Monosodium Glutamate May Cause Reaction In Certain Healthy People

Diners know it as “Chinese restaurant syndrome.” The federal government, in making it official, dubbed it “MSG Symptom Complex.”

Whatever you call it, a recent report by the Food and Drug Administration found that certain people react adversely when they consume food containing monosodium glutamate.

The long-awaited study, a review of the scientific literature concerning MSG, concluded that most people can sip wonton soup with no effect.

But it did say that a “subgroup of presumably healthy individuals” can experience mild short-term reactions to MSG, including facial pressure, headaches, nausea, palpitations, tingling and numbness.

The reactions are more likely when the MSG is consumed on an empty stomach and generally occur within one hour of consumption and after large doses, the study found. It also said severe asthmatics may be particularly susceptible to the flavor enhancer.

Monosodium glutamate is the sodium salt of glutamic acid, a naturally occurring amino acid found in proteins.

It’s been used for centuries by Asian cooks to enliven the flavor of food, although 1,200 years ago soup was perked up by a type of seaweed, not a sprinkle of white powder.

It wasn’t until the beginning of this century that scientists isolated monosodium glutamate as the punchy ingredient in the seaweed, and commercial MSG was produced. It is still commonly added to food in Asian restaurants.

Glutamate also occurs naturally in foods such as tomatoes, peas and Parmesan cheese. The report said the chemical structure of naturally occurring glutamate and MSG are indistinguishable and concluded that there is no evidence that foods naturally high in glutamates produce adverse reactions.

“Our biggest frustration has been that nobody believes us,” said Kathleen Schwartz, president of the National Organization Mobilized to Stop Glutamate (NOMSG), a non-profit education and support group. “By releasing this report, they are now confirming that people do react adversely to MSG.”

But Schwartz and Chicago consumer advocate Jack Samuels sharply disputed the report’s contention that reactions are always “mild” and said it doesn’t necessarily take a “large” dose to produce a reaction in sensitive individuals. Samuels, who said he has been debilitated by MSG reactions, has sued the FDA along with 29 individuals, asking that the federal agency require food processors to report the amount of glutamate on labels.

Meanwhile, the food industry welcomed the report, calling the news an affirmation that MSG is safe. “This report underscores the safety of adding MSG to food products for the overwhelming majority of consumers,” said Clare Regan, director of scientific affairs for the Grocery Manufacturers of America.

Americans on average consume less than a gram of MSG per day, according to the International Food Information Council, an industry-supported educational organization.

The FDA report said people who are sensitive react after consuming at least three grams (the equivalent of three-quarters of a teaspoon of MSG) at a meal. Both consumer advocates and food-industry representatives said the data supporting the three-gram minimum are insufficient.

People who believe they are sensitive should be aware that MSG isn’t confined to Asian cuisine. It’s added to many processed foods, either as a single ingredient or as part of another ingredient.

If MSG is added as an ingredient to foods, it must be listed as “monosodium glutamate” on the label. Check the labels on foods such as canned soups, instant soup mixes, salad dressings, seasoning mixes and stuffing mixes.

When MSG or another glutamate is part of another ingredient, it doesn’t have to be identified on the label. Glutamate is a component of hydrolyzed protein, autolyzed yeast and yeast extract.

In 1993, the FDA tentatively proposed that ingredients that contained a substantial amount of glutamates include the phrase “contains glutamate” on the label, but the agency never made the requirement official. The FDA says a new labeling proposal based on the report’s findings will be issued soon.