Last update: June 10, 2018
Minimal risk for breastfeeding and infant.
This is the sodium salt of glutamic acid, a non-essential amino acid which is very abundant in nature.
It is found naturally in many foods and is used as a culinary flavour enhancer.
It is much used in Chinese cuisine.
It is one of the main neurotransmitters in the brain.
It is usually well tolerated and there is no reliable evidence that it provokes allergic or anaphylactic reactions (Williams 2009).
Glutamic acid and glutamate are found in breastmilk in significant amounts and these may vary from one mother to mother; there is debate as to whether this may have a regulating effect on the infant's appetite (Larnkjær 2016).
The content of glutamic acid and glutamate in breastmilk is higher in mature milk than in colostrum and transition milk (Baldeón 2014). It is not known whether glutamate in the mother's diet influences its concentration in breastmilk (Baldeón 2014).
The concentrations of glutamate and sodium in breastmilk increase in the event of chest inflammation such as mastitis (Yoshida 2014).
Since the last update we have not found published data on its excretion in breastmilk.
Given its lack of toxicity and the absence of harmful effects recorded in infants, if taken moderately as a culinary seasoning it is considered to be compatible with breastfeeding.
Suggestions made at e-lactancia are done by APILAM´s pediatricians and pharmacists, and are based on updated scientific publications.
It is not intended to replace the relationship you have with your doctor but to compound it.
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