BANNING OF MONOSODIUM GLUTAMATE IN FOOD

Dr Kanwaljit Soin asked the Minister for Health if he will ban the use of monosodium glutamate in food, considering its implications on health.

BG George Yong-Boon Yeo: Monosodium glutamate (MSG) is used as a flavour enhancer in cooked and packaged foods. The main concern of MSG is its sodium component. Excessive use of MSG in food will result in a high sodium intake. Too much sodium in the diet increases the risk of developing high blood pressure.

The other component of MSG is glutamate. It is this component that gives food its flavour. It causes the Chinese restaurant syndrome in people who are hyper-sensitive to glutamate. This is why some people get headaches, flushing, numbness and dizziness during or after a meal in Chinese restaurants. These symptoms, however, are temporary and have not been found to have long term effects.

MSG is only one of many dietary components that could increase the risk of hypertension when taken excessively. Others in the same category include salt, soya sauce and various seasonings containing salt and MSG. We need to use these ingredients judiciously.

We should not ban MSG any more than we should ban, say, soya sauce. Glutamate is a natural substance found in many animal and vegetable products. Taken in small quantities, MSG enhances the flavour of food. We should instead educate both consumers and food suppliers. Nutrition education raises public awareness and helps consumers make better food choices. Requests by consumers for less MSG and avoidance of food stalls and restaurants which use MSG excessively will send a strong signal to food suppliers to cut down on its usage.

MOH's nutrition education programmes include advice on reducing the intake of salt, MSG and other salty seasonings to lower the risk of high blood pressure and related illnesses such as heart disease and stroke. We have also produced a series of catering guidelines which include the judicious use of salty seasonings.