MSG Allergy/Sensitivity | New York Allergy and Sinus Centers

Monosodium glutamate (MSG) is a flavor enhancer. It’s added to many canned foods, Chinese foods, and processed meats. It also occurs naturally in some vegetables, fruits, and cheeses. The U.S. Food and Drug Administration has deemed MSG safe when added to foods, but some people have reported showing allergy symptoms after consuming it.

Many doctors argue that an individual can be allergic to MSG because the “allergic response” is not IgE-mediated. IgE is an antibody that triggers an allergic reaction in the immune system. Since symptoms related to MSG do not involve the immune system, it cannot be called a true allergy.

Most doctors have ruled it a sensitivity instead of an allergy, much like a gluten sensitivity. The sensitivity has often been called ‘Chinese Restaurant Syndrome’ and ‘MSG Sensitivity Syndrome.’ Symptoms of an MSG sensitivity usually deal with the digestive system but can affect the skin as well.

MSG Sensitivity Symptoms

• Bloating
• Gas
• Diarrhea
• Headaches
• Abdominal Pain
• Tingling Skin

When consumed in large doses, MSG can cause severe digestive problems. However, the amount added to foods is usually not enough to cause any serious adverse reactions; but there have been reports of MSG causing asthma symptoms.

Diagnosing A MSG Sensitivity

The only accurate way to diagnose this sensitivity is through a food challenge. If you believe you have a sensitivity to MSG, it’s important to keep track of your symptoms. It’s helpful to keep a food journal and document everything you eat throughout the day. This will help the doctor determine what’s causing your symptoms.

During the food challenge, you will be given a small amount of food that contains MSG. Your allergist will monitor your reaction for positive results.

MSG Sensitivity Treatment

The best treatment for any sensitivity is avoidance; however, avoiding MSG is difficult as it naturally occurs in some foods and it is added to many others. It’s helpful to know exactly which foods contain MSG when dining out and cooking at home. Here is a list of foods to avoid to manage your MSG-sensitivity symptoms:

This is just a short list of foods that contain MSG. You should still read labels of all the products you consume. Most packaging will label ‘contains msg’ or ‘msg added.’

If you accidentally eat foods containing MSG, some over-the-counter medications can treat your digestive and skin symptoms. Check with your doctor to see which product will work best for you. An allergist can also prescribe an inhaler for breathing problems related to this sensitivity.

Frequently Asked Questions

Does MSG cause long-term health problems?

While there has been speculation of MSG causing health problems, there is no evidence to show that this is the case. The FDA has deemed MSG safe to consume.

Is MSG always labeled on the packaging?

If MSG is added to foods, then it is required for it to be labeled. For food that naturally contains MSG, it does not have to be labeled.

Does MSG contain gluten?

No, MSG does not contain gluten.

Does MSG contain less sodium than salt?

Yes, MSG contains less sodium than salt.

Summary

While MSG is not labeled as a true allergy, it can cause allergy-like symptoms. NY Allergy & Sinus Centers is here to help. We can treat these symptoms and provide more education about food allergies and sensitivities. Call (212) 686-448 to book an appointment with a board-certified allergist today!

MSG Allergy: Symptoms, Testing, and Treatment

Overview

In the 1960s, the food additive monosodium glutamate (MSG) incorrectly gained a bad reputation because of fears that it could cause allergy-like symptoms and side effects. However, since the 1990s, researchers have largely debunked the existence of an MSG allergy.

While an MSG allergy is a myth, some claims still exist on the internet. There are also clinical studies that have assessed possible negative reactions from this ingredient, but they’re not representative of the small amounts humans typically consume in foods.

It is possible to experience allergies to the food MSG is in, as opposed to an allergy to the additive itself. The Food and Drug Administration (FDA) also recognizes MSG as safe for consumption.

Here’s what you need to know about MSG, the rise and fall of the MSG allergy myth, and what you can do if you’re experiencing possible symptoms of a food sensitivity or allergy.

MSG is a flavor enhancer made from L-glutamic acid, which is a naturally occurring amino acid that exists in many foods. It gives what’s known as an “umami taste,“ which roughly corresponds to a savory or salty flavor.

It occurs naturally in many foods and is commonly used as a flavor-enhancing food additive in Asian dishes. It may also be added to other types of foods.

Is it the same as salt?

Table salt is an ionic compound made up of a 1-to-1 ratio of sodium (Na) and chloride (Cl) ions, through which table salt derives its chemical formula NaCl (sodium chloride). The positively charged sodium ions and negatively charged chloride ions are bound together in a solid structure by electrical attraction.

MSG also is another ionic compound that contains both positively charged sodium and negatively charged glutamate ions, but not in a 1-to-1 ratio.

The ratios are 12 percent sodium ions, 78 percent glutamate ions, and 10 percent water, which results in the chemical formula (C₅H₈NO₄^–).

Because it contains sodium, MSG is able to provide a similar savory or salty flavor to many foods.

Despite concerns, decades of research have mostly failed to demonstrate a relationship between MSG and serious allergic reactions. People have reported reactions after eating foods with MSG, but human studies haven’t supported this anecdotal information.

Is MSG safe?

The FDA recognizes MSG as “generally recognized as safe” (GRAS), which is the same category as salt and pepper.

A 2006 review of the previous 40 years of clinical literature then found no credible link between MSG and any specific symptoms or allergies. Instead, researchers who have debunked these sorts of claims encourage medical professionals to help patients look for other underlying causes of food-related symptoms.

In 2016, researchers found that any amount of MSG is genotoxic, meaning it’s damaging to cells and genetic material, as well as to human lymphocytes, a type of white blood cell. However, the study found that these effects were in vitro, meaning the tests were done in a test tube. The results don’t support the theory that eating MSG is harmful in the same way.

In 2015, researchers found possible links between renal (kidney) damage and chronic MSG consumption in animals. However, similar to the previously mentioned study, there’s no evidence that the small amounts of MSG humans consume could lead to kidney damage.

Nevertheless, further research in humans may be warranted to completely rule out sensitivity to foods with MSG.

The FDA acknowledges reports of short-term, mild symptoms reported by individuals who consume MSG without food. These symptoms may include:

• drowsiness
• headache
• skin flushing
• numbness and tingling
• heart palpitations

Still, while the existence of an allergy to MSG has largely been debunked, it’s still possible that you might have a sensitivity or allergy to the actual food containing MSG.

Food additive sensitivities are also possible.

Food sensitivity vs. food allergy

It’s important to understand the differences between food sensitivities and allergies. Also referred to as food intolerance, food sensitivity occurs due to negative reactions in the digestive system.

While you might experience uncomfortable symptoms, a food sensitivity is unlikely to cause problems if you eat the food in small amounts. The symptoms may also occur within a few hours of eating the food, but will also go away on their own.

Signs of possible food sensitivity may include:

• headache
• itchy skin
• skin rashes
• abdominal pain
• bloating
• gas
• diarrhea

Food allergies, on the other hand, are much more serious. These occur as a result of your immune system overreacting to certain foods and creating antibodies to attack them.

Unlike food sensitivity, some people might have life threatening reactions if they have severe food allergies. Symptoms develop quickly, sometimes even after just touching the food.

Symptoms of a food allergy may include:

• red skin, hives, or eczema rashes
• skin swelling
• diarrhea
• vomiting
• respiratory symptoms, such as wheezing or shortness of breath
• swelling in the throat
• anaphylaxis, a life threatening reaction that may lead to unconsciousness

If you experience any negative symptoms after consuming an MSG-containing food, it’s important to see a doctor for the next steps, including possible testing for food intolerance or allergies.

According to the FDA, consuming larger doses of MSG — 3 grams without food — has been linked to symptoms in humans.

However, not only are those portions unlikely to be found in restaurant or grocery food, it’s unlikely that anyone would consume MSG in non-food sources. The FDA says the typical MSG serving in food is 0.5 grams or less.

The best way to treat a food intolerance or allergy is to avoid the food that’s causing your symptoms. However, you may need blood or skin tests to confirm any food allergies or sensitivities before making any significant dietary changes. Your doctor may also recommend a food diary or elimination diet.

More serious symptoms, such as anaphylaxis, require emergency treatment in the form of a shot of epinephrine (adrenaline). Hospitalization may also be required.

When to seek emergency help

Anaphylaxis is a life threatening allergic reaction that requires immediate medical attention. Call 911 or go to your local emergency room.

Symptoms include:

• shortness of breath
• swelling of the lips or throat
• heart palpitations
• chest pain
• unconsciousness

Was this helpful?

The best treatment for a food allergy is to avoid eating that food.

What foods contain MSG?

It may be hard to avoid foods with MSG. According to the U.S. Department of Agriculture (USDA), MSG occurs naturally in many foods. It’s particularly found in high doses in food that is high in protein, such as:

• meat
• poultry
• cheese
• fish

It also exists in certain vegetables, such as:

• tomatoes
• mushrooms
• broccoli

With regard to foods that contain MSG as an additive, labeling is required when the compound is added as an ingredient. In those cases, it’s listed as “monosodium glutamate.“

Substances to avoid that may contain added MSG include:

• frozen foods
• spice mixes
• canned or dry soups or stocks, which food labels may refer to as “dried beef,” “chicken stock,” “pork extract,” or “hydrolyzed wheat protein“
• sauces and salad dressings
• meat-based foods like sausage

While there was once a belief that MSG could cause allergic reactions in some people, the overall existence of an MSG allergy has been largely declared a myth.

MSG itself naturally occurs in some foods, such as meats, and is added to other types of processed foods to help preserve flavor. While it’s possible to have either a food sensitivity to MSG or any MSG-containing foods, there’s no scientific evidence to prove that the food additive causes allergies in humans.

If you experience unusual symptoms after eating particular food items, see your doctor for possible testing. Any suspected sensitivities to MSG or MSG-containing foods may be resolved by avoiding these items altogether.

No pain. Checking the patency of the fallopian tubes (sonohysteroscopy) using ExEm-gel

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20 April 2020

Study of the patency of the fallopian tubes is a mandatory diagnostic procedure to identify the causes of infertility in women.

Fallopian tubes are important in pregnancy . Spermatozoa move along them, fertilization of the egg occurs here, the fallopian tubes push the fertilized egg into the uterine cavity. If the patency of the fallopian tubes is broken, the sperm cannot reach the egg or the fertilized egg cannot move into the uterus, which is dangerous for the occurrence of an ectopic pregnancy.

There are several methods for diagnosing the patency of the fallopian tubes: laparoscopy, X-ray examination (HSG) and a minimally invasive procedure – sonohysteroscopy, when, under the control of ultrasound, a physical is introduced into the uterine cavity. solution or gel When conducting an X-ray examination, iodine contrast agents are introduced.

Sonohysteroscopy is carried out at the LODE Medical Center using a modern tool – ExEm-gel . The set contains: foam, gel, silicone catheter.

Advantages of the method

• Informativeness

In terms of information content, the study of patency of the fallopian tubes using ExEm-gel is not inferior to X-ray. But this method also allows you to make a diagnosis in real time and even show the result of the study to the patient – the fallopian tubes and the specific place of obstruction are clearly visible on the monitor.

When using physical solution there is no clear visualization of the fallopian tubes, we can only state the fact of the release of fluid from them.

• Security

When using the X-ray method, the iodine contrast agent can cause allergic reactions, pathologically affect the eggs. Also, during X-ray examination, additional instruments (bullet forceps, uterine probe) are necessarily used, which often causes significant pain in the patient.

ExEm-gel contains natural ingredients: glycerin, water, hydroxyethyl starch, which do not cause an allergic reaction and do not affect the eggs. The silicone catheter with which this study is performed does not require the use of additional instruments (bullet forceps and a probe), due to this, the pain of this procedure is reduced, and the risk of injury to the cervix is ​​eliminated.

Saline also does not cause allergies, but the technique for performing the procedure with its use is the same as for X-ray diagnostics, therefore, trauma to the cervix and pain are possible.

Preparation

• The woman must first be examined for latent infections.
• Tests: CBC, TAM and flora smear up to 7 days before the scheduled test day.
• Test for HIV, RV, hepatitis – expiration date 3 months.
• Physician’s consultation and ECG.

Performance
The study is carried out in the first phase of the menstrual cycle. The procedure is performed without anesthesia and lasts 10-15 minutes. A silicone catheter is inserted into the cervix: through it, the ExEm-gel enters, the movement of which is monitored on the ultrasound monitor – the apparatus.

If the patency of the fallopian tubes is not impaired, the gel enters the abdominal cavity, where it resolves within 24 hours. If there are adhesions in the tubes that prevent the passage of the gel, after a few hours it will leave the body through the vagina.

It is important that after this procedure, you do not need to refrain from conception!

Contraindications

• Any acute infectious diseases (SARS, cystitis, exacerbation of chronic adnexitis, etc.).
• Bleeding from the uterus of unknown etiology.

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Allergen f8 – corn flour, IgG

Corn flour causes the rapid development of symptoms of food intolerance (already 1-3 days after eating foods containing it). This test is used to diagnose food intolerance to cornmeal. Food intolerance is more common than food allergy and occurs as an allergic reaction involving specific immunoglobulins G (IgG-mediated). At the same time, a latent food allergy develops – a delayed-type allergy, which is more dangerous, since the external clinical manifestations of the disease will develop slowly (up to several days), and often they may not be at all for a long time. Slowly progressing pathological processes in the organs and tissues of the body can often lead to chronic diseases of the gastrointestinal tract, respiratory, nervous systems, skin, and can also have a negative impact on the mental sphere (depression, hyperexcitability in children).

Synonyms Russian

Specific immunoglobulins class G to cornmeal, a marker of the development of tolerance to cornmeal.

Synonyms English

Allergen f8 – cornflour; IgG antibodies; specific IgG to cornflour, marker for the formation of tolerance to corn flour.

Research method

Immunochemiluminescent assay.

Units

Mg/l (milligram per litre).

Which biomaterial can be used for research?

Venous blood.

How to properly prepare for an examination?

• Do not smoke for 30 minutes before the test.

General information about the study

Allergy is an increased sensitivity of the body to any substance – an allergen. The body perceives it as a harmful foreign substance and launches defense mechanisms against it. As a result of running reactions, biologically active substances are released, which, in turn, are responsible for the appearance of clinical symptoms from various organs and systems. Allergic reactions depend on many factors, including the general condition of a person and his individual characteristics. Allergy can manifest itself as a mild gastrointestinal disorder or end in anaphylactic shock. Depending on which immunoglobulins are to blame for the development of an allergic reaction, it can be IgE-mediated and non-IgE-mediated (for example, IgG-dependent).

IgG may cause an immediate or delayed allergic reaction, food intolerance, or other unusual body responses to food. Most often, this manifests itself after a long intake of the allergen with food.

The significance of detecting IgG antibodies to food allergens remains ambiguous, since a positive result can be a variant of the norm, therefore it is important to evaluate the results of all studies, food diary data and anamnesis of the disease in a complex.

Class G immunoglobulins can serve as a marker for the development of tolerance to food allergens. Testing for IgG antibodies is advisable in combination with other studies or in difficult cases of diagnosing food intolerance, when other possible causes of allergy symptoms are excluded. It is possible to use the test results for individual selection of the most rational diet, to monitor the formation of food tolerance.

Food allergy to cornmeal is quite common. Symptoms may appear as early as minutes after eating foods containing corn and may include nausea, vomiting or diarrhea, abdominal pain, itchy skin or tongue, rash or “hives”, swelling of the lips, tongue, throat, face, difficulty breathing with wheezing or nasal congestion, fainting, etc.
Corn has been proven to cross-react with soy, so if you are allergic to either of the two, you may be allergic to the other.

Cornmeal is a cheap, accessible and easy-to-produce product, so it is widely used not only in the food industry, but also in other areas (for example, it is used for powder in surgical gloves, in disposable diapers, in toothpastes, cosmetic masks , in tablets as an excipient, etc.).

Cornmeal and its derivatives are found in many food products: confectionery, syrups, sauces, snacks, canned fruits, drinks, deli meats, popcorn, baking powder. It can be added to products that at first glance do not have it. So, cornmeal derivatives can be among the following ingredients: maltose, dextrin, dextrose, fructose, glucose and its syrup, corn starch, modified starch, vegetable oil, high fructose corn syrup (HFCS), citric acid, glutamate (MSG) , sorbitol, vanilla extract, xylitol. There are known cases of anaphylactic reactions to intravenously administered dextrose solution in case of allergy to cornmeal.

What is research used for?

• For the differential diagnosis of complex cases with atypical manifestations and / or course in case of suspected intolerance to cornmeal or its derivatives;
• to assess the prognosis of the formation of food tolerance at various stages of the treatment process.

When is the test ordered?

• When diagnosing atypical body reactions to cornmeal against the background of a normal level of IgE in the blood;
• in combination with other research methods in the diagnosis of complex cases of sensitization to cornmeal;
• before the introduction of the elimination diet and during the expansion phase of the diet.

What do the results mean?

Reference values: 0 – 10 mg/l.

Reasons for a positive result:

Important notes

• Performing this study is safe for the patient compared to skin tests (in vivo), as it eliminates the patient’s exposure to the allergen.
• The use of antihistamines and age characteristics do not affect the quality and accuracy of the study.

Also recommended

• CBC with leukocyte formula and ESR
• Allergen f14 – soy, IgE (ImmunoCAP)
• Serum total immunoglobulins E (IgE)
• Eczema
• ImmunoCAP ISAC Allergy Chip (112 Allergy Components)
• Determination of specific immunoglobulins class E to food allergens
• Determination of specific immunoglobulins class E to other allergens

Who orders the examination?

Allergist-immunologist, pediatrician, gastroenterologist, therapist, general practitioner.

Literature

• 2016 Federal Clinical Guidelines for the Care of Children with Food Allergies.
• Petrovskaya M.I., Namazova-Baranova L.S., Makarova S.G., Zubkova I.V. IgG4 antibodies as laboratory predictors of tolerance formation in children with food allergy (a prospective observational study).