MSG Allergies

For many years, MSG or monosodium glutamate has served our kitchen as an all-around seasoning working to improve the world’s dining experience. Yet regrettably, it has suffered a bad reputation because of several health concerns associated with it.

A common misconception is the so-called “MSG allergy” that many people claim to experience after eating food that contains this food additive which is very popular among Chinese and other Asian dishes, gaining its nickname, the Chinese restaurant syndrome.

Since then, this adverse effect has been the subject of many debates among medical professionals due to a failure to establish a clear relationship between MSG usage and the development of the reactions. Although several studies have been performed to attest to the veracity of MSG allergy, the consistency of the responses remains an issue. For this reason, the FDA or any governing body has not issued any warning against consuming food products containing monosodium glutamate.

But despite this, many are drawn to believe that this is certainly an allergy to MSG. In fact, maybe you yourself are among those who adamantly adhere to a No-MSG diet. Because of this, countless restaurants and food establishments have joined the bandwagon against MSG and are claiming that they have “no MSG” in their dishes or other products.

So what is the reality behind the sensitivity reactions following the ingestion of MSG-laden foods?

To set the record straight, it is essential for one to know that what causes allergic reactions in people.

MSG Facts

Milk, tree nuts, peanuts, seafood, shellfish, soy, wheat and eggs are only few among the many substances that can cause food allergies. A common factor between these allergens is that they are primarily made up of protein. While MSG is a form of glutamate, an amino acid which is found in protein, it is non-bound which makes it not exactly a protein. If glutamate were the cause of untoward reactions, we must have experienced such as there are several common food products that have high quantities of free glutamate in them such as mushrooms, seafood, cheese, and meat.

There have been quite a number of studies that were conducted to prove or disprove MSG sensitivity. In a study conducted in 1986, individuals who claim to be sensitive to MSG were challenged to participate in a double-blind placebo study. Of the six participants, only two have reported untoward effects after MSG and placebo ingestion such as tingling sensation, warm feeling behind the ears, and tightness of the face.

Furthermore, in 2001, another study led by a renowned American Immunologist, together with a team of researchers from distinguished universities in the United States have concluded that MSG does not cause the allergic reactions due to the inadequacy of the adverse effects from MSG. The responses were also inconsistent.

Ultimately, on May 2009, the medical journal of Clinical and Experimental Allergy made a review on monosodium glutamate on the alleged issue of causing allergies such as asthma and rhinitis. They have concluded that while the ingestion of large amount of MSG without food can elicit symptoms of sensitivity, as a food-additive, it does not increase the risk of developing allergic reactions.

No MSG

We commonly encounter food establishments claiming to serve food without MSG. The fact is, even though these restaurants do not actively include commercial MSG (e.g. Ajinomoto, Vetsin, and Accent) in the preparation of their products, there is a high likelihood that some products and seasonings are also made from MSG. MSG can also be hidden under the following names: hydrolyzed protein, yeast extract, sodium caseinate, calcium caseinate, bouillon, broth, and natural flavouring.

There are naturally-occurring glutamates in cheese, marmite, ripe tomato, eggs, peas and many others. So, in our entire life, almost all of us must have been exposed to MSG even at least once.

Sensitivity, Allergy, and Intolerance

Despite these, if you feel any untoward reaction such as a warm sensation in the face and neck, flushing, numbness, tingling, chest palpitations, rhinitis, nausea and vomiting, and wheezing, consult your physician for immediate management. These symptoms may show a few minutes to an hour after ingestion of food containing monosodium glutamate. Although the condition is rare, the reaction may vary among individuals. These “allergic” reactions may even be more severe if MSG is taken in high doses on an empty stomach.

To verify your condition, your physician will establish whether what kind of food sensitivity or allergy you have. Should there be an association with your condition to MSG ingestion, then you should start taking measures against the eating food that is prepared using this seasoning.
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Hidden Allergens in 7 Ethnic Foods

Global cuisines can be a delicious way to experience different cultures. Part of the fun is seeing how different people use exotic and familiar ingredients in uncommon ways.
But this practice can pose risks for those with food allergies. As the ingredients in a dish become less obvious, the potential to eat an unexpected allergen increases.

"Just because you think that a food is OK, you cannot assume," said Dr. Anna Nowak-Wegrzyn, assistant professor of Pediatrics at the Jaffe Food Allergy Institute at the Mount Sinai School of Medicine in New York.

Nowak-Wegrzyn noted that peanut butter can show up in Asian spring rolls. "It's not very intuitive," she said.

While food allergy experts say that people with allergies should apply the same degree of caution to ethnic foods as any other food they might eat, language barriers, unknown ingredients and different preparation techniques can magnify the challenge to express needs and concerns.

And imported products can increase the risk of ingesting something unknown, although Ming Tsai, an allergy advocate and owner of Blue Ginger restaurant in Wellesley, Mass., said that most manufacturers require a clear list of ingredients on their products.

But if the standards of a country's labeling system are unclear, erring on the side of caution is better.

"You do need to be a little bit more careful," Tsai said. "With kids, I wouldn't use an exotic foreign spice rub, just to make doubly sure. It's better to be safe than sorry."

"Still, the common allergens remain common," said Dr. Jacqueline Pongracic, division head of Allergy and Immunology at Children's Memorial Hospital in Chicago, Ill., referring to the eight most common allergies: fish, shellfish, milk, egg, soy, wheat, peanuts and tree nuts, including walnuts and cashews.

Proper preparation before visiting an ethnic food restaurant can help allay fears and avoid unnecessary allergic reactions. Researching common ingredients in the cuisine can point out obvious allergens to avoid. Thai food, for example, incorporates a variety of of peanut products while Mexican and Italian foods use cheese to flavor and garnish dishes.

It can be helpful to know if different countries use different terms for certain ingredients or cooking techniques. For example, in Africa, peanuts are often called groundnuts. In Chinese, "shu" means "barbecued" and "kow" means "roasted" while "al horno" means "baked" in Spanish and "frito" means "fried." Knowing such terms can offer clues as to how an item might be prepared and whether it may contain and allergen.

Chef cards containing a list of allergenic foods can be ordered online in many languages and can help significantly in communicating needs between the diner and the kitchen staff.

"I believe in doing your homework," said Sloane Miller, a food allergy coach who blogs at allergicgirl.com.

And when in doubt, particularly with children, experts recommend keeping it simple.

"The child can start very young with very simple foods. Stay with foods that work and enjoy the social activity in that restaurant," said Anne Munoz-Furlong, founder of the Food Allergy and Anaphylaxis Network. "It takes the focus off the food but you are still exposed to the culture."

Keeping medication handy and eating with a buddy who is aware of your allergy needs is essential, particularly when trying unknown foods. And when in doubt about a food situation, allergy experts advise leaving.

"Accidents occur when you least expect, so be prepared to institute the treatment plan to help you remedy the situation should an allergic reaction arise," Pongracic said.
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Allergies on the Job: 7 Workplace Irritants

To many employees, the workplace can be a source of irritation -- for reasons other than their boss, co-workers or paychecks.
Something in your physical surroundings may act as an irritant that triggers an allergic reaction or asthmatic symptoms in susceptible workers.

Of course, some professions have a higher risk of possible exposure to allergic or asthmatic triggers than others. Although there can be plenty of dust in the offices of people in white-collar occupations, dust mites can also annoy warehouse, maintenance and construction workers.

Still, dust can come in many forms: Wood dust may be troublesome to carpenters and woodworkers, and food dust from flour could irk bakers, pastry chefs and pizza makers.

Seasonal pollen allergies can be a real nuisance to those who work outdoors as landscapers, postal carriers or on highway maintenance crews.

Any number of jobs at manufacturing plants or refineries can cause employees to regularly breathe in chemical vapors that may bother nasal and lung passageways.
According to the World Health Organization, workplace exposure to fumes, gases or dust are responsible for 11 percent of asthma cases worldwide. And some estimates suggest that roughly 20 percent of new cases of asthma in adults are work related.

Compared to your surroundings at home, you have less control over the work environment, said Dr. Jonathan Bernstein, a professor of medicine in the division of allergy and immunology section at the University of Cincinnati.

You have less control over the ventilation system, the location where you work, how often it gets cleaned, the temperature and humidity, and even the materials used on the job. These factors can influence your risk of work-related reactions.

But not all symptoms that erupt at work are from allergies or asthma. Often they are a reaction to irritants.

"There are lots of funky reactions that people may have been told are caused by allergies that probably aren't," said Dr. Karin Pacheco, an assistant professor in the division of environmental and occupational medicine at National Jewish Health in Denver.

These symptoms come from being exposed to an irritant and may include irritated eyes, headache, tightness in the throat, post-nasal drip and feeling bad, in general. These complaints are not always long-lasting and tend to go away with less exposure to them, she said.

An allergist is not the only health professional who may diagnose these reactions. Sometimes you might touch or be exposed to a material at work that affects your skin, and you would visit a dermatologist if it doesn't clear up or happens frequently.

"In an irritant reaction, the skin looks red and feels a little painful," said Dr. Mathew Avram, a dermatologist at Massachusetts General Hospital in Boston. "In an allergic reaction, there's more intense itching and blistering of the skin."

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Spring Pollen Forecast: Sniffly and Sneezy?

When Niki Alpers, 24, of Boston, opened the door of the bakery where she works to bring in a shipment of treats last week, she noticed that all-too-familiar tingling sensation in her nose.

Then, the tingling turned into uncontrollable sneezing, itchy eyes and an unstoppable runny nose, she said.

"I had to take a break and go downstairs, get away from where I was," she said. "That pretty much signaled the beginning of spring allergies for me."

Alpers, who is allergic to pollen from trees, grass and ragweed, said she usually experiences one extreme reaction at the start of the season, then has to manage continuous sneezing and sniffling for the next few months.

"It's really frustrating," she said. "I really get agitated and annoyed by it."

Alpers is certainly not the only one who's bothered by allergic rhinitis -- the term that describes the symptoms you experience when you breathe in something to which you're allergic. There are more than 12 million annual doctor visits for allergic rhinitis, according to the Centers for Disease Control and Prevention.

The severity of symptoms, for most people, will vary from year to year, but some in the allergy community already forecast this season as a particularly sneezy one.

"I've been seeing many patients lately with complaints of allergies earlier than I expected this year," said Dr. Jordan Josephson, an otolarynologist and sinus specialist at St. Luke's-Roosevelt Hospital Center in New York. "And [symptoms], for some, have been worse than I expected."

Gerry Kress, senior executive at SDI Health LLC, a private company that runs the Web site pollen.com, predicts a tougher spring compared to the last two years.

Pollen Count Debate

But how can we tell whether a spring allergy season will be worse than any other before it happens?

There's no government system that monitors pollen production, so it's left up to private companies, such as SDI Health, to track pollen.

Severe weather changes, including flooding in the Midwest and snowstorms at the tail end of the winter season, contribute to worse allergy seasons, according to Kress. Because of the increased rain and snow in the Midwest and Northeast this year, more trees are budding and grass is growing -- meaning more pollen movement in those areas, he said.

Climate Change and the Pollen Effect

"It's largely due to global warming," said Kress. "Pollen is increasing and allergy symptoms, for many, are getting worse."

n 2005, SDI Health and the U.S. Department of Agriculture conducted a study to find out how severe climate change affects pollination. Using a Rotorod, or a device with small rods that collects pollen in the air, the investigators found that the amount of pollen being produced by plants is increasing each year.

Increasing carbon dioxide emissions are fueling more tree and plant growth in the spring, said Kress, which may mean stronger allergies for some, and even new allergy symptoms for others.

"The seasons are going to get worse over time as this phenomenon continues," said Kress.

However, not all allergists are willing to predict a tough season this year. Dr. Joseph Costa, director of allergy services at Brigham and Women's Hospital, said even with pollen counters, there's really no way to tell whether a difficult allergy season is on the way.

"If we have a lot of rainy days, it'll knock the pollen down," said Costa. "On the other hand, if we have a lot of really warm and dry days, it can be horrible, but there's no way to tell."

In fact, Costa said for many allergy sufferers, the overall pollen count on a particular day may not be directly associated with allergic symptoms. Through a process called priming, even minor exposures to pollen toward the end of the season may result in a reaction.

"So really, it doesn't take a higher pollen count for some to feel worse symptoms," said Costa. "It could be less pollen than the last time they were exposed that will give them just as harsh of a reaction."

Where's the Relief?

Josephson said that, although the pollen count has increased, it may not mean that allergy sufferers will have to endure harsh symptoms. Staying indoors or using over-the-counter antihistimines may work for some, even on high-pollen days, he said.

He also suggested keeping windows closed, in your home and your car, changing home air filters and using nasal rinses to ease congestion.

However, there is a threshold that, once passed, should lead allergy sufferers to seek a doctor's advice for stronger treatments, Josephson said.

"You should do more for your symptoms when you feel fatigued, which can lead to not being productive at work," said Josephson. "[Allergists] have newer medicines to treat allergy and sinus problems, and there are combination therapies to get relief."

One of the worst things to do is to ignore allergy symptoms, said Josephson. If left untreated, he said, they can lead to more serious problems, such as chronic sinusitis or respiratory infections.

Alpers said she tackles her allergy symptoms as they come along. And after what she described as a long winter in New England, Alpers said regardless of the grim outlook this season, she won't allow her allergies to keep her inside.

"I look forward to spring, even though it's when I feel the worse and I know I'm going to be in for a nice allergy-filled experience," she said.
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