Chinese restaurant syndrome

China Restaurant Syndrome: description

The China Restaurant Syndrome was first described in 1968, when a US doctor suddenly noticed strange symptoms after a visit to a Chinese eatery and published his discovery.

The newly discovered China Restaurant Syndrome has apparently been through certain ingredients in Chinese food triggered, suspected were the wine, a high sodium content and the spice monosodium glutamate. Monosodium glutamate, in particular, became discredited and was seen as the main cause of China Restaurant Syndrome. Hence the synonymous name “glutamate intolerance”, which is often used for the Chinese Restaurant Syndrome. However, no study has yet proven a direct link between glutamate consumption and China Restaurant Syndrome. However, there may be a few people who are more sensitive to glutamate.

All in all, glutamate

Monosodium glutamate, or simply “glutamate”, is perceived by certain taste receptors on the tongue and causes the taste “umami“, In English” tasty “. Glutamate makes foods taste more full-bodied and richer, and it also enhances the taste of other foods – which is why it is also considered flavor enhancer, So far, no other substance is known that tastes “umami”.

Glutamate is a natural component of many foods, Its proportion in animal proteins is up to 20 percent and in vegetable proteins even up to 40 percent. For example, glutamate contains foods such as Parmesan cheese, tomatoes, fish and soybeans. They are therefore often used for seasoning, such as soy sauce and tomato paste. According to the German Nutrition Society, Germans absorb about eight to twelve grams of glutamate.

However, glutamate in food is mainly bound to proteins. However, only the free glutamate is perceived as a taste and even this is associated with the China Restaurant Syndrome.

As a flavor enhancer, about 0.3 to 0.6 g per day in Europe and 1.7 g glutamate in Asia are consumed per day.

Glutamate is also produced in the human body; it is used in the brain, for example important messenger.

China Restaurant Syndrome: symptoms

The symptoms of a China-Restaurant-Syndrome should occur about one to 14 hours after eating. Those affected report headaches, body aches, back pain, neck pain, dizziness, sweating, tingling, redness, tachycardia and chest tightness. Children usually show other symptoms such as shivering, cold, irritability, screaming and fever. Monosodium glutamate should also cause hives and swelling of the face (angio-edema, Quinkeödem).

China Restaurant Syndrome and Asthma

It was also thought that glutamate could trigger asthma. However, studies refuted this suspicion. A group of researchers showed in another study that monosodium glutamate could be the cause of year-round allergic rhinitis (perennial allergic rhinitis). However, this correlation has only been observed in isolated cases – there is still more research to do so.

Overall, the symptoms of China Restaurant Syndrome are reminiscent of an allergy. But since it is not, experts here speak of a so-called pseudoallergic reaction.

China Restaurant Syndrome: Causes and Risk Factors

The China Restaurant Syndrome has attracted much attention since the first description. Glutamate allergy, however, could not be proven in a double-blind controlled study in which 130 patients with self-diagnosed China Restaurant Syndrome participated. Actual symptoms occurred especially when in a short time more than three to five grams of monosodium glutamate were taken. By consuming normal foods, however, such large quantities are not achievable.

Many people who report a so-called China Restaurant Syndrome misunderstand their symptoms. Most trigger other than the glutamate behind it, for example, histamine or a high fat, sodium content. Such symptoms may also be triggered by their interaction or interaction with glutamate.

China Restaurant Syndrome: Glutamate is safe

Since studies have failed to prove that there is a causal link between the intake of monosodium glutamate and China Restaurant Syndrome, it has been reported by health authorities classified as safe for health, Since then, monosodium glutamate has been industrially produced in large quantities and used as an additional seasoning in foods, especially in Asian food.

However, this does not mean that glutamate intolerance does not exist. Some people are more sensitive to glutamate than to other ingredients.

China Restaurant Syndrome: examinations and diagnosis

If you suspect China-Restaurant Syndrome, you should consult a general practitioner, also to rule out a possible allergic reaction to other foods. A detailed history, physical examination, and allergy test can help find the right diagnosis. Possible questions of the doctor could be:

• Do you have allergies? Do you suffer from hay fever, for example?
• Do you have asthma?
• Do the symptoms always relate to certain foods?
• Do you take any medicine? If yes, which?
• Do you suffer from psychological stress such as stress, depressive moods or physical stress such as intense sports?
• Do the symptoms occur in a foreign environment, such as outdoors or in homes with pets?

An allergy to nuts or seafood is much more common than allergies to food supplements. Therefore, food allergy for complaints of China-Restaurant syndrome must always be considered and clarified.

The doctor can perform a skin test on the forearm or back, a so-called prick test. By taking a blood sample certain antibodies to antigens can be detected. If the association of symptoms is unclear, a Symptoms Nutrition Diary may be helpful.

A Exclusion and provocation diet can give good hints. In doing so, the suspected food is left out for several weeks (exclusion diet), after which it is gradually integrated into the diet at intervals of several days (provocation diet). However, such a diet is very time-consuming and should be performed in specialized medical practices or clinics.

China Restaurant Syndrome: treatment

There is no right therapy for the Chinese Restaurant Syndrome except for the prevention therapy: Those who believe that they suffer from the Chinese Restaurant Syndrome should refrain from eating the right foods. Such patients should especially refrain from Chinese soups or seasonings, as they contain a lot of glutamate.

Glutamate is a flavor enhancer and therefore a popular ingredient in ready meals. In general, it is advisable to pay attention to his dietary habits and switch from convenience foods and fast foods to natural foods. Try to get along without glutamate and use fresh herbs rather than spice instead.

China Restaurant Syndrome: Prevention

How to recognize glutamate-containing foods? All compound packaged foods have an ingredient list listing all the ingredients in the order of their quantity. It’s worth taking a look at the list of ingredients: every food additive approved in the EU has an E number. It is identical in all member countries. Glutamate is behind the E-numbers E620 to 625. Also called yeast extract, aroma and flavor is glutamate, which, however, is usually less concentrated. However, in the EU, glutamate is regarded as a safe food additive because it is responsible for aChinese restaurant syndrome there is no scientific evidence.

China Restaurant Syndrome: disease course and prognosis

Because one has not yet understood what exactly the China Restaurant Syndrome actually is, unfortunately, no prognosis can be made about the course of the disease. Symptoms may increase over time but may also lose intensity. Mostly they accompany patients with one Chinese restaurant syndrome for a lifetime after they first appeared.