Monosodium glutamate

<h2 id="use">Use</h2>
Pure MSG is reported to have a highly unpleasant taste until it is combined with a savory <a href="/facts/Aroma/WnCopMmH">aroma</a>.<a class="footnote-ref" id="fnref:13" href="#fn:13">13</a> The basic sensory function of MSG is attributed to its ability to enhance savory taste-active compounds when added in the proper concentration.<a class="footnote-ref" id="fnref:14" href="#fn:14">14</a> The optimal concentration varies by food; in <a href="/facts/Clear_soup/BxjPaEp0">clear soup</a>, the "pleasure score" rapidly falls with the addition of more than one gram of MSG per 100 mL.<a class="footnote-ref" id="fnref:15" href="#fn:15">15</a>
The sodium content (in <a href="/facts/Mass_percent/YMIH9egn">mass percent</a>) of MSG, 12.28%, is about one-third of that in <a href="/facts/Sodium_chloride/MWcXl3Mb">sodium chloride</a> (39.34%), due to the greater mass of the glutamate counterion.<a class="footnote-ref" id="fnref:16" href="#fn:16">16</a> Although other salts of glutamate have been used in low-salt soups, they are less palatable than MSG.<a class="footnote-ref" id="fnref:17" href="#fn:17">17</a> 
The <a href="/facts/Ribonucleotide/MW5mHswS">ribonucleotide</a> food additives <a href="/facts/Disodium_inosinate/UCLkA8zT">disodium inosinate</a> (E631) and <a href="/facts/Disodium_guanylate/l8sme0uT">disodium guanylate</a> (E627), as well as conventional salt, are usually used with monosodium glutamate-containing ingredients as they seem to have a synergistic effect. "Super salt" is a mixture of 9 parts salt, to one part MSG and 0.1 parts <a href="/facts/Disodium_ribonucleotides/QzLSaYGH">disodium ribonucleotides</a> (a mixture of <a href="/facts/Disodium_inosinate/UCLkA8zT">disodium inosinate</a> and <a href="/facts/Disodium_guanylate/l8sme0uT">disodium guanylate</a>).<a class="footnote-ref" id="fnref:18" href="#fn:18">18</a>

<h2 id="safety">Safety</h2>
MSG is <a href="/facts/Generally_recognized_as_safe/RkJynJyk">generally recognized as safe</a> to eat.<a class="footnote-ref" id="fnref:19" href="#fn:19">19</a><a class="footnote-ref" id="fnref:20" href="#fn:20">20</a> A popular belief is that MSG can cause headaches and other feelings of discomfort, but <a href="/facts/Blinded_experiment/6ALSxX8M">blinded tests</a> have not provided strong evidence of this.<a class="footnote-ref" id="fnref:21" href="#fn:21">21</a> International bodies governing food additives currently consider MSG safe for human consumption as a flavor enhancer.<a class="footnote-ref" id="fnref:22" href="#fn:22">22</a> Under normal conditions, humans can metabolize relatively large quantities of glutamate, which is naturally produced in the gut in the course of protein hydrolysis. The <a href="/facts/Median_lethal_dose/PSTer8Wv">median lethal dose</a> (LD50) is between 15 and 18 g/kg body weight in rats and mice, respectively, five times the LD50 of <a href="/facts/Salt/E1H7pIvA">table salt</a> (3 g/kg in rats). The use of MSG as a food additive and the natural levels of glutamic acid in foods are not of toxic concern in humans.<a class="footnote-ref" id="fnref:23" href="#fn:23">23</a> Specifically MSG in the diet does not increase glutamate in the brain or affect brain function.<a class="footnote-ref" id="fnref:24" href="#fn:24">24</a>
A 1995 report from the <a href="/facts/Federation_of_American_Societies_for_Experimental_Biology/pebGgbaX">Federation of American Societies for Experimental Biology</a> (FASEB) for the <a href="/facts/United_States_Food_and_Drug_Administration/rCEnh9WB">United States Food and Drug Administration</a> (FDA) concluded that MSG is safe when "eaten at customary levels" and, although a subgroup of otherwise-healthy individuals develop an MSG symptom complex when exposed to 3 g of MSG in the absence of food, MSG as a cause has not been established because the symptom reports are anecdotal.<a class="footnote-ref" id="fnref:25" href="#fn:25">25</a>
According to the report, no data support any role of glutamate in <a href="/facts/Chronic_disease/6CqLP41r">chronic disease</a>. High quality evidence has failed to demonstrate a relationship between the MSG symptom complex and actual MSG consumption. No association has been demonstrated, and the few responses were inconsistent. No symptoms were observed when MSG was used in food.<a class="footnote-ref" id="fnref:26" href="#fn:26">26</a><a class="footnote-ref" id="fnref:27" href="#fn:27">27</a><a class="footnote-ref" id="fnref:28" href="#fn:28">28</a><a class="footnote-ref" id="fnref:29" href="#fn:29">29</a>
Adequately controlling for experimental bias includes a blinded, <a href="/facts/Placebo-controlled/DzNmCYJ6">placebo-controlled</a> <a href="/facts/Experimental_design/VMrNftbr">experimental design</a> and administration by capsule, because of the unique aftertaste of glutamates.<a class="footnote-ref" id="fnref:30" href="#fn:30">30</a> In a 1993 study, 71 fasting participants were given 5 g of MSG and then a standard breakfast. One reaction (to the placebo, in a self-identified MSG-sensitive individual) occurred.<a class="footnote-ref" id="fnref:31" href="#fn:31">31</a> A study in 2000 tested the reaction of 130 subjects with a reported sensitivity to MSG. Multiple trials were performed, with subjects exhibiting at least two symptoms continuing. Two people out of the 130 responded to all four challenges. Because of the low prevalence, the researchers concluded that a response to MSG was not reproducible.<a class="footnote-ref" id="fnref:32" href="#fn:32">32</a>
Studies exploring MSG's role in <a href="/facts/Obesity/RBF9y5Vl">obesity</a> have yielded mixed results.<a class="footnote-ref" id="fnref:33" href="#fn:33">33</a><a class="footnote-ref" id="fnref:34" href="#fn:34">34</a>
Although several studies have investigated anecdotal links between MSG and <a href="/facts/Asthma/7GkJvxn3">asthma</a>, current evidence does not support a causal association.<a class="footnote-ref" id="fnref:35" href="#fn:35">35</a>

<a href="/facts/Food_Standards_Australia_New_Zealand/lcB3yVtq">Food Standards Australia New Zealand</a> (FSANZ) MSG technical report concludes, <blockquote>"There is no convincing evidence that MSG is a significant factor in causing systemic reactions resulting in severe illness or mortality. The studies conducted to date on Chinese restaurant syndrome (CRS) have largely failed to demonstrate a causal association with MSG. Symptoms resembling those of CRS may be provoked in a clinical setting in small numbers of individuals by the administration of large doses of MSG without food. However, such effects are neither persistent nor serious and are likely to be attenuated when MSG is consumed with food. In terms of more serious adverse effects such as the triggering of <a href="/facts/Bronchospasm/E61Q1mGD">bronchospasm</a> in asthmatic individuals, the evidence does not indicate that MSG is a significant trigger factor."<a class="footnote-ref" id="fnref:36" href="#fn:36">36</a><a class="footnote-ref" id="fnref:37" href="#fn:37">37</a></blockquote>
The FSANZ MSG report says that although no data is available on average MSG consumption in Australia and New Zealand, "data from the United Kingdom indicates an average intake of 590mg/day, with extreme users (97.5th percentile consumers) consuming 2,330mg/day" (Rhodes et al. 1991).<a class="footnote-ref" id="fnref:38" href="#fn:38">38</a> In a highly seasoned restaurant meal, intakes as high as 5,000 mg or more may be possible (Yang et al. 1997).<a class="footnote-ref" id="fnref:39" href="#fn:39">39</a> When very large doses of MSG (>5 g MSG in a <a href="/facts/Bolus_(medicine)/R1HoCrB8">bolus</a> dose) are ingested, plasma glutamate concentration will significantly increase. However, the concentration typically returns to normal within two hours. In general, foods providing metabolizable <a href="/facts/Carbohydrate/Geuuzxsf">carbohydrates</a> significantly attenuate peak plasma glutamate levels at doses up to 150mg/kg body weight. Two earlier studies – the 1987 Joint <a href="/facts/FAO/13WV8JJK">FAO</a>/<a href="/facts/WHO/0SrenJ5L">WHO</a> Expert Committee on Food Additives (JECFA) and the 1995 <a href="/facts/Federation_of_American_Societies_for_Experimental_Biology/pebGgbaX">Federation of American Societies for Experimental Biology</a> (FASEB) – concluded, "there may be a small number of unstable asthmatics who respond to doses of 1.5–2.5 g of MSG in the absence of food". The FASEB evaluation concluded, "sufficient evidence exists to indicate some individuals may experience manifestations of CRS when exposed to a ≥3 g bolus dose of MSG in the absence of food".<a class="footnote-ref" id="fnref:40" href="#fn:40">40</a>

<h2 id="production">Production</h2>
MSG has been produced by three methods: <a href="/facts/Hydrolysis/JTvwIHPs">hydrolysis</a> of vegetable proteins with hydrochloric acid to disrupt <a href="/facts/Peptide_bond/3FeX8M6q">peptide bonds</a> (1909–1962); direct chemical synthesis with <a href="/facts/Acrylonitrile/zvhfg050">acrylonitrile</a> (1962–1973), and <a href="/facts/Bacterial_fermentation/rxaDr28b">bacterial fermentation</a> (the current method).<a class="footnote-ref" id="fnref:41" href="#fn:41">41</a> <a href="/facts/Wheat_gluten_(food)/ypfy78Am">Wheat gluten</a> was originally used for <a href="/facts/Hydrolysis/JTvwIHPs">hydrolysis</a> because it contains more than 30 g of glutamate and glutamine per 100 g of protein. As demand for MSG increased, chemical synthesis and fermentation were studied. The <a href="/facts/Polyacrylic_acid/PDqNLKz5">polyacrylic</a> fiber industry began in Japan during the mid-1950s, and <a href="/facts/Acrylonitrile/zvhfg050">acrylonitrile</a> was adopted as a base material to synthesize MSG.<a class="footnote-ref" id="fnref:42" href="#fn:42">42</a>
As of 2016, most MSG worldwide is produced by <a href="/facts/Bacterial_fermentation/rxaDr28b">bacterial fermentation</a> in a process similar to making vinegar or yogurt. <a href="/facts/Sodium/eYuSPu2V">Sodium</a> is added later, for neutralization. During fermentation, <a href="/facts/Corynebacterium/dPyL8VPz">Corynebacterium</a> species, cultured with <a href="/facts/Ammonia/MtLtJFtz">ammonia</a> and <a href="/facts/Carbohydrate/Geuuzxsf">carbohydrates</a> from <a href="/facts/Sugar_beet/Rzcof5lb">sugar beets</a>, <a href="/facts/Sugarcane/925qszH4">sugarcane</a>, <a href="/facts/Tapioca/kKWBug24">tapioca</a> or <a href="/facts/Molasses/N8kE2HfI">molasses</a>, excrete amino acids into a culture broth from which L-glutamate is isolated. Kyowa Hakko Kogyo (currently <a href="/facts/Kyowa_Kirin/fpp1Rn7x">Kyowa Kirin</a>) developed industrial fermentation to produce L-glutamate.<a class="footnote-ref" id="fnref:43" href="#fn:43">43</a>
The conversion yield and production rate (from sugars to glutamate) continues to improve in the industrial production of MSG, keeping up with demand.<a class="footnote-ref" id="fnref:44" href="#fn:44">44</a> The product, after filtration, concentration, acidification, and crystallization, is glutamate, sodium ions, and water.

<h2 id="chemical-properties">Chemical properties</h2>
The compound is usually available as the <a href="/facts/Water_of_hydration/sbaKJNJX">monohydrate</a>, a white, odorless, crystalline powder. The solid contains separate sodium cations Na+ and glutamate anions in <a href="/facts/Zwitterion/P6PzHHcS">zwitterionic</a> form, −OOC-CH(NH+3)-(CH2)2-COO−.<a class="footnote-ref" id="fnref:45" href="#fn:45">45</a> In solution, it <a href="/facts/Dissociation_(chemistry)/gDRGdeSN">dissociates</a> into glutamate and sodium ions.
MSG is freely soluble in water, but it is not <a href="/facts/Hygroscopic/1NBGewXv">hygroscopic</a> and is insoluble in common organic solvents (such as <a href="/facts/Diethyl_ether/Ep20vEdj">ether</a>).<a class="footnote-ref" id="fnref:46" href="#fn:46">46</a> It is generally stable under food-processing conditions. MSG does not break down during cooking and, like other amino acids, will exhibit a <a href="/facts/Maillard_reaction/7vtYtpGk">Maillard reaction</a> (browning) in the presence of sugars at very high temperatures.<a class="footnote-ref" id="fnref:47" href="#fn:47">47</a>

<h2 id="history">History</h2>
<a href="/facts/Glutamic_acid/7oXbNcvu">Glutamic acid</a> was discovered and identified in 1866 by the German chemist <a href="/facts/Karl_Heinrich_Ritthausen/5It2XdBz">Karl Heinrich Ritthausen</a>, who treated wheat <a href="/facts/Gluten/NNnUfKRU">gluten</a> (for which it was named) with <a href="/facts/Sulfuric_acid/Wom6fymJ">sulfuric acid</a>.<a class="footnote-ref" id="fnref:48" href="#fn:48">48</a> <a href="/facts/Kikunae_Ikeda/RdmFCgdE">Kikunae Ikeda</a> of <a href="/facts/Tokyo_Imperial_University/Td0xnQDF">Tokyo Imperial University</a> isolated glutamic acid as a taste substance in 1908 from the seaweed <a href="/facts/Laminaria_japonica/VV9ddU4L">Laminaria japonica</a> (<a href="/facts/Kombu/aHk04M1L">kombu</a>) by aqueous extraction and crystallization, calling its taste <a href="/facts/Umami/H3otVQWf">umami</a> ("delicious taste").<a class="footnote-ref" id="fnref:49" href="#fn:49">49</a><a class="footnote-ref" id="fnref:50" href="#fn:50">50</a> Ikeda noticed that <a href="/facts/Dashi/IdkrqRcc">dashi</a>, the Japanese broth of <a href="/facts/Katsuobushi/P4ExrvKg">katsuobushi</a> and kombu, had a unique taste not yet scientifically described (not sweet, salty, sour, or bitter).<a class="footnote-ref" id="fnref:51" href="#fn:51">51</a> To determine which glutamate could result in the taste of umami, he studied the taste properties of numerous glutamate salts such as calcium, potassium, ammonium, and magnesium glutamate. Of these salts, monosodium glutamate was the most soluble and palatable, as well as the easiest to crystallize.<a class="footnote-ref" id="fnref:52" href="#fn:52">52</a> Ikeda called his product "monosodium glutamate" and submitted a <a href="/facts/Patent/LjT2bG3A">patent</a> to produce MSG;<a class="footnote-ref" id="fnref:53" href="#fn:53">53</a> the Suzuki brothers began commercial production of MSG in 1909 using the term <a href="/facts/Ajinomoto/e5tUHjaP">Ajinomoto</a> ("essence of taste").<a class="footnote-ref" id="fnref:54" href="#fn:54">54</a><a class="footnote-ref" id="fnref:55" href="#fn:55">55</a><a class="footnote-ref" id="fnref:56" href="#fn:56">56</a>

<h2 id="society-and-culture">Society and culture</h2>
<h3>Regulations</h3>
See also: <a href="/facts/Glutamate_flavoring/337RzmDQ">Glutamate flavoring § Regulations</a>
<h4>United States</h4>
MSG is one of several forms of glutamic acid found in foods, in large part because glutamic acid (an amino acid) is pervasive in nature. Glutamic acid and its salts may be present in a variety of other additives, including <a href="/facts/Hydrolyzed_vegetable_protein/5dP4d8FP">hydrolyzed vegetable protein</a>, <a href="/facts/Autolyzed_yeast/q0ILhM2r">autolyzed yeast</a>, <a href="/facts/Hydrolyzed_yeast/q0ILhM2r">hydrolyzed yeast</a>, <a href="/facts/Yeast_extract/q0ILhM2r">yeast extract</a>, <a href="/facts/Soy/koovP3CI">soy</a> extracts, and protein isolate, which must be specifically labeled. Since 1998, MSG cannot be included in the term "spices and flavorings". However, the term "natural flavor/s" is used by the food industry for glutamic acid (chemically similar to MSG, lacking only the sodium <a href="/facts/Ion/wrbwhF3z">ion</a>). The <a href="/facts/Food_and_Drug_Administration/rCEnh9WB">Food and Drug Administration</a> (FDA) does not require disclosure of components and amounts of "natural flavor/s."<a class="footnote-ref" id="fnref:57" href="#fn:57">57</a>

<h4>Australia and New Zealand</h4>
Standard 1.2.4 of the Australia and New Zealand Food Standards Code requires MSG to be labeled in packaged foods. The label must have the food-additive class name (e.g. "flavour enhancer"), followed by the name of the additive ("MSG") or its <a href="/facts/International_Numbering_System/sP26VTNF">International Numbering System</a> (INS) number, 621.<a class="footnote-ref" id="fnref:58" href="#fn:58">58</a>

<h4>Pakistan</h4>
The <a href="/facts/Punjab_Food_Authority/nalQInHY">Punjab Food Authority</a> banned Ajinomoto, commonly known as Chinese salt, which contains MSG, from being used in food products in the <a href="/facts/Punjab%2c_Pakistan/ppTkKUTS">Punjab Province</a> of Pakistan in January 2018.<a class="footnote-ref" id="fnref:59" href="#fn:59">59</a> 
The prohibition against the import and manufacture of MSG was enforced on 28 February 2018, following an order by the Supreme Court on 10 February 2018.<a class="footnote-ref" id="fnref:60" href="#fn:60">60</a>
In 2024, the federal government lifted the ban on MSG, following objections from Japan and a review of scientific evidence by an expert committee.<a class="footnote-ref" id="fnref:61" href="#fn:61">61</a> The committee comprising experts from various institutions—including the <a href="/facts/Pakistan_Council_of_Scientific_and_Industrial_Research/rDt7S84J">Pakistan Council of Scientific and Industrial Research</a>, <a href="/facts/National_Agricultural_Research_Centre/UEJFNUu2">National Agricultural Research Centre</a>, and <a href="/facts/Pakistan_Standards_and_Quality_Control_Authority/uBtH84q7">Pakistan Standards and Quality Control Authority</a>—confirmed MSG as a safe food additive.<a class="footnote-ref" id="fnref:62" href="#fn:62">62</a>

<h3>Names</h3>
The following are alternative names for MSG:<a class="footnote-ref" id="fnref:63" href="#fn:63">63</a><a class="footnote-ref" id="fnref:64" href="#fn:64">64</a>

<ul><li>Chemical names and identifiers
<ul><li>Monosodium glutamate or sodium glutamate</li>
<li>Sodium 2-aminopentanedioate</li>
<li>Glutamic acid, monosodium salt, monohydrate</li>
<li>L-Glutamic acid, monosodium salt, monohydrate</li>
<li>L-Monosodium glutamate monohydrate</li>
<li>Monosodium L-glutamate monohydrate</li>
<li>MSG monohydrate</li>
<li>Sodium glutamate monohydrate</li>
<li>UNII-W81N5U6R6U</li>
<li>Flavour enhancer E621</li></ul></li>
<li>Trade names
<ul><li>Accent, produced by <a href="/facts/B%2526G_Foods/LCHJ70HR">B&G Foods</a> Inc., Parsippany, New Jersey, US<a class="footnote-ref" id="fnref:65" href="#fn:65">65</a><a class="footnote-ref" id="fnref:66" href="#fn:66">66</a></li>
<li>Aji-No-Moto, produced by <a href="/facts/Ajinomoto/e5tUHjaP">Ajinomoto</a>, 26 countries, head office Japan<a class="footnote-ref" id="fnref:67" href="#fn:67">67</a><a class="footnote-ref" id="fnref:68" href="#fn:68">68</a></li>
<li>Tasting Powder</li>
<li>Ve-Tsin by <a href="/facts/Tien_Chu_Ve-Tsin/n8hctX7L">Tien Chu Ve-Tsin</a></li>
<li>Sazón, distributed by <a href="/facts/Goya_Foods/t1HB4DaG">Goya Foods</a>, Jersey City, NJ<a class="footnote-ref" id="fnref:69" href="#fn:69">69</a></li></ul></li></ul>
<h3>Stigma in cuisine</h3>
<h4>Origin</h4>
The controversy surrounding the safety of MSG started with the publication of Robert Ho Man Kwok's correspondence letter titled "Chinese-Restaurant Syndrome" in the <a href="/facts/New_England_Journal_of_Medicine/hJlWQPJC">New England Journal of Medicine</a> on 4 April 1968.<a class="footnote-ref" id="fnref:70" href="#fn:70">70</a><a class="footnote-ref" id="fnref:71" href="#fn:71">71</a> In his letter, Kwok suggested several possible causes before he nominated MSG for his symptoms.<a class="footnote-ref" id="fnref:72" href="#fn:72">72</a><a class="footnote-ref" id="fnref:73" href="#fn:73">73</a> This letter was initially met with insider satirical responses, often using <a href="/facts/Ethnic_joke/BEerpGcz">race as prop for humorous effect</a>, within the medical community.<a class="footnote-ref" id="fnref:74" href="#fn:74">74</a> As the media picked up the conversations, they were treated as legitimate, but the racial motivations behind the humor were ignored—reinforcing old racial stereotypes. <a class="footnote-ref" id="fnref:75" href="#fn:75">75</a>
Despite the resulting public backlash, the <a href="/facts/Food_and_Drug_Administration/rCEnh9WB">Food and Drug Administration</a> (FDA) did not remove MSG from their Generally Recognized as Safe list.<a class="footnote-ref" id="fnref:76" href="#fn:76">76</a> In 1970, a National Research Council under the <a href="/facts/National_Academy_of_Sciences/M3oePVeG">National Academy of Sciences</a>, on behalf of the FDA, investigated MSG but concluded that MSG was safe for consumption.<a class="footnote-ref" id="fnref:77" href="#fn:77">77</a>

<h4>Reactions</h4>
The controversy about MSG is tied to racial stereotypes against East Asian societies.<a class="footnote-ref" id="fnref:78" href="#fn:78">78</a><a class="footnote-ref" id="fnref:79" href="#fn:79">79</a><a class="footnote-ref" id="fnref:80" href="#fn:80">80</a><a class="footnote-ref" id="fnref:81" href="#fn:81">81</a><a class="footnote-ref" id="fnref:82" href="#fn:82">82</a> Herein, specifically <a href="/facts/East_Asian_cuisine/N1HRg7rw">East Asian cuisine</a> was targeted, whereas the widespread usage of MSG in Western processed food does not generate the same stigma.<a class="footnote-ref" id="fnref:83" href="#fn:83">83</a> These kind of perceptions, such as the rhetoric of the so-called Chinese restaurant syndrome, have been attributed to xenophobic or racist biases.<a class="footnote-ref" id="fnref:84" href="#fn:84">84</a><a class="footnote-ref" id="fnref:85" href="#fn:85">85</a><a class="footnote-ref" id="fnref:86" href="#fn:86">86</a><a class="footnote-ref" id="fnref:87" href="#fn:87">87</a><a class="footnote-ref" id="fnref:88" href="#fn:88">88</a><a class="footnote-ref" id="fnref:89" href="#fn:89">89</a>
Food historian Ian Mosby wrote that fear of MSG in Chinese food is part of the US's long history of viewing the "exotic" cuisine of Asia as dangerous and dirty.<a class="footnote-ref" id="fnref:90" href="#fn:90">90</a> In 2016, <a href="/facts/Anthony_Bourdain/334cs1RI">Anthony Bourdain</a> stated in <a href="/facts/Parts_Unknown_(TV_series)/q0lIns49">Parts Unknown</a> that "I think MSG is good stuff ... You know what causes Chinese restaurant syndrome? Racism."<a class="footnote-ref" id="fnref:91" href="#fn:91">91</a>
In 2020, <a href="/facts/Ajinomoto/e5tUHjaP">Ajinomoto</a>, the leading manufacturer of MSG, and others launched the #RedefineCRS campaign, in reference to the term "Chinese restaurant syndrome", to combat the misconceptions about MSG, saying they intended to highlight the xenophobic <a href="/facts/Prejudice/vYetboqd">prejudice</a> against <a href="/facts/East_Asian_cuisine/N1HRg7rw">East Asian cuisine</a> and the scientific evidence.<a class="footnote-ref" id="fnref:92" href="#fn:92">92</a> Following the campaign, Merriam-Webster announced it would review the term.<a class="footnote-ref" id="fnref:93" href="#fn:93">93</a>

<h2 id="see-also">See also</h2>

<ul><li><a href="/facts/Acceptable_daily_intake/XxKe0NPy">Acceptable daily intake</a></li>
<li><a href="/facts/Adenosine_monophosphate/D9Ryfqad">Adenosine monophosphate</a></li>
<li><a href="/facts/Garum/tnGdS1DN">Garum</a></li>
<li><a href="/facts/Guanosine_monophosphate/ex8VI4dR">Guanosine monophosphate</a></li>
<li><a href="/facts/Hydrolyzed_vegetable_protein/5dP4d8FP">Hydrolyzed vegetable protein</a></li>
<li><a href="/facts/Hypoxanthine-guanine_phosphoribosyltransferase/HHAu0uF1">Hypoxanthine-guanine phosphoribosyltransferase</a></li>
<li><a href="/facts/Inosinic_acid/V3IevdQz">Inosinic acid</a></li>
<li><a href="/facts/Iodized_salt/VqYHNmW8">Iodized salt</a></li>
<li><a href="/facts/Kombu/aHk04M1L">Kombu</a></li>
<li><a href="/facts/Monopotassium_glutamate/16MJD2GX">Monopotassium glutamate</a></li>
<li><a href="/facts/Murri_(condiment)/z4Mo6Lm3">Murri (condiment)</a></li>
<li><a href="/facts/Ribonucleoside/8lAokLM4">Ribonucleoside</a></li>
<li><a href="/facts/Russell_Blaylock/M99WL5Ck">Russell Blaylock</a></li>
<li><a href="/facts/Table_salt/SCplalQ3">Table salt</a></li>
<li><a href="/facts/Yeast_extract/q0ILhM2r">Yeast extract</a></li></ul>

<h2 id="external-links">External links</h2>

Wikimedia Commons has media related to Monosodium glutamate.

Look up monosodium glutamate symptom complex, Chinese food syndrome, Chinese restaurant syndrome, or CRS in Wiktionary, the free dictionary.

<ul><li><a href="http://www.eufic.org/en/food-today/article/the-facts-on-monosodium-glutamate">The Facts on Monosodium Glutamate (EUFIC)</a> <a href="https://web.archive.org/web/20170322182410/http://www.eufic.org/en/food-today/article/the-facts-on-monosodium-glutamate">Archived</a> 22 March 2017 at the <a href="/facts/Wayback_Machine/nmQ3a6JC">Wayback Machine</a></li>
<li><a href="/facts/Brian_Dunning_(author)/d8rJhp62">Dunning, Brian</a> (17 December 2019). <a href="https://skeptoid.com/episodes/4706">"Skeptoid #706: MSG: How a Friendly Flavor Became Your Enemy"</a>. <a href="/facts/Brian_Dunning_(author)/d8rJhp62">Skeptoid</a>.</li></ul>

<h2 id="references">References</h2>

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<li id="fn:74">LeMesurier, Jennifer L. (8 February 2017). "Uptaking Race: Genre, MSG, and Chinese Dinner". Poroi. 12 (2): 1–23. doi:10.13008/2151-2957.1253. <a href="https://doi.org/10.13008%2F2151-2957.1253" target="_blank">https://doi.org/10.13008%2F2151-2957.1253</a> <a href="#fnref:74" class="footnote-back-ref">↩</a></li>
<li id="fn:75">LeMesurier, Jennifer L. (8 February 2017). "Uptaking Race: Genre, MSG, and Chinese Dinner". Poroi. 12 (2): 1–23. doi:10.13008/2151-2957.1253. <a href="https://doi.org/10.13008%2F2151-2957.1253" target="_blank">https://doi.org/10.13008%2F2151-2957.1253</a> <a href="#fnref:75" class="footnote-back-ref">↩</a></li>
<li id="fn:76">Wahlstedt, Amanda; Bradley, Elizabeth; Castillo, Juan; Gardner Burt, Kate (2021). "MSG Is A-OK: Exploring the Xenophobic History of and Best Practices for Consuming Monosodium Glutamate". Journal of the Academy of Nutrition and Dietetics. 122 (1): 25–29. doi:10.1016/j.jand.2021.01.020. PMID 33678597. S2CID 232143333. <a href="https://jandonline.org/article/S2212-2672(21)00068-X/fulltext#relatedArticles" target="_blank">https://jandonline.org/article/S2212-2672(21)00068-X/fulltext#relatedArticles</a> <a href="#fnref:76" class="footnote-back-ref">↩</a></li>
<li id="fn:77">Wahlstedt, Amanda; Bradley, Elizabeth; Castillo, Juan; Gardner Burt, Kate (2021). "MSG Is A-OK: Exploring the Xenophobic History of and Best Practices for Consuming Monosodium Glutamate". Journal of the Academy of Nutrition and Dietetics. 122 (1): 25–29. doi:10.1016/j.jand.2021.01.020. PMID 33678597. S2CID 232143333. <a href="https://jandonline.org/article/S2212-2672(21)00068-X/fulltext#relatedArticles" target="_blank">https://jandonline.org/article/S2212-2672(21)00068-X/fulltext#relatedArticles</a> <a href="#fnref:77" class="footnote-back-ref">↩</a></li>
<li id="fn:78">Wahlstedt, Amanda; Bradley, Elizabeth; Castillo, Juan; Gardner Burt, Kate (2021). "MSG Is A-OK: Exploring the Xenophobic History of and Best Practices for Consuming Monosodium Glutamate". Journal of the Academy of Nutrition and Dietetics. 122 (1): 25–29. doi:10.1016/j.jand.2021.01.020. PMID 33678597. S2CID 232143333. <a href="https://jandonline.org/article/S2212-2672(21)00068-X/fulltext#relatedArticles" target="_blank">https://jandonline.org/article/S2212-2672(21)00068-X/fulltext#relatedArticles</a> <a href="#fnref:78" class="footnote-back-ref">↩</a></li>
<li id="fn:79">Liang, Michelle (18 May 2020). "From MSG to COVID-19: The Politics of America's Fear of Chinese Food". arts.duke.edu. Retrieved 9 August 2021. <a href="https://arts.duke.edu/news/michelle-liang-23-from-msg-to-covid-19-the-politics-of-americas-fear-of-chinese-food/" target="_blank">https://arts.duke.edu/news/michelle-liang-23-from-msg-to-covid-19-the-politics-of-americas-fear-of-chinese-food/</a> <a href="#fnref:79" class="footnote-back-ref">↩</a></li>
<li id="fn:80">Jiang, Irene (15 January 2020). "McDonald's is testing chicken sandwiches with MSG, and people are freaking out. Here's why they shouldn't care one bit". Business Insider. <a href="https://www.businessinsider.com/msg-in-food-dangerous-bad-myth-2020-1" target="_blank">https://www.businessinsider.com/msg-in-food-dangerous-bad-myth-2020-1</a> <a href="#fnref:80" class="footnote-back-ref">↩</a></li>
<li id="fn:81">Nierenberg, Amelia (16 January 2020). "The Campaign to Redefine 'Chinese Restaurant Syndrome'". The New York Times. <a href="https://www.nytimes.com/2020/01/16/dining/msg-chinese-restaurant-syndrome-merriam-webster-dictionary.html" target="_blank">https://www.nytimes.com/2020/01/16/dining/msg-chinese-restaurant-syndrome-merriam-webster-dictionary.html</a> <a href="#fnref:81" class="footnote-back-ref">↩</a></li>
<li id="fn:82">Davis, River (27 April 2019). "The FDA Says It's Safe, So Feel Free to Say 'Yes' to MSG". The Wall Street Journal. <a href="https://www.wsj.com/articles/rescuing-msgs-unsavory-reputation-11556337610" target="_blank">https://www.wsj.com/articles/rescuing-msgs-unsavory-reputation-11556337610</a> <a href="#fnref:82" class="footnote-back-ref">↩</a></li>
<li id="fn:83">"Why Do People Freak Out About MSG in Chinese Food?". AJ+ (on YouTube). Al Jazeera Media Network. 14 August 2018. Event occurs at 0:00–1:00m and 5:20–8:30m. Archived from the original on 30 October 2021. <a href="https://ghostarchive.org/varchive/youtube/20211030/Sm8Yx-gWlMs" target="_blank">https://ghostarchive.org/varchive/youtube/20211030/Sm8Yx-gWlMs</a> <a href="#fnref:83" class="footnote-back-ref">↩</a></li>
<li id="fn:84">LeMesurier, Jennifer L. (8 February 2017). "Uptaking Race: Genre, MSG, and Chinese Dinner". Poroi. 12 (2). doi:10.13008/2151-2957.1253. Introduction: 'Chinese Restaurant Syndrome' as Rhetorical [...] Finally, I trace how the journalistic uptakes of this discussion, in only taking up certain medical phrases and terms, reproduce the tacit racism of this boundary policing while avowing the neutrality of medical authority. <a href="https://doi.org/10.13008%2F2151-2957.1253" target="_blank">https://doi.org/10.13008%2F2151-2957.1253</a> <a href="#fnref:84" class="footnote-back-ref">↩</a></li>
<li id="fn:85">DeJesus, Erin (16 October 2016). "Recapping Anthony Bourdain 'Parts Unknown' in Sichuan". Eater. Vox Media. See also "Bourdain, off the cuff: Sichuan". Explore Parts Unknown. CNN. Retrieved 14 December 2018. [On MSG]: You know what causes Chinese-restaurant syndrome? Racism. 'Ooh, I have a headache, must have been the Chinese guy.' <a href="https://www.eater.com/2016/10/16/13278532/anthony-bourdain-parts-unknown-sichuan-china-recap" target="_blank">https://www.eater.com/2016/10/16/13278532/anthony-bourdain-parts-unknown-sichuan-china-recap</a> <a href="#fnref:85" class="footnote-back-ref">↩</a></li>
<li id="fn:86">Barry-Jester, Anna Maria (8 January 2016). "How MSG Got A Bad Rap: Flawed Science And Xenophobia". FiveThirtyEight. That MSG causes health problems may have thrived on racially charged biases from the outset. Ian Mosby, a food historian, wrote in a 2009 paper titled "'That Won-Ton Soup Headache': The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968-1980" that fear of MSG in Chinese food is part of the U.S.'s long history of viewing the "exotic" cuisine of Asia as dangerous or dirty. <a href="https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/" target="_blank">https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/</a> <a href="#fnref:86" class="footnote-back-ref">↩</a></li>
<li id="fn:87">"Why Do People Freak Out About MSG in Chinese Food?". AJ+. Al Jazeera Media Network. 14 August 2018 – via YouTube. <a href="https://www.youtube.com/watch?v=Sm8Yx-gWlMs" target="_blank">https://www.youtube.com/watch?v=Sm8Yx-gWlMs</a> <a href="#fnref:87" class="footnote-back-ref">↩</a></li>
<li id="fn:88">Blythman, Joanna (21 May 2018). "Chinese restaurant syndrome: has MSG been unfairly demonised?". The Guardian. Although Chang doesn't use MSG in his kitchens, he has defended its use, telling a high-level meeting of top chefs that Chinese restaurant syndrome is nothing more than a "cultural construct". That is a polite way of saying that avoidance of MSG is an expression of Western ignorance, or worse, racism, drawing on stereotypes of East Asian countries as dangerous or dirty. <a href="https://www.theguardian.com/lifeandstyle/2018/may/21/chinese-restaurant-syndrome-has-msg-been-unfairly-demonised" target="_blank">https://www.theguardian.com/lifeandstyle/2018/may/21/chinese-restaurant-syndrome-has-msg-been-unfairly-demonised</a> <a href="#fnref:88" class="footnote-back-ref">↩</a></li>
<li id="fn:89">Geiling, Natasha (8 November 2013). "It's the Umami, Stupid. Why the Truth About MSG is So Easy to Swallow". Smithsonian. Everyone knows this connection, and probably associates MSG use in America most heavily with Chinese restaurants – thanks in large part to the absurdly racist name for MSG sensitivity "Chinese Restaurant Syndrome." <a href="https://www.smithsonianmag.com/arts-culture/its-the-umami-stupid-why-the-truth-about-msg-is-so-easy-to-swallow-180947626/" target="_blank">https://www.smithsonianmag.com/arts-culture/its-the-umami-stupid-why-the-truth-about-msg-is-so-easy-to-swallow-180947626/</a> <a href="#fnref:89" class="footnote-back-ref">↩</a></li>
<li id="fn:90">Anna Barry-Jester, "How MSG Got A Bad Rap: Flawed Science And Xenophobia," FiveThirtyEight, 8 January 2016 <a href="https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/" target="_blank">https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/</a> <a href="#fnref:90" class="footnote-back-ref">↩</a></li>
<li id="fn:91">Yeung, Jessie (19 January 2020). "MSG in Chinese food isn't unhealthy – you're just racist, activists say". CNN. Retrieved 21 May 2021. <a href="https://edition.cnn.com/2020/01/18/asia/chinese-restaurant-syndrome-msg-intl-hnk-scli/index.html" target="_blank">https://edition.cnn.com/2020/01/18/asia/chinese-restaurant-syndrome-msg-intl-hnk-scli/index.html</a> <a href="#fnref:91" class="footnote-back-ref">↩</a></li>
<li id="fn:92">Yeung, Jessie (19 January 2020). "MSG in Chinese food isn't unhealthy -- you're just racist, activists say". CNN. <a href="https://edition.cnn.com/2020/01/18/asia/chinese-restaurant-syndrome-msg-intl-hnk-scli/index.html" target="_blank">https://edition.cnn.com/2020/01/18/asia/chinese-restaurant-syndrome-msg-intl-hnk-scli/index.html</a> <a href="#fnref:92" class="footnote-back-ref">↩</a></li>
<li id="fn:93">Theisen, Lauren (19 January 2020). "Activists launch campaign to fight 'Chinese restaurant syndrome' myth". nydailynews.com. Archived from the original on 20 January 2020. Retrieved 20 January 2020. <a href="https://www.nydailynews.com/news/national/ny-activists-fight-chinese-restaurant-syndrome-myth-20200120-znyi3draxvcrxpnee4o5fvgbcy-story.html" target="_blank">https://www.nydailynews.com/news/national/ny-activists-fight-chinese-restaurant-syndrome-myth-20200120-znyi3draxvcrxpnee4o5fvgbcy-story.html</a> <a href="#fnref:93" class="footnote-back-ref">↩</a></li>
</ol>

Monosodium glutamate open-in-new

Monosodium glutamate