Neuroscience and Psychiatry: Open Access

Chinese Restaurant Syndrome Open Access Articles

 The Chinese restaurant syndrome can be defined as a collection of symptoms that some people exhibit have after eating Chinese food. Monosodium glutamate, a food additive, used in the preparation of Chinese food can be blamed for this condition. But, there is still not enough proof if whether it’s the same substance that is responsible for this syndrome. In 1968, a number of reports siting serious reactions were described for the first time. Monosodium glutamate was thought to be the cause, but, since then many studies have been conducted to show that there is no relation between MSG and the symptoms described after eating Chinese food. It is for the same reason why MSG continues to be still used in the preparation of some meals. It is, however, possible that some people may be sensitive to additives used in the preparation of certain foodstuffs. Open access to the scientific literature means the removal of barriers (including price barriers) from accessing scholarly work.  

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