Consumption and Perception of Monosodium Glutamate in Seasonings Marketed in Guayaquil
DOI:
https://doi.org/10.64736/ueplc.2025.v8.n1.5Keywords:
food consumption, food production, food resources, eating habits, food technology, manufacturing industryAbstract
Monosodium glutamate (MSG), identified as E-621, is a widely used additive in processed foods due to its ability to enhance umami flavor. Its frequent consumption has sparked debate regarding potential adverse health effects and the limited transparency in product labeling. This study aimed to analyze the use of MSG in seasonings marketed in Guayaquil, focusing on consumption patterns, consumer perceptions, and factors influencing purchasing decisions. A descriptive, cross-sectional, observational study was conducted using surveys applied to 234 individuals over 18 years old residing in urban areas of the city. The questionnaire included sociodemographic variables, dietary habits, and preferences related to seasoning use. Results revealed a high consumption of MSG-containing products, particularly among young adults aged 18–35, who prioritize taste and convenience in their food choices. Price, perceived quality, and advertising emerged as key determinants of purchasing behavior, while a growing inclination toward natural or clean-label products was also observed. In conclusion, MSG consumption remains a common practice in Guayaquil, although consumers increasingly express concern about health impacts and food composition.
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Copyright (c) 2025 Alfredo Calle Mendoza, Camila Andrea Montañez Lara, Jorge Enrique Morales Peña
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