Chinese Restaurant Syndrome Open Access Journals

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. The open access journals are peer reviewed scholarly journals of Journal of Allergy and Therapy. The top open access journals are freely available on the public internet domain, allowing any end users to read, download, copy, distribute, prink, search or link to the full texts of the articles.

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Last date updated on April, 2024