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EFFECT OF CONCURRENT CALORIC INTAKE ON THE RESPONSE TO ORAL MONOSODIUM L‐GLUTAMATE IN SUSCEPTIBLE SUBJECTS
Author(s) -
KENNEY RICHARD A.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02907.x
Subject(s) - monosodium glutamate , food science , caloric intake , glutamic acid , snack food , medicine , population , chemistry , body weight , endocrinology , biochemistry , amino acid , environmental health
A study was undertaken to assess the susceptibility of a population of proven reactors to a standard 5g dose of MSG given as part of a lunch‐type snack. The study was also designed to test the response to naturally occurring L‐glutamic acid in amounts comparable with the test dose of MSG. Results show the latency of symptom onset to be consistently longer when MSG is administered in juice accompanied by a snack. Response rate to snacks containing 5g MSG is significantly lower for high protein, high natural L‐glutamic acid and high carbohydrate snacks than for the high‐fat snack or MSG administered without a snack. The high‐fat snack (also low in bulk) afforded no protection.