What is 'Chinese Restaurant Syndrome' and what causes it?

This answer is brought to you by many of the Australian nutrition professionals who regularly contribute to a nutrition email discussion group.

Chinese Restaurant Syndrome is a combination of symptoms that include feelings of burning, flushing, tingling and tightness - symptoms that some people experience after eating a meal from a Chinese restaurant.

For at least thirty years the claim has commonly been made that monosodium glutamate (MSG) is the cause of Chinese Restaurant Syndrome. Although a claim that is commonly made may indicate an association or (possibly) even cause and effect, such a claim must be supported by appropriate studies before it can be considered to be scientifically valid. Many studies have been conducted to test the claim about MSG and Chinese Restaurant Syndrome. Some (but by no means all) studies have reported finding a relationship between MSG and the syndrome.

Evidently, in a small group of people, the concentrations of MSG added to meals served at some Chinese restaurants consistently trigger the symptoms of Chinese Restaurant Syndrome. Because this association is not consistently reproducible in all sufferers, it appears that some people who experience symptoms are responding to something other than MSG.

Another possible cause (among several) is the high salt level of many Chinese foods - excessive salt was suggested by the doctor who first described the syndrome (Dr Kwok), as a more likely cause than MSG.

Clearly, the last word on the food components that trigger the symptoms of Chinese Restaurant Syndrome has not been spoken (or written). More carefully-designed studies are needed before all of the causes of this syndrome are identified, but it does appear that MSG is one cause, at least for some people.

As a cautionary measure, it would be prudent to avoid choosing the saltiest items on the menu in a Chinese restaurant; the waiter can tell you (or find out for you) which items are the saltiest. People who know they are intolerant to MSG can usually handle the natural MSG content of foods such as tomatoes and mushrooms, and can simply ask for a meal with no added MSG.

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[Date issued: May 1999]

Disclaimer: This material is provided on the basis that it constitutes advice of a general nature only. It is not intended to replace the advice of a physician or a dietitian.