Do Chinese Restaurants Still Put MSG in Their Food?

January 4, 2026 •

4 min read

According to the FDA, monosodium glutamate (MSG) is a food ingredient generally recognized as safe, yet its presence remains a concern for many diners, particularly regarding Chinese cuisine. This persistent worry about whether Chinese restaurants still put MSG in their food stems from decades-old misinformation and racialized stereotypes.

Quick Summary

Decades of scientific research have debunked the health myths surrounding MSG, though the additive is still widely used in many types of global cuisine. While some Chinese restaurants use MSG, others have stopped, and many ingredients contain naturally occurring glutamates. The 'Chinese Restaurant Syndrome' was based on flawed evidence and has been deemed a xenophobic myth. Most health organizations consider MSG safe for the general population.

Key Points

Origin of MSG Stigma: The 'Chinese Restaurant Syndrome' was a racist myth debunked by science decades ago, starting with an unproven 1968 letter.
Safety Status: Regulatory bodies worldwide, including the FDA, classify MSG as 'generally recognized as safe' (GRAS) for consumption.
Umami Flavor: MSG is simply a concentrated form of glutamate, the compound responsible for umami, the savory fifth taste.
Natural vs. Added Glutamate: The body processes glutamate from powdered MSG identically to glutamate found naturally in foods like tomatoes and mushrooms.
Restaurant Practices: Some Chinese restaurants still add MSG for flavor, while others have stopped due to customer perception. Many traditional Chinese ingredients are naturally high in umami.
Sensitivity Concerns: A very small percentage of the population may experience mild, short-term symptoms from high doses, but most people have no adverse reaction.
Beyond Chinese Cuisine: MSG is used widely across the food industry in many processed foods, from snack chips to seasoning blends.

The Origins of the MSG Controversy and "Chinese Restaurant Syndrome"

To understand why people still ask, "do Chinese restaurants still put MSG in their food?" one must examine the history of the controversy. The scare originated in 1968 with a letter published in the New England Journal of Medicine from a physician who described symptoms he experienced after eating at Chinese restaurants, coining the term "Chinese Restaurant Syndrome". Subsequent reporting sensationalized this anecdotal evidence, blaming MSG without conclusive scientific proof. What many fail to realize is that the so-called syndrome was never definitively linked to MSG through controlled studies and has since been debunked as a xenophobic myth fueled by racism and flawed science. The FDA and numerous other global health bodies have classified MSG as safe for consumption.

The Role of Umami and Natural Glutamates

MSG's primary function is to enhance the savory, or umami, flavor in food. The key component of MSG, glutamate, is an amino acid found naturally in a vast array of foods. Our bodies metabolize the glutamate from MSG and from natural sources in the same way. Many ingredients central to Chinese cooking, such as soy sauce and oyster sauce, are naturally rich in glutamates, providing umami without any added MSG powder. The deliciousness that many people associate with MSG is simply the flavor of umami, which is prized in many cultures.

Here are some examples of foods with naturally high glutamate levels:

Tomatoes
Mushrooms
Aged cheeses, like Parmesan
Seaweed (Kombu)
Soy sauce
Fish sauce
Walnuts

Why Some Chinese Restaurants Use MSG (and Others Don't)

Many chefs, both in Chinese and other cuisines, utilize MSG as a seasoning to create more profound and balanced flavors. For busy restaurants, it is a cost-effective and efficient way to boost taste profiles without extensive cooking times. However, in response to the lingering stigma and customer requests, many Chinese restaurants began advertising that they do not use added MSG.

This led to a curious duality. Some restaurants genuinely stopped adding MSG, while others simply removed the label but continued to use ingredients rich in naturally occurring glutamates. A customer requesting "no MSG" might receive a meal with lower levels of added MSG but still consume plenty of natural glutamates from ingredients like soy sauce or tomato paste. This highlights the absurdity of the panic, as the body does not differentiate between added and naturally occurring glutamate.

Comparison Table: MSG-Added vs. Naturally Umami-Rich Dishes


Feature	MSG-Added Dish	Naturally Umami-Rich Dish
Flavor Profile	Instantly and intensely savory due to direct addition.	Deep, complex, and layered savory flavor built over time.
Ingredients	Includes powdered MSG (monosodium glutamate).	Relies on ingredients like mushrooms, fermented sauces, and broths.
Preparation	Allows for faster preparation and simplified seasoning.	Often requires longer cooking times, such as simmering broth.
Cost	Cost-effective way to achieve robust flavor.	Can be more expensive due to higher-quality, aged, or fresh ingredients.
Perceived Healthiness	Often perceived as "unhealthy" due to stigma.	Generally viewed as a "healthy" or more authentic cooking method.

The Modern View: Science vs. Stigma

Years of scientific inquiry have provided robust evidence that MSG is safe for most people, despite its controversial reputation. The FDA's 'generally recognized as safe' (GRAS) status is upheld by the Joint FAO/WHO Expert Committee on Food Additives and the European Food Safety Association. For those who report sensitivity, symptoms are typically mild and temporary, and often occur only with very high doses consumed without food—an unlikely scenario for a normal meal. Often, the reported adverse reactions are the result of other factors, such as high sodium content or the richness of the processed ingredients commonly found in fast food.

Moreover, the myth has a darker side. The discriminatory legacy of "Chinese Restaurant Syndrome" continues to perpetuate harmful stereotypes about Chinese food being somehow less clean or authentic than other cuisines. This has led many restaurant owners to feel unfairly targeted, while Italian or French restaurants, which extensively use glutamate-rich ingredients like Parmesan cheese and tomatoes, face no such scrutiny.

Conclusion: Navigating the MSG Landscape

Ultimately, the question of whether Chinese restaurants still use MSG is more complex than a simple 'yes' or 'no.' Many do, though often in moderation, while some have stopped completely to appease customer concerns. The key takeaway is that MSG is a safe food additive that provides umami flavor, and its negative reputation is largely based on outdated and scientifically unfounded fears. The umami flavor itself is a cornerstone of delicious cooking worldwide, present in a wide variety of ingredients both natural and processed. When dining out, particularly at a buffet, it's a valid choice to ask a restaurant about their seasoning practices if you are concerned, as some still opt for it to maintain flavor over time. However, it is essential to separate the facts from the decades-old fiction and understand that the umami flavor is a normal and delicious part of global cuisine. To learn more about the science of umami and taste perception, visit the Ajinomoto Group website.

Frequently Asked Questions

No, for the vast majority of people, MSG is not bad for your health. Regulatory bodies like the FDA and WHO consider MSG to be safe when consumed in normal amounts. The scare was based on flawed anecdotal reports, and decades of controlled studies have found no definitive evidence linking MSG to serious adverse health effects.

Chinese Restaurant Syndrome was a term used to describe a set of symptoms, including headaches and flushing, supposedly experienced after eating Chinese food. It was based on a single 1968 letter and has since been discredited by the medical community as a xenophobic myth with no scientific basis.

Yes, you can request that a restaurant not add MSG to your dish. Many restaurants, in response to customer preferences, will accommodate this request. However, some traditional ingredients, like soy sauce, still contain naturally occurring glutamates.

Glutamates, the main component of MSG, are found naturally in many foods. This includes tomatoes, mushrooms, aged cheeses (like Parmesan), seaweed (kombu), soy sauce, fish sauce, and cured meats.

No, a "No MSG" sign typically means no added monosodium glutamate. The food can still be rich in natural glutamates from other ingredients like soy sauce, mushrooms, or fermented products. The body processes these forms of glutamate in the same way.

MSG's negative reputation stems from misinformation that began in 1968 with an anecdotal report published in a medical journal. This report, sensationalized by the media and fueled by xenophobia, unjustly targeted Chinese cuisine despite MSG being used widely in many processed and restaurant foods.

A very small percentage of the population, less than 1%, may have a sensitivity to MSG, experiencing mild, temporary symptoms like headaches or flushing. It's also important to consider if other factors in highly processed or rich foods are the real cause of the symptoms.