The Origins of a Food Myth
In 1968, a letter to the New England Journal of Medicine claimed to describe symptoms after eating at Chinese restaurants. The letter's author, a doctor, suggested MSG, alcohol, or other ingredients might be the cause. The media sensationalized the hypothesis, coining the term “Chinese Restaurant Syndrome.” This created a stigma around Chinese food.
Subsequent studies attempting to validate these claims were flawed. Some involved injecting massive doses of MSG directly into animal subjects, a method that bears no relevance to human dietary consumption. Later, double-blind human studies failed to replicate the reported symptoms, even in individuals who self-identified as sensitive to MSG. Despite debunking, the myth persisted, causing some Chinese restaurants to hang “No MSG” signs.
The Science of MSG and Umami
Monosodium glutamate, or MSG, is the sodium salt of glutamic acid, an amino acid found in our bodies and many common foods. Glutamic acid is responsible for umami, which is a savory flavor.
MSG enhances umami flavor. The crystallized MSG product is produced through a fermentation process, similar to yogurt or wine. The glutamate in added MSG is chemically identical to the glutamate found naturally in ingredients like Parmesan cheese, tomatoes, mushrooms, and meats. The body metabolizes both sources of glutamate in the same way. Food safety organizations, including the U.S. FDA, recognize MSG as safe (GRAS) for human consumption.
The Modern Use of MSG in Chinese and Other Cuisines
Many Chinese restaurants still use MSG, but its use varies. Modern, high-end Chinese restaurants may use traditional methods like stocks and fermented sauces. In casual or fast-food settings, MSG is a quick way to boost flavor, especially in broths and sauces.
This is not limited to Chinese cuisine. MSG is an ingredient in processed and restaurant foods globally. Fast-food chains like KFC and Chick-fil-A use it, as do manufacturers of snack foods like Doritos, noodles, and seasoning blends. It is a staple in many cuisines, including Latin American dishes where it is often sold under different names, like Sazón seasoning. The fear of MSG only in Chinese food, while readily consuming it in processed Western snacks, exposes the cultural bias.
How to Know What's in Your Food
For packaged foods, the U.S. FDA requires that MSG be listed as an ingredient if it is directly added. This is not the case for naturally occurring glutamates from ingredients like yeast extract or hydrolyzed protein, though these items must still be listed. For restaurant food, there is no federal labeling requirement for MSG. Ask the restaurant staff directly if you are concerned. Many establishments are transparent about their ingredients.
Conclusion
The apprehension around MSG in Chinese food came from a racist and unscientific narrative. Scientific consensus confirms that MSG is safe for most people, and the mild reactions reported are often triggered by large doses on an empty stomach. The focus on MSG in Chinese cuisine ignores its use in processed foods and other international dishes. Consumers can make informed choices based on a balanced perspective rather than bias. The real concern for health is the overall nutritional profile of processed foods, regardless of their origin. For further reading on the history and debunking of the MSG myth, a detailed piece is available on Medium (Note: This is an example of an optional link, to be used if appropriate)..
MSG: Myth vs. Reality
| Feature | The MSG Myth | The Scientific Reality |
|---|---|---|
| Origin | Caused by MSG exclusively in Chinese food. | Based on a debunked hoax and flawed studies; perpetuated by cultural bias. |
| Health Effects | Causes headaches, palpitations, and other severe symptoms. | Considered safe (GRAS) by major health organizations for normal consumption; mild symptoms may occur in sensitive individuals only at very high doses and without food. |
| Exclusivity | Used primarily and extensively in Chinese food. | Widely used across many cuisines and in a vast range of processed foods like snacks and seasoning packets. |
| The Substance | A dangerous, artificial chemical. | The sodium salt of glutamic acid, an umami-rich amino acid found naturally in many foods. |
Common Sources of Glutamates
- Added MSG: Found in crystalline form as a seasoning, often in bouillon cubes, spice blends, and some ready meals.
- Yeast Extract: A processed food ingredient that contains high levels of naturally occurring glutamates.
- Hydrolyzed Vegetable Protein (HVP): Used in many processed foods and contains a significant amount of naturally occurring glutamate.
- Naturally Umami-rich Foods: Ingredients like Parmesan cheese, ripe tomatoes, mushrooms, soy sauce, and seaweed are naturally high in glutamates.
- Processed Meats: Deli meats, hot dogs, and sausages frequently contain added MSG to enhance flavor and shelf life.
