Anecdotal reports of adverse reactions to various foods or food ingredients are not uncommon. In fact, there are reported reactions in the scientific literature to almost every known food ingredient. The results of an epidemiological survey conducted by Dr. George Kerr of Harvard Medical School found that some 43 percent of Americans experience various symptoms of discomfort attributable to almost every cuisine and most foods in the diet.

To further scientific understanding and ensure the safety of MSG, research is under way to test individuals who believe they have reactions to MSG. This research, which monitors symptoms that range from mild and transitory to more severe, continues to find that most people who believe they adversely respond to MSG do not when evaluated in carefully controlled testing situations.

If you believe you may react to a particular food or ingredient, you should seek a medical diagnosis from a board-certified allergist and not rely on self-diagnosis. A placebo-controlled, double-blind food challenge is the most accurate and reliable method to properly evaluate complaints of food sensitivity.