Washington, DC (May, 2009) -- Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an amino acid with unique flavour-enhancing qualities. It is used as a seasoning in many different countries. Since 1959, the Food and Drug Administration (FDA) has classified MSG as 'generally recognised as safe'. Over the past 40 years, anecdotal reports and small, uncontrolled studies alleging a variety of MSG-induced reactions have been published. Although numerous studies have failed to demonstrate that consumption of MSG causes any significant allergies in the general population, nutritionists continue to be called upon to evaluate patients suspecting 'allergic' reactions to MSG.

A thorough review paper was published in the Journal of Clinical and Experimental Allergy in May 2009. The authors considered all the available literature relating to the possible role of MSG in the so-called 'Chinese restaurant syndrome' and in provoking other allergies. The review concluded that the studies, undertaken over the last 40 years, have failed to demonstrate a link between consuming foods seasoned with monosodium glutamate and the development of allergies, allergic-type symptoms or asthma.