Why was MSG removed from food?

November 7, 2025 •

3 min read

In 1968, a letter published in the New England Journal of Medicine first introduced the term “Chinese Restaurant Syndrome,” attributing symptoms like headaches and flushing to monosodium glutamate (MSG). This initial, anecdotal claim, amplified by media and consumer anxieties over chemical additives, led to many restaurants removing MSG from food, despite decades of scientific consensus affirming its safety.

Quick Summary

This article explores the real reasons MSG was removed from food and restaurants. It details the xenophobic roots of the 'Chinese Restaurant Syndrome' myth, the flaws in early MSG research, and explains why global health authorities still recognize MSG as safe.

Key Points

Flawed Beginnings: The fear of MSG originated from a single, unverified anecdotal letter published in 1968, not from solid scientific evidence.
Xenophobia's Role: The panic, sensationalized by media, created the misleading term 'Chinese Restaurant Syndrome' (CRS), which was rooted in racial bias against East Asian cuisine and unfairly targeted Chinese restaurants.
Scientific Rejection: Later rigorous, controlled, double-blind studies failed to prove any widespread adverse effects from consuming MSG at normal levels, contradicting early, flawed animal studies that used excessive doses.
Modern Acceptance: Regulatory bodies like the FDA and WHO continue to classify MSG as 'generally recognized as safe' (GRAS), confirming it is safe for the general population.
The Umami Factor: MSG is celebrated by modern chefs and food enthusiasts as a powerful enhancer of umami, the fifth basic taste.
Marketing vs. Science: Many restaurants displayed "No MSG" signs to attract wary customers, inadvertently perpetuating the myth and hiding the fact that other common ingredients contain naturally occurring glutamate.
Sodium Reduction Benefit: MSG contains significantly less sodium than table salt, offering a method for home cooks to reduce sodium content while enhancing savory flavor.

The Flawed Origins of the MSG Myth

The story of why monosodium glutamate (MSG) was removed from food is less about science and more about a cultural panic rooted in a single, unverified letter and xenophobia. In 1968, a doctor, Robert Ho Man Kwok, wrote to the New England Journal of Medicine describing symptoms he experienced after eating at a Chinese restaurant. He speculated on several possible causes, including soy sauce, cooking wine, or MSG. Though intended as a casual observation, the media sensationalized this letter, and the non-medical term "Chinese Restaurant Syndrome" (CRS) was born. This fear-mongering, often with racial undertones, unfairly targeted Chinese cuisine and ultimately pressured manufacturers and restaurants to remove the ingredient.

The Bad Science Behind the Panic

Subsequent research attempting to prove a link between MSG and CRS was flawed and often exaggerated. Some early animal studies injected mice with massive, unachievable doses of MSG, leading to misleading conclusions about its safety. Later, more rigorous, double-blind human studies failed to reproduce consistent reactions, even in subjects who claimed to be sensitive to MSG. For the vast majority of people, MSG is processed by the body in the same way as naturally occurring glutamate, a non-essential amino acid found in many foods like tomatoes and cheese.

The Reassessment and Revival of MSG

Decades of scientific review have consistently debunked the myth of MSG's danger. Major health organizations, including the U.S. Food and Drug Administration (FDA) and the World Health Organization (WHO), have classified MSG as "generally recognized as safe" (GRAS). This re-evaluation has led to a modern-day revival, with many chefs and food enthusiasts championing MSG for its potent umami-enhancing properties. Prominent culinary figures like David Chang and the late Anthony Bourdain have publicly criticized the stigma, calling it baseless and rooted in racism.

Comparison: Added MSG vs. Natural Glutamate


Feature	Added MSG (Monosodium Glutamate)	Natural Glutamate (in foods)
Source	Produced by fermentation of starches, sugar beets, or sugarcane.	Found naturally in protein-rich foods like meat, cheese, tomatoes, and mushrooms.
Chemical Identity	A crystalline sodium salt of glutamic acid.	Free glutamic acid or bound to protein chains.
Effect on Taste	Enhances savory umami flavor, but has no flavor of its own.	Contributes to the inherent umami flavor of the food.
Body Processing	Metabolized identically to naturally occurring glutamate.	Metabolized identically to added MSG.

The "No MSG" Myth and Modern Consequences

The legacy of the "Chinese Restaurant Syndrome" created a lasting and false narrative around MSG's safety. Many restaurants adopted the "No MSG" label not out of scientific fact, but to appease misinformed customer fears and avoid negative business. This perpetuated the idea that MSG was an unnatural, dangerous chemical, even as food companies continued to use ingredients with naturally high glutamate levels, such as yeast extract and hydrolyzed vegetable proteins, without the same scrutiny. The result was a double standard that disproportionately affected Asian restaurants and cuisine. For home cooks looking to reduce sodium, using MSG can be beneficial, as it contains significantly less sodium than table salt while still boosting savory flavor.

The Takeaway for Consumers

For most people, MSG is a harmless and effective flavor enhancer. A very small subset of the population may have a mild sensitivity to large doses of MSG consumed without food, experiencing transient symptoms like flushing or a headache, but this is rare. Modern scientific consensus and regulatory bodies around the world, from the FDA to European Food Safety Authority (EFSA), agree on its safety for general consumption. The broader trend now involves re-educating the public and celebrating umami, the fifth basic taste that MSG provides.

Conclusion: The End of an Unfounded Fear

The removal of MSG from many foods was driven by a wave of misinformation and societal biases, not conclusive scientific evidence of harm. The enduring myth of "Chinese Restaurant Syndrome," born from a single anecdotal letter, unjustly stigmatized a useful and globally enjoyed flavor enhancer for decades. As awareness of the flawed origins of this fear grows, MSG is experiencing a renaissance in the culinary world. By understanding the true history and scientific consensus, consumers can now confidently appreciate the rich, savory taste that MSG provides, free from a baseless historical panic.

Visit MSGfacts.com for more scientific information regarding monosodium glutamate and umami.

Frequently Asked Questions

MSG, or monosodium glutamate, is the sodium salt of glutamic acid, a common amino acid. It is made through a fermentation process, similar to how yogurt or vinegar are produced, using carbohydrates from sources like sugar cane or sugar beets.

While extremely rare, a very small subset of the population (less than 1%) might experience mild, temporary reactions like headaches or flushing after consuming a very large dose of MSG (3 grams or more) on an empty stomach. Most people do not experience these symptoms.

MSG is used as a flavor enhancer to improve the savory, umami taste of foods like canned vegetables, soups, deli meats, and condiments. It is particularly useful for adding flavor depth to processed foods where natural savory flavors might be lacking.

No, the human body processes glutamate from MSG in the same way it processes glutamate that occurs naturally in foods such as tomatoes, mushrooms, and cheese. The body does not differentiate between them.

The myth was fueled by xenophobic biases that portrayed East Asian food as exotic or untrustworthy. Despite MSG being used widely in Western processed foods, the stigma was unfairly directed at Chinese restaurants, causing them significant business harm.

Not necessarily. Often, when MSG is removed, salt content is increased to compensate for the lost flavor. Since MSG has less sodium than table salt by weight, simply removing it does not guarantee a healthier product.

Today, MSG is widely considered safe for consumption by major food and health organizations worldwide, including the U.S. FDA, WHO, and the European Food Safety Authority (EFSA). There is no scientific basis for avoiding MSG based on health concerns for the general population.