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Last Updated: Mar 29, 2009 - 5:58:43 PM |
FRIDAY MARCH 13, 2008 (Foodconsumer.org) -- A laboratory study published in the journal Toxicological Sciences shows evidence that a key popcorn flavor compound causes a serious lung disease known as lymphocytic bronchiolitis.
Diacetyl, key butter-flavor ingredient in popcorn, has been early linked to lymphocytic bronchiolitis, which can lead to obliterative bronchiolitis, a rare yet serious disease in workers at microwavable popcorn packaging plants and at least one consumer.
The study led by researchers at the National Institute of Environmental Health Sciences found mice exposed to diacetyl vapors for three months developed lymphocytic brochiolitis.
"This is one of the first studies to evaluate the respiratory toxicity of diacetyl at levels relevant to human health," Daniel Morgan at NIEHS said in a statement.
The researchers said the study results suggest that occupational exposure to butter flavor ingredient diacetyl boosts risk for the development of obliterative bronchiolitis.
Although popcorn consumers are at relatively low risk for obliterative bronchiolitis induced by exposure to diacetyl, a case reported suggests that heavy and long term consumption of butter-flavored popcorn may lead to the disease.
A man who claimed to be Mr. Popcorn and had eaten popcorn twice a day for ten years reportedly developed obliterative bronchiolitis, which is featured with cough and shortness of breath.
In response to the reporting of the link between diacetyl and the lung disease, at least two microwave popcorn producers, ConAgra Foods Inc and Weaver Popcorn Co Inc, have said earlier they would find an alternative to replace diacetyl in th epopcorn butter flavor, according to Reuters.
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