A REPORT OF THE PROCEEDINGS OF AN MSG WORKSHOP HELD AUGUST 1991

This report of the proceedings of a workshop on monosodium glutamate ( MSG) represents the output of an exchange of scientific information, d iscussed and debated, by a group of experts representing a variety of disciplines. Experts in the areas of food science, potential adverse r eactions to foods, pharmacology, neuroscience, biochemistry, nutrition , pediatrics, and anatomy reviewed the current scientific literature r elative to the safe use of MSG in foods. These proceedings supplement the extensive literature compiled by various prestigious international expert committees since the flavor-enhancing properties of MSG were i dentified around the tum of the century.