Review of Glutamate Intake from Both Food Additive and Non-Additive Sources in the European Union

Intakes of glutamate can be derived from its natural occurrence as a constituent of proteins, from the presence of free glutamate in certain fermented foods, and from the addition of glutamic acid and glutamates to foods as flavor-enhancing additives.

Intakes of glutamate following hydrolysis of dietary proteins can be as high as 440 mg/kg bw/day for toddlers and small children. High-level intakes of glutamate from its natural occurrence  in foods or from the use of food additives, given very conservative assumptions about conditions of use, are -similar at around 80 mg/kg bw/day for toddlers and small children. Key Messages: The use of glutamic acid and glutamates as food additives makes a marginal contribution to total intakes of glutamate from all sources.