Chinese Restaurant Syndrome

Chinese restaurant syndrome: a pathological condition

Chinese restaurant syndrome is a rare pathological condition in the field of neurogastroenterology that occurs exclusively in China. There are several hundred such cases known in the world; their medical intervention is documented in only six cases. Its cause is the consumption of large amounts of monosodium glutamate (hence the name), present as a flavoring agent in breakfast dishes.

Chinese restaurant syndrome is a condition in which people experience stomach discomfort after eating foods high in glutamate. This substance is added to food as a food additive, usually used to enhance flavor. But at high doses, glutamate can cause serious health problems in people who are sensitive to it.

The history of the Chinese restaurant syndrome begins in the 80s of the last century, when China began to actively export its products to other countries. The most popular dish exported by the Chinese was fried chicken. The fashion for Chinese cuisine quickly spread to the USA and other countries, and with it the high glutamate content in the products of this cuisine.

Chinese restaurant syndrome was first described in