Many people believe that MSG in Chinese food is harmful and can cause cancer, linking it to Chinese Restaurant Syndrome. However, this is a common misconception, and experts consider MSG safe in normal amounts.

FACT:

True. MSG is safe for most people when consumed in normal amounts. Scientific evidence shows it does not cause cancer, and adverse reactions are rare, usually occurring only in sensitive individuals or when consumed in very high doses on an empty stomach.

A viral Instagram reel by Nutricop, a wellness platform, has stirred debate online on MSG. The reel has gained significant attention, with over 576k views. Let’s debunk whether MSG in Chinese food really poses a cancer risk or if it is just a myth.

What is MSG?

Monosodium glutamate, or MSG, is the sodium salt of glutamic acid, a naturally occurring amino acid found in foods such as tomatoes, cheese, mushrooms, and seaweed. It was first isolated in the early 1900s by Japanese chemist Kikunae Ikeda, who discovered its flavor-enhancing qualities. Today, MSG is commercially produced and widely added to foods to improve taste.

In the 1990s, the U.S. Food and Drug Administration (FDA) asked the Federation of American Societies for Experimental Biology (FASEB) to evaluate MSG’s safety. According to FASEB, MSG is safe for human consumption. They noted that any negative effects were usually moderate, temporary, and mostly associated with very high doses (more than 3 grams) consumed on an empty stomach. Despite this, misconceptions about MSG persist.

Why do people assume it is unsafe?

MSG first gained a negative reputation in the 1960s after Chinese-American doctor Robert Ho Man Kwok published a letter in the New England Journal of Medicine. He reported symptoms such as headaches and palpitations after eating at Chinese restaurants, suggesting that MSG, sodium, or alcohol might be responsible. These claims, however, were never conclusively proven.

This early report, combined with social biases against Chinese immigrants and their cuisine, gave rise to the term “Chinese Restaurant Syndrome,” which linked MSG to health problems. Some exaggerated accounts even described severe reactions, such as angioneurotic edema of the uvula, though such cases are extremely rare.

Scientific evidence and MSG safety

Over the years, many studies have investigated MSG’s effects. While some early research claimed it was harmful, later studies questioned the accuracy of these findings. Extensive testing has shown no substantial evidence that MSG is unsafe when consumed in normal dietary amounts.

In the 1980s and 1990s, the USFDA received reports of mild symptoms such as headaches or nausea after consuming foods with MSG, especially on an empty stomach. These reports reinforced the “Chinese Restaurant Syndrome” label. In response, FASEB categorised MSG as GRAS (Generally Recognized as Safe), confirming it does not pose serious health risks.

In fact, despite its name, MSG contains significantly less sodium than table salt. MSG has about 12.28 grams of sodium per 100 grams, roughly one-third of the sodium content in table salt, which has 39.34 grams per 100 grams. This means MSG can be used as a flavour enhancer to potentially reduce overall sodium intake in cooking.

Does MSG cause cancer?

Current scientific evidence does not support a link between MSG consumption and cancer. Chronic feeding studies in animals have not found toxic or carcinogenic effects from MSG at dietary levels. The World Health Organization (WHO) and Food and Agriculture Organization (FAO) JECFA committee set an acceptable daily intake for glutamate salts as “not specified,” indicating minimal cancer risk at typical consumption levels. The European Food Safety Authority (EFSA) also found no convincing evidence of genotoxic or carcinogenic effects from MSG.

While some recent laboratory and animal studies explore potential mechanisms for MSG-related toxicity, these remain experimental and do not show that normal dietary intake in humans causes cancer.

Who is at risk of adverse reactions?

According to Harvard Medical School, “While most people can eat a meal with MSG without issue, a small subset — less than 1 per cent of the general population — may be particularly sensitive to MSG. Symptoms typically appear in the first two hours after consuming foods with MSG, and can include headache, skin flushing, sweating, nausea, numbness, and fatigue. An even smaller subset of people have a serious allergic reaction.”

Why consider limiting foods with MSG

Although MSG itself is generally safe, foods containing it are often highly processed, with high levels of sodium, fat, and refined ingredients. Consumers should check labels, be mindful of other ingredients, and consider making such foods at home or choosing healthier alternatives.

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