Is Ajinomoto safe? Nutritionist explains whether it really is that bad for your body

Ajinomoto—otherwise known to the world as monosodium glutamate (MSG)—has been the topic of debate for decades. Some see it as a benign flavour enhancer,  others regard it with suspicion, associating it with headaches, fatigue and all manner of fuzzy-axled discomforts. The clash of opinions has meant that what for many cultures is simply another seasoning in the kitchen is now shrouded in uncertainty.

Some of the turmoil arises over how fears about food spread. One person’s bad reaction becomes another’s cautionary story and before long a community is side-eyeing a product without really understanding it. In the meantime, scientific research on MSG is frequently distorted or simplified to make sensational statements that do not necessarily tally with the evidence. But, still, people can’t help but wonder: Should we be avoiding Ajinomoto?

“There is one simple thought that it’s useful to hold on to before we get into the great details: not everything that gets a bad reputation really deserves it. Sometimes fear travels faster than the facts,” says Bangalore based nutritionist Dr Rashi Mahatulle.

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The Confusion Around Ajinomoto

Most of the fear around MSG started back in the late 1960s, when a letter written to the medical journal The New England Journal of Medicine detailed some unsettling symptoms after enjoying Chinese food, Dr Mahatule explains to Moneycontrol. As anecdotal as the claim was, public worry escalated rapidly. Eventually, Ajinomoto became a metaphor for additives that people were uncomfortable with — even if the research wasn’t firmly on the alarm side.

What Science Actually Suggests

Current research suggests that MSG is known as safe when it is eaten in typical food amounts. Dr Mahatulle says only a “tiny percentage” of people may feel sensitivity — temporary headaches or discomfort, usually after consuming unusually large amounts. For the vast majority of people, the body simply breaks it down, as it does any other amino acid.

Why the Fear Persists

Cultural attitudes persist, even with the reassurance of science. Wishful speculation, yesteryear’s headlines and presumptions can just be so much more satisfying than scientific nuance. Many also link “chemicals” and danger, forgetting that many of their favourite natural foods are rich in glutamate.

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Is Ajinomoto bad for you?

For most people, Ajinomoto is harmless, but a small percentage may choose to avoid it if they notice some issue. Moderation, awareness and informed choice are what Dr Mahatulle emphasizes — guidelines that apply to almost any ingredient.

FAQs on Nutritional Value of Ajinomoto

1. Does Ajinomoto contain any nutrients?

Ajinomoto primarily consists of monosodium glutamate, an amino acid. It does not provide significant nutritional value in terms of vitamins or minerals.

2. How does Ajinomoto affect calorie intake?

Ajinomoto is low in calories and is used in small quantities to enhance flavour without significantly impacting overall calorie intake.

3. Can Ajinomoto be part of a balanced diet?

Yes, when used in moderation, Ajinomoto can be part of a balanced diet. It enhances the taste of food, which might help in reducing the need for added salt.

4. Are there any benefits to using Ajinomoto?

Ajinomoto can enhance the umami flavour in dishes, potentially making meals more enjoyable and satisfying without adding extra calories or salt.

Disclaimer: This article, including health and fitness advice, only provides generic information. Don’t treat it as a substitute for qualified medical opinion. Always consult a specialist for specific health diagnosis.