Open AccessReview of Glutamate Intake from Both Food Additive and Non-Additive Sources in the European Union
Author(s) -
David R. Tennant
Publication year - 2018
Publication title -
annals of nutrition and metabolism
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.926
H-Index - 81
eISSN - 1421-9697
pISSN - 0250-6807
DOI - 10.1159/000494778
Subject(s) - glutamic acid , glutamate receptor , food science , flavor , chemistry , amino acid , european union , hydrolysis , fermentation , monosodium glutamate , biochemistry , biology , receptor , business , economic policy
Background: Intakes of glutamate can be derived from its natural occurrence as a constituent of proteins, from the presence of free glutamate in certain fermented foods, and from the addition of glutamic acid and glutamates to foods as flavor-enhancing additives. Summary: Intakes of glutamate following hydrolysis of dietary proteins can be as high as 440 mg/kg bw/day for toddlers and small children. High-level intakes of glutamate from its natural occurrence in foods or from the use of food additives, given very conservative assumptions about conditions of use, are similar at around 80 mg/kg bw/day for toddlers and small children. Key Messages: The use of glutamic acid and glutamates as food additives makes a marginal contribution to total intakes of glutamate from all sources.