On March 17, 2025, I had the pleasure of hosting a live webinar through the American Society of Nutrition’s DiscoverNutrition webinars. Through conversation, Dr. Tia Rains, past Executive Director of the Egg Nutrition Center and current VP of Science, Innovation & Corporate Affairs at Ajinomoto North America, told her personal story of how she worked to combat misinformation and re-brand eggs and MSG through evidence-based messaging.
You can watch the recorded webinar here. The course is free for ASN members and $10 for non-members.
108 attendants watched live and it was rated an 8/10!
The Journey of Dr. Tia Rains: Science Meets Communication
Dr. Tia Rains has spent her career bridging the gap between research and public understanding. Having worked across major organizations like Kraft Foods, Biofortis, the American Egg Board, and now Ajinomoto, she has been at the forefront of reshaping food narratives. Her work has focused on using science to drive policy changes and influence consumer attitudes, proving that data alone isn’t enough—effective communication is key.
The Evolution of Egg Perception
For decades, eggs were seen as a dietary villain due to their cholesterol content and assumed link to heart disease. However, over time, scientific research demonstrated that dietary cholesterol has a minimal impact on blood cholesterol for most people. Key milestones in this shift included:
- Decades of Research: The American Egg Board invested in numerous studies to examine the true effects of eggs on cardiovascular health.
- Reframing the Narrative: Instead of focusing on cholesterol, scientists highlighted the high-quality protein and essential nutrients like choline found in eggs.
- Influencing Policy: Organizations like the American Heart Association and the Dietary Guidelines for Americans revised their stance, removing dietary cholesterol as a “nutrient of concern.”
The lesson? Science-backed evidence, combined with strategic messaging, can gradually shift public perception and policy.
MSG: From Misinformation to Redemption
MSG has faced decades of stigma, largely due to a 1968 letter published in the New England Journal of Medicine. The letter speculated that MSG, commonly used in Chinese cuisine, might cause symptoms such as dizziness and headaches—coining the now-debunked term “Chinese Restaurant Syndrome.”
Despite its widespread use in foods like soups, snack foods, and even military rations, MSG was unfairly labeled as harmful. However, multiple scientific studies have since confirmed that MSG is safe for consumption, with no evidence supporting the alleged adverse effects. Today, the challenge remains in undoing decades of misinformation and educating consumers on its benefits, such as reducing overall sodium intake by enhancing food flavor.
The Science of Changing Minds
Dr. Rains emphasizes that changing public perception isn’t just about presenting facts—it’s about strategic communication. Here’s how food scientists and industry professionals can effectively engage with different audiences:
- Know Your Audience: Scientists, dietitians, policymakers, and consumers all require different messaging approaches.
- Lead with Positives: Instead of disproving myths directly, focus on what makes a food beneficial (e.g., eggs as a protein powerhouse or MSG as a sodium-reducing alternative).
- Engage the “Movables”: Some people will never change their minds. Instead of debating skeptics, focus on those open to evolving their views.
- Use Trusted Messengers: People are more likely to listen to experts they already trust, whether it’s a physician, registered dietitian, or a well-respected scientist.
- Communicate in Simple, Relatable Terms: Scientific jargon can alienate audiences. Breaking down complex research into digestible, real-world applications is key.
Final Thoughts
The stories of eggs and MSG illustrate the power of well-communicated science. Changing deeply ingrained beliefs takes time, persistence, and a clear strategy. As more food myths are debunked, nutrition professionals and industry leaders must continue to balance scientific integrity with effective public engagement.
After all, the way we talk about food matters just as much as the science behind it.
Tia’s book recommendations:
- Eight Flavors by Sarah Lohman
- Pitch Perfect: How to Say It Right the First Time, Every Time by Bill McGowan