Anaemogenic, Obesogenic and Thermogenic Potentials of Graded Doses of Monosodium Glutamate Sub-acutely Fed to Experimental Wistar Rats

摘要

Background: Monosodium Glutamate (MSG) is one of the most commonly used foodadditives for the enhancement of food taste and flavour. There are several conflicting reports oftoxicity or otherwise safety of the compound, which raises a growing concern regarding the safetyof monosodium glutamate as a food additive.Objective: In the present study, we sought to investigate the effect of monosodium glutamate onbody weight, feed consumption, body temperature and some haematological parameters.Methodology: Twenty adult Wistar rats divided into four groups of five rats each were used for thestudy. Rats in groups 1, 2 and 3 were given feed thoroughly mixed with 3, 6 and 9 g of monosodiumglutamate respectively for 14 days, while rats in group 4 (Control) were given only the feedfor the same period of time. Body weight, temperature, feed consumption, and some haematologicalparameters were measured before the addition of the compound to the feed and thereafter for every2 days for a period of 14 days.Results: Our findings indicated significant changes (P < 0.05) in the red blood cells (RBC) count,packed cell volume (PCV), as well as body temperature in all the treated groups compared to thecontrol group. The result also revealed a significant dose-dependent increase in body weight in thegroups treated with 6 and 9 g of monosodium glutamate compared to the control, the body weightcorrelated positively with the duration of monosodium glutamate consumption.Conclusion: The current data suggest that consumption of high doses/quantity of monosodiumglutamate for a long duration of time could lead to anaemia due to a decrease in red blood cell countand packed cell volume and obesity resulting from an increase in body weight gain.