1975•JAMARequires access
Letter: MSG
A. G. Ebert
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Abstract
To the Editor.— The letter by Bartoshuk et al (230:670, 1974) on the saltiness of monosodium glutamate (MSG) and sodium intake is so erroneous in conception and experimental design that corrective information must be brought to readers ofThe Journal. The authors assume that MSG is used to enhance the various single components of taste, in this case, perception of saltiness. This is untrue. The function of MSG as a flavor enhancer appears to be that of blending and bringing out those flavors naturally present in food.1,2In the Orient, glutamate is used at markedly higher levels than those employed in the United States because a fifth basic taste of glutamate is desired. However, to Occidental taste preferences, the levels employed to create a unique glutamate taste are considered unpalatable. Monosodium glutamate has been and is used by persons wishing to reduce sodium intake, as it is synergistic with