Токсичний вплив глутамату натрію на живий організм

Abstract

The article analyzes the available literature data on the problem of the food additives usage in the food industry. According to many scientists, reducing the amount of fresh foods that are eaten, and increasing of artificial additives may be one of reasons for increased prevalence of diseases such as cancer, diabetes mellitus, obesity, depression and asthma.Number of food additives used in food industry in different countries, is up to five hundred today, not counting the combined additives and flavorings. One of the most common food additive inUkraineand inEuropeis monosodium glutamate (E-621). Studies have shown that excess of sodium glutamate intake can provoke the development of hypertension and stroke, diabetes mellitus, Alzheimer's disease and abnormalities of the nervous system development, erosive lesions of the mucous membrane of the stomach and weight gain.There are no reliable data that showed in what doses and at what conditions monosodium glutamate which is used in foods constantly is harmful to health. On the one hand, there are studies that intake of monosodium glutamate in the dosage of3 gramsper day is dangerous to human health. However, other researchers argue that daily administration of sodium glutamate to rats even in safe for human health doses (15 and 30 mg/kg), corresponding to 1 and2 gramsfor the average adult person, has toxic effects.Thus, based on the large amount of data can be argued that today there is a constant increase in the use of food additives in the food industry of an economically developed countries as well as countries with low intake. And because food additives are foreign substances to the human body (due to the chemical composition or number) investigation of their effect on human health has become relevant. Moreover, small number of data on biochemical and morphological changes in major organs and body systems dictate the need for a detailed study of the problem. In addition, it is necessary to focus not only on the study of established dangerous doses of food additives, but also to study the molecular mechanisms of these substances influence on the living body in "safe" (permitted) doses.