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Flavorings-Related Lung
Disease |
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| Diacetyl |
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Diacetyl (also called
2,3-butanedione), is a chemical that has been used to impart a butter-like
flavor to food products, including popcorn. This chemical has been used as a
marker of exposure to flavoring vapors in investigations evaluating lung disease
in microwave popcorn manufacturing facilities.1
Animal studies of exposure to butter flavoring vapors, including diacetyl, have
shown airway injury in rats after acute inhalation of these flavorings1,2.
These studies demonstrated that butter flavoring vapors are capable of causing
severe airway injury in laboratory animals, but the causal relationship between diacetyl exposure and development of bronchiolitis obliterans has not been
firmly established. Research continues on diacetyl and other flavoring chemicals to
evaluate the relationship of exposure to butter flavorings and adverse health
effects, including lung disease.
References
- Fixed Obstructive Lung Disease in Workers at a Microwave Popcorn Factory
--- Missouri, (2000-2002). Centers for Disease Control and Prevention
(CDC), Morbidity and Mortality Weekly Report (MMWR) 51(RR16);345-347, (2002,
April 26).
- Hubbs A., et al. "Necrosis of Nasal and Airway Epithelium in Rats
Inhaling Vapors of Artificial Butter Flavoring". Toxicology and Applied
Pharmacology 185(2002): 128-135.
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