Food coloring and monosodium glutamate: Effects on the cephalic phase of gastric acid secretion and gastrin release in humans

Markus Goldschmiedt, Jan S. Redfern, Mark Feldman

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

Although food additives may have a significant impact on the marketing and acceptability of food and may occasionally lead to side effects, the effect of these additives on the digestive process in humans is unknown. We evaluated whether adding coloring or monosodium glutamate to food increases the cephalic phase of gastric acid secretion or gastrin release. When ordinary food coloring or unusual food coloring was added, acid secretion and gastrin release were similar to a control study with no food coloring added. Moreover, addition of 360 mg monosodium glutamate to beef consomme soup had no effect on the acid secretory or gastrin response to the meal. Thus, the food additives studied led to no objective alteration in the gastric exocrine or endocrine response to food.

Original languageEnglish (US)
Pages (from-to)794-797
Number of pages4
JournalAmerican Journal of Clinical Nutrition
Volume51
Issue number5
DOIs
StatePublished - May 1990

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Sodium Glutamate
Gastric Acid
Gastrins
Head
Food
Food Additives
Acids
Marketing
Meals
Stomach

Keywords

  • Cephalic phase
  • Color
  • Food
  • Gastric secretion
  • Monosodium glutamate

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Food coloring and monosodium glutamate : Effects on the cephalic phase of gastric acid secretion and gastrin release in humans. / Goldschmiedt, Markus; Redfern, Jan S.; Feldman, Mark.

In: American Journal of Clinical Nutrition, Vol. 51, No. 5, 05.1990, p. 794-797.

Research output: Contribution to journalArticle

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