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Results from a new study published in the journal Nutrients add to accumulating evidence that glutamates such as monosodium glutamate (MSG) can be used to reduce sodium in the food supply. Using data from the National Health and Nutrition Examination Survey (NHANES), the study estimated the reduction in sodium intakes if glutamates were used as a partial replacement for salt (sodium chloride) in certain savory food categories. The results showed that overall sodium intake could be reduced by up to 7-8 percent in the U.S. population. And because glutamate offers umami taste, it can reduce sodium without sacrificing flavor.
These results are consistent with recommendations in the National Academies of Sciences, Engineering, and Medicine's 2019 Dietary Reference Intakes for Sodium and Potassium report, which noted that MSG is a viable tool to help reduce sodium. With about 90% of Americans consuming too much sodium, simple strategies such as using MSG in lieu of excessive salt can help people of all ages better manage sodium intakes. New to cooking with MSG? Get started with these practical tips.
If you’d like to receive more MSG research and recipes, please click here to be added to our newsletter distribution list. For more on MSG’s safety and benefits, visit WhyUseMSG.com.
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