ONE in eight Chinese meals purchased from takeaways and restaurants in Scotland contains illegal levels of a chemical flavouring that can cause an "extremely distressing" reaction in diners, according to a new survey by health watchdogs.
The use of monosodium glutamate (MSG) in Chinese cooking is strictly controlled by food additive regulations introduced by the Government more than 10 years ago.
The regulations state that MSG levels must not exceed a concentration of 1% aft
er being linked to a range of allergic reactions, such as burning skin, heart palpitations and headaches commonly labelled "Chinese restaurant syndrome".
But a survey of 181 meals from Chinese takeaways and restaurants in Scotland found that 22 samples (12%) contained MSG above the statutory level, while a further nine (5%) were close to the limit.
Two samples contained twice the limit and one three times the limit.
Among the meals tested were popular dishes such as chow mein, curry, black bean sauce and fried rice. The biggest culprit for excess levels of MSG was black bean sauce.
The survey was undertaken for the Scottish Food Enforcement Liaison Committee (SFELC), which draws on evidence compiled by environmental health officers across the country.
It suggests that repeat offenders in future sampling exercises should be prosecuted if they fail to reduce MSG levels in the food they serve – a change from the current practice of issuing guidance. It has also asked the Government's Food Standards Agency to issue new warnings to food outlets that the practice will not be tolerated.
The SFELC undertook the survey to investigate whether takeaways and restaurants were complying with the 1995 regulations on MSG, a traditional Chinese flavour enhancer used in a variety of foods instead of salt.
The report said: "There have been reports of adverse reactions in those who have ingested food containing large quantities of MSG.
"Most individuals are unaffected by ingesting MSG, but for those affected the reaction can be extremely distressing.
"Despite previous work aimed at reducing levels of MSG in prepared meals from Chinese takeaways, there still appeared to be use of the additive at levels above the limit prescribed in law."
It added: "The continued failure of a significant number of samples of Chinese-style meals to comply with the MSG limit is disappointing.
"The sample results suggest that many types of food can fail the standard and that the problem may be particular outlets rather than food types."
The Chinese Takeaway Association said it had been working towards introducing healthier takeaway menus that contained less MSG.
Spokesman Thomas Chan said: "If you use fresh vegetables and lean meat, then the flavour does not need enhancing, so you do not need to use MSG"
The full article contains 457 words and appears in Scotland On Sunday newspaper.
