In the late 1960s, the term “Chinese Restaurant Syndrome” emerged after a letter to the New England Journal of Medicine described symptoms such as headaches, flushing, and sweating following the consumption of Chinese food.
Monosodium glutamate (MSG), a common ingredient in these dishes, was specifically highlighted as a potential cause. This led to widespread concern and the belief that MSG might be harmful. But is MSG actually safe?
Our blog on Monosodium glutamate (MSG) continues after this advertisement:
Regarding the myth that monosodium glutamate in Chinese food is unhealthy, Anthony Bourdain said: “It’s a lie. You know what causes Chinese restaurant syndrome? Racism. ‘Ooh I have a headache; it must have been the Chinese guy.'”
What is MSG?
Monosodium glutamate, commonly known as MSG, is a flavor enhancer used in many foods to impart a savory taste known as umami. MSG is used in a variety of cuisines to enhance flavor, particularly in processed foods, soups, and restaurant dishes.
MSG is the sodium salt of glutamic acid, an amino acid found naturally in many foods, including tomatoes, cheese, and mushrooms.
Glutamates are naturally present in almost all foods, including meat, fish, vegetables, and mushrooms. Even breast milk contains naturally occurring glutamate.
Generally, protein-rich foods like meat have large amounts of bound glutamate, whereas vegetables, fruits (especially peas, tomatoes, and potatoes), and mushrooms have high levels of free glutamate. Certain cheeses, such as Parmesan, also have high levels of free glutamate.
There is no chemical difference between added and naturally occurring glutamate.
Scientific Research on MSG
Over the past few decades, extensive research has been conducted to investigate the safety of MSG. The findings from these studies offer valuable insights into its effects and safety.
General Safety
The U.S. Food and Drug Administration (FDA) classifies MSG as “generally recognized as safe” (GRAS). This classification indicates that MSG is considered safe based on a long history of common use in food or on the results of scientific research.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated MSG and set an acceptable daily intake (ADI) as “not specified.”
This means that MSG is safe when consumed at levels typically used in food preparation. No additional risk to infants was indicated.
Food Standards Australia & New Zealand (FSANZ) states that MSG is considered safe and is an authorized food additive in the European Union, Australia, and New Zealand, following good manufacturing practice (GMP). This regulation means that a food manufacturer can use a food additive only up to the limit necessary to achieve its specific purpose.
While MSG is generally safe, a small number of people may experience a mild hypersensitivity-type reaction when consuming large amounts in a single meal.
These reactions can vary from person to person but may include symptoms such as headaches, numbness or tingling, flushing, muscle tightness, and general weakness. These symptoms typically pass quickly and do not have any long-lasting effects.
Food manufacturers are required to declare the addition of MSG on product labels, either by its name or by its food additive code number 621. For example, MSG could be listed as “Flavour enhancer (MSG)” or “Flavour enhancer (621).”
This ingredient labeling requirement also applies to other permitted glutamate food additives, which have code numbers 622 to 625.
Studies on Adverse Effects
Numerous double-blind, placebo-controlled studies have been conducted to explore the symptoms associated with “Chinese Restaurant Syndrome.”
These studies have consistently failed to reproduce the symptoms, such as headaches and nausea, when MSG is consumed in normal dietary amounts.
While some individuals may experience sensitivity to large doses of MSG, leading to short-term symptoms like headache or nausea, these cases are rare and usually occur at doses much higher than those found in regular food.
Metabolism and Consumption
MSG is metabolized in the body in the same way as naturally occurring glutamate found in foods. The human body does not distinguish between the glutamate in MSG and the glutamate present in protein-rich foods.
This metabolic similarity further supports the safety of MSG in typical dietary amounts.
Current Consensus on MSG in Food
The current scientific consensus is that MSG is safe for the general population when consumed at typical levels found in foods.
Although some people may be sensitive to large doses, most individuals can consume MSG without experiencing any adverse effects.
It is also important to note that many of the symptoms previously attributed to MSG could be due to other factors, such as the overall composition of the meal, individual health conditions, or psychological responses.
MSG is safe
Monosodium glutamate (MSG) is widely considered safe by health authorities and scientific research.
The notion of “Chinese Restaurant Syndrome” has largely been debunked, and MSG remains a popular and effective flavor enhancer in many cuisines worldwide.
If you suspect sensitivity to MSG, it may be wise to moderate its intake or consult with a healthcare professional.
For the vast majority of people, MSG poses no significant health risk and can be enjoyed as part of a balanced diet.
Related stories
Anthony Bourdain’s favourite recipes
Delicious and Easy Air Fryer Recipes
Australia’s best tasting heirloom tomatoes
A True History of Vegemite, manna from Heaven
Global Food Production Dilemma: Grow & Buy Local
Lunar Agriculture: Plants to be Grown on the Moon
Should You Buy at Farmer’s Markets or Supermarkets?
Are Salt and Pepper Shakers collectible? What to look for
What to look for when collecting Egg Cups
