Health Update: Chop suey myth

MONOSODIUM glutamate may not be to blame for Chinese restaurant syndrome after all, say researchers from the University of Western Sydney. The flushed face, palpitations, weakness and numbness that some people experience after eating Chinese food are probably caused by compounds formed during the cooking of ingredients such as soy sauce and black beans, they suggest. High salt levels and food dyes may also contribute.

Their study of the effects of high doses of MSG of 71 volunteers, reported in New Scientist, found only 15 per cent experienced an adverse reaction - and that 14 per cent also reported after-effects after being given a placebo.