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It is recommended that no food containing disodium ribonucleotides should be consumed by gout and asthma sufferers or people with an allergic reaction to aspirin. It may cause asthmatic and allergic reactions like itchy skin rashes. Sometimes, it may result in hyperactivity, sleeplessness and mood changes.(1)
(1)Â https://noshly.com/additive/e635/flavour-enhancer/635/#.Xa1Hl_UzbIV
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
What makes E635 so important?
Flavour Enhancer (INS 635) is a food additive that is widely used in food industries to enhance the flavour of foods. It consists of white or off-white crystals or powder and is produced by adding the sodium salts of guanylic acid (E626) and inosinic acid (E630).Â
How is E635 prepared?
Flavour Enhancer (INS 635) is produced from gluten or any bacterial fermentation process. It  is produced from meat, but commercially it may be obtained from Torula Yeast.
Where do we use it?
INS 635 can be used as a flavor enhancer to substitute monosodium glutamate (MSG) in MSG free food.Â
It can also be used with MSG to provide a synergistic enhancement of umami taste in sauces, seasonings and condiments.Â
Be careful and watch what you eat!
Asthmatic people should avoid guanylates and inosinates. As guanylates and inosinates are metabolised to purines, they should be avoided by people suffering from gout. However, the concentrations used are generally so low that no effects are to be expected.