MSG and Hydrolyzed Vegetable Protein Induced Headache: Review and Case Studies
Version of Record online: 20 MAY 2005
Headache: The Journal of Head and Face Pain
Volume 31, Issue 2, pages 107–110, February 1991
How to Cite
Scopp, A. L. (1991), MSG and Hydrolyzed Vegetable Protein Induced Headache: Review and Case Studies. Headache: The Journal of Head and Face Pain, 31: 107–110. doi: 10.1111/j.1526-4610.1991.hed3102107.x
- Issue online: 20 MAY 2005
- Version of Record online: 20 MAY 2005
- Accepted for Publication: December 1, 1990.
- Cited By
- Monosodium glutamate;
- Hydrolyzed vegetable protein;
Monosodium glutamate (MSG), an established headache trigger, has become far more prevalent in canned, packaged and prepared foods over the past decade. The presence of MSG in food may be difficult to detect since the terms “natural flavor,”“flavoring,” or “hydrolyzed vegetable protein (HVP),” all may appear on food labels to refer to MSG, according to current FDA food labeling code. HVP typically contains 10–30% MSG.
Case studies are presented in which the elimination of all food sources of MSG resulted in decreased headache frequency. Information and food lists helpful in identifying dietary MSG and HVP are presented. When patients are put on an MSG-free trial diet, mention needs to be given to identification of the wide variety of foods containing MSG and HVP.