Glutamate: A Safe Nutrient, Not Just a Simple Additive

Abstract

<b><i>Background:</i></b> In 2017, a European Food Safety Authority (EFSA) opinion on the use of glutamate and its salts as food additives led to an Acceptable Daily Intake (ADI) of 30 mg/kg body weight/day. Then, in 2021, an EFSA statement presented a proposal for harmonizing the establishment of Health-Based Guidance Values for nutrients that are also regulated substances (including food additives). The present review argues that the 2017 glutamate ADI is unsuitable because safety of glutamate should firstly consider its status as a nutrient and not only as an additive. <b><i>Summary:</i></b> Glutamate is a non-essential amino acid playing a key role in nitrogen homeostasis. The dietary exposure to glutamate in adults is extensive, due to its ubiquitous presence in foods, under three forms: bound to proteins, naturally free and free form added as an additive. Glutamate naturally included in proteins is the major source of dietary glutamate. Thus, since it plays a role in nitrogen homeostasis, it is a nutrient before being an additive. Its pharmacokinetics are largely impacted by concomitant food intake, but the extent to which plasma glutamate concentration must rise to have deleterious effects is never encountered in humans consuming glutamate in their daily diets. This is due to the fact that glutamate is highly metabolized in the splanchnic area. <b><i>Key Message:</i></b> Glutamate should be considered as a safe nutrient before being considered as an additive by risk assessor.