Monosodium glutamate, or MSG, is an additive used to give processed foods and restaurant fare a rich, savory taste. "Chinese restaurant syndrome" refers to a variety of symptoms purportedly related to MSG that first arose in the late 1960s through anecdotal cases. The effects of monosodium glutamate foods are said to be unpleasant --- even devastating to your health. However, research cannot conclusively link MSG to adverse reactions in people.
More about MSG
Monosodium glutamate is a sodium salt and one form of glutamate, which occurs naturally in food. It's markedly similar to sugar or salt in appearance and has no taste until it's added to food. Other forms of glutamate that you might see on your food's label are hydrolyzed proteins, autolyzed yeasts and protein concentrates, reports Julia Moskin in an article in The New York Times (March 5, 2008). Glutamate, an amino acid, is also naturally present in many high-protein foods such as meat and dairy, as well as vegetables. The European Food Information Council, or EUFIC, states that MSG used to be derived from seaweed before it was made through the process of industrial fermentation. MSG imparts a "fifth flavor" described as "umami" --- a rich, hearty taste.
MSG Effects
The use of monosodium glutamate in foods prepared at Asian restaurants caused quite a stir with patrons in 1968, when "Chinese restaurant syndrome" was blamed for a rash of unpleasant side effects attributed to monosodium glutamate. According to MayoClinic.com, people reported headaches, sweating, flushing, pressure in the face, a tight chest, difficulty breathing, heart palpitations and nausea after eating Chinese food. In her March 2008 article in The New York Times, Julia Moskin reports that numerous studies on monosodium glutamate have since discounted Chinese restaurant syndrome. MayoClinic.com states that a few people may have a mild reaction to MSG; however, their symptoms aren't life-threatening and go away after a few hours.
What Science Says
A review published in the October 2006 issue of the "Journal of the American Academy of Nurse Practitioners" examined 40 years of studies on MSG. An Ohio State University researcher concluded that numerous human trials fail to consistently identify a link between the consumption of monosodium glutamate and symptoms such as flushing, dry mouth and asthma. Placebo-controlled trials have not shown that there are certain groups of people who are sensitive to MSG. The review further advises nurse practitioners to talk to patients about established reasons for purported MSG sensitivity, such as food allergies.
Other Information
One of the benefits of using monosodium glutamate in foods is that cooks can cut down on the amount of salt they use by 20 to 40 percent, states the EUFIC. According to Nicholas Bakalar, reporting in The New York Times (August 25, 2008), although MSG might be considered a safe additive, because it makes food taste so good, people may tend to overeat. As such, there may be a link between MSG and obesity. MSG is pervasive; it's found in canned soups and broths, chips, low-fat yogurt, soup and dip mixes and many condiments. If you think you may be sensitive to monosodium glutamate, talk to your doctor or a registered dietitian about your symptoms.
References
- The New York Times; Yes, MSG, The Secret Behind the Flavor; J. Moskin; March 2008
- FDA Backgrounder: FDA and Monosodium Glutamate
- European Food Information Council: The Facts on Monosodium Glutamate
- MedlinePlus; Chinese Restaurant Syndrome; Oct. 28, 2010
- "Journal of the American Academy of Nurse Practitioners"; Reconsidering the Effects of Monosodium Glutamate; M. Freeman; October 2006
- Center for Science in the Public Interest: Food Additives
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