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At most, only mild short-term symptoms that require no further medical treatment have been recorded when some study participants ate several times the daily serving recommendation of MSG—however ...
The controversy surrounding the safety of MSG started with the publication of Robert Ho Man Kwok's correspondence letter titled "Chinese-Restaurant Syndrome" in the New England Journal of Medicine on 4 April 1968. [22] [23] In his letter, Kwok suggested several possible causes for symptoms that he experienced before he nominated MSG.
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Food Standards Australia New Zealand (FSANZ) MSG technical report concludes, "There is no convincing evidence that MSG is a significant factor in causing systemic reactions resulting in severe illness or mortality. The studies conducted to date on Chinese restaurant syndrome (CRS) have largely failed to demonstrate a causal association with MSG.
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The restaurant chain was created as Pei Wei Asian Diner in 2000 by P. F. Chang's China Bistro (PFCB) to compete in the fast casual restaurant segment with a Pan Asian menu and quick, made-to-order service model, while P. F. Chang's remained in the full-service restaurant segment. [2] The first Pei Wei location opened in Scottsdale in 2000. [3]
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