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Updated: Jul 20, 2026

Multi-photon Intracellular Sodium Imaging Combined with UV-mediated Focal Uncaging of Glutamate in CA1 Pyramidal Neurons

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Consensus meeting: monosodium glutamate - an update.

K Beyreuther¹, H K Biesalski, J D Fernstrom

¹ZMBH, University of Heidelberg, Germany.

European Journal of Clinical Nutrition

|September 8, 2006

Summary

Monosodium glutamate (MSG) is safe for the general population, with a safe intake level of up to 6,000 mg/kg body weight. MSG can enhance palatability in foods, especially for the elderly.

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Area of Science:

Food Science
Toxicology
Human Physiology

Background:

This study updates the 1997 Hohenheim consensus on monosodium glutamate (MSG).
It evaluates recent scientific knowledge regarding MSG's physiology and safety.
The review addresses concerns and provides current expert consensus.

Framework:

A panel of experts from relevant disciplines was convened.
A series of questions concerning MSG's physiology and safety were addressed.
The experts engaged in discussions to reach a consensus.

Implementation:

Experts received and considered questions on monosodium glutamate.
Discussions were held to establish a consensus on recent knowledge.
The Hohenheim consensus on MSG was updated based on expert evaluation.

Implications:

Total daily glutamate intake in Europe ranges from 5 to 12 g/day.
L-Glutamate (GLU) serves as an energy source for enterocytes.
An intake of up to 6,000 mg/kg body weight is considered safe.
MSG as a food additive is deemed harmless for the general population.
MSG does not cross the fetal circulation even at high doses.
Further research is recommended for high-dose bolus intake with impaired blood-brain barrier function.
MSG can improve palatability in foods for individuals with decreased appetite, such as the elderly.