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Excitotoxins in foods
1Department of Psychiatry, Washington University School of Medicine, St. Louis, Missouri 63110.
Neurotoxicology
|January 1, 1994
Summary
Common food excitotoxins like glutamate (Glu) can harm the brain. Developing brains are vulnerable to Glu, while elderly individuals face risks from domoic acid and BOAA in certain foods.
Area of Science:
- Neuroscience
- Toxicology
- Food Science
Background:
- Excitatory neurotoxins (excitotoxins) are present in the human food supply.
- Glutamate (Glu) is a common food additive that can penetrate the brain and cause neuronal damage.
- Developing nervous systems are particularly sensitive to glutamate excitotoxicity.
Purpose of the Study:
- To review evidence on excitotoxins in the human food supply.
- To highlight the neurotoxic potential of common food components.
- To identify vulnerable populations and specific neurotoxins.
Main Methods:
- Literature review of scientific evidence.
- Analysis of neurotoxin mechanisms and effects.
- Identification of specific excitotoxins and their food sources.
Main Results:
- Glutamate (Glu) can damage neurons by activating NMDA receptors, posing a risk to developing brains.
- Domoic acid, found in shellfish, is a potent excitotoxin affecting both NMDA and non-NMDA receptors, particularly dangerous for the elderly.
- BOAA, present in certain legumes, causes neurolathyrism by activating non-NMDA receptors.
Conclusions:
- The human food supply contains excitotoxins that can cause neurodegeneration.
- Immature and elderly consumers are particularly vulnerable to specific excitotoxins due to differing sensitivities.
- Understanding these risks is crucial for public health and food safety regulations.