Thesis about Monosodium Glutamate

Risks and Adverse effects of using Monosodium Glutamate in Filipino cuisine.

A Research Paper To be submitted to English and Foreign Languages Department In 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-Belleza Professor, Adamson University

October 7, 2013

Abstract The 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 people’s health. However, anomalies in the assessment of dietary information limit the study’s 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.

Acknowledgement Foremost, 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 Abstract Acknowledgement Table of Contents CHAPTER I – THE PROBLEM AND ITS SETTING Introduction Conceptual Framework Research Paradigm Statement of the Problem Significance of the study Scope and Delimitation Definition of Terms CHAPTER II – REVIEW OF RELATED LITERATURE Conceptual & Research Literature CHAPTER III - METHODOLOGY Research Design Research Instruments Data Gathering & Statistical Treatment of Data CHAPTER IV – RESULTS AND DISCUSSION CHAPTER V – SUMMARY AND RECOMMENDATION References Appendices Survey Questionnaire Respondents’ answer sheet

Curriculum Vitae CHAPTER I THE PROBLEMS AND ITS SETTING

Introduction Nowadays people are into instant foods while not knowing that a widespread and silent killer that’s worse for everyone’s 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 MSG’s 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 Framework Adverse 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, it’s not exactly the same as a human eating it. They also use a really freaking high concentration of MSG, as compared to what you’d probably get in your General Tso’s. 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 of these items has left a society struggling with poor nutrition and overall health. Information on the food additive monosodium glutamate, or MSG, needs to be shared to protect the American family. Understanding the pitfalls of MSG can be very 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 studying many 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 thought to have the ability to over stimulate cells to death. Many people link headaches, flushing, poor attention and other symptoms, as well as diseases like fibromyalgia, to MSG intake. Research on MSG has varied, and conventional medicine lacks in 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 approximately 15 minutes after the MSG is consumed. Further research again points to problems such as flushing, 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 this data seems to be wavering. In fact, a double blind study (where both researchers and test subjects were not aware who was getting a real test or a fake test) found that MSG exposure caused muscle tightness, fatigue, numbness or tingling, and flushing. One study in mice concluded 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 can occur 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 using 1-2 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 about it in apples or bananas. Manufacturers are required to state if MSG is included in products on 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.com lists other names for MSG, including monopotassium glutamate and vegetable protein extract, and several 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 somewhat frightening aspect of this compound is that it can cause a variety of symptoms over time that can lead 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 are consumed every day, the problem moves to a much graver scale.

Research Paradigm

Uses of MSG

Risks of MSG

Alternatives to 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 MSG’s 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 Terms Glutamate - 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) one atom of sodium in a compound. Monosodium Glutamate - commonly known as MSG, is a sodium salt of glutamic acid, a nonessential amino acid. It is used as a food 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 II REVIEW OF RELATED LITERATURE

Conceptual and Research Literature

Most of people’s 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 of these items has left a society struggling with poor nutrition 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 day’s 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 seaweed Laminaria Japonica and 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 aren’t 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 people’s 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 we’re 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 Alzheimer’s 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 today in many foods like breakfast sausages and potato chips. Understanding the pitfalls of MSG can be very 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 studying many 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 thought to have the

ability to over stimulate cells to death. Many people link headaches, flushing, poor attention and other symptoms, as well as diseases like fibromyalgia, 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 pancreas to produce insulin when there doesn’t 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. It’s 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 body’s 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. The more 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. If a food has more than five ingredients and you don’t have half an hour to read one ingredient label – put it back on the shelf – you’ll 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 difference Also, 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 people’s 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 III METHODOOGY

Research Design

This 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 Instruments

This 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 Data The 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 IV RESULTS AND DISCUSSION

Question 1: How often do you eat in the cafeteria?

Ramos: Many times

Santiago: Almost everyday

Alba: 2-3 times per week

Pineda :Every Lunch ( M-F)

Gratuito: Sometimes

Cruz: Very Often

Gutierrez:Very Often

De la Cruz: Everyday

Lim: Every day except Saturday and Sunday

Chan:Every day

Dacaya: Every day

Natividad: Frequently

Punzalan: Five times a week

Masaganda: 2-3 times a week

Pascual: Sometimes Only

Gomez: Very seldom

Lascano: Very Often

Castro:Not so often, only once or twice a week

Penalba: Not so often ( 1-2 times a week)

Romero; Everyday

Question 2: What do you prefer MSG (Monosodium Glutamate) or simple seasonings in your food?

Ramos: MSG

Santiago: MSG

Alba: Other seasonings

Pineda: Other seasoning

Gratuito: Other seasonings

Cruz: MSG

Gutierrez: Other seasonings

De la Cruz: Other seasonings

Lim: Other seasonings

Chan: Other seasonings

Dacaya: MSG

Natividad: Other seasonings

Punzalan: Other seasonings

Masaganda: Other seasonings

Pascual: Other seasonings

Gomez: Other seasonings

Lascano: Other seasonings

Castro; Other seasonings

Penalba: Other seasonings

Romero: MSG

Question 3: Do you think MSG is safe to use? Why?

Ramos: yes, we used it everyday

Santiago; yes, we are using it to our food

Alba; No, Body health

Pineda: yes, taste enhancer

Gratuito: No, bad to health

Cruz: yes, it is very popular

Gutierrez; no, can cause diseases

De la Cruz: no, it is artificial and natural foods contain the glutamate needed by the body

Lim; no, bad for the health it can cause cancer

Chan: yes, if proper dosage is used, MSG is safe

Dacaya; yes, if not always

Natividad: no, because there are some related studies that it can cause harmful effects on human body

Punzalan: yes, it is safe to use as long as not too much MSG is consumed

Masaganda: no, it is a presevative

Pascual: no, it has other corrosive components

Gomez: no, if taken often it can cause diseases

Lascano: no, im not sure

Castro: no, because it has health risks

Penalba: yes, because it is tested for health risks before authorizing it to be distributed in the market. Romero: no, it’s a preservative rich substance

Question 4: What are the effects of consuming MSG in human health?

Ramos: headache, heart palpitations, chest pain

Santiago: headache, heart palpitations, chest pain

Alba: cheadache, heart palpitation, chest pain

Pineda: flushing, sweating

Gratuito: headache, facial pressure, numbness, heart palpitations, chest pain

Cruz: headache

Gutierrez: sweating, flushing

De la Cruz: headache, sweating, flushing, tightness, numbness, heart palpitation

Lim; headache, sweating, numbness, chest pain

Chan: headache, sweating, chest pain

Dacaya: headache, sweating, numbness, heart palpitation, chest pain

Natividad: heart palpitation

Punzalan: headache

Masaganda: headache, heart palpitation

Pascual: headache, facial tightness, heart palpitations

Gomez: headache, heart palpitations, chest pain

Lascano: sweating

Castro: headache, numbness, heart palpitations

Penalba: flushing, sweating

Romero: headache

Question 5: (For sellers) How often do you use MSG for foods that you sell?

Ramos: everyday

Santiago: everyday

Alba: everyday

Pineda: everyday

CHAPTER V SUMMARY AND RECOMMENDATION Summary Based 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