Are Artificial Seasonings Harmful?

Author: Dr Oluwasolabomi Onadipe, Doctor of Medicine, MD 

Reviewed by Dr Azuka Chinweokwu Ezeike, MBBS, FWACS, FMCOG, MSc (PH)

Highlights 

• Artificial seasonings like bouillon cubes are popular for their taste, convenience and ease of accessibility.
• They contain high amounts of salt, Monosodium glutamate (MSG), and other flavour enhancers.
• Most health agencies say MSG is safe in small amounts.
• Excessive use may raise blood pressure and encourage unhealthy eating habits.
• Some low-quality brands may contain harmful fats or trace heavy metals.
• Natural alternatives like herbs, spices, and traditional seasonings offer safer flavour.
• Using artificial seasoning in moderation, avoiding processed food and label reading can help protect your health in the long run.

Introduction

We write our grocery list each time we plan to go to the market, and we hardly ever forget to include "Maggi” or "knorr” on that list. These have become part of our cooking style and routine. If you want tasty and aromatic food, adding them is essential. We often consume them without being aware of the health threat they may pose in the long run. But what exactly are these ingredients we incorporate into our food almost daily, what do they consist of, are they healthy and how much is too much?  

What are Artificial Seasonings?  

Artificial seasonings commonly referred to as” stock “or “bouillon cubes” are flavours that are not derived from natural sources but rather are chemically synthesised in a laboratory. They are designed to replicate the taste of natural herbs and seasonings and further enhance the flavour and aroma of food. It is a very common practice to add a seasoning cube to food being prepared, especially stews, soups and sauces. They are also used in marinating meats or fish, adding to their flavour before cooking.It has become an unconscious practice, but generally, people tend to gravitate towards them due to the following reasons 

• Affordability: They are produced at a lower cost, making them more cost-effective compared to natural spices [1].
• Consistency: They have a more consistent flavour profile, making it easier to measure and replicate. 
• Shelf stability: They have long-term stability and can last long on the shelf due to the presence of synthetic preservatives [2].
• Intense flavour: They give a more intense and uniform taste than natural flavours.
• Convenience and Availability: They are widely available for purchase, easy to use, and perfect for quick, budget-friendly meals.

The most commonly used artificial seasoning typically comes in the form of cubes or powder. Some of the widely recognised brands in Nigeria include:  

• Maggi  
• Knorr
• Royco
• Onga
• Ajinimoto
• Tetra
• Mamador seasoning cubes.

What’s in Artificial Seasoning?

Understanding the ingredients in artificial seasonings is key to assessing their impact on your health. According to nutritionist Peace N. Ugbajah, many artificial seasonings, when used excessively, contain ingredients that may pose health risks over time [1].This makes it important to examine what they’re made of and how they affect the body with regular use.The main ingredients are;

1. Salt 
2. Taste enhancers 
   • Monosodium glutamate (MSG)
   • Disodium guanylate & Disodium inosinate 
   • Yeast extract
   • Hydrolysed vegetable protein (HVP)
3. Hydrogenated oil
4. Starch 
5. Dehydrated vegetables or meat extract [3]

• Salt

Salt, added in the form of crystalline sodium chloride (NaCl), is one of the major constituents of artificial seasoning. It is a major flavour enhancer and also serves as a preservative [2]. Salt can be fortified with iodine, reducing iodine deficiency. Iodine deficiency has been linked to thyroid problems. 

• MSG - Monosodium glutamate 

MSG is a pure form of Umami flavour. In simple words, umami can be described as a pleasant savoury taste. It is found naturally in cheese, tomatoes and the fermentation of starch in sugarcane. It's a major flavour enhancer used to boost the overall taste [5].

• Disodium guanylate & Disodium inosinate 

They are also flavour enhancers commonly used alongside MSG to enhance a meaty, savoury taste. They’re especially good at making low‑salt foods taste full-flavoured as they enhance salt's flavour intensity. 

• Yeast extract

Yeast extract is produced by breaking down yeast cells (usually baker's or brewer's yeast) . It adds a gentle savoury taste that smooths out flavours. It contains a range of nutrients including minerals and vitamins.

• Hydrolysed vegetable protein (HVP)

It's a flavour enhancer derived from plant protein like corn, soy or wheat. It gives a rich “meaty” or “brothy” taste, adding a depth of flavour.

• Hydrogenated oil 

This is a trans fat that can be gotten from palm oils or soy; it enhances the overall solid structure of seasoning and increases the shelf stability. It melts evenly during cooking, carrying its own unique flavours [4].

• Starch 

It acts as a bulking agent and helps to bind the other ingredients together, contributing to the structure and texture. 

• Dehydrated vegetables or meat extract

These are tiny dried pieces of real onion, garlic, carrot, or concentrated meat or chicken stock. 

Are Artificial Seasonings Harmful? What Research Says

What does it mean to be safe in small amounts?

Some bouillon cubes are fortified with micronutrients like iron, zinc, folic acid, vitamin B12, and iodine, which are part of public health initiatives to address malnutrition [5]. However, recent research has shown that excessive consumption, especially over long periods, may have negative health impacts, especially on the body, the heart and blood vessels, the kidneys and the liver [3,4].

• Excessive intake of sodium is strongly linked to high blood pressure, heart disease, and kidney problems.
• MSG may also trigger sensitivity in some individuals, causing symptoms like headaches, palpitations or liver inflammation. 
• Hydrogenated oil contains trans fat and can increase cholesterol in the body.

According to health experts, daily use of these seasonings is detrimental to health, and they should be used sparingly, preferably not daily and in minimal quantities [6]. There is no current FDA-approved daily intake of these seasonings, but a lot of emphasis has been placed on consumption in moderation.

What you need to know about Monosodium Glutamate 

MSG is a tasteless flavour enhancer that can be used to improve the taste of meat, fish, vegetables, and soup. It provides a unique flavour called umami, which is not bitter, sour, sweet, or salty. MSG occurs naturally in some foods like tomatoes and cheese, but can also be artificially processed. It is artificially produced by breaking down plant protein and complex sugar using natural processes involving water and bacteria. 

It contains 78% glutamic acid, 21% sodium and 1% water [5]. It improves the flavour of natural ingredients, and it gives a rich consistency a rich taste  to stews and soups. The glutamic acid  directly stimulates the appetite centre in the brain, making the eating experience pleasurable [6].

The US Food and Drug Administration (FDA)  has approved MSG to be safe when used in limited amounts. It is generally well tolerated, but emerging research reports symptoms that can occur after eating food high in MSG content [6].

These symptoms are usually short-term term lasting from 30 minutes to a few hours

• Headache 
• Nausea
• Skin flushing 
• Tingling and numbness in fingers and toes
• Palpitations 
• Dizziness
• Chest pain 
• Difficulty breathing (references and give hyperlinks)

They are commonly referred to as Chinese restaurant syndrome. About 1% of the general population is susceptible to these reactions. Those who are at risk of these reactions include those with illnesses like 

• Asthma 
• Irritable bowel syndrome 
• History of allergic reactions 
• history of anxiety 

High amounts of MSG have also been linked to long-term complications like[5]

• Obesity
• Hormonal imbalances 
• Hypertension 
• Diabetes 
• Increased susceptibility to food allergens 
• Migraines 
• Seizures 

Research suggests that it may have a dose-dependent effect, but more research is needed. Until this is confirmed with further studies, caution is advised [8].

Potential Health Risks of Artificial Seasonings

High sodium content :

Seasoning cubes are high in salt, and salt is high in sodium. According to a  Nigerian cardiologist,  Africans tend to retain sodium from salt more than other races [3]. Excess sodium raises the blood volume and blood pressure, i.e. hypertension. And this increases the risk of stroke. 

Presence of Trans fat :

Most seasonings contain hydrogenated oils. These oils add trans fat to the diet. Trans fat raises the ‘bad’ fat, ie LDL cholesterol, and reduces the ‘good’ fat, ie the HDL cholesterol. This increases the risk of heart disease [2].

Monosodium Glutamate (MSG) Sensitivity :

Even though research shows that MSG allergy is rare, some people still report these symptoms, especially when bothersome, while others are mildly expressed and often overlooked [5]. The most common effects are nausea, headaches and flushed skin. People susceptible should use these seasonings sparingly and limit portion size.

Overconsumption :

Highly seasoned food can make our natural food taste bland in comparison. This causes a heavy reliance on artificial seasoning and often encourages overeating, i.e. you just want more. This encourages a vicious progression as the more you use it, the more your taste buds adapt to it. This leads to overconsumption and over-reliance, increasing the potential of toxic effects [5].

Heavy metals and contaminants:

According to research, there is a presence of heavy metals in artificial food seasonings [7]. The most common metals found include Iron, lead, zinc, cadmium and manganese. Most reputable and commonly used brands contain low or undetectable levels, making them safe for consumption. However, some unregulated brands may have higher than the safety ranges [7]. It is appropriate to choose reputable brands that are clear about their ingredients.

Overall, none of these concerns means that you must give up artificial seasonings entirely. Notwithstanding, watching portion size and alternating with natural seasoning can significantly lower the risks involved. 

Safer, Natural Alternatives to Artificial Seasonings

You can add rich flavour without using artificial seasoning. Natural products not only reduce sodium and other additives. They also add nutrition like vitamins, antioxidants and healthy oils. They are safer for consumption, especially in people with chronic illnesses and generally make you eat less and feel full more easily.

1. Traditional African seasoning

Return to age-old flavours that were used by our ancestors. They bring real nutrients like protein and vitamins to food. They also provide a savoury taste without added salt or MSG. Examples include:

• Iru (locust beans) 
• Ogiri (Sesame seeds)
• Crayfish 
• Stockfish 
• Dried mushroom
• Dried fish/ shrimp

2. Broth or Stock

 Make your own broth/stock (meat water). Slowly simmer chicken, meat bones or fish heads with water and onions, carrots and natural herbs to create a home broth full of natural flavours. 

3. Fresh herbs and spices

Toasting or sautéing spices in a little oil for a few minutes before adding to a dish boosts flavour and a savoury taste. Examples include 

• Garlic 
• Onions 
• Ginger 
• Chilli
• Curry Powder 
• Bay leaves
• Thyme 
• Rosemary 
• Basil 
• Parsley 
• Turmeric 
• Pepper 
• Nutmeg 

4. Umami-rich foods 

Umami is one of the five basic tastes. It is a very balanced taste that allows us to enjoy our meals. Foods naturally rich in umami are:

• Mushrooms 
• Ripe tomatoes 
• Soy sauce/fish sauce 
• Aged cheese 

Practical Tips

Some practical tips you can incorporate into your daily cooking habits for a more natural and healthier taste.

1. Gradually reduce the use of these seasonings in your food. Over weeks, you will start to retrain your taste buds to less intense seasoning.
2. Incorporate natural spices more often and add flavour in layers, starting with natural herbs and topping up with artificial alternatives.
3.  Use high-quality iodised salt. Compare brands by checking the sodium content per serving. Even low-sodium options can still contain a lot of salt, but every reduction helps. Aim to stay under 2,300 mg of sodium per day in total.
4.  Choose products labelled "No Added MSG." Some seasonings that advertise no MSG may replace it with yeast extracts.
5. Cook as fresh as possible and as often as possible; this helps you control what you eat and what you put inside your food and body.
6. Avoid processed foods as they contain high levels of artificial seasonings and preservatives.
7. Read Food Labels- Food labels are useful in providing information about the nutritional content and ingredient list of a particular product. For artificial seasonings, look out for:  

• Monosodium Glutamate 
• Salt per serving 
• Food additive codes
  • E621 (MSG)
  • E627 / E631 ( Disodium guanylate / Disodium Inositol)
  • E600-E699: Flavour Enhancers 
• Hydrogenated oils
• Yeast extract or Autolysed yeast (contains MSG)

Conclusion

Artificial seasonings are a flavourful tool in the kitchen and are widely used in the African community. While experts generally consider the ingredients safe for consumption, they often contain salt, MSG, and trans fat. These substances, when used excessively, can contribute to health issues over time.It's essential to understand that consuming a small amount of artificial seasoning occasionally is not harmful, but making it a daily habit may lead to increased intake over time, alter your palate, and negatively impact your health. By mixing it with natural flavours and cutting back gradually, you can still enjoy tasty food in a way that's healthy for you. 

References

1. Eseoghene L. Beware! Artificial food seasonings could be harmful, says expert [Internet]. 2016 [cited 2025 Jul 12]. Available from: https://guardian.ng/features/beware-artificial-food-seasonings-could-be-harmful-says-expert/  
2. Archer NS, Cochet-Broch M, Mihnea M. Sodium reduction in bouillon: Targeting a food staple to reduce hypertension in Sub-saharan Africa. Frontiers in Nutrition. 2022 Feb 2;9. https://pmc.ncbi.nlm.nih.gov/articles/PMC8847432/ 
3. Ajadi AO. Artificial seasoning cubes; harmful food additives [Internet]. [cited 2025 Jul 12]. Available from: https://www.modernghana.com/news/1185491/artifical-seasoning-cubes-dangerous-food-additive.html 
4. Fregene C. Sodium Intake Risk Assessment of Some Bouillon Cubes and Adoption of the WHO  Sodium Benchmark in Nigeria. Nutrition and food science International Journal. 2024 Oct 15.http://juniperpublishers.com/nfsij/pdf/NFSIJ.MS.ID.555864.pdf 
5. Kayode OT, Bello JA, Oguntola JA. The interplay between monosodium glutamate (MSG) consumption and metabolic disorders. Heliyon. 2023 Sept;9(9). https://pubmed.ncbi.nlm.nih.gov/37809920/ 
6. Chakraborty SP. Patho-physiological and toxicological aspects of monosodium glutamate. Toxicology Mechanisms and Methods. 2019 May 6;29(6):389–96. https://pubmed.ncbi.nlm.nih.gov/30273089/
7. Ugbabe GE,Samali A. Analyses Of Some Food Seasoning Products In Nigeria . Asian Journal of Science and Technology. 2020 Jun 30;13(06):12113–7.https://journalajst.com/analyses-some-food-seasoning-products-nigeria 
8. Niaz K, Zaplatic E, Spoor J. Extensive use of monosodium glutamate: A threat to public health? EXCLI Journal. 2019 Mar 19;17:273–8.https://pmc.ncbi.nlm.nih.gov/articles/PMC5938543/ 

Disclaimer:
The information provided on this website is for general educational and informational purposes only. It is not intended to replace professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

Published July 23, 2025