MONOSODIUM GLUTAMATE (E621) AND ITS EFFECT ON THE GASTROINTESTINAL ORGANS (REVIEW)

Area of Science:

• Toxicology
• Food Science
• Physiology

Background:

• Food additives, like monosodium glutamate (E621), are prevalent in processed foods, with average daily consumption in Europe reaching 0.3-1.0 g.
• Understanding the toxicological mechanisms and compensatory-adaptive responses to food additives is a critical area of research for physicians and toxicologists.
• Monosodium glutamate is extensively used as a flavor enhancer, present in approximately 50% of retail products.

Purpose of the Study:

• To conduct a comprehensive literature review on the effects of monosodium glutamate on various human organs and physiological systems.
• To synthesize current scientific understanding regarding the impact of this widely used food additive.

Main Methods:

• Bibliosemantic analysis of scientific publications.
• Review focused on 40 literary sources, with a specific emphasis on research published between 2016 and 2021.

Main Results:

• The review highlights the extensive use and consumption of monosodium glutamate (E621) in processed foods.
• Analysis of recent literature underscores the need for continued research into the physiological effects of this common food additive.

Conclusions:

• Further research into food additives like monosodium glutamate is essential for developing strategies to enhance human and animal tolerance to xenobiotics.
• Activating innate defense mechanisms and developing novel adaptogens are key areas for future scientific focus to improve xenobiotic tolerance.