RENAL HISTOLOGY FOLLOWING LOW-DOSE MONOSODIUM GLUTAMATE ADMINISTRATION

Monosodium glutamate (MSG) is a widely used flavour enhancer derived from glutamic acid, known for its umami taste. While MSG enhances food palatability, concerns have arisen regarding its potential health effects, particularly on renal function. The kidneys play a crucial role in filtering blood and maintaining homeostasis, making them sensitive to dietary components. Recent studies suggest that even low doses of MSG may induce renal histological changes, warranting further investigation into its safety. This study aimed to evaluate the effects of low-dose MSG on renal histology and hematological parameters using an animal model of adult female Wistar rats. A total of 20 rats were randomly assigned to three groups: a control group receiving standard chow, a low-dose group receiving 30 mg/kg MSG, and a higher-dose group receiving 100 mg/kg MSG. The administration occurred orally once daily for 90 days. Hematological parameters, including packed cell volume (PCV) and white blood cell (WBC) counts, were measured, and renal tissues were collected for histological analysis after euthanasia. The results indicated significant reductions in PCV in both MSG-treated groups, suggesting potential adverse effects on erythropoiesis. Histological examinations revealed mild alterations in the 30 mg/kg group and severe nephrotoxic changes, including glomerular distortion and tubular degeneration, in the 100 mg/kg group. These findings highlight the need for caution in MSG consumption, emphasizing the potential risks associated with its dietary intake, particularly concerning renal health.