Monosodium Glutamate (MSG), A Delicious Misconception
By Silvestre Arroyo, CW3, Food Service Technician
| Warrant Officer
Journal, 2026 E-Edition
Read Time:
< 6 mins
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Despite longstanding concerns surrounding monosodium glutamate (MSG),
scientific research, and regulatory agencies, such as the U.S. Food and
Drug Administration (FDA), have consistently affirmed its safety for
consumption. Glutamate is a naturally occurring amino acid found in common
foods such as meats, aged cheeses, eggs, and tomatoes ingredients already
present in Dining Facility (DFAC) menus and Department of War
(DoW)-approved recipes. Foods rich in glutamate enhance the savory, umami
flavor profile, improving meal quality and overall satisfaction among
Soldiers. As a concentrated form of glutamate, MSG offers a safe,
efficient, and reliable method to elevate flavor in a wide range of meals,
including proteins, stews, and vegetables, without introducing additional
risk. Its inclusion in the DoW food service program would improve taste,
increase meal acceptance, and enhance the dining experience, ultimately
contributing to higher morale and a more competitive program aligned with
commercial standards. To modernize feeding operations and better support
Soldier performance and readiness, DoW leaders must update existing policy
and deliberately integrate MSG into food service practices. Therefore, the
Department of War should rescind its prohibition on MSG outlined in DoD
Manual 1338.10 and align its food service doctrine with current scientific
evidence and operational needs.
Over 100 years ago in Japan, cooks originally derived MSG from seaweed for
its unique flavor enhancing qualities. Japanese cooks would make a savory
broth from seaweed. Once the seaweed was removed, they would gently simmer
the broth for hours until only the sodium crystals were left in the pot.
Monosodium glutamate is the result of those crystals. According to the
FDA, MSG is now made by fermenting starch, sugar beets, sugar cane, or
molasses (FDA, 2012). Glutamic acid is naturally present in our bodies and
in many foods and additives (FDA, 2012). In kitchens all over Asia and
throughout the Pacific MSG is often added to everyday food items to
enhance the overall flavor. In America major food chains such as
Chick-fil-A, KFC, Doritos, and Pringles all use MSG in their products
(Jillian Kubala, 2023). One interesting correlation in the MSG discussion
is that Japan has one of the world’s highest populations of citizens over
100 years old. While MSG is definitely not the root cause for this stat,
it does show that MSG can be a staple item in a healthy lifestyle.
In the 1960s, Dr. Robert Ho Man Kwok wrote a letter, later published by
the New England Journal of Medicine, where he described having recurring
allergic-like symptoms after eating Chinese food. He inferred that MSG was
the likely culprit due to the Chinese food’s propensity to use as a staple
ingredient (Sam Kean, 2023). In the article, he penned the term “Chinese
Restaurant Syndrome” (CRS) which prompted readers to write in and echo the
sentiment of feeling nauseous, flush, or having headaches after eating
Chinese food. It is often overlooked that Chinese cuisine has a long
laundry list of fiber-rich and plant-based ingredients. That starkly
contrasts with the regional cuisines in the US market.
There were case studies throughout the ’90 and 2000s debunking the mythos
that MSG is harmful. The result was the same in every instance: there was
no significant difference between the test subjects who consumed MSG or a
placebo. The only time there were adverse effects were recorded was when
MSG was injected, under the skin, into mice. Resulting in impaired
development or brain lesions (Sam Kean, 2023). After an independent third
party reviewed the study, they noted that the amount of MSG injected into
the mice was enough for an animal the size of a horse. Additionally, that
study on mice did not consider that humans ingest MSG though their gut is
not under the skin.
The FDA considers the addition of MSG to foods as “generally recognized as
safe” (GRAS) (U.S. FDA, 2025). For reference salt, vinegar, pepper, and
baking soda are also classified as GRAS (Food Animal Residue Avoidance
Databank, n.d.). Although many people claim to have symptoms related to
CRS when eating MSG, studies where individuals were given MSG or a placebo
the results were inconsistent. Scientists have not been able to
consistently agree on what causes the reactions to the ingredients MSG is
not more harmful than table salt. It’s important to remember that any
ingredient can be harmful if not handled properly or if the consumer has
underlying health issues.
This discussion is comparable to the rise of Soldiers who claim to have
gluten sensitivity and as a result participate in a gluten free diet.
Unlike MSG, gluten sensitivity is a condition which has a diagnosable
disease named celiac disease. Less than 1% of Americans are clinically
diagnosed with celiac disease (Sarah Patel, 2026). Soldiers who adopt
gluten free diets will see positive results from their lifestyle changes.
Those results can be attributed to a more intentional nutrition focused
diet, not from an undiagnosed gluten sensitivity. In the Army these
misunderstandings can be combated by updating existing nutritional
training for 68M Nutrition Care Specialists, 92G Food Service Specialists,
640A Veterinary Corps Food Safety Officers, and 922A Food Service
Technicians.
In 2026, the Department of War cannot afford to operate under outdated
assumptions or regulatory blind spots that limit performance and
readiness. The current prohibition on monosodium glutamate outlined in DoD
Manual 1338.10, the DoD Food Service Program, is rooted in debunked
misconceptions and creates unnecessary restrictions that undermine the
quality and appeal of DFAC meals. As Soldiers increasingly compare DFAC
offerings to commercial food options, failure to leverage safe,
flavor-enhancing ingredients like MSG will continue to drive them toward
less controlled and often less nutritious alternatives. Modernizing the
DoW Food Program requires aligning policy with scientific evidence,
industry standards, and Soldier expectations. The Headquarters Department
of the Army, G4 and the Joint Culinary Training Division can lead the
charge by conducting a comprehensive review of MSG and its true
nutritional. Senior leaders must take deliberate action to update
regulatory guidance and remove outdated restrictions. Therefore, the
Department of War should rescind its prohibition on MSG and integrate its
use into food service operations to enhance meal quality, improve morale,
and strengthen overall readiness.
References