MSG History and Safety

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The History of MSG Safety

Since its discovery over 110 years ago, MSG has been used safely as a food ingredient and seasoning around the world. Misperceptions about MSG stem from a 1968 anecdotal account by one person after he ate Chinese food. Since then, numerous public health agencies and organizations around the world have validated the use of MSG in the food supply.

1968

History of “Chinese Restaurant Syndrome”

Chinese-Restaurant Syndrome and the New England Journal of Medicine

1988

Evaluations of the joint FAO/WHO expert committee on food additives:

Glutamic Acids And Its Salts

Glutamic Acids and it's Salts

1991

European Commission’s Scientific Committee For Food Report, 25th Series

European Commission's Scientific Committee For Food Report

1995

FASEB/FDA Executive Summary from the Report:

Analysis Of Adverse Reactions To Monosodium Glutamate

Monosodium Glutamate Icon

2003

Food Standards Australia New Zealand:

Monosodium Glutamate – A Safety Assessment, 20th Series

Monosodium Glutamate: A Safety Assessment

2007

Consensus Meeting:

Monosodium Glutamate – An Update

Monosodium Glutamate Update

2010

Institute Of Medicine Strategies To Reduce Sodium Intake In The United States

Strategies to Reduce Sodium Intake In The United States from the Institute of Medicine

2018

The International Classification Of Headache Disorders, 3rd Edition

International Classification of Headache Disorders, 3rd Edition

For More Safety Information

Questions & Answers About Monosodium Glutamate

– U.S. Food & Drug Administration

Downloadable Resources from Ajinomoto

Additional Resources

Videos

Explore More Facts from the Umami Global Website

Explore More Facts and Recipe Inspiration from The Glutamate Association

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