Glutamate Consumption Enhances Chronic Pain Symptoms, Study Says

A new pilot study, carried our in Kenya, has found a link between chronic pain and consumption of monosodium glutamate, a common flavor and taste enhancer in food.

The pilot study data suggest an abnormally high prevalence of pain in Meru, Kenya, and that monosodium glutamate intake, combined with dehydration, may be contributing to chronic widespread pain in this region. Image credit: Gerd Altmann.

The pilot study data suggest an abnormally high prevalence of pain in Meru, Kenya, and that monosodium glutamate intake, combined with dehydration, may be contributing to chronic widespread pain in this region. Image credit: Gerd Altmann.

As scientists study glutamate, they’re gaining insights into how the chemical works in the human brain and body.

In the brain, glutamate is a common neurotransmitter. It also can act as an excitotoxin, over-stimulating and damaging or killing nerve cells.

Glutamate is also a naturally occurring chemical in some foods, like soy sauce and parmesan cheese, but is more commonly found as a food additive.

In the United States, glutamate is added to many food products and found under many names. In Kenya, people’s exposure to glutamate is only from a few foods which contain monosodium glutamate, with the largest exposure being from a mixed seasoning spice called Mchuzi Mix, which is typically used in cooking daily.

In the Kenya study, the goal was to test whether a dietary intervention could perform as well as or better than over-the-counter medication in relieving pain.

With a sample size of 30 participants, American University researcher Kathleen Holton and co-authors tested the effects of removing monosodium glutamate, increasing water intake, or a combination of both, relative to acetaminophen.

Study participants experienced chronic pain for at least 3 months or more and in at least 3 quadrants of the body. Similar to what is seen with widespread chronic pain patients in the United States, most also suffered from other neurological symptoms, including headaches or migraines, chronic fatigue, cognitive dysfunction, and sleep issues.

“Our research came about after we learned about Meru villagers’ plight with chronic pain,” the researchers explained.

“When we initially surveyed residents in the area, an estimated 60% reported chronic pain, twice the amount typically observed.”

The participants were broken into four groups. Because dehydration is associated with headache pain, the authors factored that into the study design.

The groups consisted of the following: if subjects commonly consumed Mchuzi Mix, they were given a similar mixed seasoning substitute that contained no monosodium glutamate. Those reporting low water intake and no monosodium glutamate were given bottled water and instructed to increase water consumption to eight cups a day. Those with low water consumption who also consumed monosodium glutamate were given water and the substitute spices. The control group had neither exposure and was given acetaminophen.

The group that removed monosodium glutamate from its diet and consumed more water reported significant improvements in their symptoms, as did the group receiving acetaminophen.

“This preliminary research in Kenya is consistent with what I am observing in my chronic pain research here in the United States,” Dr. Holton said.

“We don’t know what exposure is leading to this susceptibility to dietary glutamate, but this pilot study suggests the need for a large-scale clinical trial, since dietary change could be an effective low-cost treatment option for developing countries.”

The findings are published in the journal Nutrition.

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Kathleen F. Holton et al. Dietary correlates of chronic widespread pain in Meru, Kenya. Nutrition, published online February 5, 2018; doi: 10.1016/j.nut.2018.01.016

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