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We are eating too much salt. Nine out of 10 Americans are simply consuming too much.¹
Enter MSG (monosodium glutamate). Extensive research has affirmed not only the ingredient’s safety, but its benefits for sodium reduction. Even the National Academies of Sciences, Engineering and Medicine has recognized MSG as a tool to reduce sodium in the food supply.
With 1/3 the amount of sodium in table salt, MSG can be used in the place of some salt to lower a dish’s sodium content by up to 61%.² In packaged foods, it can lower the sodium content by 30-50%, depending on the product.
Plus, it doesn’t compromise on taste. That’s because MSG is the purest form of umami - the fifth taste that adds savory flavor to foods. MSG has even been shown to improve acceptance of better-for-you foods like veggies and whole grains.²
The FDA’s recent announcement of new sodium reduction goals for the food industry may have sparked questions from your clients about how they can lower their sodium intake and with American Heart Month on the horizon, there will certainly be opportunities to share valuable information on this topic.
We’ve compiled all of our sodium reduction resources into one handy toolkit to have easy access to scientific research, educational handouts, continuing education, articles, and culinary inspiration. And if you’re interested in keeping up with the latest on MSG, sign up for our quarterly Health Professional E-Newsletter.
References
¹ U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2020-2025. 9th Edition. December 2020. Available at DietaryGuidelines.gov.
² Halim J, Bouzari A, Felder D, Guinard JX. The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in "Better-for-You" foods. J Food Sci. 2020;85(9):2902-2914. doi:10.1111/1750-3841.15354
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