What are the side effects of E635?

November 24, 2025 •

2 min read

According to studies, E635 is generally considered safe for consumption in small amounts, but sensitive individuals may experience adverse reactions. This flavor enhancer, also known as disodium 5'-ribonucleotides, is often found in processed foods to amplify the umami taste. It is a mixture of disodium inosinate and disodium guanylate, used synergistically with MSG to boost flavor intensity.

Quick Summary

An overview of the potential health issues and adverse reactions associated with the food additive E635, outlining specific risks for sensitive populations such as those with asthma or gout.

Key Points

Risks for Gout: E635 metabolizes into purines, which can increase uric acid levels and potentially trigger gout flare-ups.
Concerns for Asthmatics: Individuals with asthma should avoid E635 due to its potential to cause or worsen allergic and asthmatic reactions.
Allergic Reactions: Sensitive people may experience skin rashes, itching, swelling, or headaches after consuming E635.
Behavioral Issues: Some reports link E635 consumption to hyperactivity and behavioral problems, particularly in children.
Found in Processed Foods: E635 is a flavor enhancer commonly found in snack foods, instant noodles, and processed meals.
Combined Effects with MSG: E635 is often used synergistically with MSG to significantly boost the umami flavor.

E635, also known as disodium 5′-ribonucleotides, is a flavor enhancer commonly used in processed foods to amplify the savory umami taste. It is a combination of disodium guanylate (E627) and disodium inosinate (E631), often used with MSG. While regulatory bodies generally consider it safe, certain individuals may experience adverse reactions.

Potential Health Risks for Sensitive Individuals

While E635 is typically metabolized without issue, its breakdown into purines can increase uric acid levels, posing a risk, especially for those with gout. Asthmatics and individuals prone to allergies may also react to E635.

Risks for Gout Sufferers

E635 is metabolized into purines, which can elevate uric acid levels, potentially worsening gout symptoms and leading to flare-ups.

Risks for Asthmatics

Individuals with asthma are advised to avoid E635 due to its potential link to asthmatic and allergic reactions, including respiratory distress.

Allergic and Other Reactions

Some individuals have reported skin reactions like itchy rashes and swelling, as well as neurological symptoms such as headaches and hyperactivity after consuming E635.

How E635 Compares to MSG

E635 is often used alongside or instead of MSG. Both are flavor enhancers, but they function differently and can have slightly different effects. For a detailed comparison of their mechanisms, target audiences, associated side effects, and impact on uric acid, see {Link: foodadditives.net https://foodadditives.net/flavor-enhancer/disodium-5-ribonucleotides/}.

Potential Behavioral and Developmental Concerns

Some reports suggest a potential link between E635 and behavioral issues, particularly hyperactivity in children. Due to these concerns, E635 is prohibited in foods for infants in some countries. It is found in many snack foods marketed to children.

Regulation and Consumer Considerations

Regulatory bodies like the FDA and EFSA have deemed E635 safe for general consumption with no specified Acceptable Daily Intake (ADI). However, this assessment is for healthy populations. Individuals with sensitivities or metabolic disorders should consider their personal health when consuming products with E635.

A Deeper Dive into the Metabolism of E635

The metabolism of E635 into purines is the reason for its connection to gout. Increased purine load from E635 can lead to higher uric acid levels, potentially causing gout flare-ups in susceptible individuals.

Lists of Foods Containing E635

E635 is commonly found in a variety of processed foods. Examples include instant noodles, flavored snack chips, canned or packet soups, sauces and seasonings, frozen dinners, processed meats, soy products, cheese analogs, and some low-sodium products.

Conclusion: A Matter of Individual Sensitivity

In conclusion, while E635 is a common flavor enhancer generally considered safe, individuals with specific health conditions, such as gout or asthma, should be aware of potential adverse effects. Behavioral changes, especially in children, have also been anecdotally linked to its consumption. Checking food labels for E635 (E627 and E631) is advisable for those managing these sensitivities. More information on food additives from a regulatory perspective can be found {Link: foodstandards.gov.au https://www.foodstandards.gov.au/consumer/additives/Pages/Food-additives-explained.aspx}.

Frequently Asked Questions

E635 is the E-number for disodium 5′-ribonucleotides, a food additive that functions as a flavor enhancer. It is a mixture of disodium guanylate (E627) and disodium inosinate (E631), used to amplify the savory umami taste in processed foods.

For most healthy people, E635 is considered safe when consumed in typical amounts. However, it can pose risks to individuals with specific health sensitivities, such as those with gout or asthma.

People with gout, asthma, or those who have known sensitivities or allergies to food additives should avoid E635. It is also prohibited in foods intended for infants.

E635 is commonly found in flavored snack chips, instant noodles, packet soups, processed meats, and various sauces and seasonings.

Some reports have linked E635 to behavioral problems and hyperactivity in children. Due to these concerns and prohibitions in infant food, cautious parents may choose to limit their children's intake.

Yes, E635 is metabolized into purines in the body. For individuals with gout, this can increase uric acid levels and potentially lead to an exacerbation of symptoms.

E635 is a mixture of two compounds that synergistically enhance other flavors, including the natural glutamates in food or added MSG. While MSG directly provides umami, E635 amplifies it. E635 also metabolizes into purines, which MSG does not.