Monosodium glutamate and the Chinese Restaurant Syndrome: a review of food additive safety

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Date: June 1995
From: Journal of Environmental Health(Vol. 57, Issue 10)
Publisher: National Environmental Health Association
Document Type: Article
Length: 5,002 words

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Abstract :

In 1968 the food flavor-enhancer monosodium glutamate (MSG) was first linked through case reports to a series of transient and benign symptoms collectively known as the Chinese Restaurant Syndrome (CRS). Since that time, clinical trials have failed to conclusively demonstrate that MSG is in fact the causative agent, and a physiologic mechanism has not been elucidated. In addition, although some animal studies have concluded that MSG can cause brain lesions in rodents under controlled conditions, no toxic effects have been observed in animal studies when MSG is administered as a food additive. Despite continuing controversy concerning the regulatory status of MSG in the United States, the data support the safety of MSG in food.

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Gale Document Number: GALE|A17087836