Biochemical profiling of salivary monosodium glutamate in relation to dental caries: An observational analytical study

Introduction : Monosodium glutamate (MSG) is extensively used in processed foods to enhance umami flavor, and its lingering presence in the oral cavity may influence salivary composition and microbial activity. Materials and methods : This pilot cross-sectional observational study was conducted at the Dental Institute, between March 2025 and April 2025. Twenty healthy participants aged 18–35 years were recruited using convenience random sampling. Unstimulated whole saliva samples were collected under standardized conditions, and salivary monosodium glutamate levels were quantified using a derivatization-based high-performance liquid chromatography (HPLC) method. Dental caries experience was assessed clinically using the Decayed, Missing, and Filled Teeth (DMFT) index and caries index (CI). Associations were explored using non-parametric correlation analysis and exploratory logistic regression. Results : Participants with higher DMFT scores showed higher salivary MSG concentrations. Salivary MSG levels showed a significant positive association with dental caries (ρ=0.62, p <0.01). Logistic regression analysis indicated that higher MSG levels were associated with increased odds of belonging to the higher caries experience group (OR=1.05, p =0.03). Conclusion : Salivary MSG concentration demonstrated an association with dental caries development. Future larger and longitudinal studies are warranted to ascertain the role of salivary MSG as a non-invasive indicator of caries risk.