| Human Sensitivity Studies |
| A) |
Purpose: |
To develop an objective estimate of the prevalence of Chinese Restaurant Syndrome. |
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Research Institution: |
The University of Texas School of Public Health, the University of Texas Health Science Center and Harvard University School of Public Health |
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Scientist(s): |
George R. Kerr, Marion Wu-Lee, Mohamed El-Lozy, Robert McGandy, Frederick J. Stare |
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Results Published: |
"Prevalence of Chinese Restaurant Syndrome," Journal of American Dietetic Association, 1979. |
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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. |
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Study Results: |
Forty-three percent of respondents associated unpleasant symptoms with all kinds of foods and eating environments. However, only 1 or 2 percent reported probable symptoms characteristic of Chinese Restaurant Syndrome and only 0.19 percent associated these characteristics with consumption of Chinese food. |
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| B) |
Purpose: |
To test the validity of Chinese Restaurant Syndrome among self-reported sufferers. |
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Research Institution: |
Department of Physiology, George Washington University, School of Medicine and Health Services |
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Scientist(s): |
R.A. Kenney |
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Results Published: |
"The Chinese Restaurant Syndrome: An Anecdote Revisited," Food and Chemical Toxicology, 1985. |
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Study Design: |
Six people presenting Chinese Restaurant Syndrome symptoms consumed a liquid solution containing 6 grams of MSG and an MSG-free control solution for comparison in a double-blind test. |
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Study Results: |
None responded only to MSG. Two of the six subjects reacted slightly to both the control solution and to the MSG solution, while the remaining four people had no reaction to either solution. The study confirmed that MSG does not cause Chinese Restaurant Syndrome in most people who claimed to suffer from the syndrome. |
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| C) |
Purpose: |
To study the effects of oral consumption of MSG in people with chronic asthma. |
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Research Institution: |
Beth Israel Hospital |
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Scientist(s): |
Richard M. Schwartzstein, Mittie Kelleher, Steven E. Weinberger, J. Woodrow Weiss, Jeffrey M. Drazen |
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Results Published: |
"Airway Effects of MSG in Subjects with Chronic Stable Asthma," Journal of Asthma, 1987. |
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Study Design: |
- Twelve adults with a history of asthma ingested MSG or a placebo in a double-blind, random, crossover test.
- The subjects' breathing was measured before and 4 hours after the test.
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Study Results: |
At no time during the observation period did any subject's breathing change. Doctors who conducted the study concluded that asthmatics need not avoid MSG. |
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| D) |
Purpose: |
To study potential sensory side effects caused by ingesting MSG. |
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Research Institution: |
University of Western Sydney, Australia |
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Scientist(s): |
L. Tarasoff, M.F. Kelly |
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Results Published: |
"Monosodium L-Glutamate: A Double Blind Study and Review," Food and Chemical Toxicology, 1993. |
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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.
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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. |
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*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.) |
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| E) |
Purpose: |
To determine whether MSG ingestion induces asthma attacks in asthmatic subjects. |
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Research Institution: |
Department of Molecular and Experimental Medicine, The Scripps Research Institute; and the Division of Asthma, Allergy and Immunology, Scripps Clinic |
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Scientist(s): |
Katharine M. Woessner, Ronald A. Simon, Donald D. Stevenson |
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Results Published: |
"Monosodium glutamate sensitivity in asthma," Journal of Allergy and Clinical Immunology, 1999. |
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Study Design: |
- With single-blind, placebo-controlled screening challenges, 100 subjects with asthma (30 subjects with a history of Oriental restaurant asthma attacks; 70 subjects with a negative history) were challenged with 2.5 g of MSG.
- A total of 78 patients were proved to have aspirin-sensitive asthma.
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Study Results: |
MSG challenges in subjects with and without a perceived sensitivity to MSG failed to induce signs or symptoms of asthma. Those who had a history of oriental asthma attacks found that their problems were not a result of MSG, but were able to identify other causes, including food allergies and heartburn caused by overeating. |
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