Why Were People So Afraid of MSG?

December 27, 2025 •

4 min read

In 1968, a letter to the New England Journal of Medicine sparked a decades-long fear of monosodium glutamate (MSG). This controversial moment led to the myth of "Chinese Restaurant Syndrome" and created an unfair stigma around the umami-rich seasoning.

Quick Summary

The fear of MSG originated from a single 1968 letter and subsequent flawed studies, amplified by anti-Asian xenophobia. This article explores the baseless claims, the scientific debunking of MSG myths, and how cultural biases unfairly demonized the flavor enhancer.

Key Points

Origin Story: The fear of MSG was sparked by a non-scientific anecdotal letter published in a 1968 medical journal, leading to the misinformed term "Chinese Restaurant Syndrome".
Xenophobia's Role: Anti-Asian racism and xenophobia in the US fueled the negative perception of MSG, unfairly vilifying a flavor enhancer associated with Chinese cuisine.
Scientific Consensus: Health authorities like the FDA classify MSG as "Generally Recognized as Safe" (GRAS) based on decades of research showing no conclusive link to adverse health effects at typical consumption levels.
Flawed Early Studies: Initial studies linking MSG to health issues were based on unrealistic, high dosages and flawed methodologies, with many symptoms later attributed to the nocebo effect.
Naturally Occurring: MSG is the sodium salt of glutamic acid, an amino acid present in common foods like cheese, tomatoes, and seaweed; the body processes it the same as naturally occurring glutamate.
Debunking the Myth: Modern campaigns and scientific reframing are actively working to dispel the myths and correct the historical narrative surrounding MSG.

The Flawed Origins of the MSG Myth

The story of MSG's bad reputation begins in 1968 with a correspondence letter published in the New England Journal of Medicine by a man named Dr. Robert Ho Man Kwok. In the letter, Kwok described feeling a host of symptoms—including numbness, weakness, and heart palpitations—after eating at Chinese restaurants and speculated on several potential culprits, including cooking wine, high sodium, and MSG. The journal editor, for some inexplicable reason, coined the term "Chinese Restaurant Syndrome" (CRS). This anecdotal report, which was never a peer-reviewed scientific study, was the ember that ignited widespread fear. For decades, the media sensationalized the claims, and the public's perception of MSG soured, particularly as it was so strongly associated with Chinese cuisine.

The Role of Xenophobia and Racism

It is impossible to separate the MSG scare from the anti-Asian sentiment that was prevalent in the United States during the 1960s and beyond. Food historian Ian Mosby and others have noted how the fear of MSG was fueled by xenophobia, portraying "exotic" Asian food as dirty and dangerous. This bias found a perfect target in MSG, a flavor enhancer perfected in Japan but widely associated with Chinese takeout. The stigma was so pervasive that many Chinese restaurants defensively started advertising "No MSG" to appease the public, despite the additive being used safely in countless other packaged and processed foods. The fear was not based on science, but on a pre-existing bias against Chinese culture.

Scientific Evidence Debunks the Myths

Following the initial outcry, numerous scientific studies and independent reviews have investigated the safety of MSG and the validity of "Chinese Restaurant Syndrome." The overwhelming scientific consensus is that MSG is safe for consumption in typical amounts.

The Flaws in Early Research

Early studies that appeared to confirm MSG's negative effects were methodologically flawed. Criticisms of this early research include:

Unrealistic Dosages: Researchers often administered extremely high doses of MSG—sometimes the equivalent of an adult human consuming a pound of MSG at once—and frequently administered it on an empty stomach or even via injection, which is not how it is consumed in food.
Lack of Control Groups: Some studies lacked proper controls, making it impossible to distinguish between the effects of MSG and the placebo or nocebo effect, where a person's negative expectations of a substance cause them to experience negative symptoms.
Confirmation Bias: The negative press surrounding MSG created a powerful suggestion effect. Many people who believed they were sensitive to MSG reported symptoms when they knew they had consumed it, but showed no reaction in double-blind, placebo-controlled studies when they were unaware of its presence.

What Modern Science Says

Today, MSG is listed by the U.S. Food and Drug Administration (FDA) as "Generally Recognized as Safe" (GRAS), placing it in the same category as salt and pepper. Health authorities worldwide, including the Joint FAO/WHO Expert Committee on Food Additives (JECFA), agree with this assessment. Studies have found no conclusive link between MSG and severe health issues like headaches, asthma, or brain damage in humans at typical dietary levels. The International Headache Society even removed MSG from its list of causative factors for headaches in 2018 due to a lack of evidence.

Comparison: MSG vs. Naturally Occurring Glutamate

The fear of MSG often overlooks a crucial fact: MSG is simply the sodium salt of glutamic acid, an amino acid that occurs naturally in many foods we eat every day. The body processes free glutamate from MSG in the exact same way it processes free glutamate from tomatoes or cheese.


Feature	Glutamate from MSG	Naturally Occurring Glutamate
Source	Produced via fermentation of natural products like sugarcane, beets, or corn.	Found in many foods such as aged cheeses (Parmesan), tomatoes, mushrooms, meat, and seaweed.
Chemical Identity	The same chemical compound (free glutamate) as naturally occurring glutamate, just with an added sodium ion for stability.	Also free glutamate, released from protein structures as foods ferment or age.
Body Processing	Metabolized identically by the human body.	Metabolized identically by the human body.
Taste	Provides a concentrated umami flavor.	Contributes to the umami flavor profile of many whole foods.
Sodium Content	Contains about one-third the sodium of table salt and is used in much smaller amounts.	Does not contribute significant sodium on its own, but often co-exists with salt in savory foods.

Reframing the Narrative

In recent years, chefs, scientists, and food critics have actively worked to dispel the myths surrounding MSG. Campaigns like #RedefineCRS have highlighted the racist undertones of the original controversy and educated the public on the science behind MSG and umami. This reframing aims to separate the legitimate scientific understanding of a flavor enhancer from the cultural prejudice that tarnished its reputation.

The story of MSG serves as a powerful cautionary tale about how anecdotes and sensationalism, especially when combined with cultural bias, can override scientific evidence and cause unnecessary fear. With growing awareness, the once-feared ingredient is now celebrated for its ability to enhance flavor and reduce sodium in cooking, a testament to the power of education over misinformation.

For more authoritative information, a comprehensive review of the MSG safety literature can be found on the International Glutamate Information Service website..

Conclusion

The widespread fear of monosodium glutamate (MSG) was not born from credible scientific evidence but from a combination of misplaced anxiety about food additives and deep-seated anti-Asian racism. A single, anecdotal letter to a medical journal, sensationalized by the media, created the myth of "Chinese Restaurant Syndrome." Decades of scientific research have since demonstrated that MSG is safe for consumption in normal amounts and is chemically identical to the naturally occurring glutamate found in many other foods. The MSG story highlights the dangerous intersection of misinformation and cultural prejudice, and the ongoing effort to correct the narrative is a crucial step towards both culinary and social understanding.

Frequently Asked Questions

MSG, or monosodium glutamate, is the sodium salt of glutamic acid, an amino acid used as a flavor enhancer. It is made through a fermentation process using plant-based ingredients like sugar beets, sugarcane, or corn, similar to how yogurt and wine are made.

The term originated from a single letter published in the New England Journal of Medicine in 1968, where a doctor anecdotally reported symptoms after eating at a Chinese restaurant. It was never a formal diagnosis based on scientific evidence.

Based on decades of scientific research, the U.S. Food and Drug Administration (FDA) and other global health bodies have concluded that MSG is safe for consumption when eaten in typical amounts.

While some people report sensitivity, well-controlled studies have not consistently shown a link between MSG and the reported symptoms. In many cases, the effects can be psychological (nocebo effect) or caused by other ingredients in processed foods.

For packaged foods, FDA regulations require added monosodium glutamate to be clearly listed in the ingredients. However, glutamate from naturally occurring sources like yeast extract or hydrolyzed protein may be listed under different names.

The fear of MSG is seen as racist because it unfairly targeted Chinese and other Asian cuisines, fueled by xenophobic sentiments from the 1960s onward. This bias led to the false perception that Asian food was somehow dirty or unsafe.

No, scientific reviews have found no conclusive evidence linking MSG to headaches. The International Headache Society removed MSG from its list of headache triggers in 2018 due to the lack of supporting evidence.