No MSG: Chinese Restaurant Menus, Monosodium Glutamate and the Trope of Risk in Shaping Chinese Culture

This paper examines how Chinese restaurants use the message of “No MSG” as a response to the perceived risk of the flavouring agent monosodium glutamate in Chinese cuisine. Using risk communication theory, and treating MSG as material, this paper will investigate how MSG becomes a synecdoche for Chinese food and perpetuates a fear of Chinese culture in Canada. As MSG is scientized as a “risk factor” instead of a flavouring agent, Chinese restaurants respond by messaging “No MSG” as a response to this perceived risk. Using rhetorical analysis of Chinese food menus, this paper identifies how businesses respond to the discursive framework of a “risk” of MSG through messaging found in their take-out food menus. This paper posits that the scientization of MSG as a harmful chemical, specifically in Chinese food, has created a space for biases not only against Chinese food but also Chinese culture in Canada.

AbstrakBudaya Cina peranakan merupakan hasil dari proses akulturasi beberapa budaya.  Oleh karena itu, budaya ini sangat menarik untuk dikaji.  Paper ini mencoba mengkaji dengan metode studi literatur latar belakang sejarah dan keunikan budaya cina peranakan pada budaya makan mulai dari etiket, menu dan peralatan makan.  Dari hasil studi ditemukan bahwa walaupun Cina Peranakan terbentuk dari proses akulturasi budaya Jawa, Cina dan Belanda tetapi dalam hal budaya makan, budaya Cina masih mendominasi terutama dalam etiket dan peralatan makan, karena bagi orang Cina makan dipandang sebagai pemersatu keluarga. Akulturasi terjadi pada menu makanan ada unsur bercampur dengan bahan yang tersedia di Indonesia, hal ini terjadi pada lumpia Semarang yang terkenal dengan lumpia berisi rebung sesuai dengan bahan yang tersedia di Semarang.  Kata kunci : Akulturasi Budaya, Cina Peranakan, Budaya makan   AbstractCina Peranakan culture is a result of acculturation from different cultures. Therefore, this culture is so interesting to be researched. With literature study method, this paper tries to elaborate the historic point of view to gain closer understanding and synthesize the culture uniqueness with eating culture as object study case. From the study founded that although Cina Peranakan is the melting pot between Java, Dutch and Chinese Cultures, but in food culture the Chinese culture still dominates specially in eating etiquette and tableware. This because for Chinese food is believed as means for family gathering. Meanwhile, the acculturation can be seen in the food menu, because the ingredients needs to be adapted with resources available in Indonesia, this can be seen in Semarang Lumpia that is reknown for rebung, the vegetable available there.  Keywords : Culture assimilation, Cina Peranakan culture, Eating culture

Abstract Background : Offspring of diabetes patients have an absolute risk of 20-40% of developing the condition. Diabetes patients should be encouraged to speak to their offspring regarding diabetes risk and prevention strategies. The Health Belief Model conceptualises that the higher the perceived risk, the more likely an individual will modify their behaviour. The objectives of this study were to i) determine the distribution of type 2 diabetes patients regarding their willingness to accept training to speak to their offspring, ii) determine the distribution of type 2 diabetes patients regarding their willingness to accept training based on the HBM and iii) to determine the factors associated with their willingness to accept training. Methods : This was a cross-sectional study amongst type 2 diabetes patients attending two primary care clinics in Malaysia. Sociodemographic data and knowledge of diabetes risk factors were collected. The adapted, translated and validated Diabetes Mellitus in the Offspring Questionnaire-Malay version (DMOQ-Malay) was self-administered. Statistical analysis included descriptive statistics, univariate and multiple logistic regression. Results : A total of 425 participants were recruited. Of these, 61.6% were willing to accept training. In MLogR, six variables were found to be significantly associated with willingness to accept training. These were i) positive family history [Adj. OR 2.06 (95% CI: 1.27, 3.35)], ii) having correct knowledge that being overweight is a risk factor [Adj. OR 1.49 (95%CI: 1.01, 2.29)], iii) correctly identifying age 40 years old as a risk factor [Adj. OR 1.88 (95%CI: 1.22, 2.90)], iv) agreeing that speaking to their offspring would help them to prevent type 2 diabetes [Adj. OR 4.34 (95%: 1.07, 17.73)], v) being neutral with the statement ‘I do not have much contact with my offspring’ [Adj. OR: 0.31 (95% CI: 0.12, 0.810] and vi) being neutral with the statement ‘my offspring are not open to advice from me’ [Adj. OR: 0.63 (95% CI: 0.31, 0.84]. Conclusion : The majority of type 2 diabetes patients were willing to accept training to speak to their offspring to prevent diabetes. A training module should be designed to enhance their knowledge, attitude and skills to become family health educators.

Monosodium glutamate, also known as MSG and sodium glutamate is used as a flavor enhancer especially in Chinese restaurant foods and snacks. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of edible seaweed called kombu, which is used as a base for many Japanese soups.[1]

<p>Monosodium glutamate (MSG) also known as glutamic acid is a non essential amino acid used as a flavor enhancer worldwide. MSG is found naturally in tomatoes, grapes, cheese, mushrooms and other foods. It is one of the most widely used food additive in commercial foods. Monosodium glutamate is believed to be associated with different health problems <em>viz</em>., obesity, asthma, metabolic disorders, Chinese restaurant syndrome, neurotoxic effects and detrimental effects on the reproductive organs. Literature showed MSG was associated with adverse side-effects particularly in animals including induction of obesity, diabetes, hepatotoxic, neurotoxic and genotoxic effects. Literature showed that increased consumption of monosodium glutamate may be associated with harmful health effects. Further Intensive research is required to explore monosodium glutamate–related molecular and metabolic mechanisms.</p>

Purpose The purpose of this study was to examine associations between perceived risk and actual risk of type 2 diabetes by race and/or ethnicity. Methods The study sample included 10 999 adults from the 2011 to 2014 National Health and Nutrition Examination Survey. Sociodemographic, clinical, and behavioral data were collected using interviews and physical examinations. Participants were asked if they felt at risk for diabetes or prediabetes and then asked the reasons why. Data analyses were conducted with SAS to properly analyze complex survey data. Results About 86% of the sample (n = 9496) answered the risk perception question for diabetes, and among those, 28.4% indicated having a high perceived risk. Among this subsample, 38.3% were identified as having an actual risk for prediabetes or diabetes according to the American Diabetes Association guidelines. Across all race groups, the most frequently reported risk factors participants believed to contribute to their risk for diabetes were family history of diabetes, obesity, and poor diet habits. When the percentage of participants with an actual risk factor who correctly perceived it as a risk factor was examined, fewer Asians correctly perceived weight status and physical activity level as a risk for diabetes in contrast to the other racial/ethnic groups. Conclusions Our study showed that when perception was compared to actual risks, associations differed statistically by race. It will be essential to discuss their risk perception to proper screening for diabetes and relevant lifestyle modifications to prevent and delay the onset of diabetes.

Background. People who say they don’t know (DK) their disease risk are less likely to engage in protective behavior. Purpose. This study examined possible mechanisms underlying not knowing one’s risk for common diseases. Methods. Participants were a nationally representative sample of 1005 members of a standing probability-based survey panel who answered questions about their comparative and absolute perceived risk for diabetes and colon cancer, health literacy, risk factor knowledge and health information avoidance, and beliefs about illness unpredictability. Survey satisficing was a composite assessment of not following survey instructions, nondifferentiation of responses, haphazard responding, and speeding. The primary outcomes were whether a person selected DK when asked absolute and comparative risk perception questions about diabetes or colon cancer. Base structural equation modeling path models with pathways from information avoidance and health literacy/knowledge to DK responding for each DK outcome were compared to models that also included pathways from satisficing or unpredictability beliefs. Results. Base models contained significant indirect effects of health literacy (odds ratios [ORs] = 0.94 to 0.97, all P < 0.02) and avoidance (ORs = 1.05 to 1.15, all P < 0.01) on DK responding through risk factor knowledge and a direct effect of avoidance (ORs = 1.21 to 1.28, all P < 0.02). Adding the direct effect for satisficing to models resulted in poor fit (for all outcomes, residual mean square error estimates >0.17, all weighted root mean square residuals >3.2, all Comparative Fit Index <0.47, all Tucker-Lewis Index <0.49), indicating that satisficing was not associated with DK responding. Unpredictability was associated with not knowing one’s diabetes risk (OR = 1.01, P < 0.01). Limitations. The data were cross-sectional; therefore, directionality of the pathways cannot be assumed. Conclusions. DK responders may need more health information, but it needs to be delivered differently. Interventions might include targeting messages for lower health literacy audiences and disrupting defensive avoidance of threatening health information.