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The controversy surrounding the safety of MSG started with the publication of Dr. 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.
Monosodium glutamate (MSG) might not cause headaches or other symptoms of so-called Chinese restaurant syndrome in the general population. Many studies that found a biological effect were done on rats or other lab animals, or used unusually large doses of MSG, and these can't necessarily be extrapolated to humans.
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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