Does American Chinese Food Have MSG in It?

January 1, 2026 •

4 min read

Monosodium glutamate, or MSG, is an infamous flavor enhancer often associated with American Chinese cuisine, yet it is widely used in countless processed and restaurant foods globally. The controversy and fear surrounding MSG are largely based on a debunked claim from the 1960s, a myth that has persisted for decades.

Quick Summary

An examination of the use of MSG in American Chinese cuisine, covering its history, the debunked myth of 'Chinese Restaurant Syndrome,' its safety as a food additive, and practical advice for navigating restaurant menus. Many restaurants use MSG, but it is considered safe for most people.

Key Points

MSG Use is Common: Many American Chinese restaurants, like other types of restaurants, have used MSG to enhance savory flavors in their food.
'Chinese Restaurant Syndrome' is a Myth: The fear of MSG originated from a debunked 1968 letter and is rooted in prejudice, with scientific studies confirming its safety for most people.
MSG is FDA Approved: The U.S. Food and Drug Administration classifies MSG as 'Generally Recognized As Safe' (GRAS), a status shared by many common food ingredients.
Requesting 'No MSG' is Possible: You can ask restaurants to prepare your dish without added MSG, and many will accommodate the request.
Umami is Natural: Glutamates, which provide the umami taste, occur naturally in many everyday foods like tomatoes and cheese, and our bodies process them the same way as added MSG.
Control Ingredients at Home: Cooking American Chinese dishes at home gives you complete control over ingredients and allows for using natural umami sources.

Understanding MSG and its Role in Flavor

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an amino acid found naturally in many foods like tomatoes, mushrooms, and cheese. It was first isolated in 1908 by a Japanese chemist who identified it as the source of the 'umami' or savory flavor found in kelp broth. The crystalline powder is used to amplify and enhance the umami flavor in food. While most associated with Chinese takeout, MSG is a ubiquitous ingredient in many processed foods, from snack chips and canned soups to salad dressings and fast-food items. Its purpose is simple: to make food taste more savory and satisfying.

The Myth of 'Chinese Restaurant Syndrome'

The negative reputation of MSG began with a single letter published in a medical journal in 1968, where a person claimed to experience symptoms like headaches and numbness after eating Chinese food. This claim, which later turned out to be a hoax, led to the coining of the term 'Chinese Restaurant Syndrome' (CRS). Despite the U.S. Food and Drug Administration (FDA) classifying MSG as 'Generally Recognized As Safe' (GRAS), the stigma, fueled by anti-Asian sentiment at the time, lingered. Numerous studies have failed to find conclusive evidence linking MSG to the reported symptoms when consumed in normal food amounts, and many individuals who believe they are sensitive show no reaction in double-blind tests.

The Truth About MSG in American Chinese Cuisine

So, does American Chinese food have MSG? The answer is not a simple yes or no. Many American Chinese restaurants have used and continue to use MSG as a flavor enhancer, just as many other types of restaurants and food manufacturers do. However, usage varies significantly by restaurant. Some may add it to certain dishes, particularly those with lighter, less naturally flavorful sauces, while others may use pre-made sauces or seasonings that contain it. Smaller, family-owned establishments may also be more willing to accommodate requests for no added MSG, especially if they make their sauces from scratch. The idea that it is exclusively and heavily used in Chinese restaurants is a generalization that unfairly targets the cuisine.

How to Navigate Ordering and Avoiding MSG

For those who wish to avoid added MSG, either due to a perceived sensitivity or other dietary reasons, there are several steps you can take. Your best bet is to ask directly when ordering. Many restaurants are accustomed to this request. You can also opt for menu items that are less likely to contain added flavor enhancers. While some foods naturally contain glutamates, avoiding added MSG is possible by making specific choices.

Tips for Ordering MSG-Free

Ask Directly: State your preference clearly when ordering by saying, 'no added MSG, please'.
Choose Simply Prepared Dishes: Opt for steamed vegetables, tofu, or fish, as they are often prepared with fewer additives.
Beware of Premade Sauces: Chef's special or house sauces are more likely to contain pre-made bases with MSG. Opt for simpler, freshly made sauces instead.
Check Menus: Some restaurants, particularly newer ones, will advertise their MSG-free options directly on the menu.
Cook at Home: The most reliable way to control your ingredients is to prepare American Chinese dishes yourself, allowing you to use natural flavor boosters like mushrooms, tomatoes, and quality broths instead of added MSG.

Comparison: Naturally Occurring Glutamate vs. Added MSG

While both naturally occurring glutamate and added monosodium glutamate are chemically identical and processed the same way by the human body, they differ in context and concentration. The concentration of glutamate in food can significantly impact its overall flavor and health implications. Below is a comparison of how they are typically found in meals.


Feature	Naturally Occurring Glutamate	Added MSG
Source	Found in whole, natural foods like tomatoes, cheese, mushrooms, and soy sauce.	A purified additive created through fermentation of starches or molasses.
Concentration	Generally in lower, more balanced concentrations within the food matrix.	Can be added in higher, more concentrated doses to boost flavor perception.
Usage	Integral to the flavor profile of many world cuisines (e.g., Italian, French).	Used as a seasoning powder to enhance existing flavors, often in processed and restaurant foods.
Perception	Not associated with negative symptoms due to lower concentrations and whole-food context.	Misconceptions led to a stigma, often blamed for symptoms in higher doses.

Conclusion

In short, yes, American Chinese food has historically used and may still contain added MSG, but this is neither universal nor is it unique to Chinese restaurants. The widespread use of MSG across the food industry, combined with extensive scientific research, confirms that it is a safe food additive for the vast majority of the population. The fears surrounding MSG, rooted in the 'Chinese Restaurant Syndrome' myth, have been largely debunked. For those with sensitivities or who prefer to avoid it, clear communication with restaurant staff and choosing simpler, homemade dishes are effective strategies. Ultimately, enjoying the savory, umami-rich flavors of American Chinese cuisine, with or without added MSG, is a matter of personal choice and informed awareness.

Natural Umami Alternatives for Home Cooking

If you are cooking American Chinese food at home and want to achieve that deep savory flavor without adding MSG, you can leverage ingredients naturally rich in glutamate:

Soy Sauce: A fundamental ingredient in many Chinese dishes, it provides a salty, umami kick.
Oyster Sauce: Adds a rich, savory depth to stir-fries and marinades.
Mushrooms: Dried shiitake mushrooms are packed with umami and can be used to create flavorful broths.
Tomatoes: Slow-cooked or paste versions add a concentrated burst of glutamate to sauces.
Seaweed: Like the original source for MSG, seaweed is an excellent, natural umami source.

These natural options allow for creative flavor building while giving you full control over your food's ingredients. For more on the science of umami, you can read this article from the Harvard T.H. Chan School of Public Health on understanding flavor.

Frequently Asked Questions

No, MSG is not harmful for the vast majority of people. Major regulatory bodies, including the FDA, have classified it as 'Generally Recognized As Safe' (GRAS) and extensive research has not found conclusive evidence of harm from normal consumption.

The term 'Chinese Restaurant Syndrome' was created based on a false report in the 1960s linking symptoms like headaches and flushing to Chinese food. This idea has been debunked, and the label is now considered outdated and racially insensitive.

At a restaurant, you can't tell just by looking. The most reliable method is to ask the staff directly if MSG is added to the dish you want to order. On packaged foods, MSG must be listed on the ingredients label.

Not necessarily. MSG is found in a wide variety of processed and restaurant foods across many cuisines, not just American Chinese food. To avoid it, you need to check ingredients or ask about preparation methods for any food you eat out.

Yes, many natural foods contain high levels of glutamates and are excellent for adding umami. These include mushrooms, soy sauce, tomatoes, cheese, and nutritional yeast.

No, MSG is a global flavor enhancer used in countless processed foods and restaurant dishes worldwide, including those in American and European cuisine. Linking it exclusively to Chinese food is a misconception.

Politely inform the restaurant staff that you prefer no added MSG. Choosing steamed dishes, avoiding complex or pre-made sauces, and dining at smaller, family-owned establishments where dishes are made from scratch are also good strategies.