Dissecting dietary hazards: cytogenotoxic impacts of monosodium glutamate, baking powder, and citric acid using Allium cepa assay

Food additives are used to provide specific flavor and color to food and to increase its shelf life. Numerous studies have highlighted concerns about the potential harmful effects of various food additives and preservatives. This research evaluated the cytogenotoxic effects of three different food additives, namely monosodium glutamate (MSG), baking powder (BKP), and citric acid (CA), using an Allium cepa model. The mitotic index was reduced at both 1 and 3 h following exposure to two concentrations (0.05% and 0.5%) of these food additives. A decrease in cell division rate and the mitotic index percentage indicated cytotoxicity. The food additives induced different types of chromosomal abnormalities, with binucleated cells being the most common and laggards being the least common. Citric acid has shown a greater cytogenotoxic effect than monosodium glutamate and baking powder. According to the findings of this research, these compounds could be a biological hazard, so constant monitoring and evaluation of food additives is crucial. Therefore, it is advised to consume these additives in an adequate manner.