Regulatory History: Monosodium Glutamate
Tracking global safety evaluations, classification changes, and regional status updates for E621.
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
Comprehensive Timeline
Japanese chemist Kikunae Ikeda isolated glutamic acid from kombu seaweed and identified umami as the fifth basic taste.
MSG commercially produced and marketed in Japan as 'Ajinomoto' (essence of taste).
Dr. Kwok published letter in New England Journal of Medicine describing symptoms after eating at Chinese restaurants, coining term 'Chinese Restaurant Syndrome'.
Animal studies suggested possible neurotoxic effects at very high doses, sparking public concern.
Federation of American Societies for Experimental Biology (FASEB) conducted review, found MSG safe for most people.
JECFA placed MSG in safest category for food additives, with ADI 'not specified' meaning no safety concerns at current use levels.
FDA commissioned comprehensive report by FASEB, concluded MSG is safe for general population. Acknowledged small percentage may have short-term reactions.
EFSA re-evaluated glutamic acid and glutamates (E620-E625), concluded no safety concern at current use and exposure levels.
Growing recognition that term 'Chinese Restaurant Syndrome' is misleading and potentially racist. Medical community moving away from the term.