Chinese restaurant syndrome is a term used to describe the effects of consuming large amounts of the flavor enhancer monosodium glutamate (MSG), causing symptoms such as headaches, chest pain, and facial swelling. While many Chinese-American restaurants use MSG, some offer MSG-free cuisine. People sensitive to MSG should also avoid foods naturally high in glutamate, such as Parmesan cheese and tomato sauce. MSG has a similar chemical composition to the brain’s glutamate neurotransmitters and is derived from glutamic acid. Symptoms of MSG sensitivity often occur about two hours after consumption.
The term Chinese restaurant syndrome was first used in 1968. It described the effects of what were thought to be large amounts of the flavor enhancer monosodium glutamate (MSG) on some people. Headaches, chest pain, sweating, facial swelling and numbness around the mouth are thought to be typical symptoms of high MSG intake in those who are sensitive to the food additive. Although many Chinese-American restaurants use large amounts of MSG, some now offer MSG-free cuisine. Many other restaurants such as chicken and hamburger fast food chains continue to use large amounts of MSG in their foods, so today the name Chinese restaurant syndrome is at least a bit of a misnomer.
In addition to restaurant meals containing MSG, people known to be allergic or sensitive to MSG should probably avoid other foods that naturally contain high amounts of it. These high-glutamate foods include Parmesan cheese, tomato sauce, broths, gravies, and fish sauces including packaged tuna in broth. MSG can appear on food labels as inosinate disodium, calcium glutamate, and hydrolyzed vegetable protein. The Chinese-American foods most often associated with Chinese restaurant syndrome, or MSG allergy, are those served with thick, gravy-like sauces such as the popular egg dish foo yung.
MSG has a similar chemical composition to the brain’s glutamate neurotransmitters. The neurotransmitter glutamate is one of the major types of neurotransmitters in the body. Neurotransmitters connect cells and signals in the brain. Monosodium glutamate is derived from glutamic acid. Glutamic acid is one of the amino acids that make up proteins.
Glutamate is isolated, fermented and processed to form MSG. Most people are not affected by MSG sensitivity when they eat natural food glutamate or MSG. People with asthma can be especially sensitive to glutamate and MSG. Serious symptoms include shortness of breath from less air entering the lungs, rapid heartbeat, swelling, and chest pain. These symptoms require immediate medical attention.
Most people who have experienced Chinese restaurant syndrome have fairly mild symptoms such as headaches. Symptoms of MSG sensitivity often occur about two hours after eating foods containing a large amount of MSG. MSG adds a sweet taste to protein foods. Many people, including Chinese-American restaurant owners who operate MSG-free restaurants, feel that the additive is unnecessary if quality, fresh ingredients are used.
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