Do Chinese Restaurants Add MSG to Their Food?

December 2, 2025 •

3 min read

Over 100 years ago, a Japanese chemist discovered the fifth taste, umami, by isolating the compound glutamate from seaweed broth. Today, many Chinese restaurants, like other types of eateries and food manufacturers, use monosodium glutamate (MSG) to enhance the savory flavor of their dishes.

Quick Summary

This article explores the use of MSG in Chinese cuisine, its history, safety, and the cultural bias that led to its reputation. It reveals that many restaurants use it, but so do other cuisines and processed foods. The content examines the scientific consensus on MSG's safety and offers tips for diners.

Key Points

Prevalent use: Many Chinese restaurants, like other eateries and processed food manufacturers, do use MSG to enhance savory flavors.
Umami flavor: MSG is the purest form of umami, the fifth basic taste. It provides a savory flavor and is chemically identical to the glutamate found naturally in foods like cheese and tomatoes.
Debunked myth: The negative perception of MSG stems largely from the debunked "Chinese Restaurant Syndrome," a term coined in the 1960s based on anecdotal evidence that was later fueled by xenophobia.
Identical metabolism: The human body processes MSG in the same way it processes glutamate that occurs naturally in foods.
Health consensus: The FDA and other major health organizations consider MSG to be "generally recognized as safe" for most people when consumed at normal dietary levels.
'No MSG' disclaimer: Restaurants that advertise "no added MSG" may still use ingredients naturally high in glutamate, such as soy sauce or yeast extract, to achieve the same umami taste.

The History and Controversy of MSG

MSG, or monosodium glutamate, has a controversial history often linked to Chinese restaurants. The term "Chinese Restaurant Syndrome" originated from a 1968 letter in the New England Journal of Medicine, where a doctor speculated MSG and other ingredients might have caused his symptoms after eating Chinese food. The media popularized the term, leading to unfounded public fear.

Extensive scientific research, however, including controlled studies, has since found no consistent evidence that MSG causes widespread adverse health reactions. Regulatory bodies like the U.S. FDA classify MSG as "generally recognized as safe" (GRAS) for most people. Experts suggest the negative stigma was influenced by anti-Asian xenophobia and a general distrust of food additives. Reported symptoms are often considered anecdotal or linked to other factors like high sodium or the nocebo effect.

Umami: The Science Behind the Flavor

MSG is closely related to umami, the savory fifth taste. Umami comes from glutamate, an amino acid found naturally in foods like aged cheese and tomatoes. MSG is the purest, most concentrated form of this flavor, an odorless white powder used to boost savory tastes in dishes without adding significant fat or calories.

How and Why MSG is Used in Restaurants

While many Chinese restaurants use MSG, it's also common in other cuisines and numerous packaged foods. Its use in Chinese cuisine increased in the mid-20th century to enhance umami flavors for American consumers. Critics point out that the stigma unfairly targeted Chinese food, while other cuisines rich in natural glutamate (like Italian food with parmesan) are not similarly viewed.

Common Uses of MSG in Chinese Restaurants

Clear Sauces and Soups: Enhances milder broths and sauces.
Stir-Fries: Boosts umami in vegetables and proteins.
Marinades and Seasonings: Adds savory notes to meats.
Buffet Dishes: Helps maintain flavor over time.

Comparison of MSG vs. Naturally Occurring Glutamates


Feature	Added MSG	Naturally Occurring Glutamates
Source	Produced via fermentation of starches.	Found in various foods like mushrooms and tomatoes.
Chemical Composition	Monosodium salt of glutamic acid.	Free glutamic acid from protein breakdown.
Body's Metabolism	Processed identically to natural glutamate.	Digested and metabolized identically to added MSG.
Flavor Profile	Pure, concentrated umami.	Part of a broader flavor profile.
Consumer Perception	Historically negative.	Generally positive.

Modern Practices and The 'No MSG' Trend

Some restaurants now state they don't use added MSG due to consumer concerns. However, they may still use ingredients high in natural glutamate, like soy sauce or yeast extracts, which provide a similar umami flavor. The body processes glutamate from all sources the same way. Diners can ask for dishes without added MSG, but should be aware that natural sources may still be present.

The decision to consume MSG is personal. Scientific evidence supports its safety for most people in typical amounts. The history of MSG is more about cultural bias and misinformation than proven health risks.

Conclusion

Many, though not all, Chinese restaurants use MSG, a practice common across the food industry. The negative stigma unfairly targeting Chinese cuisine is linked to historical xenophobia and unfounded fears. MSG is essentially a concentrated form of natural umami, processed by the body like glutamate from other foods. Diners can inquire about its use, understanding the facts rather than myths.

For more information on MSG and its safety, consult resources from organizations like the FDA.

Frequently Asked Questions

No, MSG is a common flavor enhancer used throughout the food industry, including in packaged snacks, canned soups, processed meats, and seasoning blends. Many cuisines use ingredients naturally rich in glutamate, the key component of MSG.

Chemically, the glutamate in MSG is indistinguishable from naturally occurring glutamate found in foods like tomatoes and parmesan cheese. The body metabolizes both forms identically. The key difference is the source.

No, extensive scientific studies have failed to establish a causal link between MSG and the symptoms once attributed to "Chinese Restaurant Syndrome". The anecdotal reports were likely influenced by other factors, and the term is now widely considered outdated and offensive.

Yes, many Chinese restaurants can and will prepare meals without adding MSG, particularly if requested. However, the dish may still contain glutamate from other naturally occurring ingredients, such as soy sauce or fermented products.

For the vast majority of people, MSG is considered safe by health organizations like the FDA. Some individuals may have a temporary, mild sensitivity to very high doses, but these are rare and typically short-lived.

While often blamed on MSG, headaches after a Chinese meal are more likely caused by other factors. These can include high sodium content, other food sensitivities, or the psychological effect of expecting a negative reaction.

While MSG contains sodium, it has about one-third the amount of sodium as table salt. For this reason, some chefs use MSG to reduce the overall sodium content of a dish while maintaining a salty, savory flavor profile.