MSG Can Meaningfully Reduce Sodium Intakes in the U.S.

Why is Sodium an Issue?

Dietary sodium reduction is an important goal for the improvement of overall public health. Reduced sodium intake has been shown to decrease hypertension risk which leads to decreased cardiovascular disease risks, which is a leading source of mortality in the U.S.. Sodium reducing policies have been going on for decades and it has been estimated that a 40% reduction of the U.S. population's sodium intake over the next 10 years can save about 280,000 lives. A majority of sodium consumed comes from processed foods for the purpose of adding flavor and food safety (preventing bacteria growth and spoilage). More then 70% of sodium intake in the U.S. comes from commercially processed and restaurant foods. Reducing the overall amount of sodium can decrease consumer acceptance on the taste of these foods. So instead of keeping sodium in foods companies are using MSG.

How Can MSG Help?

There are currently no alternatives for sodium although several innovations do exist. Glutamate, a nonessential amino acid, has been used to enhance taste and palatability of food. MSG (monosodium glutamate) is the most common glutamate and is used as a salt and flavor enhancer and only contains 12% sodium. Compared to regular salt containing 39% sodium. This ingredient can lower sodium intake while still keeping consumer acceptance of these salty foods. MSG would be added to things like cured meats, salty snacks and crackers, white bread and some cheeses. After a study conducted by the Center of Disease Control and National Center for Health Statistics they found that adding glutamate to savory foods can help reduce the population's sodium intake by 3%. Although MSG would reduce sodium intake, it is up to the consumer for this change.

So, which would you rather?