This article was downloaded by: [New York University] On: 03 June 2015, At: 03:18 Publisher: Taylor & Francis Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37-41 Mortimer Street, London W1T 3JH, UK
Food Additives & Contaminants Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/tfac19
A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate a
a
b
Joan Rhodes , Alison C. Titherley , Julie A. Norman , c
Roger Wood & David W. Lord
a
a
Lancashire County Laboratory, Pedders Way , Preston Riversway Docklands , Ashton on Ribble, Preston, PR2 2TX, UK b
Food Science Division 1 , Ministry of Agriculture, Fisheries and Food , Ergon House, 17 Smith Square, London, SW1P 3HX, UK c
Food Science Laboratory , Ministry of Agriculture, Fisheries and Food , Colney Lane, Norwich, NR4 7UQ, UK Published online: 10 Jan 2009.
To cite this article: Joan Rhodes , Alison C. Titherley , Julie A. Norman , Roger Wood & David W. Lord (1991) A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate, Food Additives & Contaminants, 8:5, 663-672, DOI: 10.1080/02652039109374021 To link to this article: http://dx.doi.org/10.1080/02652039109374021
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content.
Downloaded by [New York University] at 03:18 03 June 2015
This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sublicensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http:// www.tandfonline.com/page/terms-and-conditions
FOOD ADDITIVES AND CONTAMINANTS, 1991, VOL. 8, NO. 5, 6 6 3 - 6 7 2
A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate JOAN RHODES†, ALISON C. TITHERLEY†, JULIE A. NORMAN‡, ROGER WOOD§ and DAVID W. LORD†
Downloaded by [New York University] at 03:18 03 June 2015
† Lancashire County Laboratory, Pedders Way, Preston Riversway Docklands, Ashton on Ribble, Preston PR2 2TX, UK; ‡ Ministry of Agriculture, Fisheries and Food, Food Science Division 1, Ergon House, 17 Smith Square, London SW1P 3HX, UK; § Ministry of Agriculture, Fisheries and Food, Food Science Laboratory, Colney Lane, Norwich NR4 7UQ, UK. (Received 3 September 1990, revised 28 January 1991) The MSG contents of a wide range of manufactured foods (over 200 samples) were measured using the AOAC Procedure (ion-exchange chromatography followed by formol potentiometric titration) The results obtained were used, in conjunction with published data on UK food consumption, to calculate tentative estimates of the dietary intake of MSG for specific groups of the UK population. Keywords: monosodium glutamate (MSG), sodium hydrogen L-glutamate, dietary intake
Introduction
Monosodium glutamate (MSG) is a flavour modifier permitted under the Miscellaneous Additives in Food (Amendment) Regulations 1982 S.I. No. 14 1982. The Lancashire County Laboratory has recently completed a year-long investigation for the Ministry of Agriculture, Fisheries and Food (MAFF) into levels of MSG found in a wide range of manufactured foods. Using the data obtained from this survey in conjunction with published data on food consumption notably Household Food Consumption and Expenditure 1985, Annual Report of the National Food Survey Committee (HMSO 1987) tentative predictions of dietary intake of MSG for the general population and for specific groups of consumers have been made. This paper is a summary of the report into the investigation. Design of sampling programme
The study concentrated on foods in which MSG was declared, i.e. foods in which MSG appeared in the list of ingredients. The National Food Survey report (HMSO 1987) was used to identify categories of food likely to contain MSG and a shelf survey of major supermarket chains in north-west England was then undertaken to compile a list of products that contained MSG in each of the specified categories. A total of 502 products were identified as containing MSG and of these 228 were purchased for analysis. The number and types of purchase were weighted to reflect the National Food Survey (NFS) consumption data and the number of foods containing MSG in each category. A representative example of each type of food was selected. 0265-203X/91 $3.00 © 1991 Taylor & Francis Ltd.
664
Joan Rhodes et al.
Downloaded by [New York University] at 03:18 03 June 2015
Method of analysis and quality assurance
The method of analysis used for the survey was that of the AOAC (1984). In this method MSG is extracted from the food with water or water/acetone. After nitration and concentration the sample extract is passed through an ion-exchange column and the glutamic acid eluted with 170 ml 1-0 N hydrochloric acid. The glutamic acid is quantified by the formol potentiometric titration procedure. A slight modification was the use of glass wool for the filtration instead of asbestos as specified. The method was optimized to give acceptable consistent recoveries of added MSG. Precise instructions were written for the extraction of MSG, preparation of the ion-exchange columns and activation of the resin. An automated titration procedure was incorporated. To control precision 33% of all measurements were replicated and 30% were subjected to 'spiking' experiments with added MSG to measure 'recovery' and thus control bias. The calculated precision and recovery estimates are as follows: Wp (within laboratory repeatability precision) For levels 0-0% to 1 -0% For levels greater than 1-0% WRM (within laboratory recovery mean) WRS (within laboratory recovery standard deviation)
0-13% absolute (n = 50) 0-34% absolute (« = 25) 88-4% (« = 69) 5 • 75
The terms Wp, WRM and WRS are defined as follows: Wp (within laboratory repeatability precision)—the maximum absolute difference at the specified probability of 95% between any two analytical results obtained by the same method in one laboratory. WRM (within laboratory recovery mean)—the recovery mean value (%) calculated from a series of recovery experiments using the same method in one laboratory where recovery results are produced by different analysts on different days using different reagents. WRS (within laboratory recovery standard deviation)—the standard deviation of the series of recovery experiments used to calculate WRM. These terms are more fully documented in A Protocol for Analytical Quality Assurance in Public Analysts Laboratories (APA 1986).
Results
The analytical data obtained are summarized in table 1. The results are grouped according to the MAFF Food Categories used in the NFS tables; the mean content of MSG is tabulated together with the highest and lowest level found for each food group. Calculations from results Combination of the data from table 1 showing the mean MSG contents for the food categories with purchasing data from the NFS report allows calculation of the MSG intake for a number of groups of consumers. These groups are: (1) All those who took part in the NFS. This group is used to represent the whole population and is thus defined in the tables which follow.
Dietary intake of monosodium glutamate
665
Table 1. Summary of MSG contents found for the various food groups Lowest % MSG
Mean % MSG
0-81 0-06
0-81 0-06
0-81 0-06
1 1
0-44 0-83
0-03 0-83
0-23 0-83
5 1
0-64 0-42 0-86 0-14 0-16 0-98
0-19 0-03 0-22 0-06 0-05 0-20
0-41 0-20 0-54 0-10 0-11 0-56
9 10
0-95 0-79 1-11 0-10 0-65
0-14 0-06 0-19 0-10 0-41
0-32 0-26 0-49 0-10 0-53
15 10 5
Fish Frozen convenience fish products
0-66
0-12
0-39
8
Vegetables Canned beans and sausage Canned mushrooms Crisps and potato snacks Soya meal
0-14 0-34 1-40 2-68
0-14 0-18 0-32 2-68
0-14 0-24 0-91 2-68
1 3 13 1
0-83
0-22
0-48
10
Food group
Downloaded by [New York University] at 03:18 03 June 2015
Number of samples analysed
Highest % MSG
Meat and meat products Cured ox tongue with brine Cured pork leg with brine Bacon and ham—uncooked (joints and steaks) Canned ham Other canned meat and canned meat products Sausages—uncooked, pork Sausages—uncooked, beef Meat pies ready to eat Sausage rolls ready to eat Frozen meat burgers Frozen meat pies, frozen meat in gravy Delicatessen-type sausages Meat pastes and spreads Ready meals (lasagne) Meat loaves
2 2 3 10
1 2
Fruit
Nuts and nut products Cereals Savoury biscuits Frozen pizzas and pasties Canned pasta Pizza Other cereal convenience foods (savoury rice, noodles, casserole mixes and sauce mixes) Cereal snacks
0-30 0-53 0-28 0-17
0-09 0-13 0-12 0-17
0-20 0-29 0-18 0-17
2 7
10-83 1-81
0-43 0-24
2-06 0-92
26 9
Miscellaneous Soups (canned) Soups (dehydrated and powdered) Meat and yeast extracts Pickles and sauces
1-74 7-75 18-93 0-62
0-07 0-87 0-45 0-62
0-33 3-78 8-70 0-62
18 17 7 1
3 1
666
Joan Rhodes et al.
(2) The households who actually purchased the foods specified in table 1 of the NFS, during the week of the survey. (3) 'Extreme Consumers', i.e. those households who regularly eat more than the average quantity of a particular food. Although the NFS does not give data specifically for schoolchildren or young adults, other sources of UK consumption data are available for schoolchildren aged 10-15 years (Wenlock et al. 1989) and for young adults aged 15-25 years (Bull 1985). Using this data MSG intakes by these two groups have been estimated, i.e.
Downloaded by [New York University] at 03:18 03 June 2015
(4) Schoolchildren aged 10-15 years. (5) Young adults aged 15-25 years. The National Food Survey is a continuous survey of domestic food consumption and expenditure of private households in Great Britain. Each of the households participates for one week only. Households surveyed are changed regularly to obtain information virtually continuously throughout the year. One person in each household responsible for the domestic arrangements is the sole informant in the survey. He or she keeps a record of all the food intended for human consumption that enters the house each day. The number of persons present at each meal is also recorded and a description of the type of food served—this enables an approximate check to be made between the foods served and those acquired during the week. The Annual Report of the National Food Survey tabulates this data. It is the most comprehensive tabulation of food purchases for the country and it is logical to use its data on consumption to estimate dietary intake for the population. Food is only recorded as it enters the home and therefore consumption of snack foods, an important source of MSG in the diet, may be under-estimated. However, consumption of other foods such as canned soups, which may be stored for a length of time before consumption, may be over-estimated since it is assumed that all food which enters the home is consumed during the week of purchase. It has been assumed in these calculations that all types and brands of food in a particular category contain MSG even if this is not always the case; for example not all flavours or brands of canned soup do so. This means that the derived intake estimates represent an upper bound figure; individuals will generally purchase and consume MSG-containing foods in only some of the categories. A small number, however, may purchase all categories and the estimations described below represent the intakes of such people. 1.
Whole population The average intake of MSG for the whole population is calculated using the mean consumption figure for the specified foods for all those who take part in the NFS and multiplying by the percentage MSG content for the specified food. The calculations are summarized in table 2a. 2. Households purchasing the specified foods These are the households who purchase the foods specified in the tables during the week of the survey. They are also referred to as 'consumers' in this report. The average MSG intake for these households is calculated by multiplying the weekly consumption of the food for the consumers or households which purchased that food by the percentage MSG content of that food. These calculations are shown in table 2b.
667
Dietary intake of monosodium glutamate
Extreme consumers An extreme consumer is a person who regularly eats significantly more than the average quantity of a particular food. The extreme consumer may be defined as the consumer in the 97 • 5th percentile region of the distribution of consumption for a particular food. The consumption for this consumer cannot be accurately determined without the whole range of data for the food group.
Table 2a. Mean MSG intake for the general population.
Downloaded by [New York University] at 03:18 03 June 2015
Food group Meat and meat products Bacon and ham uncooked (joints and steaks) Canned ham Other canned meat and canned meat products Sausages—uncooked, pork Sausages—uncooked, beef Meat pies ready to eat Sausage rolls ready to eat Frozen meat burgers Frozen meat pies, frozen meat in gravy Delicatessen-type sausages Ready meals Fish Frozen convenience fish products Vegetables Canned beans Canned mushrooms Crisps and potato snacks Other vegetable products (soya meal) Fruit Nuts and nut products Cereals Savoury biscuits Canned pasta Pizza Other cereal convenience foods Cereal snacks Miscellaneous Soups (canned) Soups (dehydrated and powdered) Meat and yeast extracts Pickles and sauces
Average consumption of specified food (g/person/week)
Mean MSG content of specified food (%)
26 32
0-23 0-83
0-06 0-27
37 38 46 14 5 26
0-41 0-20 0-54 0-10 0-11 0-56
0-15 0-08 0-25 0-01
Food Additives & Contaminants Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/tfac19
A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate a
a
b
Joan Rhodes , Alison C. Titherley , Julie A. Norman , c
Roger Wood & David W. Lord
a
a
Lancashire County Laboratory, Pedders Way , Preston Riversway Docklands , Ashton on Ribble, Preston, PR2 2TX, UK b
Food Science Division 1 , Ministry of Agriculture, Fisheries and Food , Ergon House, 17 Smith Square, London, SW1P 3HX, UK c
Food Science Laboratory , Ministry of Agriculture, Fisheries and Food , Colney Lane, Norwich, NR4 7UQ, UK Published online: 10 Jan 2009.
To cite this article: Joan Rhodes , Alison C. Titherley , Julie A. Norman , Roger Wood & David W. Lord (1991) A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate, Food Additives & Contaminants, 8:5, 663-672, DOI: 10.1080/02652039109374021 To link to this article: http://dx.doi.org/10.1080/02652039109374021
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content.
Downloaded by [New York University] at 03:18 03 June 2015
This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sublicensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http:// www.tandfonline.com/page/terms-and-conditions
FOOD ADDITIVES AND CONTAMINANTS, 1991, VOL. 8, NO. 5, 6 6 3 - 6 7 2
A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate JOAN RHODES†, ALISON C. TITHERLEY†, JULIE A. NORMAN‡, ROGER WOOD§ and DAVID W. LORD†
Downloaded by [New York University] at 03:18 03 June 2015
† Lancashire County Laboratory, Pedders Way, Preston Riversway Docklands, Ashton on Ribble, Preston PR2 2TX, UK; ‡ Ministry of Agriculture, Fisheries and Food, Food Science Division 1, Ergon House, 17 Smith Square, London SW1P 3HX, UK; § Ministry of Agriculture, Fisheries and Food, Food Science Laboratory, Colney Lane, Norwich NR4 7UQ, UK. (Received 3 September 1990, revised 28 January 1991) The MSG contents of a wide range of manufactured foods (over 200 samples) were measured using the AOAC Procedure (ion-exchange chromatography followed by formol potentiometric titration) The results obtained were used, in conjunction with published data on UK food consumption, to calculate tentative estimates of the dietary intake of MSG for specific groups of the UK population. Keywords: monosodium glutamate (MSG), sodium hydrogen L-glutamate, dietary intake
Introduction
Monosodium glutamate (MSG) is a flavour modifier permitted under the Miscellaneous Additives in Food (Amendment) Regulations 1982 S.I. No. 14 1982. The Lancashire County Laboratory has recently completed a year-long investigation for the Ministry of Agriculture, Fisheries and Food (MAFF) into levels of MSG found in a wide range of manufactured foods. Using the data obtained from this survey in conjunction with published data on food consumption notably Household Food Consumption and Expenditure 1985, Annual Report of the National Food Survey Committee (HMSO 1987) tentative predictions of dietary intake of MSG for the general population and for specific groups of consumers have been made. This paper is a summary of the report into the investigation. Design of sampling programme
The study concentrated on foods in which MSG was declared, i.e. foods in which MSG appeared in the list of ingredients. The National Food Survey report (HMSO 1987) was used to identify categories of food likely to contain MSG and a shelf survey of major supermarket chains in north-west England was then undertaken to compile a list of products that contained MSG in each of the specified categories. A total of 502 products were identified as containing MSG and of these 228 were purchased for analysis. The number and types of purchase were weighted to reflect the National Food Survey (NFS) consumption data and the number of foods containing MSG in each category. A representative example of each type of food was selected. 0265-203X/91 $3.00 © 1991 Taylor & Francis Ltd.
664
Joan Rhodes et al.
Downloaded by [New York University] at 03:18 03 June 2015
Method of analysis and quality assurance
The method of analysis used for the survey was that of the AOAC (1984). In this method MSG is extracted from the food with water or water/acetone. After nitration and concentration the sample extract is passed through an ion-exchange column and the glutamic acid eluted with 170 ml 1-0 N hydrochloric acid. The glutamic acid is quantified by the formol potentiometric titration procedure. A slight modification was the use of glass wool for the filtration instead of asbestos as specified. The method was optimized to give acceptable consistent recoveries of added MSG. Precise instructions were written for the extraction of MSG, preparation of the ion-exchange columns and activation of the resin. An automated titration procedure was incorporated. To control precision 33% of all measurements were replicated and 30% were subjected to 'spiking' experiments with added MSG to measure 'recovery' and thus control bias. The calculated precision and recovery estimates are as follows: Wp (within laboratory repeatability precision) For levels 0-0% to 1 -0% For levels greater than 1-0% WRM (within laboratory recovery mean) WRS (within laboratory recovery standard deviation)
0-13% absolute (n = 50) 0-34% absolute (« = 25) 88-4% (« = 69) 5 • 75
The terms Wp, WRM and WRS are defined as follows: Wp (within laboratory repeatability precision)—the maximum absolute difference at the specified probability of 95% between any two analytical results obtained by the same method in one laboratory. WRM (within laboratory recovery mean)—the recovery mean value (%) calculated from a series of recovery experiments using the same method in one laboratory where recovery results are produced by different analysts on different days using different reagents. WRS (within laboratory recovery standard deviation)—the standard deviation of the series of recovery experiments used to calculate WRM. These terms are more fully documented in A Protocol for Analytical Quality Assurance in Public Analysts Laboratories (APA 1986).
Results
The analytical data obtained are summarized in table 1. The results are grouped according to the MAFF Food Categories used in the NFS tables; the mean content of MSG is tabulated together with the highest and lowest level found for each food group. Calculations from results Combination of the data from table 1 showing the mean MSG contents for the food categories with purchasing data from the NFS report allows calculation of the MSG intake for a number of groups of consumers. These groups are: (1) All those who took part in the NFS. This group is used to represent the whole population and is thus defined in the tables which follow.
Dietary intake of monosodium glutamate
665
Table 1. Summary of MSG contents found for the various food groups Lowest % MSG
Mean % MSG
0-81 0-06
0-81 0-06
0-81 0-06
1 1
0-44 0-83
0-03 0-83
0-23 0-83
5 1
0-64 0-42 0-86 0-14 0-16 0-98
0-19 0-03 0-22 0-06 0-05 0-20
0-41 0-20 0-54 0-10 0-11 0-56
9 10
0-95 0-79 1-11 0-10 0-65
0-14 0-06 0-19 0-10 0-41
0-32 0-26 0-49 0-10 0-53
15 10 5
Fish Frozen convenience fish products
0-66
0-12
0-39
8
Vegetables Canned beans and sausage Canned mushrooms Crisps and potato snacks Soya meal
0-14 0-34 1-40 2-68
0-14 0-18 0-32 2-68
0-14 0-24 0-91 2-68
1 3 13 1
0-83
0-22
0-48
10
Food group
Downloaded by [New York University] at 03:18 03 June 2015
Number of samples analysed
Highest % MSG
Meat and meat products Cured ox tongue with brine Cured pork leg with brine Bacon and ham—uncooked (joints and steaks) Canned ham Other canned meat and canned meat products Sausages—uncooked, pork Sausages—uncooked, beef Meat pies ready to eat Sausage rolls ready to eat Frozen meat burgers Frozen meat pies, frozen meat in gravy Delicatessen-type sausages Meat pastes and spreads Ready meals (lasagne) Meat loaves
2 2 3 10
1 2
Fruit
Nuts and nut products Cereals Savoury biscuits Frozen pizzas and pasties Canned pasta Pizza Other cereal convenience foods (savoury rice, noodles, casserole mixes and sauce mixes) Cereal snacks
0-30 0-53 0-28 0-17
0-09 0-13 0-12 0-17
0-20 0-29 0-18 0-17
2 7
10-83 1-81
0-43 0-24
2-06 0-92
26 9
Miscellaneous Soups (canned) Soups (dehydrated and powdered) Meat and yeast extracts Pickles and sauces
1-74 7-75 18-93 0-62
0-07 0-87 0-45 0-62
0-33 3-78 8-70 0-62
18 17 7 1
3 1
666
Joan Rhodes et al.
(2) The households who actually purchased the foods specified in table 1 of the NFS, during the week of the survey. (3) 'Extreme Consumers', i.e. those households who regularly eat more than the average quantity of a particular food. Although the NFS does not give data specifically for schoolchildren or young adults, other sources of UK consumption data are available for schoolchildren aged 10-15 years (Wenlock et al. 1989) and for young adults aged 15-25 years (Bull 1985). Using this data MSG intakes by these two groups have been estimated, i.e.
Downloaded by [New York University] at 03:18 03 June 2015
(4) Schoolchildren aged 10-15 years. (5) Young adults aged 15-25 years. The National Food Survey is a continuous survey of domestic food consumption and expenditure of private households in Great Britain. Each of the households participates for one week only. Households surveyed are changed regularly to obtain information virtually continuously throughout the year. One person in each household responsible for the domestic arrangements is the sole informant in the survey. He or she keeps a record of all the food intended for human consumption that enters the house each day. The number of persons present at each meal is also recorded and a description of the type of food served—this enables an approximate check to be made between the foods served and those acquired during the week. The Annual Report of the National Food Survey tabulates this data. It is the most comprehensive tabulation of food purchases for the country and it is logical to use its data on consumption to estimate dietary intake for the population. Food is only recorded as it enters the home and therefore consumption of snack foods, an important source of MSG in the diet, may be under-estimated. However, consumption of other foods such as canned soups, which may be stored for a length of time before consumption, may be over-estimated since it is assumed that all food which enters the home is consumed during the week of purchase. It has been assumed in these calculations that all types and brands of food in a particular category contain MSG even if this is not always the case; for example not all flavours or brands of canned soup do so. This means that the derived intake estimates represent an upper bound figure; individuals will generally purchase and consume MSG-containing foods in only some of the categories. A small number, however, may purchase all categories and the estimations described below represent the intakes of such people. 1.
Whole population The average intake of MSG for the whole population is calculated using the mean consumption figure for the specified foods for all those who take part in the NFS and multiplying by the percentage MSG content for the specified food. The calculations are summarized in table 2a. 2. Households purchasing the specified foods These are the households who purchase the foods specified in the tables during the week of the survey. They are also referred to as 'consumers' in this report. The average MSG intake for these households is calculated by multiplying the weekly consumption of the food for the consumers or households which purchased that food by the percentage MSG content of that food. These calculations are shown in table 2b.
667
Dietary intake of monosodium glutamate
Extreme consumers An extreme consumer is a person who regularly eats significantly more than the average quantity of a particular food. The extreme consumer may be defined as the consumer in the 97 • 5th percentile region of the distribution of consumption for a particular food. The consumption for this consumer cannot be accurately determined without the whole range of data for the food group.
Table 2a. Mean MSG intake for the general population.
Downloaded by [New York University] at 03:18 03 June 2015
Food group Meat and meat products Bacon and ham uncooked (joints and steaks) Canned ham Other canned meat and canned meat products Sausages—uncooked, pork Sausages—uncooked, beef Meat pies ready to eat Sausage rolls ready to eat Frozen meat burgers Frozen meat pies, frozen meat in gravy Delicatessen-type sausages Ready meals Fish Frozen convenience fish products Vegetables Canned beans Canned mushrooms Crisps and potato snacks Other vegetable products (soya meal) Fruit Nuts and nut products Cereals Savoury biscuits Canned pasta Pizza Other cereal convenience foods Cereal snacks Miscellaneous Soups (canned) Soups (dehydrated and powdered) Meat and yeast extracts Pickles and sauces
Average consumption of specified food (g/person/week)
Mean MSG content of specified food (%)
26 32
0-23 0-83
0-06 0-27
37 38 46 14 5 26
0-41 0-20 0-54 0-10 0-11 0-56
0-15 0-08 0-25 0-01
