Review of Glutamate Intake from Both Food Additive and Non-Additive Sources in the European Union

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 follow...

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Bibliographic Details
Published inAnnals of nutrition and metabolism Vol. 73; no. Suppl 5; pp. 21 - 28
Main Author Tennant, David R.
Format Journal Article
LanguageEnglish
Published Basel, Switzerland 01.01.2018
Subjects
Review Article
Estimate
Food additive
Glutamate
European Union
Food
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Summary: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.
ISBN:9783318064681
3318064688
ISSN:0250-6807
1421-9697
DOI:10.1159/000494778