triggering asthma attacks and exacerbating
migraine headaches. Studies have shown that oral ingestion of MSG
can provoke asthma attacks in patients diagnosed with asthma, and
bring about symptoms of the Chinese Restaurant Syndrome (CRS). The
CRS is a collection of symptoms that include sweating, headache,
flushing, and in more serious cases, swelling of the throat and
chest pain. Although it was believed that MSG is the cause of CRS,
no empirical studies have found a causal link between them. There
have been studies showing MSG to exacerbate migraine headaches as
well. Excess glutamate, acting as an excitatory neurotransmitter,
causes over stimulation in the brain prolonging the migraine
attacks. In more serious cases, MSG may even cause neuronal death
due to over stimulation. (Allen et al., 1987)According to Scher
(1992), not only is MSG found to induce asthma and migraine
attacks, but is also linked to diseases such as obesity, Type 2
diabetes and Alzheimers disease. Metabolizing glutamate after a
MSG-rich meal induces the release of glucose into the blood stream.
This in turn triggers the secretion of insulin by the pancreatic
islet cells, so that muscle cells can take up glucose. Obesity is
characterized, in part, by high levels of plasma glucose and
insulin. Studies have shown that mice injected with MSG became
obese and eventually lead to insulin-resistance and the onset of
Type 2 diabetes. Moreover, MSG has been shown to stimulate appetite
in humans. Subjects that had MSG-rich meals exhibited more
stimulation to eat and ate more often than control subjects. The
elderly are more susceptible to over stimulation of the brain
caused by MSG, and risks degeneration of nerve cells in the brain
leading to Alzheimers.In spite of the detrimental effects of MSG,
the FDA approves of MSG in our food products based on its naturally
occurring ingredient. Because glutamate is also found in nature,
MSG is a safe food additive. Many manufacturers rename the
monosodium glutamate ingredient to euphemistic terms such as, malt
extract, corn syrup, cornstarch, or hydrolyzed anything.MSG can be
found todayin many foodslikebreakfast sausages and potato
chips.Understanding the pitfallsof MSGcan bevery confusing.
Glutamate is a naturally occurring amino acid that the body uses
and needs. The synthetic manipulation and processing of glutamate
produces a form that is not found in nature.Proven by studyingmany
other areas, particularly hormone medications, attempting to
recreate a product of nature often produces less than desirable
results.MSG has been labeled an excitotoxin because it is thoughtto
have the ability toover stimulate cells to death.Many people link
headaches, flushing, poor attention and other symptoms, aswell
asdiseaseslikefibromyalgia, to MSG intake.The taste enhancers of
which MSG is marketed, include free monosodium glutamate and free
monosodium aspartate, are used in large amounts in processed food,
as MSG, or in a number of other sources such as hydrolyzed
vegetable protein, enzymes, broth, natural flavorings or other
names such as: umami, MSG, glutamate, free glutamic acid and E-621.
And according to Warner (2005), which also wrote the article, Food
Companies Test Flavorings That Can Mimic Sugar, Salt or MSG:MSG is
a salt of the amino acid (Glutamic Acid (glutamate)). A salt is the
chemical name for a molecule held together by opposite charges.
Basically one (mono) sodium atom is stuck to the amino acid
glutamate.MSG stimulates the pancreasto produce insulin when there
doesnt even have to be carbohydrates in the food for that insulin
to act on. The blood sugar drops because of the insulin flood, and
you are hungry an hour later.A second reason why manufacturers of
MSG add it to food is the addictive effect it has on the human
body. Its a convenient way to keep consumers coming back for more.
Better than simply explaining how MSG reacts in the body, an
illustration may be in order. No strain of rat or mice is naturally
obese; therefore scientists have to create them. They make these
morbidly obese creatures by injecting them with a chemical (MSG)
when they are first born. The MSG injected into the infant mouse
triples the amount of insulin the pancreas creates, causing rats to
become obese. A team of scientists in the Faculty of Medicine at
the Complutense University of Madrid has discovered that when given
to rats, E-621 produces a massive 40 percent increase in
appetite.The scientists are studying if the addictive substance
affects the arcuate nucleus area of the brain and how it could
prevent proper functioning of the bodys appetite control
mechanisms. According to this hypothesis, people (and children) who
consume foods with large quantities of E-621 just feel more and
more hungry the more they eat. (Gobatto et al, 2002). If MSG makes
the body hungrier and we eat more due to the hunger, it makes sense
obesity may follow.There are five good rules of thumb according to
Hoernlein (2011) and DiDanato (2011):The more salty a processed
food is, the more likely it is to contain MSG or free
glutamate.Themore processed a food is, the more likely it is to
contain MSG or free glutamate: powdered stuff that used to be food
is likely to have added MSG because the original flavor has been
degraded, and processing concentrates and frees glutamate already
bound and present.The more ingredients in a packaged food, the more
likely MSG is present. Read labels carefully.Time is money. Ifa
food has more than five ingredientsand you dont have half an hour
to read one ingredient label put it back on the shelf youll be
better off.Do not trust something simply because it is in a health
food store and the label states it is natural or even organic.The
US allows natural flavors to include protein hydrolysates which can
contain up to 20% MSG by weight.A distinction without a
differenceAlso, read the labels of those which claim No Added MSG.
Manufacturers can state this because they did not add any
additional MSG, discounting the MSG is already present in another
form, such as hydrolyzed protein.The net effect of this is that
even when people try to watch what they eat they may be setting
their selves up for failure because of the effects on their
digestive system caused by products such as MSG. MSG fools peoples
brain into believing that they are consuming nutritious and tasty
food, stimulates appetite, and reduces costs for the food
processors. Glutamate triggers the umami taste sensation and leads
you to believe the food in your mouth is high in protein and
nutritious. For example, simply adding MSG to a bowl of noodle soup
immediately adds a savory taste to it, bringing the misconception
that the soup is truly delicious. MSG stimulates appetite by
inducing insulin release so that glucose is taken up, despite not
having consumed anything with carbohydrates (sugars). According to
Bellisle (1999), as a result of high insulin concentrations, your
blood sugar level drops and you end up being hungry again only
hours later. Because MSG gives the impression of tasty and savory
food, it allows food processors to put in less of the real food.
For example, fast-food restaurants have mastered this technique in
their beef patties for their burgers. Adding MSG to the beef
patties gives the same meaty, savory taste as real beef. Therefore,
fast-food processors have no need to use a 100% beef patty, and
thus are able to reduce costs. MSG is practically the most
profitable ingredient in the food industry stimulating palability
so that consumers eat more or come back for more while cutting
costs in their food products all at the same time. Monosodium
glutamate is only one of the many ingredients people should be
aware of before consuming any food product, whether from home or
(especially) at restaurants. Those with asthma or are susceptible
to migraine should be even more conscientious. Although people
cannot control what the food industry does as a whole, they do have
the power to choose what food we eat. As technology advances, many
ingredients become processed, and foods become engineered. Food
processors may take advantage of lower costs and disregard how
healthy their food products really are. People must raise our
awareness to what we consume, and what they allow their children to
consume, for there may not be any real, natural food in the
future.
CHAPTER IIIMETHODOOGY
Research DesignThis study uses descriptive research for it
discusses data gathered from the internet and survey about
Monosodium Glutamate. The researcher will no longer do tests to
prove the risks of Monosodium Glutamate in Filipino
Cuisine.Research InstrumentsThis research gathers data and
information through primary sources which consists of 20 Adamson
University college students and cooks, which are consuming foods in
the cafeteria and secondary source like thesis, books, journals and
researches found in the internet about the risks of using
Monosodium Glutamate in food.Data Gathering & Statistical
Treatment of DataThe researcher gathered data through the following
steps First researching from different reference materials and
second survey conducting about Monosodium Glutamate to Adamson
University students and staffs eating at the school cafeteria. This
study gathers qualitative data and analyzes the result through
tallying and thematic analysis.
CHAPTER IVRESULTS AND DISCUSSION
Question 1: How often do you eat in the cafeteria?Ramos: Many
timesSantiago: Almost everydayAlba: 2-3 times per weekPineda :Every
Lunch ( M-F)Gratuito: SometimesCruz: Very OftenGutierrez:Very
OftenDe la Cruz: EverydayLim: Every day except Saturday and
SundayChan:Every dayDacaya: Every dayNatividad: FrequentlyPunzalan:
Five times a weekMasaganda: 2-3 times a weekPascual: Sometimes
OnlyGomez: Very seldomLascano: Very OftenCastro:Not so often, only
once or twice a weekPenalba: Not so often ( 1-2 times a
week)Romero; EverydayQuestion 2: What do you prefer MSG (Monosodium
Glutamate) or simple seasonings in your food?Ramos: MSGSantiago:
MSGAlba: Other seasoningsPineda: Other seasoningGratuito: Other
seasoningsCruz: MSGGutierrez: Other seasoningsDe la Cruz: Other
seasoningsLim: Other seasoningsChan: Other seasoningsDacaya:
MSGNatividad: Other seasoningsPunzalan: Other seasoningsMasaganda:
Other seasoningsPascual: Other seasoningsGomez: Other
seasoningsLascano: Other seasoningsCastro; Other seasoningsPenalba:
Other seasoningsRomero: MSGQuestion 3: Do you think MSG is safe to
use? Why?Ramos: yes, we used it everydaySantiago; yes, we are using
it to our foodAlba; No, Body healthPineda: yes, taste
enhancerGratuito: No, bad to healthCruz: yes, it is very
popularGutierrez; no, can cause diseasesDe la Cruz: no, it is
artificial and natural foods contain the glutamate needed by the
bodyLim; no, bad for the health it can cause cancerChan: yes, if
proper dosage is used, MSG is safeDacaya; yes, if not
alwaysNatividad: no, because there are some related studies that it
can cause harmful effects on human bodyPunzalan: yes, it is safe to
use as long as not too much MSG is consumedMasaganda: no, it is a
presevativePascual: no, it has other corrosive componentsGomez: no,
if taken often it can cause diseasesLascano: no, im not sureCastro:
no, because it has health risksPenalba: yes, because it is tested
for health risks before authorizing it to be distributed in the
market.Romero: no, its a preservative rich substanceQuestion 4:
What are the effects of consuming MSG in human health?Ramos:
headache, heart palpitations, chest painSantiago: headache, heart
palpitations, chest painAlba: cheadache, heart palpitation, chest
painPineda: flushing, sweatingGratuito: headache, facial pressure,
numbness, heart palpitations, chest painCruz: headacheGutierrez:
sweating, flushingDe la Cruz: headache, sweating, flushing,
tightness, numbness, heart palpitationLim; headache, sweating,
numbness, chest painChan: headache, sweating, chest painDacaya:
headache, sweating, numbness, heart palpitation, chest
painNatividad: heart palpitationPunzalan: headacheMasaganda:
headache, heart palpitationPascual: headache, facial tightness,
heart palpitationsGomez: headache, heart palpitations, chest
painLascano: sweatingCastro: headache, numbness, heart
palpitationsPenalba: flushing, sweatingRomero: headacheQuestion 5:
(For sellers) How often do you use MSG for foods that you
sell?Ramos: everydaySantiago: everydayAlba: everydayPineda:
everyday
CHAPTER VSUMMARY AND RECOMMENDATIONSummaryBased from the data
gathered by conducting the survey questionnaires, the following
findings were hereby presented:1. Among the 20 correspondents, 6
answered that they eat everyday in the cafeteria, 5 answered not
very often, and 9 answered very often.2. Among the 20
correspondents, 15 answered that they preferred using other
seasonings to enhance the taste of their food, and 5 preferred MSG.
3. Among the 20 correspondents, 8 answered that MSG is safe to use,
while the other 12 corresponds that MSG is not safe to use.4. The
most common and known bad effects of MSG on human health are heart
palpitations, headache and chest pain.5. School cafeterias often
use MSG in the foods they sell..MSG is a food additive that
enhances flavors in food. It virtually has no flavor of its own,
but neurologically causes people to experience a more intense
flavor from the foods that they eat containing the substance. To
consumers, it means experiencing an adverse effect from the
additive and possible adverse health effects in the future. To the
food industry, it means increased profits, a simple way to balance
taste in a product line and mask unwanted tastes, and to make
otherwise unpalatable foods acceptable. In particular, MSG helps
replace flavor lost by elimination of fat in many low-fat and
no-fat foods.Technically speaking, that ingredient is approximately
78% free glutamic acid, approximately 21% sodium, and up to 1%
contaminants. However, free glutamic acid is also found, in varying
amounts, in over 40 other labeled ingredients whose names give no
clue to the fact that free glutamic acid is present as a component
of the ingredients. In some foods, glutamic acid is not
specifically added, but is formed during processing. The taste
quality of MSG is described as umami and is considered as the fifth
flavour after salt, sweet, bitter and sour. Food palatability
increases with appropriate concentrations of MSG, but MSG is also
able to enhance the presence of other taste-active compounds. This
amplification of flavour and taste with MSG can improve food
palatability and acceptance among elderly and sick people, thus
contributing to a healthy diet.MSG gives its meaty/savoury/brothy
taste to foods by stimulating the glutamate receptors on the tongue
and other parts of the body. Many people are eating MSG
unknowingly. Apparently the Food and Drug Administration (FDA)
recognizes short term reactions to MSG like obesity, numbness,
burning sensation, tingling, facial pressure or tightness, chest
pain or difficulty breathing, headache, nausea, rapid heartbeat,
drowsiness, weakness and really bad effects to human health varying
from cardiac, neurological to respiratory illness.The Researchers
recommend the following:1. To avoid excessive use of MSG, read the
labels. MSG is a food ingredient; therefore it would appear in the
list of ingredients which are identified in decreasing order. Also,
look for the presence of hydrolyzed vegetable protein (HVP) or
hydrolyzed plant protein. MSG will most likely be found near the
bottom of the ingredient list.2. Use it in moderation. MSG does not
perk up the flavour of fruit, fruit juice, candy, sweet baked
goods, milk and butter. For those foods that benefit from its use,
such as vegetable and meat dishes, a general guideline is to allow
no more than 5 mL (5 mL is equivalent to one teaspoon) per kilogram
of food or 2 mL per six servings of vegetables.3. Avoid adding MSG
to commercially-prepared foods. Since many prepackaged foods
already contain MSG, further addition should not be necessary.4.
For future researcher/s they may include in their study the
production and tackle about the chemical properties of MSG to prove
further the harmful effects of MSG in human health.
References
Appendices