Chinese restaurant syndrom

Taliaferro p j (1995), Monosodium glutamate and the Chinese restaurant syndrome a review of food additive safety J Environ Health, 57(10), 8-12. taylor s l and bush r K (1986), Sulfites as food ingredients, a Scientific Status Summary by the Institute of Food Technologists Expert Panel on Food Safety Nutrition , Food Technol, 40(6), 47-52. taylor s L and hefle s l (2001), Food allergies and other sensitivities, a Scientific Status Summary by the Institute of Food Technologists Expert Panel on Food Safety Nutrition , Food Technol, 55(9), 68-83. 

Disorders of nervous system mediator release may be caused by aspartame, monosodium glutamate (MSG) ( Chinese restaurant syndrome , Hot-dog headache, or glutamate-induced asthma), and sulphites found in dried fruit, vegetables, pickled vegetables, and fruit juices. 

The biochemical roles of these processes The metabolism of glutamate and aspartate by the enterocytes provides not only ATP, via oxidation of the oxoacids, but can also be considered to be a detoxification process. Both glutamate and aspartate are neurotransmitters in the brain. If their concentrations in blood increase too much, they could interfere with the control of neurotransmitter levels in the brain with possible changes in behaviour or clinical problems (see below). One such phenomenon is Chinese Restaurant Syndrome , but there may be other problems, as yet not reparted. 

The function of glutamate as a stimulatory transmitter in the brain is the cause of what is known as the Chinese restaurant syndrome. In sensitive individuals, the monosodium glutamate used as a flavor enhancer in Chinese cooking can raise the glutamate level in the brain to such an extent that transient mild neurological disturbances can occur (dizziness, etc.). 

Glutamic acid Causes numbness at the back of the neck, gradually radiating to both arms and the back, general weakness, and palpitations (Chinese restaurant syndrome) Puke et al. (1992)... 

Sodium Ion. The excessive intake of sodium ion coming from other than NaCl should be noticed, though reduced intake of NaCl is now a matter of great concern. Monosodium glutamate (MSG), for instance, is a subject of discussion. Since MSG effectively provides umami taste, it has been very popular as a Japanese seasoning. In the United States, MSG has currently been mark as a cause of "Chinese restaurant syndrome". In addition, beef, liver, blood and their processed foods contains a large amount of sodium ion. Sine sodium ion combines with aspartic acid and glutamic acid residues in protein, study of affinity of acidic amino acids to sodium ion has to be set out first. 

Some amino acids are called excitatory amino acids because of their ability to excite neurotransmission. The most publicized disorder caused by excitatory amino acids is the Chinese restaurant syndrome, manifested by a burning sensation of the skin, particularly on the face, neck, and chest. This can be caused by ingestion of monosodium glutamate, which is widely used to season some kinds of Oriental food ... 

Histamine may also be released from mastocytes in the gastrointestinal tract induced by aspartame, sodium benzoate, sodium glutamate—which causes Chinese Restaurant Syndrome —and sulfites, which mainly occur in dried fruit and vegetables, marinated vegetables, fruit juices, and low-quality wines (Landete et al., 2005). 

In 1968, the safety of MSG came into question when a largely anecdotal report was published that suggested MSG caused a disease commonly referred to as Chinese restaurant syndrome (CRS). This disease was said to produce symptoms of burning, numbness, fever, and a tightness in the upper body. Although many subsequent studies failed to show any link between MSG and these symptoms, the safety of MSG as a food additive continues to be questioned by some. 

Chinese restaurant syndrome (CRS)—disease which involves symptoms of burning and numbness, believed to be caused by MSG in Oriental food. 

The flavoring agent sodium glutamate is sometimes used to flavor protein supplements or liver extracts. Flushing, headache, and chest pain have been ascribed to its presence, albeit after food intake rather than medication. This is the background to the so-called Chinese restaurant syndrome. 

Gaim D. Ventricular tachycardia in a patient with the Chinese restaurant syndrome . South Med J 1977 70(7) 879-81. 

FoUcers K, Shizukuishi S, Willis R, Scudder SL, Takemura K, Lougeuecker JB. The biochemistry of vitamin B6 is basic to the cause of the Chinese restaurant syndrome. Hoppe Seylers Z Physiol Chem 1984 365(3) 405-14. 

Monosodium glutamate has been associated with teports of adverse reactions termed Chinese Restaurant Syndrome after it was first self-reported by a physician who regularly experienced numbness and palpitations after consuming Chinese food. ... 

Placebo-controlled, blinded, trials of monosodium glutamate consumption have, however, largely failed to reproduce the full effects of Chinese Restaurant Syndrome as it was originally described and symptoms may be simply due to dyspepsia. Some dose-dependent adverse reactions may be... 

Kenney RA. The Chinese restaurant syndrome an anecdote revisited. Food Chem Toxicol 1986 24 351-354. 

In the late 1960s, a condition became apparent through the literature, which was called the Chinese Restaurant Syndrome [11, 12]. Administration of MSG to normal individuals was reported to result in various symptoms such as burning sensation in the back of the neck, facial pressure, chest pain, sweating, nausea, weakness, thirst and headache. 

MSG has repeatedly come under attack and it is claimed to provoke various symptoms collectively referred to as Chinese Restaurant Syndrome However, scientific studies carried out over the last 30 years have failed to confirm such an association. Several scientific symposia and conferences were held on this issue. The first signifi-... 

Monosodium glutamate (MSG), a food-flavor enhancer, has been blamed for Chinese restaurant syndrome, the symptoms of which are headaches and chest pains. MSG has the following composition by mass 35.51 percent C, 4.77 percent H, 37.85 percent... 

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