The FDA's Official Stance on MSG
The perception that MSG is banned or dangerous is a widespread misunderstanding. The FDA considers MSG to be a 'Generally Recognized as Safe' (GRAS) food ingredient. This classification has been in place for decades and is supported by numerous scientific reviews and assessments conducted by independent groups. The FDA's position is that while a small percentage of individuals may have a mild, temporary reaction to large quantities of MSG consumed without food, for the vast majority of the population, it poses no risk at typical consumption levels.
The Origins of the MSG Myth
The public's distrust of MSG began in 1968 with a single, anecdotal letter published in the New England Journal of Medicine. The author described experiencing symptoms like numbness, weakness, and palpitations after eating at a Chinese restaurant and speculated that MSG could be the cause. Despite the unscientific nature of this correspondence, the media latched onto the term "Chinese Restaurant Syndrome," fueling widespread and racially biased misinformation. Later, poorly designed studies, such as injecting huge doses of MSG into mice, further cemented the flawed narrative in the public imagination, despite having little relevance to human consumption.
The Ubiquity of MSG in the American Diet
Contrary to the outdated public perception, MSG is present in a wide array of foods well beyond Chinese cuisine. The key component of MSG, glutamate, occurs naturally in many ingredients found in home kitchens and restaurant pantries across the country. The food industry also uses various ingredients that contain naturally occurring glutamates, such as hydrolyzed vegetable protein, yeast extract, and soy extracts.
Examples of Foods Containing Natural or Added MSG
- High-Glutamate Natural Foods: Tomatoes, mushrooms, aged cheeses (like Parmesan), seaweed, and cured meats.
- Processed Foods with Added MSG: Canned soups, condiments (e.g., ketchup, salad dressing), deli meats, snack foods (e.g., chips), and seasoning blends.
- Restaurant Foods: Many non-Asian restaurants and fast-food chains use MSG as a flavor enhancer in broths, sauces, and seasonings.
Restaurant Use and Labeling Rules
Because MSG is not banned, its use is left to the discretion of individual restaurant owners. However, the legal requirements for labeling differ significantly between packaged foods and restaurant menus.
Packaged vs. Restaurant Food Labeling
| Feature | Packaged Foods (e.g., canned soup) | Restaurant Food (cooked on-site) |
|---|---|---|
| Labeling Requirements | Mandatory. If MSG is added directly as a pure ingredient, it must be listed by name on the ingredient panel. | Not Mandatory. Restaurants are not legally required to disclose the presence of MSG on their menus. |
| Natural Glutamates | Products with naturally occurring MSG from ingredients like yeast extract do not have to explicitly state "MSG". | This distinction is often irrelevant, as there is no menu-level labeling requirement for restaurants. |
| "No Added MSG" Claims | A product cannot carry this claim if any ingredient that contains naturally occurring MSG is used. | Some restaurants voluntarily advertise "No Added MSG" to appease consumer concerns, a practice that arose from decades of stigma. |
Why Some Restaurants Use "No MSG" Signs
The "No MSG" signs that became prevalent in Chinese restaurants were a direct response to the racist backlash and unfounded public fear generated by the "Chinese Restaurant Syndrome" myth. Forced to defend their cuisine, many owners adopted these signs to reassure customers, even if their dishes didn't contain added MSG to begin with or if the umami flavor came from naturally occurring ingredients. Today, some restaurants still maintain this practice, but many chefs and food critics are actively working to reclaim MSG and re-educate the public on its use and safety.
Conclusion
To definitively answer the question, no, MSG is not banned in US restaurants. It is an FDA-approved food additive deemed safe for general consumption, and its use is legal across the country. The perception of MSG as dangerous is rooted in a flawed and xenophobic narrative from the 1960s, rather than scientific evidence. While restaurants are not required to label its presence, customers with sensitivities can and should inquire directly with staff. The broader reality is that MSG, whether added directly or occurring naturally, is a flavor-enhancing staple in countless cuisines worldwide, and its reputation as a harmful chemical is based on outdated and inaccurate information.
To learn more about the FDA's stance, you can review their official Q&A on Monosodium Glutamate(https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg).
