Understanding the Nutrition Diet Myth: Why Was MSG Taken Off the Market?

October 6, 2025 •

4 min read

Despite persistent rumors, a fact most people don't know is that monosodium glutamate (MSG) was never actually taken off the market in the U.S. or most other countries. The myth, which gained momentum decades ago, continues to fuel misconceptions about why was MSG taken off the market and its place in a healthy nutrition diet.

Quick Summary

This article explores the historical origins of the MSG controversy, debunking the myth that it was banned. It details how misinformation and xenophobia led to unwarranted fears, while clarifying the scientific consensus on MSG's safety as a food additive, based on evaluations by major health authorities like the FDA.

Key Points

MSG was never banned: Despite persistent rumors, major health regulatory bodies like the FDA have consistently classified MSG as safe for consumption.
The myth originated from a single letter: The MSG controversy began with a 1968 letter to a medical journal, which described symptoms allegedly linked to Chinese food, sparking the debunked 'Chinese Restaurant Syndrome'.
Early studies were flawed: The initial scientific research that fueled the fear of MSG was later discredited for using unrealistically high doses and poor methodology.
Misinformation was driven by xenophobia: The negative association of MSG with Chinese food was heavily influenced by anti-Asian bias and cultural prejudices.
Glutamate is naturally occurring: The glutamate in MSG is chemically identical to the glutamate found naturally in many healthy foods like tomatoes, mushrooms, and cheese.
MSG can help reduce sodium: Because MSG has less sodium than table salt, it can be used to reduce the overall sodium content of a meal without sacrificing flavor.

The Surprising Truth: MSG Was Never Banned

Monosodium glutamate (MSG) is one of the most misunderstood ingredients in modern food history. Despite a pervasive myth, no major international food authority has ever mandated that MSG be taken off the market. The notion that MSG is dangerous and was banned is based on a decades-old campaign of misinformation, rather than sound scientific evidence. This culinary urban legend began in the late 1960s and, fueled by a single anecdote and flawed research, created a lasting stigma that continues to be debunked by current nutritional science.

The Genesis of a Myth: The 1968 Letter

In 1968, a letter was published in the New England Journal of Medicine by a doctor describing symptoms like numbness, weakness, and heart palpitations after eating at Chinese restaurants. The author, who used a pseudonym, speculated that a number of ingredients could be responsible, including salt, cooking wine, or MSG. The media and public seized on the MSG connection, creating the term “Chinese Restaurant Syndrome” (CRS). This sparked decades of negative publicity, leading many restaurants to prominently display “No MSG” signs to placate concerned customers. The term itself is now recognized as offensive and misleading, rooted in xenophobic bias against East Asian cuisine.

Flawed Studies vs. Modern Science

In the wake of the initial media frenzy, some early studies were conducted to investigate MSG's effects. These experiments were later criticized for their methodological flaws, which included administering unrealistically large doses of MSG directly to test subjects on an empty stomach. Modern, well-controlled, double-blind studies have failed to reproduce these adverse effects consistently. Regulatory bodies worldwide, including the U.S. Food and Drug Administration (FDA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have classified MSG as “Generally Recognized as Safe” (GRAS) when consumed at typical levels.

A Comparison of MSG Myths vs. Facts

To understand the true nature of MSG, it's helpful to compare the popular myths with scientific facts.


Feature	Myth	Fact
Market Status	Was banned for safety reasons.	Has never been banned by major health authorities like the FDA; it is approved as a safe food additive.
Cause of CRS	Solely responsible for headaches, flushing, and other symptoms.	Symptoms are rare, mild, and often inconsistent, and can be triggered by a wide range of factors, including the nocebo effect.
Chemical Nature	A harmful, artificial chemical.	The sodium salt of glutamic acid, an abundant, naturally occurring amino acid found in many common foods.
Impact on Health	Highly toxic and causes long-term health issues.	Consumed and metabolized by the body in the same way as naturally occurring glutamate, with no credible evidence of long-term harm at normal dietary levels.
Ubiquity	Only used in Chinese food.	Used widely in processed foods, canned soups, snack foods, salad dressings, and seasoning blends in Western diets.

The Role of Naturally Occurring Glutamate in Your Diet

Part of the confusion surrounding MSG is that the glutamate in the additive is chemically identical to the glutamate found naturally in many whole foods. This amino acid is responsible for the savory, umami flavor that we find so delicious. Some foods with high levels of naturally occurring glutamate include:

Cheeses: Parmesan and Roquefort
Vegetables: Tomatoes, mushrooms, and peas
Sauces and condiments: Soy sauce, miso, and ketchup
Meats and seafood: Cured meats, fish sauce, and certain seafood

The human body metabolizes glutamate from all sources in the same manner. The average person consumes significantly more glutamate from these natural food sources daily than from added MSG.

The Takeaway for Your Diet

For most people, MSG is a harmless and effective tool for enhancing flavor. Its bad reputation was born from a period of misinformation and has persisted despite overwhelming scientific evidence to the contrary. While a very small percentage of the population may report mild, short-lived sensitivities to very high doses of MSG consumed on an empty stomach, it is not a widespread or medically confirmed issue. The real nutritional concern for many people is not MSG itself, but rather the ultra-processed foods in which it is often found, which can be high in sodium, unhealthy fats, and refined ingredients. In fact, using MSG can actually help reduce overall sodium intake, as it contains only one-third the amount of sodium as table salt. By focusing on a balanced, whole-food-based nutrition diet, consumers can make informed choices based on facts, not fear. For more information, the FDA provides a comprehensive list of FAQs about MSG safety.
Source: FDA Questions and Answers on Monosodium glutamate (MSG)

Conclusion

The enduring myth surrounding MSG serves as a powerful reminder of how misinformation, media hype, and cultural biases can influence public perception of food and nutrition. By understanding the origins of the MSG controversy and consulting reliable scientific and regulatory sources, individuals can confidently incorporate this flavor enhancer into their cooking. Ultimately, the question of 'why was MSG taken off the market?' is a non-starter because, for the vast majority of people, it was never a health threat, and it never left.

Frequently Asked Questions

No, for the vast majority of people, MSG is not bad for you. Major health organizations, including the FDA, have deemed it 'generally recognized as safe' (GRAS) for consumption at typical dietary levels.

No, the FDA has never banned MSG. The agency continues to classify it as a safe food additive.

The fear of MSG began after a 1968 letter to a medical journal described vague symptoms after eating Chinese food, leading to the creation of the term 'Chinese Restaurant Syndrome'. This initial misinformation, coupled with flawed early studies and racial bias, created a lasting misconception.

Chemically, there is no difference between the glutamate in MSG and the glutamate that occurs naturally in foods like tomatoes or Parmesan cheese. The body metabolizes both in the exact same way.

No, MSG is not considered an allergen and cannot cause an allergic reaction, which is triggered by a protein. Some people may experience mild, short-lived symptoms from very high doses, but this is rare and not a true allergic response.

The International Headache Society removed MSG from its list of causative factors for headaches due to a lack of scientific evidence. Controlled studies have not been able to consistently confirm this link in individuals who claim sensitivity.

The primary concern is not MSG itself, but the highly processed, high-sodium foods it is often used in. When used moderately, MSG has no established health risks and can even help reduce the need for excess salt.

The FDA requires that any added monosodium glutamate be listed on a food's ingredient panel. However, naturally occurring glutamate in ingredients like yeast extract may not be explicitly labeled as MSG.