A report published on July 31, 2026 says use of monosodium glutamate, or tasting salt, is expanding in restaurants, fast-food outlets, wedding meals and home cooking in Bangladesh. Medical and nutrition experts cited in the report urged people to limit consumption, warning of potential long-term health risks from frequent and excessive intake. The additive is reported to be used in foods including halim, fuchka, grilled items, pizza, noodles, chips and soup.

Doctors and nutritionists said tasting salt may harm the nervous system and could be associated with headaches, heartburn, muscle pain, reduced memory and other health problems. They said children and adolescents may face greater risks because many of the foods containing the additive are appealing to them. A National Food Safety Laboratory survey by the Institute of Public Health reportedly found excessive tasting salt in potato chips and in 55 noodle, popcorn and French-fry products.

BSTI said tasting salt is not among the 154 products it oversees, while monosodium glutamate is not prohibited for import. IEDCR Director Professor Dr Meerjady Sabrina said no research on the issue has yet been conducted in the country, though the institute has long raised public awareness about avoiding it. Experts also recommended natural alternatives such as tomatoes to improve flavour.