Purpose:
To study potential sensory side effects caused by ingesting MSG.
Research Institution:
University of Western Sydney, Australia
Scientist(s):
L. Tarasoff, M.F. Kelly
Results Published:
"Monosodium L-Glutamate: A Double Blind Study and Review," Food and Chemical Toxicology, 1993.
Study Design*:
Seventy-one healthy individuals participated in a randomized, double-blind, cross-over study.
The subjects were given five different oral administrations that included two placebos and three different doses (1.5, 3.0, 3.15 g/person) of MSG.
Each subject was interviewed two hours after ingestion and asked to complete a comprehensive questionnaire on their reactions.
Study Results:
One half of the participants reported they experienced one or more symptoms regardless of MSG content. The most common reaction was none at all. The study failed to demonstrate statistically significant sensitivity reactions to high levels of MSG.
*The American Academy of Allergy, Asthma and Immunology considers the double-blind placebo controlled protocol to be the "gold standard" for determining food sensitivity. (S. Allan Bock M.D., Hugh A. Sampson M.D., et al. Double-blind, placebo-controlled food challenge (DBPCFC) as an office procedure: A manual. Journal of Allergy and Clinical Immunology 988; 82: 986-997.)