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Understanding Food Allergy Types

Can I have an allergy to MSG?

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Bob Gravani
Professor of Food Science, Cornell University
Cornell University Department of Food Science  

Dr. Robert Gravani is a Professor of Food Science in the Department of Food Science. He received a BS degree in Food Science from Rutgers University and his MS and PhD degrees in Food Science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program.

Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues.

Can I have an allergy to MSG?

 

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Host: Can I have an allergy to MSG?

Bob B. Gravani: Well, it turns out that there has been a lot of people, who think that they are allergic to monosodium glutamate, but it turns out that the monosodium glutamate is actually the sodium salt of an amino acid, Glutamic acid and it's present in our bodies, it's present in food containing amino acids etcetera. There have been a lot of studies done, where these compounds have been given to volunteers and they have not been shown to elicit adverse reactions in these folks.

So, I think the conventional wisdom based on the researches that monosodium glutamate does not cause allergic reactions, it causes some sensitivities in some people, but this would really be caused with very, very high amounts of this and very, very sensitive people, who haven't eaten other foods. So, there's other mechanisms that are going on there and they are still unclear and unknown.

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