Does All Chinese Food Have MSG? The Truth About This Flavor Enhancer

December 16, 2025 •

4 min read

Over 50 years ago, a letter to a medical journal triggered a misconception linking Chinese food with adverse health effects and the flavor enhancer MSG. This pervasive myth, amplified by xenophobic biases, led to the 'Chinese Restaurant Syndrome' and the false assumption that all Chinese food has MSG.

Quick Summary

The idea that all Chinese food contains added MSG is a persistent myth, rooted in misinformation and historical prejudice. While some restaurants use it, many do not, and the primary source of umami flavor often comes from ingredients with naturally occurring glutamate.

Key Points

MSG is not in all Chinese food: The idea that all Chinese food has added MSG is a misconception, though many restaurants have used it.
Natural vs. added glutamate: MSG contains glutamate, an amino acid found naturally in many foods like tomatoes, cheese, soy sauce, and mushrooms.
The 'Chinese Restaurant Syndrome' is a myth: The term originated from a biased, unscientific letter in 1968 and has been scientifically debunked.
MSG is generally safe: Food and Drug Administration (FDA) and other health authorities recognize MSG as safe for consumption, though a small percentage of people may be sensitive.
Flavor comes from quality ingredients: Authentic and high-quality Chinese cuisine achieves its deep umami flavor from fresh ingredients and skillful cooking, not just added MSG.
Many cuisines use MSG or glutamate: The use of MSG or umami-rich ingredients is not unique to Chinese food; it's a global practice found in many processed foods and various ethnic cuisines.

What Is MSG?

Monosodium glutamate, or MSG, is the sodium salt of glutamic acid, a common and naturally occurring amino acid. It is used as a flavor enhancer to intensify the savory, or umami, taste in food. Glutamate is found naturally in a huge variety of foods, from meat and cheese to tomatoes and mushrooms. While the commercial product is made through fermentation, the body metabolizes added MSG and natural glutamate in the exact same way. The widespread association of MSG with Chinese food is largely due to historical misinformation and prejudice.

The Myth of Chinese Restaurant Syndrome

The widespread fear of MSG largely stems from a 1968 letter published in the New England Journal of Medicine. An individual described experiencing symptoms like numbness and heart palpitations after eating at a Chinese restaurant and speculated that MSG could be the cause. This anecdote, combined with anti-Asian sentiment prevalent at the time, fueled the concept of 'Chinese Restaurant Syndrome'. Despite extensive scientific research, this syndrome has been debunked, and no reliable link between MSG consumption and these symptoms has been consistently established.

Where the Fear Came From

Anecdotal evidence: The initial rumor was based on a single letter, not scientific studies.
Media amplification: The media picked up the story and amplified the fears, ignoring the lack of scientific backing.
Racial bias: Anti-Chinese and anti-Asian prejudice of the era played a significant role in vilifying Chinese cuisine and the ingredients used.

Natural vs. Added Glutamate

It's important to understand the difference between intentionally added MSG and glutamate that occurs naturally in many ingredients. Many foods common in Chinese cuisine and around the world are naturally rich in glutamate, which provides a savory flavor even without any added MSG.

Natural sources of glutamate

Soy Sauce: A staple in Asian cooking, soy sauce is a fermented product with high levels of natural glutamate.
Mushrooms: Dried and fresh mushrooms, especially shiitake, are a potent source of umami flavor.
Seaweed: A traditional ingredient in East Asian broths, seaweed was the original source from which MSG was isolated.
Tomatoes: Used in countless cuisines globally, tomatoes have high levels of natural glutamate, contributing to their deep flavor.
Cheese: Aged cheeses like Parmesan are packed with natural glutamate, which is why they are so savory.

The Restaurant Practice: A Mixed Bag

While it is a myth that all Chinese restaurants use MSG, the practice is not uncommon, especially in Americanized Chinese restaurants where it is used for efficiency and cost-effectiveness. However, it is far from an exclusively Chinese practice, with many processed foods and other cuisines using it as well. Many higher-end or more traditional restaurants achieve deep flavor profiles using time-intensive methods and high-quality ingredients, not relying on added MSG. Customers can and should inquire if a restaurant uses MSG and can often request it to be omitted from their dish.


Feature	Restaurants that use added MSG	Restaurants that do not use added MSG
Flavor Profile	Rapidly enhances umami flavor. Can sometimes produce a generic savory taste if overused.	Builds deep umami flavor from high-quality, whole ingredients, such as stocks, fermented sauces, and fresh produce.
Cooking Process	May be added as a shortcut to boost flavor, particularly in milder sauces or broths.	Relies on fresh ingredients, skilled technique, and longer cooking processes to develop complex flavors naturally.
Natural Glutamate	Still present in ingredients like soy sauce, even if extra MSG is not added.	Still present in ingredients like soy sauce, mushrooms, and other umami-rich components.
Marketing	May or may not disclose its use. Some may use pre-made sauces or seasoning packets that contain MSG.	May advertise 'No Added MSG' to appeal to health-conscious customers.

The Verdict: Dispelling the Myth

The notion that all Chinese food contains MSG is a simplified and false stereotype with roots in xenophobia. Glutamate is a natural part of many global cuisines, and whether added artificially or present naturally, it is a safe ingredient for the vast majority of the population. The deep, savory flavors of Chinese food come from a combination of fresh ingredients, time-honored cooking techniques, and fermented products rich in natural glutamate. The best way to know what is in your food is to ask your chef or opt for fresh, unprocessed ingredients when cooking at home.

Conclusion

In conclusion, the belief that all Chinese food contains MSG is a myth fueled by historical bias and misinformation. While MSG is a common food additive used in some Chinese restaurants, it is also widely used in processed foods and other cuisines worldwide. Glutamate, the key component of MSG, is a naturally occurring compound found in many traditional Chinese ingredients like soy sauce and mushrooms. The human body processes natural and added glutamate identically, and regulatory bodies have deemed it safe for consumption. Ultimately, the savory taste of Chinese cuisine is a testament to its rich ingredients and culinary techniques, not solely a reliance on a single additive.

Further Reading from the FDA: Questions and Answers on MSG

Frequently Asked Questions

For the vast majority of people, MSG is safe. The FDA classifies it as "generally recognized as safe" (GRAS), and extensive research has failed to consistently link it to adverse health effects like headaches or flushing.

Chemically, the glutamate in MSG is identical to the glutamate found naturally in foods. The body metabolizes both sources in the same way, but the glutamate in MSG is 'free,' meaning it is not bound to other amino acids.

Yes, you can request that a restaurant not add extra MSG to your food. However, many sauces and ingredients naturally contain glutamate, so it is impossible to guarantee a completely glutamate-free meal.

The association began with a biased letter to a medical journal in the late 1960s. This created the 'Chinese Restaurant Syndrome' myth, which was perpetuated by media and historic anti-Asian sentiments, despite lack of scientific evidence.

Many common foods are naturally rich in glutamate, including tomatoes, Parmesan cheese, soy sauce, mushrooms, and aged meats.

A very small number of individuals, estimated at less than 1% of the population, may be sensitive to large doses of MSG, though evidence is inconclusive and reactions are generally mild and temporary.

No. MSG is found in many processed and packaged foods worldwide, including salad dressings, canned soups, and seasoned snack foods. The focus on Chinese food is disproportionate and ignores its prevalence elsewhere.