Purpose:
To develop an objective estimate of the prevalence of Chinese Restaurant Syndrome.
Research Institution:
The University of Texas School of Public Health, the University of Texas Health Science Center and Harvard University School of Public Health
Scientist(s):
George R. Kerr, Marion Wu-Lee, Mohamed El-Lozy, Robert McGandy, Frederick J. Stare
Results Published:
"Prevalence of Chinese Restaurant Syndrome," Journal of American Dietetic Association, 1979.
Study Design:
More than 3,000 adults, representing a cross-section of U.S. population, participated in a questionnaire survey that attempted to define the prevalence of symptoms characteristic of Chinese Restaurant Syndrome.
Study Results:
Less than 2 percent or respondents reported symptoms characteristic of Chinese Restaurant Syndrome and only 6 individuals associated these characteristics with consumption of Chinese food. In contrast, forty-three percent of respondents associated unpleasant symptoms with all kinds of foods and eating environments.