The relation of MSG and fats

Group: Audrey, Gabriel, Leo

Class: 8J
A. Background
The flavor enhancer monosodium glutamate (MSG), most often associated with Chinese
food and after-dinner headaches, may also be enhancing waistlines, a new study finds.
Researchers found that people who eat more MSG are more likely to be overweight or obese.
And the increased risk wasn’t simply because people were stuffing themselves with MSG-rich
foods.
The link between high MSG intake and being overweight held even after accounting for
the total number of calories people ate. MSG is considered safe, but some people complain of
headaches, nausea and other bad reactions it. Several studies have examined the potential link
between MSG and body weight, with conflicting results.
The reason why we choose this topic is because we think that this topic is quite easy to
experiment it and because we thought that from all tittle that we found, this is the most
interesting and the most suitable title for our food additives topic and we was having a hard time
to pick a tittle so we decided to pick this tittle.

B. Statement of problem
1. The experiment is difficult to do
2. Had some difficulty finding the result

C. Purpose of study
1. We want to know if MSG really makes us fat or not
2. In order to tell people whether MSG is harmful for us or not

D. Basic theory (D & F)

Food additives are substances added to food to preserve flavor or enhance its taste,
appearance, or other qualities. Some additives have been used for centuries; for example,
preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or
using sulfur dioxide as with wines. With the advent of processed foods in the second half of the
twentieth century, many more additives have been introduced, of both natural and artificial origin.

Natural flavoring substances are a flavoring substances obtained from plant or animal raw
materials, by physical, microbiological, or enzymatic processes. They can be either used in their
natural state or processed for human consumption, but cannot contain any nature-identical or
artificial flavoring substances.
Artificial flavoring substances are typically produced by fractional distillation and
additional chemical manipulation of naturally sourced chemicals, crude oil, or coal tar. Although
they are chemically different, in sensory characteristics they are the same as natural ones.
Examples of artificial flavoring are: Benzaldehyde, Vanillan, Amyl Acetate (pear and banana oil),
Benzyl Acetate, Bornneol, Butryic acid. Carvacrol, Cinnamyl formate or formic acid.

Monosodium glutamate (MSG) is one of several forms of glutamic acid found in foods, in
large part because glutamic acid (an amino acid) is pervasive in nature. MSG is used in the food
industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food,
as naturally occurring glutamate does in foods such as stews and meat soups.
Its toxic effects have been shown in numerous animal studies, however in most of
them, the method of administration and the doses were not similar to human MSG intake.
MSG acts on the glutamate receptors and releases neurotransmitters which play a vital role in
normal physiological as well as pathological processes. Glutamate receptors have three groups of
metabotropic receptors (mGluR) and four classes of ionotropic receptors (NMDA, AMPA, delta
and kainite receptors). All of these receptor types are present across the central nervous system.
Macronutrients are defined as a class of chemical compounds which humans consume in
the largest quantities (must be above a threshold amount) and which provide humans with the bulk
of energy. While water does make up a large proportion of the total mass ingested as part of a
normal diet, it does not provide any nutritional value. Alcohol is a calorically dense compound
that can provide large amounts of bioavailable energy although it is not a necessary dietary
component.
Carbohydrate
A biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually
with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical
formula Cm(H2O)n (where m may be different from n).
Proteins
A large biomolecules, or macromolecules, consisting of one or more long chains of amino
acid residues. Proteins perform a vast array of functions within organisms, including catalysing
metabolic reactions, DNA replication, responding to stimuli, providing structure to
cells and organisms, and transporting molecules from one location to another.
Vitamin
An organic molecule (or related set of molecules) that is an essential micronutrient that
an organism needs in small quantities for the proper functioning of its metabolism. Essential
nutrients cannot be synthesized in the organism, either at all or not in sufficient quantities, and
therefore must be obtained through the diet.
Fats
A natural oily substance occurring in animal bodies, especially when deposited as a layer under
the skin or around certain organs.
Water
A transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main
constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms. It is
vital for all known forms of life, even though it provides no calories or organic nutrients.
Its chemical formula is H2O, meaning that each of its molecules contains one oxygen and
two hydrogen atoms, connected by covalent bonds.
Fiber or fibre
A natural or synthetic substance that is significantly longer than it is wide.[2] Fibers are often
used in the manufacture of other materials.
Mineral
A chemical element required as an essential nutrient by organisms to perform functions
necessary for life. However, the four major structural elements in the human body by weight
(oxygen, hydrogen, carbon, and nitrogen), are usually not included in lists of major nutrient
minerals. These four elements compose about 96% of the weight of the human body.
The researchers found that both women and men that ate the most MSG (around 5 grams
a day) were about 30 % more likely to become fat by the end of the study than those that ate the
least amount of MSG (>0.5 gram a day). The risk rose to 33 percent after removing people that
were fat at the beginning of the study. It isn’t clear as to why MSG and weight gain might be
linked, but it might have something to do with the hormone leptin, which regulates both
metabolism and appetite.

The researchers found that people will produce more leptin the more they consumed. MSG
consumption might be able to cause leptin resistance so that the body can’t properly process the
energy it receives from food. That would explain why people that ate more MSG gained weight
regardless of how many calories they consumed. Leptin which is released by fat cells, in the blood
of the people who gain weight, they tend have more leptin.

Leptin is a hormone predominantly made by adipose cells that helps to regulate energy
balanceby inhibiting hunger. This hormone acts on receptors in the arcuate nucleus of
the hypothalamus. In obesity, a decreased sensitivity to leptin occurs (similar to insulin resistance
in type 2 diabetes), resulting in an inability to detect satiety despite high energy stores and high
levels of leptin.
E. Research Method
1. We are going to conduct literature research by studying the researchers, experiments,
observations, or studies conducted by various researchers on the effect of MSG on obesity.
2. We will select the relevant data or findings or results from these various study.
3. We are going to compare their findings or results.

F. Analysis
First literature study:
In conclusion, we found a positive relation of MSG intake to BMI that persisted with
controlling for physical activity and total energy intake among apparently healthy Chinese adults.
MSG intake was significantly related to prevalence of overweight. This study is of public health
interest because MSG is increasingly used worldwide. This study also provides the first human
data on this issue and raises a concern about MSG use and body weight in addition to allergenic
effects. Further studies are needed to determine reproducibility of these findings, elucidate their
etiopathogenetic pathway, and amass the evidence needed to assess whether the relation between
MSG intake and body weight is causal.

Odds ratio and 95% confidence interval for overweight by MSG intake

MSG Users
Non-users of P
MSG value
Tertile 1 Tertile 2 Tertile 3

Number of participants 132 201 215 204 --

Median MSG intake (range), 0.08 (0.01– 0.28 (0.15– 0.70 (0.45–
0.00 (0.00–0.00) --
g/d 0.15) 0.45) 3.23)

BMI ≥ 23.0

No. of participants with BMI ≥

56 98 97 85 --
23.0

1.27 (0.80– 1.67 (1.03– 2.50 (1.43–

Model 1 1.0 < 0.01
2.00) 2.72) 4.38)

1.42 (0.88– 1.84 (1.10– 2.51 (1.40–

Model 2 1.0 < 0.01
2.30) 3.06) 4.52)

1.30 (0.80– 1.59 (0.94– 2.10 (1.13–

Model 3 1.0 0.03
2.12) 2.72) 3.90)

BMI ≥ 25.0
 MSG Users
Non-users of P
MSG value
Tertile 1 Tertile 2 Tertile 3

No. of participants with BMI ≥

25 55 52 42 --
25.0

1.61 (0.92– 2.33 (1.28– 3.37 (1.68–

Model 1 1.0 < 0.01
2.82) 4.25) 6.75)

1.83 (1.03– 2.59 (1.39– 3.21 (1.55–

Model 2 1.0 < 0.01
3.25) 4.83) 6.65)

1.77 (0.98– 2.36 (1.23– 2.75 (1.28–

Model 3 1.0 0.04
3.20) 4.52) 5.95)

Model 1: adjustment for age, gender, and sample;

Model 2: model 1 with additional adjustment for smoking status, heavy activity, moderate
activity, total energy intake, and 24-hour excretion of sodium;

Model 3: model 2 with additional adjustment for intakes (expressed as caloric density) of animal
protein, saturated fat, monounsaturated fat, total carbohydrate, and fiber.

P value is test for trend across four categories.

Second literature study:

In this large, open-cohort study, we found that MSG intake was positively, longitudinally
associated with BMI and incidence of overweight independent of baseline BMI, physical activity,
total energy intake, and other potential confounders among apparently healthy Chinese adults.
Although the magnitude of weight gain in MSG users compared with nonusers is modest, it is of
great public health significance if the weight gain is solely caused by MSG intake given that MSG
is increasingly used worldwide. Evidently, further studies are needed to confirm our findings, to
elucidate the mechanisms of action, and to establish causal inference. For example, an MSG
cessation intervention may be warranted.

Multilevel multivariable-adjusted hazard ratios (and 95% CIs) of overweight according to

quintile (Q) of monosodium glutamate (MSG) intake (n = 7192)1
 MSG intake

P for
Q1 Q2 Q3 Q4 Q5
trend
No. of participants 1438 1439 1438 1439 1438
Median of MSG intake
0.63 1.18 1.76 2.57 4.19
(g/d)
IQR of MSG intake 0.42–
1.04–1.33 1.63–1.94 2.34–2.84 3.58–5.58
(g/d) 0.78
No. of overweight
86 159 162 208 209
participants
1.05 (0.80, 0.88 (0.67, 1.04 (0.79, 1.40 (1.07,
Model 12 1.00 <0.01
1.39) 1.17) 1.36) 1.84)
1.00 (0.75, 0.83 (0.63, 0.96 (0.73, 1.33 (1.01,
Model 23 1.00 <0.01
1.32) 1.10) 1.27) 1.75)
1
All models were constructed by using Cox regression with gamma shared frailty over the
household level. IQR, interquartile range.
2
Adjusted for age, sex, urban residence, and region (south or north area).
3
Adjusted as for model 1 plus smoking status (current or not current), alcohol consumption (yes
or no), individual income inflated to 2006 (quintile), education (missing, ≤6 y, 7–9 y, or ≥10 y),
physical activity (quintile), and dietary intakes (quintile) of total energy, sodium, potassium, and
calcium.

The comparison of those two studies:

The first literature and the second literature show the data a bit similar because both of
them show us the BMI, MSG intake. but the difference are that the first literature is more complete,
they show the characteristic and other while the second literature only focus on showing the MSG
intake. And the both literature result were pretty similar that it shows that MSG not only can make
us fat only by consuming it but it can also make us fat because the taste of it that make us want to
eat more.

G. Conclusion
Now from the conclusion, we will answer the question on part C. From the literature
study, it proves that MSG not only make us fat only by consuming it but it also depends on our
food portion and this food portion also depends on MSG because of the taste or flavor that makes
us want to eat more.
H. References

https://www.reuters.com/article/us-msg-linked-weight-gain-idUSTRE74Q5SJ20110527
https://www.reuters.com/article/us-msg-linked-weight-gain/msg-linked-to-weight-gain-
idUSTRE74Q5SJ20110527
https://en.wikipedia.org/wiki/Food_additive
https://en.wikipedia.org/wiki/Flavor
https://www.researchgate.net/publication/320191030_Effects_of_monosodium_glutamate_MSG
_on_human_health_a_systematic_review
https://www.researchgate.net/publication/260423822_Monosodium_Glutamate_Toxic_Effects_a
nd_Their_Implications_for_Human_Intake_A_Review
http://www.excli.de/vol17/Niaz_19032018_proof.pdf
https://en.wikipedia.org/wiki/List_of_macronutrients
https://en.wikipedia.org/wiki/Carbohydrate
https://en.wikipedia.org/wiki/Protein
https://en.wikipedia.org/wiki/Vitamin
https://en.oxforddictionaries.com/definition/fat
https://en.wikipedia.org/wiki/Water
https://en.wikipedia.org/wiki/Fiber
https://en.wikipedia.org/wiki/Mineral_(nutrient)