“MSG is dangerous and causes Chinese Restaurant Syndrome”

The idea that monosodium glutamate, or MSG, is a dangerous additive causing a cluster of symptoms known as "Chinese Restaurant Syndrome" originated with a letter published in the New England Journal of Medicine in 1968. A doctor described experiencing numbness, weakness, and palpitations after eating at Chinese restaurants and speculated that MSG, among other ingredients, might be the culprit. This anecdotal report quickly gained traction, leading to widespread public concern and the coining of a now-outdated and culturally insensitive term.

Despite this initial alarm, extensive scientific investigation over decades has found no consistent evidence to support a link between MSG consumption and the reported symptoms in controlled studies. 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) at typical dietary levels. The glutamate in MSG is chemically identical to the glutamate naturally present in many foods like tomatoes, mushrooms, and cheese, and the human body metabolizes them in the same way.

The persistent belief in the MSG myth can be attributed to several factors. The initial sensationalized reports, coupled with underlying xenophobia and biases against Chinese cuisine, created a strong negative association that was difficult to dislodge. Many Western processed foods contained MSG without similar public outcry, highlighting a clear double standard. The "nocebo effect," where the expectation of harm can lead to perceived symptoms, likely also played a role. These combined influences allowed a misconception to take root and endure, despite scientific consensus on MSG's safety.