Are Restaurants Allowed to Cook with MSG? The Truth About This Flavor Enhancer

January 5, 2026 •

4 min read

Despite decades of misinformation stemming from a debunked 1960s report, the U.S. Food and Drug Administration (FDA) classifies MSG as "generally recognized as safe" (GRAS). This scientifically-backed status means that, in most regions, restaurants are legally allowed to cook with MSG without restriction.

Quick Summary

Restaurants can legally use MSG as a flavor enhancer, as scientific evidence and regulatory bodies confirm its safety. However, restaurant labeling requirements differ from packaged foods, and much of the ingredient's bad reputation is based on a debunked myth.

Key Points

Legally Permissible: MSG is approved for use in restaurants and the food supply by major regulatory bodies like the FDA and FSANZ.
Labeling Discrepancy: Unlike packaged foods, restaurants are generally not required to list MSG on their menus, but staff should be able to answer customer inquiries.
Debunked Health Scare: The widespread fear of MSG stems from a debunked 1968 report, and scientific studies have not confirmed a link to widespread health issues.
Not an Allergen: From a scientific perspective, glutamate is not considered an allergen. Symptoms reported by a small number of people are not consistently reproducible in blinded studies.
Source of Umami: MSG is the isolated form of glutamate, the same savory amino acid found naturally in foods like tomatoes and parmesan cheese. The body metabolizes them identically.
Sodium Reduction Tool: Chefs can use MSG to enhance flavor while using less table salt, helping to reduce the overall sodium content of a dish.

The Legal Status of MSG in Restaurants

In the United States, the legal status of MSG is clear. The Food and Drug Administration (FDA) includes monosodium glutamate on its "generally recognized as safe" (GRAS) list, placing it in the same category as common ingredients like salt, pepper, and vinegar. This classification allows for its widespread use in cooking and food manufacturing, including in restaurants. This position is supported by numerous international food safety authorities, including the Food Standards Australia New Zealand (FSANZ), which confirmed its safety in 2003 after extensive reviews. While a temporary ban was imposed in Pakistan in 2018 based on local food authority recommendations, this was lifted in 2024 following a review of scientific evidence that re-confirmed MSG as a safe food additive. The global consensus among regulatory bodies is that MSG is safe for consumption in typical dietary amounts.

How Restaurant Labeling Differs from Packaged Goods

For packaged food products, the FDA requires that any added MSG be clearly listed on the ingredient panel. This is different from the regulations for restaurants and other food service establishments. For unpackaged food or food prepared on-site, there is generally no requirement to declare the presence of added MSG.

Mandatory Declaration: Processed and packaged items sold in stores must list "monosodium glutamate" or its additive code (E621 in Europe and other regions) if it has been added.
No Mandatory Declaration: Restaurants are not legally obligated to inform customers about the use of added MSG on their menus, a fact confirmed by food authorities in multiple countries.
Inquiring is Key: For sensitive individuals, the best course of action is to directly ask the restaurant staff if they use MSG.

Why Do Some Restaurants Say "No MSG"?

Many Chinese American restaurants began advertising a "No MSG" policy in the late 1960s following the controversy over "Chinese Restaurant Syndrome" (CRS). Fearing a loss of business due to the baseless scare, many restaurants preemptively removed the ingredient and started displaying signs to reassure their customers. This market-driven decision was a response to unfounded fears and xenophobia, not actual food safety concerns. The practice has continued, despite extensive research debunking the CRS myth.

The Benefits and Drawbacks of Using MSG in Cooking

MSG offers several culinary benefits, primarily enhancing the savory umami flavor in dishes like broths and sauces. It can also help reduce the overall sodium content of a meal, as less table salt is needed to achieve the desired taste. The umami taste also stimulates saliva, which can improve the perception of flavor. However, its use carries a lingering negative health perception for some customers. It is also often associated with processed foods, which may be higher in less healthy ingredients, though this isn't always the case. A very small percentage of people may report mild symptoms from very large amounts of MSG on an empty stomach.

Comparison: Natural Glutamate vs. Added MSG


Feature	Natural Glutamate (e.g., in parmesan)	Added MSG (Crystalline powder)
Source	Found naturally in whole foods such as tomatoes, cheese, mushrooms, and meat.	Produced through a fermentation process, similar to making yogurt or wine.
Chemical Composition	The same chemical compound, glutamate, which is an amino acid.	The sodium salt of glutamic acid.
Body Metabolism	Processed by the body in exactly the same way, regardless of its source.	Processed by the body in the same manner, with no distinguishable difference.
Absorption Rate	Absorbed more slowly as it is bound in protein.	Absorbed more quickly as it is in an isolated, free form.
Regulatory Labeling	Does not have to be declared on labels.	Must be labeled on packaged foods, but not required for restaurants.

Conclusion: Dispelling the MSG Myth in Restaurants

At the end of the day, restaurants are legally permitted to use MSG, a flavor enhancer that has been repeatedly shown to be safe for the vast majority of the population when consumed in normal amounts. The "Chinese Restaurant Syndrome" that fueled its negative reputation was based on flawed science and xenophobic undertones. While restaurants are not required to disclose its use, many are happy to accommodate customer requests for MSG-free meals. Customers should feel empowered to ask questions and make informed choices, rather than relying on outdated myths. For more information, the FDA provides a comprehensive set of answers regarding MSG safety. Questions and Answers on Monosodium Glutamate (MSG)

This content is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition or food sensitivity.

Frequently Asked Questions

No, MSG is not illegal for restaurants to use. It is classified as "generally recognized as safe" (GRAS) by the U.S. Food and Drug Administration (FDA) and is approved by many other food safety authorities worldwide.

Restaurants are not typically required by law to list MSG on their menus. However, many will accommodate requests for MSG-free dishes, and staff should be able to inform you if it is used.

No. A "No MSG" claim typically means no added crystalline MSG. However, the meal may still contain naturally occurring glutamate from ingredients like soy sauce, tomatoes, cheese, or yeast extract.

Chemically, the glutamate in MSG is indistinguishable from the glutamate found naturally in foods like parmesan or mushrooms. The body processes both in the same way, but the isolated MSG is absorbed more rapidly than the protein-bound glutamate in whole foods.

The term "Chinese Restaurant Syndrome" was based on a flawed, anecdotal report from 1968. Numerous controlled, blinded studies have failed to consistently reproduce the symptoms or definitively link them to MSG, confirming it's largely a myth.

The most effective way is to ask the staff directly about their use of added MSG. You can also opt for simple, unprocessed dishes and choose establishments that explicitly state they do not use it.

A very small percentage of the population may be sensitive to large, isolated doses of MSG consumed on an empty stomach. Any resulting symptoms are typically mild and transient. For most people, MSG consumption within a typical meal causes no issues.