Monosodium glutamate
What you need to know
MSG is the sodium salt of glutamate, an amino acid found naturally in tomatoes, cheese and seaweed. It adds the savoury “umami” taste.
Despite its reputation, large reviews have not found reliable evidence that MSG causes the symptoms once blamed on it in typical food amounts. Regulators class it as safe.
It does add sodium, so it counts toward salt intake.
Where it stands, by region
The same additive can be approved in one country and banned in another. This is the divergence that matters most.
| 🇦🇺AU / NZ | Approved Permitted; must be declared on label. |
| 🇪🇺EU | Approved Permitted with maximum levels (EFSA set a group ADI in 2017). |
| 🇺🇸US | Approved GRAS; must be declared on label. |
| 🇨🇦CA | Approved Permitted; must be declared. |
Health evidence
How settled the science is for each area — not how dangerous. “Unknown” means not enough good studies yet.
Sodium salt of glutamic acid. Produced by bacterial fermentation of starch/sugar. JECFA: ADI “not specified” (lowest concern category). EFSA set a group ADI of 30 mg/kg bw/day in 2017.