Chinese-Restaurant Syndrome

Rh, Kwok

doi:10.1056/nejm196804042781419

Cited by 136 publications

(10 citation statements)

References 1 publication

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“…MSG should not be found in dishes because consuming the chemical is bad for the body and makes consumers prone to adverse health effects. By using "no MSG," the restaurants serve to confirm the incorrect assertion that MSG causes all sorts of health ailments (headaches, numbness, weakness, and palpitations like what people claim to experience) (Kwok, 1968). This explicit messaging also speaks to how Chinese restaurants actively distance themselves from society's notion of the other.…”

Section: Discussionmentioning

confidence: 98%

“…The popularization of "Chinese restaurant syndrome" seemingly came from a 1968 letter to the editor submitted by Robert Ho Man Kwok, M.D. to the New England Journal of Medicine where he claimed "numbness at the back of the neck, gradually radiating to both arms and the back, general weakness and palpitation" fifteen to twenty minutes after eating Chinese food at Chinese restaurants, usually serving Northern style cuisine (Kwok, 1968). In this article, Kwok does not state what is exactly causing these strange symptoms, instead, he speculates that MSG NO MSG: RISK PERCEPTION AND CHINESE RESTAURANT SYNDROME 18 may be one of the culprits alongside a high sodium content or even cooking wine.…”

Section: Monosodium Glutamate With All Its Tests and Experiments Has Not Demonstrated To The Worldmentioning

confidence: 99%

“…No MSG: Chinese restaurant menus, monosodium glutamate and the trope of risk in shaping Chinese cultural perceptions Introduction In 1968, a letter was published in the New England Journal of Medicine, written by. Dr.…”

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confidence: 99%

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No MSG: Chinese Restaurant Menus, Monosodium Glutamate and the Trope of Risk in Shaping Chinese Culture

Yeung¹

2021

Preprint

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This paper examines how Chinese restaurants use the message of “No MSG” as a response to the perceived risk of the flavouring agent monosodium glutamate in Chinese cuisine. Using risk communication theory, and treating MSG as material, this paper will investigate how MSG becomes a synecdoche for Chinese food and perpetuates a fear of Chinese culture in Canada. As MSG is scientized as a “risk factor” instead of a flavouring agent, Chinese restaurants respond by messaging “No MSG” as a response to this perceived risk. Using rhetorical analysis of Chinese food menus, this paper identifies how businesses respond to the discursive framework of a “risk” of MSG through messaging found in their take-out food menus. This paper posits that the scientization of MSG as a harmful chemical, specifically in Chinese food, has created a space for biases not only against Chinese food but also Chinese culture in Canada.

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Section: Discussionmentioning

confidence: 98%

Section: Monosodium Glutamate With All Its Tests and Experiments Has Not Demonstrated To The Worldmentioning

confidence: 99%

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No MSG: Chinese Restaurant Menus, Monosodium Glutamate and the Trope of Risk in Shaping Chinese Culture

Yeung¹

2021

Preprint

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“…For decades, MSG has been linked to various health problems, such as headaches and allergic reactions known as the "Chinese restaurant syndrome". A previous report published in 1968 suggested that eating Chinese food caused numbness and palpitations in the neck and arms because of MSG in the food [18]. Although the report did not provide any statistical data, news about the syndrome has spread worldwide.…”

Section: Umami: a Taste From Japanmentioning

confidence: 96%

Umami: An Alternative Japanese Approach to Reducing Sodium While Enhancing Taste Desirability

Nomura¹,

Ishizuka²,

Tanaka³

et al. 2021

Health

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COVID-19 has highlighted the underlying global burden from non-communicable diseases (NCDs) and the lack of resiliency in health systems to tackle highly preventable risk factors, which have left populations vulnerable to acute health crises. The persistent issue of unhealthy behaviors, particularly those related to a high-sodium diet, suggests inadequate policy attention and insufficient funding for public health and behavioral research. This year, Japan will host the Tokyo Nutrition for Growth (N4G) Summit 2021. The summit is being held in the era of COVID-19, offering a historic opportunity to make a difference on the global health agenda for food and nutrition and to reaffirm the global commitment to prevent future health crises by addressing the growing burden of NCDs and building better prepared and more resilient health systems. This perspective article suggests that we, global health researchers and decision-makers, should rethink the value of using "Umami" substances as candidates for a practical salt-reducing alternative that originated in Japan (while maintaining the affordability, accessibility, availability, and desirability of healthy food). Reduced salt intake will help address the global syndemic of COVID-19 pandemic and high rates of hypertension, heart diseases, diabetes, and other NCDs. By addressing these issues, it will make countries more resilient to future pandemic threats.

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“…MSG, which is responsible for the umami flavor, contains one-third the amount of sodium when compared with table salt (NaCl), enabling to reduce sodium by as much as 40%, with no loss of palatability [29]. However, since 1960s, a controversial syndrome, the so-called "Chinese restaurant syndrome" was described as consequence of the use of MSG to flavor most dishes [30]. However, due to the several methodological flaws, and mixed results of most studies on this topic, there is at present limited evidence for an increased human risk after the intake of MSG [31].…”

Section: Salt Substitution and Taste Enhancement Strategiesmentioning

confidence: 99%

Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk

et al. 2021

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Non-communicable diseases (NCDs) are the first causes of death worldwide. Reduction in the dietary intake of salt and sugars is important lifestyle advice that is useful for NCD prevention. However, the simple recommendations of reducing salt and sugars by healthcare professionals are often ineffective; innovative strategies are therefore necessary. This review aimed at describing the current knowledge about the strategies to reduce dietary salt and sugar intake, including both strategies for the food industry to reduce the salt or sugar of its products and recommendations for health professionals in a clinical context, such as the replacement with substitutes in foods, the gradual reduction to allow a progressive consumer adaptation towards less intense taste, and the different spatial distribution of tastants within the food matrix with taste intensity enhancement. In addition, the cross-modal interaction between two or more different sensory modalities as an innovative strategy for enhancing sweetness and saltiness perception was described. Finally, the dietary tips for salt and sugar reduction were summarized in order to create a comprehensive guide of dietary advices for healthcare professionals for optimizing the management of patients at increased cardiometabolic risk.

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Chinese-Restaurant Syndrome

Cited by 136 publications

References 1 publication

No MSG: Chinese Restaurant Menus, Monosodium Glutamate and the Trope of Risk in Shaping Chinese Culture

No MSG: Chinese Restaurant Menus, Monosodium Glutamate and the Trope of Risk in Shaping Chinese Culture

Umami: An Alternative Japanese Approach to Reducing Sodium While Enhancing Taste Desirability

Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk

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