Effect of Monosodium Glutamate on the Thermic Effect of Food and Body Surface Temperature in Young Women

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  • Toyama Kenji
    School of Nutrition and Dietetics, Faculty of Health and Social Services, Kanagawa University ofHuman Services Graduate School of Physical Education, National Institute of Fitness and Sports in Kanoya
  • Kuranuki Sachi
    School of Nutrition and Dietetics, Faculty of Health and Social Services, Kanagawa University ofHuman Services
  • Nakamura Teiji
    Kanagawa University of Human Services
  • Yoshitake Yutaka
    National Institute of Fitness and Sports in Kanoya

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Other Title
  • グルタミン酸ナトリウムを添加した食事が青年期女性の食事誘発性熱産生および体表面温度に及ぼす影響
  • グルタミンサン ナトリウム オ テンカ シタ ショクジ ガ セイネンキ ジョセイ ノ ショクジ ユウハツセイ ネツ サンセイ オヨビ タイヒョウメン オンド ニ オヨボス エイキョウ

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<p>The effect of dietary monosodium glutamate (MSG) supplementation on the thermic effect of food (TEF) remains unclear. We investigated the differences in TEF and body surface temperature produced by meals containing equal amounts of energy but varying concentrations of MSG in 14 non-obese young female volunteers. Subjects were served a 350 kcal (1 464 kJ) test meal containing 0.5% wt. of MSG (0.5% meal), 0.25% wt. of MSG (0.25% meal), or no MSG (0% meal), and their energy expenditure and body surface temperature in the right supraclavicular region and the lower part of the 7th rib on the left mid-clavicular line (left lower costal region) were measured over a period of 180 minutes after the start of ingestion. The AUC of TEF at 31-60 minutes after the start of meal ingestion with the 0.5% meal was significantly higher than that with the 0.25% meal and 0% meal (p<0.05). The AUC of the ⊿ left lower costal region body surface temperature at 31-60 minutes after the start of meal ingestion of the 0.5% meal was significantly higher than following ingestion of the 0% meal (p<0.05). Although the present research was carried out under limited conditions, these findings suggest that dietary intake of MSG may restrictively increase the energy expenditure and left lower costal region body surface temperature from an early period after the start of meal ingestion.</p>

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