Pediatric cooking syndrome presents with abnormal sensation in the upper extremities, biceps and triceps pain, and “simulated paralysis” of the scapular girdle. Cooking syndrome (cookssyndrome) was first reported by Kwork, in which a combination of symptoms – “burning”, “pressure”, “tightness” or “numbness” in the face, neck, upper chest, back and arms – occurs after eating Chinese food. The syndrome was first reported by Kwork, who said that after eating Chinese food, a group of compound symptoms occurred – a feeling of “burning”, “pressure”, “tightness” or “numbness” in the face, neck, upper chest, back and arms, or a general feeling of tiredness, accompanied by palpitations. Its alias is also called delicious syndrome, Chinese headache, Chinese food syndrome, Japanese restaurant syndrome and so on. In the past, it was also called glutamate over-intake syndrome. What can cause pediatric cooking syndrome? I. Pathogenesis The cause of this syndrome is unknown and is related to the consumption of Chinese food. II. Pathogenesis 1. Food factors: Some scholars believe that the high sodium in Chinese food produces temporary hypernatremia, which causes intracellular hypokalemia and leads to muscle paralysis, weakness, palpitations, thirst and vascular headache. Many reports have proposed oral MSG (monosodium glutamate MSG) as the etiology of the disease. There have been test results showing that any intake of MSG over 1.5g at a time can cause the onset of the disease (most people are taking 5-6g, up to 12g), while the threshold for the onset of intravenous MSG is 125mg, and the greater the intake the more severe the symptoms. In the investigation, some people did not develop the disease despite taking 21g of MSG. It has been suggested that this is not due to MSG ingestion alone, but rather to the combined effect of MSG ingestion and some other substances that are not yet known, or to the ingestion of some other substances that are completely unrelated to MSG. This is mainly because: (i) the signs and symptoms of the disease resemble those induced by acetylcholine. (2) The effects of anticholinergic agents and cholinesterase inhibitors support the hypothesis that this is a “transient” acetylcholinergic disease. (3) In acetylcholinemia, the graph of plasma cholinesterase activity is similar to that of MSG after ingestion. In 1993, the 19th meeting of the Food and Agriculture Organization of the United Nations (FAO) and WHO Food Additives Expert Consortium declared “MSG is not harmful”. The previous restriction on MSG consumption by adults could be removed and it was determined that it is a reliable food additive that can be consumed by children in all age groups except for infants under 1 year of age. This conclusion was made on the basis of extensive research. 2, genetic factors: there are also hereditary and individual differences. l-glutamate is a neuro-humoraltransmitter (neuro-humoraltransmitter) with a high content in the central nervous system, which is harmless to humans. However, the administration of large amounts of L-glutamate to animals has various effects: in mice, it can cause necrosis of the brain, especially the hypothalamus. In mature mice, it can cause obesity and endocrine gland lesions; in rats and mature dogs, it can cause lethargy and myoclonic seizures as well as abnormal EEG of tonic and even clonic spasms. In addition, pyridoxine (vitamin B6) has been shown to aggravate such abnormal changes. This may be due to the abnormal metabolism of γ-aminotyrosine (GABA) and pyridoxine phosphate after large intake of L-glutamic acid, but its effect on human may not be the same as that of animals. 3, other factors: the investigation found that the “Chinese restaurant syndrome” is not due to Chinese cuisine with MSG, but the contamination of food by Bacillus cereus. The performance of MSG is stable under cooking temperature conditions, so there is no need to worry about the problem of deterioration and toxicity.