Washington, DC (May 13, 2010) -- Contrary to what was written in an article that appeared in the New York Daily News on 11 May, there is no reason for sufferers of celiac disease to avoid foods with monosodium glutamate.

MSG is a simple food ingredient that contains the amino acid glutamate and sodium. Glutamate is one of the most commonly found amino acids in the food supply and is present at some level in many foods and food ingredients. Foods such as human breast milk, Parmesan cheese, ripe tomatoes, and mushrooms are relatively high in free glutamate. The U.S. Food and Drug Administration (FDA) has long recognized there are no differences between the free glutamate found in MSG and that formed naturally in foods.

Celiac disease is treated by avoiding all dietary sources of gluten. Celiac disease is a chronic inflammatory disorder of the small intestine in genetically susceptible individuals. The disorder is triggered by ingesting certain proteins, commonly referred to as "gluten," which is naturally present in some cereal grains. While gluten can trigger an adverse reaction, the free glutamate found in MSG and naturally occurring in a myriad of foods and food ingredients cannot.

A review of relevant guidance from the FDA further supports the ability of people with celiac disease to consume foods that contain free glutamate. FDA reviewed the available data and issued a proposed rule that would define the term “gluten free” on food labels. The term “gluten free” would be available for foods that contain less than 20 parts per million of gluten. FDA did not place any restrictions on the presence of free glutamate because celiac is caused by the protein gluten, not the amino acid glutamate. More information on gluten free claims and the FDA guidance on celiac disease can be found on the FDA website.

There has been an increase in the number of gluten free foods offered in the market. Given the seeming increase in the number of individuals diagnosed with celiac disease, it is imperative that the media provide these consumers with accurate information about the nature of the disease and the type of foods and food ingredients they need to avoid. People with celiac disease already face a daunting task of avoiding the many foods that contain gluten—the protein that triggers the adverse reaction. The food choices of these individuals should not be further limited by recommendations to avoid MSG, or any other ingredients, when there is no medical or scientific basis for doing so.

Click here to download a peer reviewed article concluding that it is safe for people with celiac disease to use MSG (PDF 688KB)