Together, we set the record straight.
In early 2020, we alerted the world to the xenophobic, misleading definition of Chinese Restaurant Syndrome. After weeks of public outcry, Ajinomoto convinced the Merriam-Webster dictionary to update their outdated definition.
In addition to labeling the term “dated” and “offensive,” the new entry includes a note that reads, “Research in the years since has failed to establish a clear link between those adverse reactions and the consumption of MSG, and the term Chinese Restaurant Syndrome has been criticized as misleading and potentially offensive.”
The Old Definition
Chinese Restaurant Syndrome
noun:
a group of symptoms (such as numbness of the neck, arms, and back with headache, dizziness, and palpitations) that is held to affect susceptible persons eating food and especially Chinese food heavily seasoned with monosodium glutamate.
The Current Entry
Chinese Restaurant Syndrome
noun:
dated, sometimes offensive
: a group of symptoms held to affect susceptible persons eating food heavily seasoned with monosodium glutamate.
See the full definition here
The Questionable History of Chinese Restaurant Syndrome
The term Chinese Restaurant Syndrome was coined in the late 1960s following reports of people having bad reactions to food seasoned with monosodium glutamate in Chinese restaurants. Research in the years since has failed to establish a clear link between those adverse reactions and the consumption of MSG, and the term Chinese Restaurant Syndrome has been criticized as misleading and potentially offensive. It has been replaced in medical literature by MSG symptom complex.
Common Questions About MSG
What is MSG?
Monosodium glutamate (MSG) is a seasoning that combines sodium (like that in table salt) with glutamate, one of 20 amino acids which are the building blocks of protein. Glutamate imparts a savory taste and is inherently present in foods, such as tomatoes, cheese, mushrooms, and even breast milk.
Is MSG safe?
Yes. Health experts have endorsed its safety based on extensive scientific research and a long history of use around the world. MSG is not an allergen, and an international panel of headache experts removed MSG from a list of headache triggers in 2018 due to lack of scientific evidence.
Why Use MSG?
MSG is the purest form of umami, one of the five known tastes alongside sweet, salty, sour and bitter. In addition to increasing the flavor of food, MSG can reduce the need for table salt, and thus lower the sodium amount in a dish by up to 40%.