Monosodium glutamate (MSG) has historically been connected to a condition coined “Chinese Restaurant Syndrome.” Its symptoms include headache, nausea, numbness, and palpitations, plus a lack of any concrete scientific evidence to suggest that they are caused by MSG consumption.
The origins of the dated term trace back to a letter published by the New England Journal of Medicine (NEJM) that, once out in the big wide world, gripped the imagination of the press and public. It wasn’t long before health authorities in the US were issuing warning about MSG consumption with a special focus on Chinese food manufacturers, and “No MSG” stamps on menus and labels became all the rage.
Whether you’re eating a tomato or foods with added MSG seasoning, the human body processes glutamate in the same exact way.
Tia M. Rains, PhD
All scientific evidence points to MSG being suitable for consumption and the US Food & Drug Administration “considers the addition of MSG to foods to be ‘generally recognized as safe,’” adding, “Although many people identify themselves as sensitive to MSG, in studies with such individuals given MSG or a placebo, scientists have not been able to consistently trigger reactions.”
That hasn’t prevented the harms of Chinese Restaurant Syndrome from perpetuating racial stereotypes and misinformation about MSG, and in December 2023 the NEJM pledged to review and correct the part it has played in perpetuating historical racial injustice. However, that review notably didn’t include the term Chinese Restaurant Syndrome.
Now, a coalition of nutritionists, public health experts, and chefs have joined forces with The Ajinomoto Group to publish an open letter to NEJM, asking that it correct the omission and acknowledge its role in perpetuating a culturally insensitive and racially biased stereotype. It marks the third attempt to urge NEJM to address the term’s problematic legacy and drive meaningful change.
“We would appreciate NEJM acknowledging their role in coining the term “Chinese Restaurant Syndrome” as part of their current initiative to address past injustices,” said Tia M. Rains, PhD, VP of Science, Innovation & Corporate Affairs at Ajinomoto Health & Nutrition North America, Inc. to IFLScience. “Revisiting this term would help put an end to decades of MSG misinformation and the anti-Asian xenophobia it fueled – all toward the ultimate goal of building a more informed and inclusive food culture.”
Contrary to popular belief, MSG has two-thirds less sodium than table salt, says Rains, so it can actually be used as a sodium reduction tool in cooking. By replacing some salt with MSG, the total sodium in a dish can drop by as much as 61 percent.
“Additionally, the glutamate in MSG is chemically indistinguishable from glutamate that is inherently present in food,” explained Rains. “Whether you’re eating a tomato or foods with added MSG seasoning, the human body processes glutamate in the same exact way.”
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